Food Safety!

It is so very important for the health of your health, and that of your friends and family, to store and handle perishable foods properly. Proper handling will allow you to enjoy foods at their best and it will dramatically reduce the possibility of food poisoning.
You should always buy from a reputable retailer. Remember that first impressions mean a lot. If the market where you are shopping appears to be "cleanliness challenged" in the areas that you can see, imagine what the areas you can't see might look like. Once you are comfortable with your market, and you have decided that it is the place for your needs, still remember to check the expiration dates on all of your selections before purchasing. Fresh foods should be taken promptly home and stored properly.
In the kitchen work surfaces utensils and your hand must be kept clean by washing frequently with hot water and soap. You should designate separate cutting boards for raw and cooked foods, as well as separate boards for meats and produce. If this isn't possible, cutting boards must be washed thoroughly between each use.
Finally, I can't say this enough, but "Wash your hands, wash your hands, wash your hands!" These rules may seem like common sense, but applying them in your kitchen may save someone you love the misery of food poisoning.
Some foods require special attention above and beyond the normal care I have just outlined.
Cheese: Some cheeses are made with unpasteurized milk, especially soft cheeses, and "blue" cheeses such as Stilton or Roquefort cheeses should not be eaten by infants, young children, the elderly, the infirm, or pregnant women. These people are at a much higher susceptibility to infection caused by the listeria bacteria, which may be present in these cheeses.
Eggs: Always purchase the freshest eggs possibly by checking the expiration dates stamped on the carton. This way you will also know just how long you can safely store them. Look for shells that are clean and un-cracked. Look for shells that are dull in appearance; avoid shiny shells. Store eggs in the refrigerator with the pointed ends down, and away from foods with strong odors. Always wash your hands thoroughly with soap and hot water before and after handling raw eggs. If an egg is contaminated with the salmonella virus, the rick of contracting salmonella poisoning is much higher if the egg is served raw, had a runny yolk, or is soft set. Infants, young children, the elderly, the infirm, or pregnant women should not consume eggs prepared in these manners. In order to destroy the salmonella bacteria, eggs must be cooked to 160 degrees Fahrenheit (71 degrees Celsius.)
Dried Legumes: Peas and Beans, especially kidney beans, may contain potentially dangerous toxins that can cause food poisoning. When preparing legumes, quickly bring to a rapid boil for a full 10 minutes before draining, rinsing, and beginning again in fresh water.
Meat: Always by the freshest cuts of meat available and refrigerate as quickly as possible. All meats should be removed from the store packaging, discarding the wrapper, absorbent packing, and tray. The meat should then be placed in shallow trays or plates, covered, and stored in the bottom of the refrigerator to avoid the possibility of dripping on other foods. Cooked and uncooked meats must be stored separately and never handled together. Wash your hands, counter and utensils before during and after handling meats. If meats are frozen they should be thawed completely before cooking. Any liquids produced during thawing must be discarded. Raw meats should not be re-frozen. When reheating meat dishes, they should be heated to boiling or above 170 degrees Fahrenheit (75 degrees Celsius.)
Clams and Mussels: Always buy live clams and mussels and cook them on the day you purchase them. Before cooking, dispose of any with cracked or broken shells or with open shells that do not close when tapped. After cooking, discard any that have not opened during cooking.
Potatoes: Potatoes should always be stored in a cool dark place as soon as possible after purchasing. Potatoes that have been exposed to light during storage may develop green patches. These small green patches can be cut out with a knife or vegetable peeler, but if the green covers a large area of the potato it should be discarded. This "greening" can cause gastrointestinal distress.
Poultry: Poultry is potentially the most hazardous as it is especially susceptible to salmonella contamination. Whole birds should be refrigerated as quickly as possible after purchase. Remove all wrappings and any giblets and packaging from the cavity of the bird. It should then by placed on a shallow try or plate, covered loosely and stored in the bottom of the refrigerator. Giblets should be stored covered in a separate bowl. Work surfaces, utensils, and your hands should be washed before and after handling. Poultry should be completely thawed before cooking and should not be re-frozen. Poultry should not be stuffed until immediately before cooking. The stuffing should be cold and should be stuffed loosely in the neck only, not in the cavity. Cook thoroughly. The temperature on a meat thermometer should read at least 185 degrees Fahrenheit (85 degrees Celsius.)
Cooked Rice: Bacteria, which can cause gastrointestinal problems can develop in cooked rice if not stored properly. Always store cooked rice tightly covered in the refrigerator below 39 degrees Fahrenheit (4 degrees Celsius.)

By Darren Borror