1. Consume cooked food within 2.5 hours of cooking
2. Never keep perishable food at room temperature for longer than 4 hours
3. Never eat raw cookie dough (and other foods containing uncooked eggs and flour) as raw eggs may contain Salmonella or other harmful bacteria
4. Frozen meat must be thawed for at least 8–12 hours overnight in the fridge. Thawing meat in water makes it prone to spoilage.
5. Use separate utensils, knives and chopping boards while using veg and non-veg ingredients, or else there can be cross-contamination
6. Don’t leave food out of the refrigerator for more than two hours
7. Kitchen sponges and dishrags are among the dirtiest tools in the kitchen and need to be replaced every week or two
8. Do not reheat cooked food more than once
9. Always marinate raw meat, seafood and poultry in the refrigerator
10. Never taste food to check if it has gone bad. Eating even a tiny bit of contaminated food can cause serious illness.