Foodborne illnesses get millions of Americans sick every year, and one of the biggest offenders is raw beef and poultry. Stay safe by keeping these tips in mind the next time you are handling uncooked meat.
Tip #1: Wash your hands before and after.
When you are preparing a dish, always wash your hands before and after touching raw meat. Use soap and warm water, and make sure to wash for at least 20 seconds.
Tip #2: Store raw meat on the bottom shelf of your fridge.
Keeping raw meat on the bottom shelf will help it last longer, since this is the coldest area of your refrigerator. It will also prevent the meat from dripping down and contaminating the foods beneath it.
Tip #3: Use separate cutting boards for meat and produce.
Every kitchen should be equipped with two cutting boards – one for meat and one for produce. This will help prevent cross-contamination.
Tip #4: Freeze what you won’t use immediately.
All raw meats should be cooked within 2-3 days of purchasing. If you won’t eat it that quickly, freeze it to prevent spoiling.
Tip #5: Never defrost frozen meat on the counter.
Letting frozen meat sit out on the counter all day is a popular method of defrosting, but it is extremely unsafe. Try one of these three methods instead.
Tip #6: Always use a meat thermometer when you cook.
Undercooked meat is just as dangerous as raw meat. Ensure your food is fully cooked by using a meat thermometer; the middle should reach at least 160° F.
Tip #7: Make sure your refrigerator is set to the proper temperature.
A refrigerator that is too warm can cause your food to spoil prematurely. For optimal storage conditions, your fridge should always be in between 34-38° F.
If your refrigerator is too warm, call the experts at Speedy Subzero. We have more than 75 years of experience repairing refrigerators, freezers, and ice makers in the New York City area. We guarantee one-hour service to all five boroughs, as well as Nassau and Suffolk County, Long Island. Call 866-782-9376 to schedule your in-home repair today!