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SAFE HANDLING OF RAW
MEATS
What Is Food Safety & Food borne illness?
• Food safety is the handling, preparation, and storage of food in ways
that prevent foodborne illness.
• Foodborne illness is a sickness caused by harmful bacteria or
organisms in or on food a consumer eats. Bacteria are a part of our
environment and can contaminate food anywhere along the supply
chain.
• Foodborne illnesses are a substantial health burden and commonly
associated with foods of animal origin. Through unsafe food handling
practices and preparation, foodborne pathogens might be transferred
from raw contaminated meats to ready to eat foods. Some of the
pathogens are antibiotic-resistant. This becomes a major risk to the
public health, and can potentially compromise the treatment of
severe bacterial infections. Since the spread of foodborne pathogens
from retail meats is anticipated, consumers should always remember
that they are the final line of defense against food contamination
• According the Centers for Disease Control and Prevention (CDC),
325,000 people are hospitalized and 5,200 die each year due to
foodborne illnesses. As a consumer you are key in the effort to prevent
these foodborne illnesses. This publication provides some simple
guidelines for safe handling of meats from point of purchase to
serving.
• FOOD SAFETY BEGINS AT THE GROCERY STORE
Meats and Poultry
• Make your meat and poultry selections last.
• Always check the sell by date, do not buy meats with expired dates.
• Always look for the Safe Food Handling Label on the package. This
label provides information for safe storage and proper cooking
temperature.
• Make certain the package is tightly wrapped, no leaking or rips in
packaging.
• Choose meats and poultry packages that are cold to the touch. Frozen
products should be frozen solid.
• Fresh ground beef should be bright red in color.
• Bag meats and poultry in plastic bags before placing them in the cart.
Have meats and poultry bagged separately from your other groceries at
check out.
Getting Food Home Safely
• Keep perishables inside the car - not in the trunk. If it will take you
more than 45 minutes to get home pack them in a cooler on ice.
Seafood
• Make your selection of fresh and/or frozen seafood last.
• Buy seafood from reliable sources that keep their fresh products on ice
or refrigerated.
• Frozen products should be frozen solid. Check the package for sell by
date.
• If raw and cooked seafood are displayed together make sure the raw
seafood is not in contact with the cooked seafood.
• When purchasing fresh fish choose the ones that look firm, have shiny
flesh, and bounces’ back when touched. Fillets and steaks should be
moist.
• Gills should be bright pink with no slime; scales should be shiny and
cling to the skin.
• If the head is on, the eyes should be clear with a slight bulge.
• The fish should not smell “fishy”.
• The vendor should be wearing gloves when handling the fish. After
you have made your selection have the vendor place the fish in a plastic
bag before wrapping it in paper.
Environmentally Conscious?
• Food safety counts for those reusable grocery bags too. Take some
large freezer bags with you to put your raw meats in before you put
them in your grocery bag. Wash the reusable grocery bag in the washer
to keep it fresh and bacteria free
STORAGE
• Unload perishables from the car first and store them immediately.
• Place well wrapped raw meat, poultry, or fish in the meat drawer or the
coldest section of your refrigerator. If freezing, place the meats in a
freezer bag. Press as much air out of the package as possible.
• If you have purchased “family” or large quantity packages you may
want to divide them into more convenient portion sizes,
• Make sure your refrigerator temperature is 40°F; Freezer 0°F.
• Lean fish such as cod, haddock are safe for 6 months. Salmon,
mackerel, and fatty fish freeze well for 2-3 months. Most precooked
breaded fish are safe for 6 months.
• Keep meat, poultry, and seafood in its original packages until just
before using.
• Wash your hands thoroughly after handling raw meats and poultry or
before handling produce and other food items. Clean any surface raw
meat and poultry packages may have come in contact with.
DEFROSTING/THAWING
• The Food Safety Inspection Service recommends 3 WAYS TO THAW
MEATS.
1. The REFRIGERATOR is the safest method to thaw frozen meats,
poultry, and fish. However, this is a slow process so plan ahead.
Place the item in a container so that thawing juices will not drip on
other foods. Place them on the lowest shelf. The amount of time
required for meat or fish to thaw varies with the size and cut of the
product.
• Chicken thawed in the refrigerator can be kept there for one or two
days longer before cooking. Beef, chicken and pork thawed in the
refrigerator can be refrozen before or after cooking. They must be
cooked before refreezing if thawed by any other method.
• Ground beef is safe in the refrigerator for up to 2 days after defrosting.
Stew meat, steaks roast and other bone parts can be held in the
refrigerator up to 5 days before cooking or refreezing.
