Safe Handling Tips for Raw Meat

As summer temperatures start to happen, grilling becomes more popular. Food safety for sausage, hamburgers, ribs, and other types of meat must be kept in mind to reduce your risk of food poisoning.

Shop Smart 

• Look for a "safe food handling" label on the package. This label explains how to safely store, prepare, and handle raw meat at home.
• Choose packages that are tightly wrapped. This helps prevent raw meat from leaking juices onto other foods in the cart.
• Ask to have raw meat bagged separately from other groceries at the checkout.

Store Safely

• Always handle food after washing your hands.
• Store raw meat on the lowest shelf in the refrigerator.
• When refrigerated, use ground meats within two days of purchase. Whole cuts of meat, such as pork chops, steak and ribs, should be used within three to five days of purchase. 

Prepare Wisely

• Wash hands thoroughly for at least 20 seconds before, during, and after preparing food, especially after handling raw meat.
• Defrost frozen meat in the refrigerator, microwave, or under cold running water. Never defrost on the counter!
• Use two separate cutting boards to avoid cross-contamination. Use one for raw meat, poultry, and seafood, and the other for ready-to-eat foods.
• Use a food thermometer to ensure foods are cooked to their proper internal temperature. Whole cuts of meat, such as steaks, chops or roasts should be cooked to 145°F, and ground meats should be 160°F. Chicken and turkey should always be cooked to a minimum internal temperature of 165°F.
• Keep meat refrigerated. Discard any food left unrefrigerated for more than two hours, or one hour if the temperature is above 90°F.

Source: https://www.eatright.org/homefoodsafety/safety-tips/food/safe-handling-tips-for-raw-meat