Cook food properly (to at least 75°C or steaming hot) and keep hot food steaming hot (above 60°C).
Most food poisoning bacteria will grow at temperatures between 5°C and 60°C - known as the Temperature Danger Zone. Keeping food out of the Temperature Danger Zone will slow down or prevent their growth. Bacteria can grow extraordinarily fast in the Danger Zone.
One bacteria can become a million within 7 hours.
Heating foods to above 75°C will kill most foodborne bacteria and viruses that can cause illness. Particular care should be taken with rolled or stuffed meats, mince, sausages and whole poultry, all of which should be cooked thoroughly right through to the centre as bacteria are distributed throughout these foods. Steaks, chops and whole roasts however can be cooked to preference.
When cooking a large batch of food for storage and later consumption, subdivide into shallow containers and refrigerate immediately. Smaller portions will cool quicker. A large batch will take many hours to cool and the centre can remain warm for many hours in the Danger Zone. Cooked food should be refrigerated as soon as possible and not allowed to cool at room temperature first.
Reheat food until it is steaming hot throughout. Where possible, use a thermometer to check that it has reached 75°C.
Cooking is not a cure-all solution. Prior to cooking perishable foods must be stored and handled correctly. Some bacteria can produce a poison or toxin if they are allowed to grow in the food. Once the toxin is produced it is not destroyed by the cooking process. You can't rely on cooking to make poorly handled food safe. Also, once a food is cooked, disease causing microbes must be prevented from re-infecting the food by applying good hygiene practices and storing the cooked food outside the Danger Zone.
Source: SafeFood.net.au