Food safety is the set of practices that reduce foodborne illness during preparation and storage. Keep hands and equipment clean, separate raw foods from ready-to-eat foods, check appropriate cooking temperatures with a thermometer, and chill perishables promptly.
Reference: FoodSafety.gov food handling guidance.
Related terms include cross-contamination, allergen cross-contact, rapid cooling and the temperature danger zone.
See also water activity and hot holding for separate factors affecting food stability and service.