In the most recent data Annual Report from the CDC, published August 2017, the most common causes of food borne illness identified were related to improper cooking with:
- “poor temperature control”
- “insufficient time or temperature while cooking or heating”
- “improper holding temperatures”
- “eating contaminated raw, undercooked or under processed foods.
I conclude that to reduce the chances of getting your guests sick, be cautious about temperatures and use a food thermometer for cooking and holding. It really is quite simple.