Science Common Sense

735 - How do we handle and prepare raw meat safely?

To handle and prepare raw meat safely, follow these steps:

  1. Wash your hands: Before and after touching raw meat, wash your hands with soap and water for at least 20 seconds.
  2. Use separate tools and plates: Use different tools (like knives and cutting boards) and plates for raw meat to prevent cross-contamination with other foods.
  3. Keep it cold: Store raw meat in a sealed container in the refrigerator at 40°F (4°C) or below.
  4. Don't cross-contaminate: Keep raw meat away from ready-to-eat foods like fruits, vegetables, and cooked meals.
  5. Clean and sanitize: Clean and sanitize all tools, plates, and countertops that touched raw meat with soap and water.
  6. Cook it to the right temperature: Cook raw meat to the recommended internal temperature to kill bacteria:
  7. Chicken: 165°F (74°C)
  8. Beef, pork, and lamb: 145°F (63°C)
  9. Ground meats: 160°F (71°C)

Remember, raw meat can contain bacteria that can make you sick. By following these steps, you'll be able to handle and prepare raw meat safely.

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