Practicing Safe Food Handling Procedures

Safe food handling practices are crucial in order to prevent the spread of foodborne illnesses. Bacteria cannot be smelled, tasted, or seen, so it is important to take steps to ensure you are keeping your food safe from the grocery store to your plate. Below are some tips to help you practice safe food handling procedures when dealing with meats!

Purchasing  The first step in safe food handling begins in the store. Be sure to always look for the Safe Handling label on the package. This indicates that the meat has been safely processed and will even go over proper tips for preparation and cooking methods. Purchase your meat last, and check to ensure it is tightly wrapped and there are no tears in the packaging.

Storing  Meat stored in the refrigerator should be in the meat bin or in the coldest part of your refrigerator. Cook fresh or raw meats within 3-4 days of purchase. Once the meat is cooked, it should be eaten within 3-4 days and thrown out or frozen after this period. If you are storing meats in the freezer, check that the temperature in the freezer is 0 °F (-17.7 °C) or below.

Preparing  One of the best ways to prevent cross contamination is keeping your hands clean while handling foods. Wash your hands before, during, and after handling raw meats. Another great tip to prevent the spread of bacteria is by using a separate knife and cutting board for raw meat. When thawing any meat, it is best practice to thaw it in the refrigerator or in the microwave--never leave meat out on the counter to thaw. When using the microwave, select the “defrost” setting and cook the meat immediately after thawing. If you are marinating meat, be sure to do so in a covered dish in the refrigerator. Any marinade you wish to use that has been in contact with raw meat must be brought to a boil before putting it on the cooked meat. Using a food thermometer is a great practice to ensure your meat is brought to the proper temperature before serving. Beef, veal, lamb, and pork should all be brought to an internal temperature of 145 °F, poultry should be 165 °F, and ground meats such as ground beef, pork, and lamb should be 160 °F. Reheat leftovers to 165 °F. No cooked food should be left out at room temperature for more than 2 hours.

For more safe food handling practices, check out https://www.eatright.org/homefoodsafety/safety-tips/food/keeping-your-meat-safe