One of the most important tools you can keep in your kitchen is a good quality thermometer.Knowing the internal temperature of your meat is the only way to know you’ve destroyed harmful bacteria.
Cooking times vary for meats, poultry and fish.
After cooking, keep foods out of the "danger zone" (4°C to 60°C or 40°F to 140°F) by preparing them quickly and serving them immediately.
When cooking in a microwave oven, make sure the food is cooked thoroughly.
For best results, cover food, stir and rotate for even cooking and follow suggested standing times.