"Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods. Mishandling of raw and cooked foods allows bacteria to grow. The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning."
IT'S POSSIBLE TO GET FOOD POISONING FROM FOODS SUCH AS POTATOES, RICE, BEANS, AND CEREALS.
(pardon the caps but I felt I needed to emphasize that.
"Fried rice is a leading cause of B. cereus emetic-type food poisoning in the United States. B. cereus is frequently present in uncooked rice, and heat-resistant spores may survive cooking. If cooked rice is subsequently held at room temperature, vegetative forms multiply, and heat-stable toxin is produced that can survive brief heating, such as stir frying."
"Long-incubation B. cereus food poisoning is frequently associated with meat or vegetable-containing foods after cooking. The bacterium has been isolated from 50% of dried beans and cereals and from 25% of dried foods such as spices, seasoning mixes and potatoes."
REDUCING THE RISK
- Ensuring adequate temperatures are reached during cooking of food mixes such as sauces, custards, and soups to inactivate the bacteria.
- Keeping cooked hot foods above 60 deg C (preferably 70 deg C) if not served immediately.
- Ensuring the rapid cooling of cooked food by dividing into smaller lots and refrigerating in shallow containers (less than 10cm deep).
- Storing cold foods at or below 4 deg C to prevent toxin being produced.
- Avoiding storing protein-containing foods with cooked rice because this stimulates the growth of Bacillus cereus.
- Reheating foods to 75 deg C or until steaming hot, as flash frying or brief rewarming is not adequate to destroy the toxin.
- Preventing cross-contamination from raw to cooked foods (by using separate preparation areas or sanitising between processes).
- Thoroughly washing fruit and vegetables with clean water of drinking standard before use.
- Ensuring food handlers have good personal hygiene and adequate food safety training.
Guide to Food Safety.
Food Poisoning and Safety.
(With apologies, I'm not going to Lj-cut this because I think it's an important subject for people to read & think about.)