Explain methods for properly cooking potentially hazardous food at home.

Some uncooked and undercooked foods can be unsafe. Proper cooking makes most foods safe because it kills the vegetative cells of pathogenic bacteria, some viruses, and parasites.

Cooking

Use oven temperatures of 325 F or higher to cook meat, poultry, and seafood.
Cooking must be continuous. Never partially cook food, let it sit, then finish cooking it later. This allows for harmful bacteria to grow and possibly toxins to be formed.
Do not use recipes that call for cooking without a heat source, such as putting meat or poultry in boiling water or in a preheated oven and then turning off the heat.

Meat, poultry, seafood, and eggs

Cook meat and poultry to the recommended endpoint cooking temperatures.
The best way to determine if a food has reached the recommended endpoint cooking temperature is to check it with a bimetallic-stemmed thermometer. (These thermometers are also known as instant read thermometers.) The thermometer must have a temperature range of 0 to 220 degrees F so it can be used with both hot and cold foods.
Cook eggs until the yolk and white are firm, not runny. Doing so will kill Salmonella enteriditis, if it is present in the egg.

Microwave oven

Cover food. If using plastic wrap, do not let it touch the food. At high temperature, food may absorb chemicals from plastic wrap.
Half-way through the cooking process stir food, rotate the container, and finish cooking.
Half-way through the cooking process turn over large pieces of food.
Check the temperature of the food in at least three spots.
Follow package directions for cooking times. Let cooked food stand for the recommended time before serving.
Always reheat takeout food in a microwave-safe container.

Slow cooker or smoker

Start with fresh, rather than frozen, food.
Use chunks of meat rather than large cuts.
Be sure the recipe includes liquid.
Check the internal temperature in three locations to be sure the food is thoroughly cooked.