What is one key safety guideline when cooking meat?

Cooking meat to the appropriate internal temperature is a critical safety guideline because it ensures that harmful bacteria are effectively killed, making the meat safe to eat. Different types of meat have specific internal temperature requirements; for example, poultry needs to reach a minimum internal temperature of 75°C (165°F) to eliminate pathogens such as Salmonella and Campylobacter, while ground meats often require a minimum of 70°C (160°F). Using a food thermometer is an effective way to check that the meat has reached these safe temperatures, thereby reducing the risk of foodborne illnesses that could result from undercooked meats.

The other guidelines provided are not considered sound practices in ensuring food safety. For instance, using wooden utensils exclusively might not prevent cross-contamination if not properly cleaned, storing raw meat with vegetables could lead to contamination, and failing to wash hands before cooking could increase the risk of spreading bacteria.