2. COLD WATER is a faster method of thawing outside the refrigerator.
Place the item in a leak-proof container/bag and submerge in cold tap
water. Change the water every 30 minutes. Cook it immediately. Do not
refreeze.
3. Using a MICROWAVE is another method of thawing outside the
refrigerator. Cook immediately after thawing, because microwaving
may start cooking the meat. Fish can be thawed in the microwave but it
is not recommended because it easily begins to cook. Be sure to clean
any thawing juices from the microwave afterwards.
• Be sure to thoroughly wash your hands immediately after handling
raw meat, poultry and fish. Clean and disinfect surfaces or utensils raw
meat, poultry and fish or juices have come in contact with.
GET READY TO COOK
PREPARATION
• Always wash your hands before and after handling raw meat, poultry,
and fish and before handling any other foods while cooking.
• Marinate meats, poultry or seafood in the refrigerator. Discard the used
marinate, do not use it for cooking or holding cooked foods. Clean the
container with hot soap water before using it again
• Use separate cutting boards and knives for raw meats and produce
• Clean cutting boards often with hot soapy water (if possible use a
solution of 1 teaspoon chlorine bleach in 1 qt of water).
• Keep raw meat, poultry, fish and their juices away from fresh fruits,
vegetables, and other foods that will be consumed without cooking.
This also includes canned fruits and vegetables
• Don’t cross contaminate. Keep cooked foods of all types separate from
raw meats, poultry, fish and their juices
• Wash your hands, cutting board, knife, and counter tops with hot
soapy water after handling raw meats. Wash kitchen towels and cloths
often on the hot water cycle in the washing machine
• When preparing ground meats wash your hands more frequently,
checking under your nails. Always clean your hands before touching
faucets, knobs, or refrigerator handles.
COOK IT UNTIL IT IS DONE ALL THE
WAY THROUGH
COOKING
• Most vendors provide cooking instructions or suggestions on the
package of their product. These are some of the recommendations
from the FSIS.
• If baking, the oven should be at least 325° F (163ºC) for ground meats,
350° (177ºC) for most others
• Cook all meats and poultry to the proper internal temperature. Check
the temperature by using a meat thermometer.
• 145°F/63ºC - beef veal and lamb steaks, roasts, chops
• 160°F/71ºC - all cuts of fresh pork, ground meats (until the centre is
no longer pink)
• 165°F/74ºC - ground poultry, cut-up or whole poultry.
• Cook fish 10 minutes per inch measured at its thickest point (internal
temperature of 145°F). Add 5 minutes if the fish is cooked in foil or
sauce. This does not apply to deep frying or microwaving. Fish should
flake easily with a fork and be opaque. Shrimp should turn pink
outside, the flesh white and firm
SAFE GRILLING TIPS
COOKOUTS
• During the summer when the weather is hot more people cook outside and
picnic. As a result the incidence of foodborne illness increases dramatically
in the summer months. Here are some practices to protect yourself while
cooking outdoors
• Make sure the grill grate is clean. Scrape and clean away any debris or rust
on the grate. For gas grills follow the manufacturer’s instruction for
cleaning the grease catch pan, inside the grill, burners, lava rocks and
briquettes.
• Only take as much food out of the refrigerator/cooler as you are going to
cook right then.
• If you are going to another location (30 minutes or more away from
home) to grill keep the meat cold in a cooler of ice. Do not partially
cook with the intention to finish at your destination. Bacteria grow
faster in partially cooked food.
• Cook meat thoroughly. Check the internal temperature with a
thermometer.
• If the meat has been marinated do not put marinate left from raw meat
on the cooked meat.
• Don’t cross-contaminate. Use separate utensils, platters, pans etc. for
raw and cooked foods. Wash your hands after handling raw meats.
• Place completely cooked foods removed from the grill on clean plates
or in aluminum pans and cover to keep them at 140º F.
• The same indoor serving rules apply for outdoor serving: Food should
not sit out more than 2 hours. If the temperature is 90ºF or above not
more than 1 hour. Throw away any food that exceeds this.
SAFETY WITH THE LEFTOVERS
• Separate or slice leftovers into small portions for rapid cooling, cover,
and put in the refrigerator or freezer. If freezing wrap in airtight wrap
or place in a shallow container
• Turkey stores best when removed from the bone. Legs and wings may
be left whole.
• Use refrigerated foods within 4 days. Frozen meat and poultry have a
longer storage life.
• Eat leftover seafood within 1-2 days.
