13 Tips for Safely Cooking, Storing, and Handling Meat

When it comes to cooking meat, it’s important to take proper precautions to ensure that it’s safe to eat. Raw meat can contain dangerous bacteria, such as E. coli and Salmonella, that can cause foodborne illnesses. To avoid getting sick from these bacteria, it’s important to follow safe cooking, storing, and handling practices. In this article, we will discuss 13 tips for safely cooking, storing, and handling meat. These tips cover everything from cleaning hands and surfaces to cooking meat to safe temperatures and using safe thawing methods. You and your family can avoid getting sick from food-borne diseases if you follow the advice in this article and put it into practice.

13 Pointers to Keep in Mind When Cooking, Storing, and Handling

Raw and Cooked Meat

 it’s important to take these precautions when handling meat. By being mindful of food safety practices, you can ensure that your meals are not only delicious but also safe to eat. So, let’s learn how to safely cook, store, and handle meat with these 13 tips.

1.    Clean Hands and Surfaces

Before and after touching meat, make sure that you properly wash your hands with soap and water.  Also, clean all surfaces and utensils that come in contact with raw meat, including cutting boards, knives, and countertops.

2.    Use Separate Cutting Boards

To avoid contaminating other foods with raw meat, poultry, or seafood juices, you should chop them on separate cutting boards. If possible, use color-coded cutting boards to make it easy to distinguish between different types of food.

3.    Thaw Meat Safely

Always thaw meat in the refrigerator, microwave, or cold water. Never thaw meat on the counter, as this can promote bacterial growth.

4.    Cook Meat to Safe Temperatures

Cook meat to safe temperatures to kill any bacteria that may be present.

5.    Don’t Partially Cook Meat

Never partially cook meat and finish cooking it later, as this can promote bacterial growth. Cook meat through to a safe temperature before serving.

6.    Use Refrigerator and Freezer Properly

Proper use of the refrigerator and freezer is essential for safely storing meat. Here are some tips for using these appliances correctly:

• Maintain the temperature in the refrigerator at or below 40 degrees Fahrenheit, and the temperature in the freezer at or below 0 degrees Fahrenheit. This will assist in preventing the formation of potentially hazardous bacteria.
• When storing raw meat in the refrigerator, make sure to place it on the lowest shelf possible in an airtight container or plastic bag to prevent any juices from spilling onto other foods.
• Keep cooked meats separate from raw meats in the refrigerator and freezer. This will help prevent cross-contamination.
• Freeze meat as soon as possible after purchasing or cooking to preserve freshness and prevent the growth of harmful bacteria.
• Label and date all meat stored in the freezer. Use the oldest meat first to prevent spoilage.
• Thaw frozen meat in the refrigerator, microwave, or under cold running water. Do not thaw meat at room temperature, as this can promote bacterial growth.

By using the refrigerator and freezer properly, you can help prevent foodborne illness and ensure that your meat stays fresh and safe to eat. Proper storage and thawing techniques can help prevent the growth of harmful bacteria, making your meals not only tasty but also healthy for consumption.

7.    Marinate Meat Safely

Marinating meat is a great way to add flavor to your dishes, but it’s important to do so safely. Raw meat can contain harmful bacteria, and marinating can provide a breeding ground for those bacteria to multiply. Here are some tips for marinating meat safely:

• Marinate meat in the refrigerator, never at room temperature. Bacteria grow rapidly at room temperature, so it’s important to keep meat chilled during the marinating process.
• If you’re reusing marinade, be sure to boil it first. Any bacteria from the raw meat will be in the marinade, so boiling it for at least 1 minute will kill any harmful bacteria.
• Don’t use the same utensils or containers for raw meat and cooked meat. This can lead to cross-contamination, which can cause foodborne illness.
• Marinate meat in a sealable plastic bag or covered dish, rather than an open container. This will help prevent bacteria from spreading to other foods in the refrigerator.
• Always discard any leftover marinade that has come into contact with raw meat. Using it on cooked meat can still spread harmful bacteria.

