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Thursday, April 7, 2011

How do you handle your meat? Safe meat handling at home

So how do you handle your meat? When you slice your meat and cut your vegetables, do you wash your knife and cutting board in between? Do you wash them before you go on to the next item? Do you use the same cutting board for fresh produce and meat? Where do you marinate? In the refrigerator or the table outside the refrigerator? Do you prevent the meat juices from dripping into other foods?



The key here is DO NOT CROSS-CONTAMINATE. Cross-contamination is the transfer of bacteria from one food to another by way of cutting boards, knives or improper handling. So it is advisable to keep foods apart.
  • Prevent the meat juices to drip into other foods.
  • Do not also cross-contaminate food with your own bacteria. Wash hands with soap and warm water for 20 seconds before and after handling food and using the bathroom.
  • Wipe up kitchen surfaces using hot soapy water and clean towels.
  • Wash cutting boards and knives after preparing each food item.
  • If possible, use separate cutting boards for vegetables or fresh produce and for meat.
  • Marinate food IN the refrigerator.
Other tips:
  • Thaw preferably in the refrigerator not outside it. Do not let the juices drip into other food.
  • Or else thaw in a leak-proof plastic bag submerged in cold water changing the water every 30 minutes.
  • Cook immediately after thawing.
Just remember, CLEAN, SEPARATE, COOK, CHILL.







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