Meat Preparation and Safety
Proper handling, preparation, and cooking of meat products is important in preventing food-born illness in your family. First and formost, when purchasing any meat product be sure to check the expiration date.
Storage
- When storing meat store it in the refrigerator or freezer and be sure to keep it in a separate, air tight, container to keep their juices from getting on other foods.
- Refrigerator temp should be set to 40 degrees.
- Freezer temp should be set to 0 degrees or lower.
- Do not allow raw eggs to sit at room temperature for more than 2 hours to reduce the risk of Salmonella infection.
Preparing
- Wash your hands with hot water and soap before preparing foods and after handling raw meat, poultry, fish, or egg products.
- Keep raw meats and their juices away from other foods in the refrigerator and on countertops.
- Use separate utensils for cooking and serving raw meat, poultry, fish, or eggs (or wash the utensils in hot, soapy water before using them to serve).
- Never put cooked food on a dish that was holding raw meat, poultry, or fish.
- Thaw meat, poultry, and fish in the refrigerator or microwave, never at room temperature.
- Cook thawed meat, poultry, and fish immediately.
- Throw away any leftover uncooked meat, poultry, or fish marinades.
Cooking
- Use a meat thermometer to tell whether meats are cooked thoroughly. Place the thermometer in the thickest portion of the meat and away from bones or fat.
- Poultry: 180 to 185 degrees Fahrenheit
- Pork: 137 degrees Fahrenheit
- Ground beef patties and loaves: 160 degrees Fahrenheit
- Ground poultry patties and loaves: 165 degrees Fahrenheit
- Leftovers: at least 165 degrees Fahrenheit
Rescources: KidsHealth.org