8.    Don’t Cross-Contaminate

Cross-contamination is a major concern when handling raw meat. Bacteria from raw meats can easily spread to other foods, causing foodborne illness. It’s important to take measures to prevent cross-contamination when handling raw meat. Using separate utensils for raw meat and other foods is one approach to prevent the spread of bacteria from one type of food to another. In addition, it is essential to wash one’s hands and any utensils that have come into contact with raw meat with soap and hot water before and after making the transaction. It’s also important to keep raw meat separate from other foods during storage and preparation, as well as during transportation home from the grocery store. Another way to prevent cross-contamination is to properly clean and sanitize surfaces and utensils after handling raw meat. This includes wiping down surfaces with a sanitizing solution and running cutting boards and utensils through the dishwasher.

By taking these measures to prevent cross-contamination, you can help ensure that your meals are not only delicious but also safe to eat. Proper food handling practices can help prevent the spread of harmful bacteria and keep you and your loved ones safe from foodborne illnesses.

9.    Use Safe Cooking Methods

Using safe cooking methods is an essential part of safe meat handling. Cooking meat to a normal temperature is critical to kill bacteria that may be present. The safest way to determine if meat is cooked to a safe temperature is by using a meat thermometer.

The recommended safe temperatures for various types of meat are as follows:

• Beef, pork, veal, and lamb: 145°F (with a 3-minute rest time)
• Ground meats: 160°F
• Poultry, including chicken and turkey: 165°F
• Fish and seafood: 145°F

Because color and texture are not accurate indicators of doneness, it is imperative to use a meat thermometer. This should be done as soon as the meat is handled.  Additionally, it’s important to avoid eating undercooked or raw meats, as this can lead to foodborne illness.

By using safe cooking methods and ensuring that meat is cooked to the appropriate temperature, you can help ensure that your meals are not only delicious but also safe to eat.

10.Store Meat Properly

Properly storing meat is an essential part of safe meat handling. Raw meat should always be stored at a temperature of 40°F or below to prevent bacterial growth. It’s important to store meat in leak-proof containers or sealed bags on the bottom shelf of the refrigerator so that any drips won’t contaminate other foods. Meat that won’t be used within a few days should be stored in the freezer, where it can be kept for several months. When freezing meat, it’s important to wrap it tightly in freezer paper or plastic wrap and label it with the date, to ensure that it’s used within a safe time frame.

It’s also important to avoid storing cooked meats with raw meats, as this can lead to cross-contamination. Cooked meats should be stored in clean, separate containers and kept at the appropriate temperature.

11.Use Safe Thawing Methods

Using safe thawing methods is an essential part of safe meat handling. It’s important to never thaw meat at room temperature or in warm water, as this can allow bacteria to grow.

Thawing meat in the refrigerator can take several hours or even a day or two, depending on the size and type of meat. However, this is the safest method, as it keeps the meat at a consistent, safe temperature while it thaws.

Thawing in cold water is a faster method, but requires more attention. The meat should be sealed in a leak-proof bag and submerged in cold water, with the water changed every 30 minutes to keep it at a safe temperature.

Finally, thawing in the microwave can also be done, but it’s important to follow the microwave’s instructions and cook the meat immediately after thawing, as it can begin to cook unevenly during the thawing process. By using safe thawing methods, you can ensure that your meat is safe to eat and avoid the risk of foodborne illness.

12.Practice Safe Food Handling

Practicing safe food handling is crucial to prevent foodborne illnesses. This includes washing your hands frequently with soap and warm water, using separate cutting boards for raw meats and other foods, storing meat at safe temperatures, and cooking meat at safe temperatures. It’s also important to avoid cross-contamination by keeping raw meats separate from other foods in the grocery cart, refrigerator, and during preparation.

Conclusion

In conclusion, following safe cooking, storing, and handling practices for meat is crucial to prevent foodborne illnesses. By implementing the 13 tips outlined in this article, you can ensure that your meals are not only tasty but also safe to eat. Remember to always clean hands and surfaces, use separate cutting boards, cook meat to safe temperatures, thaw meat safely, and practice safe food handling techniques. By taking these precautions, you can protect yourself and your loved ones from harmful bacteria and enjoy a delicious and healthy meal. So, next time you’re cooking meat, make sure to follow these tips and stay safe in the kitchen.