To prevent contamination when handling and preparing raw meat, it is essential to wash hands before and after handling the meat, clean utensils and surfaces with hot, soapy water or a bleach solution, keep raw meat cold in the refrigerator or freezer, avoid cross-contamination by not letting raw meat come into contact with ready-to-eat foods, cook meat thoroughly using a food thermometer, and store cooked meat properly in the fridge or freezer. By following these best practices, you can ensure that the meat you prepare is safe to eat and reduce the risk of contaminating your kitchen.
Best Practices for Handling and Preparing Raw Meat to Prevent Contamination
1. Wash Your Hands
- Always wash your hands thoroughly with soap and warm water before and after handling raw meat.
- Use hand sanitizer if soap and water are not available.
- Avoid touching your face or any other surfaces until you've washed your hands.
2. Clean Utensils and Surfaces
- Clean cutting boards, utensils, and countertops with hot, soapy water before and after preparing meat.
- Use a bleach solution (1 tablespoon of unscented, plain bleach per gallon of water) to sanitize surfaces that have come into contact with raw meat.
- Consider using separate cutting boards: one for meat and another for vegetables and ready-to-eat foods.
3. Keep it Cold
- Store raw meat in the coldest part of the refrigerator, typically the bottom shelf.
- Freeze meat if you don't plan to use it within the next few days.
- Thaw frozen meat in the refrigerator, not on the counter.
4. Prevent Cross-Contamination
- Do not let raw meat come into contact with ready-to-eat foods, such as fruits, vegetables, or bread.
- Use separate utensils and plates for raw and cooked meat.
- Wash your hands between tasks, especially after handling raw meat and before touching anything else.
5. Cook Thoroughly
- Use a food thermometer to check that meat has reached a safe internal temperature. For example, ground beef should be cooked to at least 160°F (71°C), while poultry should reach 165°F (74°C).
- Cook meat thoroughly, but avoid overcooking, which can dry out the meat and reduce its nutritional value.
- Let cooked meat rest for a few minutes before slicing or serving to allow juices to redistribute.
6. Store Properly
- Refrigerate or freeze leftover cooked meat within two hours of cooking.
- Store cooked meat above raw meat in the fridge to prevent juices from dripping onto the cooked food.
- Follow expiration dates and discard any spoiled or questionable meat.
By following these best practices, you can significantly reduce the risk of contaminating your kitchen and ensure that the meat you prepare is safe to eat. Remember, cleanliness and proper cooking techniques are key to preventing foodborne illnesses.