• When reheating leftovers, cover and heat until hot and steaming all the
way through, about 165° F/ 74ºC internal temperature
Safe handling of raw meats

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Safe handling of raw meats

  • 1. SAFE HANDLING OF RAW MEATS
  • 2. What Is Food Safety & Food borne illness? • Food safety is the handling, preparation, and storage of food in ways that prevent foodborne illness. • Foodborne illness is a sickness caused by harmful bacteria or organisms in or on food a consumer eats. Bacteria are a part of our environment and can contaminate food anywhere along the supply chain.
  • 3. • Foodborne illnesses are a substantial health burden and commonly associated with foods of animal origin. Through unsafe food handling practices and preparation, foodborne pathogens might be transferred from raw contaminated meats to ready to eat foods. Some of the pathogens are antibiotic-resistant. This becomes a major risk to the public health, and can potentially compromise the treatment of severe bacterial infections. Since the spread of foodborne pathogens from retail meats is anticipated, consumers should always remember that they are the final line of defense against food contamination
  • 4. • According the Centers for Disease Control and Prevention (CDC), 325,000 people are hospitalized and 5,200 die each year due to foodborne illnesses. As a consumer you are key in the effort to prevent these foodborne illnesses. This publication provides some simple guidelines for safe handling of meats from point of purchase to serving. • FOOD SAFETY BEGINS AT THE GROCERY STORE
  • 5. Meats and Poultry • Make your meat and poultry selections last. • Always check the sell by date, do not buy meats with expired dates. • Always look for the Safe Food Handling Label on the package. This label provides information for safe storage and proper cooking temperature. • Make certain the package is tightly wrapped, no leaking or rips in packaging.
  • 6. • Choose meats and poultry packages that are cold to the touch. Frozen products should be frozen solid. • Fresh ground beef should be bright red in color. • Bag meats and poultry in plastic bags before placing them in the cart. Have meats and poultry bagged separately from your other groceries at check out.
  • 7. Getting Food Home Safely • Keep perishables inside the car - not in the trunk. If it will take you more than 45 minutes to get home pack them in a cooler on ice.
  • 8. Seafood • Make your selection of fresh and/or frozen seafood last. • Buy seafood from reliable sources that keep their fresh products on ice or refrigerated. • Frozen products should be frozen solid. Check the package for sell by date. • If raw and cooked seafood are displayed together make sure the raw seafood is not in contact with the cooked seafood. • When purchasing fresh fish choose the ones that look firm, have shiny flesh, and bounces’ back when touched. Fillets and steaks should be moist.
  • 9. • Gills should be bright pink with no slime; scales should be shiny and cling to the skin. • If the head is on, the eyes should be clear with a slight bulge. • The fish should not smell “fishy”. • The vendor should be wearing gloves when handling the fish. After you have made your selection have the vendor place the fish in a plastic bag before wrapping it in paper.
  • 10. Environmentally Conscious? • Food safety counts for those reusable grocery bags too. Take some large freezer bags with you to put your raw meats in before you put them in your grocery bag. Wash the reusable grocery bag in the washer to keep it fresh and bacteria free
  • 11. STORAGE • Unload perishables from the car first and store them immediately. • Place well wrapped raw meat, poultry, or fish in the meat drawer or the coldest section of your refrigerator. If freezing, place the meats in a freezer bag. Press as much air out of the package as possible. • If you have purchased “family” or large quantity packages you may want to divide them into more convenient portion sizes, • Make sure your refrigerator temperature is 40°F; Freezer 0°F.
  • 12. • Lean fish such as cod, haddock are safe for 6 months. Salmon, mackerel, and fatty fish freeze well for 2-3 months. Most precooked breaded fish are safe for 6 months. • Keep meat, poultry, and seafood in its original packages until just before using. • Wash your hands thoroughly after handling raw meats and poultry or before handling produce and other food items. Clean any surface raw meat and poultry packages may have come in contact with.
  • 13. DEFROSTING/THAWING • The Food Safety Inspection Service recommends 3 WAYS TO THAW MEATS. 1. The REFRIGERATOR is the safest method to thaw frozen meats, poultry, and fish. However, this is a slow process so plan ahead. Place the item in a container so that thawing juices will not drip on other foods. Place them on the lowest shelf. The amount of time required for meat or fish to thaw varies with the size and cut of the product.
  • 14. • Chicken thawed in the refrigerator can be kept there for one or two days longer before cooking. Beef, chicken and pork thawed in the refrigerator can be refrozen before or after cooking. They must be cooked before refreezing if thawed by any other method. • Ground beef is safe in the refrigerator for up to 2 days after defrosting. Stew meat, steaks roast and other bone parts can be held in the refrigerator up to 5 days before cooking or refreezing.
