Hygiene
Proper cooking kills bacteria such as salmonella and campylobacter. It's important to cook food right through, especially meat. If you eat or serve undercooked food you are risking food poisoning.

If meat is properly cooked the centre of the meat shouldn't be pink and the juices should run clear when tested with a skewer.

When using a skewer, make sure it is clean each time you use it. To be an effective test, the skewer should pierce the middle of the meat or the centre of the thickest part, which on a whole chicken would generally be the breast or thigh.

If you are cooking a ready-prepared meal, always make sure the food is piping hot all the way through before serving. Don't assume that the instructions on the packaging will be sufficient, because ovens vary. If you are cooking a frozen ready-prepared meal, follow the instructions for cooking from frozen, or make sure it is completely thawed before cooking. Always make sure the food is piping hot all the way through.
When reheating food you also need to ensure it's piping hot all the way through and don't reheat it more than once.

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