Raw Foods can cause diseases

Raw foods may contain harmful bacteria. Dr. Diane Roberts of Britain cautions people who work in kitchens to be very careful about handling raw foods with disease-causing bacteria like raw meat, poultry, eggs, milk, and dairy products; raw vegetables, cereals, dried foods, herbs, and spies; uncooked, fermented, or lightly cooked fish and other sea-foods like prawns, crabs, and other shell-fish; and home-processed meats and vegetables.
To keep food safe:

• Store raw and cooked foods separately.
• Do not keep perishable foods in the danger zone (between 10 degrees celsius and 60 degrees celsius) .
  
• Thaw frozen meat thoroughly; do not part-cook or under cook.
• Serve cooked food immediately, or cool it rapidly within and half hours. Keep it hot until required. Reheat food thoroughly.
  
• Clean all surfaces, utensils, and the hands thoroughly after preparing raw foods.
• If you are not sure how clean your water supply is, boil all water used for preparing food or for cleaning equipment and utensils.