Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three-minutes before carving or consuming. Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F. Cook all poultry (whole, pieces & ground) to an internal temperature of 165 °F as measured with a food thermometer. (ask.usda.gov)

The best way to know if your food is done cooking is to use a food thermometer. When your food reaches a safe internal temperature as measured by a food thermometer, it is done and ready to eat. (ask.usda.gov)

Handwashing is important to the overall cooking process and will help keep you healthy. Wash your hands with soap and water before you start cooking and after each time you touch uncooked or raw meats, poultry, seafood, flour or eggs during cooking.

Handwashing should include these 5 steps:

1. Wet hands.
2. Lather.
3. Scrub for at least 20 seconds.
4. Rinse
5. Dry with clean towel.

(ask.usda.gov)

To ensure food safety, we recommend that you wash all fresh produce prior to consumption, including: fruits, vegetables, and herbs. Fresh produce typically comes straight from the farm, so rinsing or scrubbing your produce is advised. Gently rub produce "skin", such as tomatoes, under cold running water. Scrub firm produce, such as carrots or onions, with a clean produce brush under running water.

Consumers should not wash fruits and vegetables with detergent or soap. These products are not approved or labeled by the Food and Drug Administration for use on foods. (ask.usda.gov)