Imagine you have to create a well balanced meal for yourself and three friends. how can you make sure that the food you serve them will not contain foodborne illnesses?

Keep work areas clean; cook thoroughly. Wash hands, utensils and cutting boards in hot, soapy water before preparing food and after handling raw meat or poultry. Use a plastic cutting board instead of a wooden one. Bacteria can hide in grooves on wooden boards and multiply. Cook meat thoroughly, to at least 160° F. Red meat is done when it's brown or gray inside. Poultry juices run clear; fish flakes with a fork. Cook eggs thoroughly. Do not eat raw eggs, or cake batter and salad dressing containing raw egg. Serving Food and Handling Leftovers: Never leave food at room temperature over 2 hours. Promptly refrigerate food after meals, don't just let it sit out on the table or counter. Divide food into small containers for quick cooling in the refrigerator. Remove stuffing from poultry, or other meats, and refrigerate separately. For buffets, keep cold food on ice or use small serving dishes and replenish from the refrigerator. For hot foods, use a heating dish or re-heat small servings from the refrigerator and replenish the buffet.