Meat Handling & Preparation Tips

• Avoid contamination and cross-contamination of foods.
• Separate raw animal foods from other raw or ready-to-eat foods during storage, preparation, holding and display.
• Separate different types of raw animal foods from each other.
• Label and store toxic materials separately from food.
• If you are ill, do not handle or prepare food.
• Wash hands whenever necessary to prevent contamination of food or food contact surfaces. Do not handle ready-to-eat foods with bare hands.
• Wash and sanitize food contact equipment properly.
• Store food properly. Keep refrigerated foods at 41 degrees or less.
• Thaw frozen foods properly - in the refrigerator, under cold running water, microwave or while cooking.
• Potentially Hazardous Foods
• Milk or milk products
• Eggs
• Produce
• Meat
• Poultry
• Fish
• Shellfish
• Edible crustacea
• Raw seed sprouts

You can avoid contamination in your cooking by washing and cooking foods thoroughly. The following is a partial list of foods and recommended cooking temperatures:

• Poultry; stuffed meat, fish and pasta; stuffing containing meat, fish poultry -165 degrees
• Injected meat or fish; raw shell eggs -155 degrees
• Raw animal products (except whole roasts) - 145 degrees
• Whole raw beef roasts, corned beef roasts, pork roasts, ham roasts - 130 degrees
• Fruits & vegetables cooked - 140 degrees

Handling and Storing Meat

Be sure to follow these tips for meat safety!

• Freeze raw meats if you don't plan on using in 1 to 2 days.
• Wrap meats in freezer paper or bags.
• Thoroughly wash hands and utensils after handling raw meat.
• Never leave raw or uncooked meat at room temperature for more than 2 hours.