What are the basic safety steps in meat handling, cooking, and storage

What are the basic safety steps in meat handling, cooking, and storage
09 February 2022

What are the basic safety steps in meat handling, cooking, and storage

To protect themselves and guarantee that the foods
they eat are safe, consumers should always observe fundamental safe food
handling principles.

1. Clean – Hands and surfaces should be washed often.

should be washed for 20 seconds with soap and warm water before and after
handling meat/meat products.

the cutting board, knife, and counter tops with hot, soapy water after chopping
raw meats.

2. Keep everything separate to avoid

your supermarket cart, grocery bags, and refrigerator, keep raw meat, poultry,
and eggs separate from other goods.

raw meat or poultry, use a separate cutting board.

food should never be served on a dish that previously held raw meat, poultry,
or eggs without first being rinsed in hot, soapy water.

3. Cook – Make sure the food is cooked to the correct

and texture are unreliable safety indicators. The best method is to use a food

all cooking methods, this is the only way to ensure the safety of meat, poultry,
and egg products.

kill hazardous bacteria, meat and poultry items must be cooked to a safe
internal temperature of 75°C.

4.Chill —Properly store

·      Meat,
poultry, and eggs should be refrigerated or frozen within 2 hours of cooking or

·       If
the product was handled in the temperature danger zone (>5 °C to 60 °C), it
should be refrigerated within 1-2 hours.

·       Meat
and poultry should be tightly wrapped in the refrigerator to maintain quality
and prevent meat juices from contaminating other foods.

·        When
freezing meat and poultry in their original packaging, cover the package again
with freezer-safe foil or plastic wrap to protect quality.

·        Meat
or poultry products must be marinated in the refrigerator.

·        Food
should never be thawed at room temperature.

Consumer recommendations

When purchasing meat and meat products, consumers
should keep the following fundamental considerations in mind:

appearance (colour, texture, fat content), and odour of the meat;

crucial to use your senses of touch and smell while buying meat and poultry.

     Always inspect the meat to ensure it is firm to the touch and free of discolorations.

and stickiness/sliminess, keep in mind the meat outlet’s hygienic state as well
as your own personal hygiene.

The shopkeeper; Purchase meat from licensed/registered butcher shops with

 Never buy meat that has been wrapped in newspaper or any other type of paper.

Look for very black portions on the meat’s edges, which suggest improper storage and

Colored plastic bags should not be used to transport meat. If you’re transporting beef
in this manner,

Bags made of plastic Make sure there is no noticeable colour migration at all times.

 Always read the labelling on packaged meat or poultry items carefully for contents,
use by date, and expiry date, if any are indicated.

Make sure there are no tears, holes, or extra liquid in the packaging.

 Never buy meat or poultry in tattered or leaking packaging.