Tips for Food Safety

Ensure food safety by following these guidelines

We take food safety as seriously as we take great taste. That’s why we’re arming you with the knowledge to properly prepare and cook raw meat to ensure food safety and a delicious meal for your family.

Follow just 4 rules to ensure food safety.

1.  Clean.

Remember to use warm, soapy water to wash anything the raw meat touches:

Remember to use warm, soapy water to wash anything the raw meat touches
  • Your hands
  • Countertops and other surfaces
  • Cutting boards
  • Plates or serving platters
  • Meat thermometer
  • Grill utensils

2.  Separate.

Avoid cross-contamination by separating raw meat from other foods.

Avoid cross-contamination by separating raw meat from other foods
  • Use separate cutting boards
  • Use separate knives and utensils
  • Separate it in your shopping bags and refrigerator
  • Store in sealed containers to keep juices from dripping onto other foods
  • Never reuse a raw turkey marinade on cooked turkey

3.  Cook.

Fully cook meat to destroy bacteria that could cause food-borne illness.

Fully cook meat to destroy bacteria that could cause food-borne illness
  • Cook the product as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer
  • Roast whole turkeys until a meat thermometer inserted in the breast reads 170°F. and inserted in the thigh reads 180°F.
  • Never eat under-cooked poultry
  • Never reuse a raw knife or cutting board for cooked food 

4.  Chill.

Storing raw meat at the right temperature helps keep food safe.

Storing raw meat at the right temperature helps keep food safe
  • Set your refrigerator to 40 degrees or lower
  • Thaw raw meats in the refrigerator in fully sealed containers
  • Keep thawed or fresh meat in the refrigerator for no more than 3 days before cooking
  • Refrigerate leftovers within 2 hours of cooking
  • Eat leftovers within 3-4 days

 

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