  • 15. 2. COLD WATER is a faster method of thawing outside the refrigerator. Place the item in a leak-proof container/bag and submerge in cold tap water. Change the water every 30 minutes. Cook it immediately. Do not refreeze. 3. Using a MICROWAVE is another method of thawing outside the refrigerator. Cook immediately after thawing, because microwaving may start cooking the meat. Fish can be thawed in the microwave but it is not recommended because it easily begins to cook. Be sure to clean any thawing juices from the microwave afterwards.
  • 16. • Be sure to thoroughly wash your hands immediately after handling raw meat, poultry and fish. Clean and disinfect surfaces or utensils raw meat, poultry and fish or juices have come in contact with.
  • 17. GET READY TO COOK PREPARATION • Always wash your hands before and after handling raw meat, poultry, and fish and before handling any other foods while cooking. • Marinate meats, poultry or seafood in the refrigerator. Discard the used marinate, do not use it for cooking or holding cooked foods. Clean the container with hot soap water before using it again • Use separate cutting boards and knives for raw meats and produce • Clean cutting boards often with hot soapy water (if possible use a solution of 1 teaspoon chlorine bleach in 1 qt of water).
  • 18. • Keep raw meat, poultry, fish and their juices away from fresh fruits, vegetables, and other foods that will be consumed without cooking. This also includes canned fruits and vegetables • Don’t cross contaminate. Keep cooked foods of all types separate from raw meats, poultry, fish and their juices • Wash your hands, cutting board, knife, and counter tops with hot soapy water after handling raw meats. Wash kitchen towels and cloths often on the hot water cycle in the washing machine • When preparing ground meats wash your hands more frequently, checking under your nails. Always clean your hands before touching faucets, knobs, or refrigerator handles.
  • 19. COOK IT UNTIL IT IS DONE ALL THE WAY THROUGH COOKING • Most vendors provide cooking instructions or suggestions on the package of their product. These are some of the recommendations from the FSIS. • If baking, the oven should be at least 325° F (163ºC) for ground meats, 350° (177ºC) for most others • Cook all meats and poultry to the proper internal temperature. Check the temperature by using a meat thermometer. • 145°F/63ºC - beef veal and lamb steaks, roasts, chops
  • 20. • 160°F/71ºC - all cuts of fresh pork, ground meats (until the centre is no longer pink) • 165°F/74ºC - ground poultry, cut-up or whole poultry. • Cook fish 10 minutes per inch measured at its thickest point (internal temperature of 145°F). Add 5 minutes if the fish is cooked in foil or sauce. This does not apply to deep frying or microwaving. Fish should flake easily with a fork and be opaque. Shrimp should turn pink outside, the flesh white and firm
  • 21. SAFE GRILLING TIPS COOKOUTS • During the summer when the weather is hot more people cook outside and picnic. As a result the incidence of foodborne illness increases dramatically in the summer months. Here are some practices to protect yourself while cooking outdoors • Make sure the grill grate is clean. Scrape and clean away any debris or rust on the grate. For gas grills follow the manufacturer’s instruction for cleaning the grease catch pan, inside the grill, burners, lava rocks and briquettes. • Only take as much food out of the refrigerator/cooler as you are going to cook right then.
  • 22. • If you are going to another location (30 minutes or more away from home) to grill keep the meat cold in a cooler of ice. Do not partially cook with the intention to finish at your destination. Bacteria grow faster in partially cooked food. • Cook meat thoroughly. Check the internal temperature with a thermometer. • If the meat has been marinated do not put marinate left from raw meat on the cooked meat. • Don’t cross-contaminate. Use separate utensils, platters, pans etc. for raw and cooked foods. Wash your hands after handling raw meats.
  • 23. • Place completely cooked foods removed from the grill on clean plates or in aluminum pans and cover to keep them at 140º F. • The same indoor serving rules apply for outdoor serving: Food should not sit out more than 2 hours. If the temperature is 90ºF or above not more than 1 hour. Throw away any food that exceeds this.
  • 24. SAFETY WITH THE LEFTOVERS • Separate or slice leftovers into small portions for rapid cooling, cover, and put in the refrigerator or freezer. If freezing wrap in airtight wrap or place in a shallow container • Turkey stores best when removed from the bone. Legs and wings may be left whole. • Use refrigerated foods within 4 days. Frozen meat and poultry have a longer storage life. • Eat leftover seafood within 1-2 days. • When reheating leftovers, cover and heat until hot and steaming all the way through, about 165° F/ 74ºC internal temperature