Cooked food needs to be heated to an internal temperature of 75C. This will usually result in a dry roast, so when I was pregnant, I would cook as normal and then cut a portion for myself and cook that again to piping hot. It wasn't difficult to do and meant that everyone else didnt have to suffer dry and over cooked meat.
For prawns, if I wanted them cold, I would cook the green prawns fresh that morning and plunge straight into an ice slurry. Then remove and place in a sealed container in the fridge. I was happy to eat that within a few hours.
There really isn't that different or difficult to cater to a pregnancy safe diet. My biggest concern when eating with the ILs was the food hygiene and handling techniques. FIL would use the same tongs for raw and cooked meat without considering cross contamination. MIL would wash salad leaves in the same unwashed sink that raw meat had previously been in. Food would be left uncovered on the bench for hours on end. Meats would be placed higher in the fridge than veggies etc. this stuff was all second nature to me, pregnant or not but I had to teach DH. He now nags his parents about it.
QUOTE (Victorian Departmeng of health website)
Wash your hands before preparing food and between handling raw and ready-to-eat foods.
Keep all food covered.
Place all cooked food in the refrigerator within one hour of cooking.
Store raw meat, raw poultry and raw fish on the lowest shelves of your refrigerator to prevent them dripping onto cooked and ready-to-eat foods.
Keep your refrigerator clean and the temperature below 5°C.
Strictly observe use-by or best-before dates on refrigerated foods.
Do not handle cooked foods with the same utensils (tongs, knives, cutting boards) used on raw foods, unless they have been thoroughly washed with hot soapy water between uses.
All raw vegetables, salads and fruits should be well washed before eating or juicing, and consumed fresh.
Defrost food by placing it on the lower shelves of a refrigerator or use a microwave oven. Thoroughly cook all food of animal origin, including eggs.
Keep hot foods hot (above 60°C) and cold foods cold (at or below 5°C).
Reheat food until the internal temperature of the food reaches at least 75°C (piping hot).
When using a microwave oven, read the manufacturer's instructions carefully and observe the recommended standing times, to ensure the food attains an even temperature before it is eaten.