Food safety

• Danger zone: +4…+60°C

  Bacteria double every ~20 min. 2-hour rule: cooked food no more than 2h at room temp.

• Safe internal temps

  Poultry 74°C, ground meat 71°C, pork/beef 63°C (+3 min), fish 63°C, reheating 74°C.

• Cross-contamination

  Separate boards for raw meat and ready food; wash hands after raw; don't reuse marinade containers unwashed.

• Defrosting

  In the fridge, under cold water, or in the microwave — NEVER on the counter at room temp.

Most home food poisonings aren't poison — they're staph and salmonella from cross-contamination and a broken cold chain. A thermometer in the meat is the only reliable doneness check: juice color lies.