Search for the proper cooking temperatures on the FDA’s Food Safety Web site, 24 hours a day at
http://www.cfsan.fda.gov

These temperatures must be reached and held for a specified amount of time.  Use properly calibrated thermometers to measure the internal temperature of food.  Measure internal temperatures in the thickest part of food and take at least two readings in different locations.  If the food is too thin then stack them on top of each other and check temperature.  This method works well with hamburgers and chicken breast.
Keep your thermometer clean and sanitized.

You should clean and sanitize after each use.  I like to use alcohol wipes because it is quick and easy.   You can purchase several different  brands of  sanitizer or make your own by using one gallon of room temperature water and one cap full of bleach.  Use a separate bucket for sanitizers with a clean towel in it.  After you clean your  counter and equipment dry it with a clean cloth then wipe it down with the sanitizer and let it air dry.  Do not dry it again with a cloth.

Note:  When you cook your food to the proper temperature not only is it safe but moist.  Never over cook your  food again.  I like to check my food temperatures early and often.

Here’s to your healthy kitchen!

Chef Bill