Meat Safety

(Photo source) Here are some important facts you should hang on to if you handle or purchase raw meat!

You have two hours… to get it home and into the fridge. (If it is above 90F, you only have 1 hour). You’re best bet is to shop for meat last.

Know your degree… Make sure your refrigerator stays around 40°F and your freezer at 0 °F or below.

Within two days… cook or freeze poultry, fish, sausage, organ meat, and ground meat.

Within three to five days… cook or freeze unprocessed beef, lamb, or pork.

20 seconds… is how long you should wash your hands under warm water to kill the bacteria after handling raw meat.

Storage Tips:

• Wrap tightly to prevent meat juices from leaking onto other food.
• Be sure to label the meat and the date before storing.

Tagged as: Featured, Food, meat safety