Mastering the stovetop is only part of preparing a meal. Here are some basic food-safety tips.

•Keep cold foods cold, at 40 F or below, and hot foods hot, at 140 F or above.

•Invest in an instant-read food thermometer so you can cook meats to safe temperatures. Beef, veal and lamb should be cooked to 145 F. Pork should be cooked to at least 160 F. Ground beef, veal and lamb should cook to 160 F, too. Poultry should reach 165 F.

•Wash your hands and clean surfaces regularly. This includes cutting boards between uses. Also wash your hands after handling raw meat or poultry.

•Keep raw meat, poultry and egg products separate from already cooked items to avoid contamination.

•Refrigerate items properly.

•Don't wait to put food away after returning home from the store. If it is a long trip, or if you are using public transportation, invest in an inexpensive cooler bag.

•Don't leave perishable foods out for more than two hours.

•Don't thaw meats on the counter. Defrost them in the refrigerator.

•Don't taste food to see whether it's gone bad. If there's doubt, throw it out.

•Don't allow juices from raw meats or other items to mix.

SOURCE: United States Department of Agriculture Food Safety and Inspection Service