Ensure food safety by following these guidelines.
We take food safety as seriously as we take great taste. That’s why we are arming you with the knowledge to properly prepare and cook raw meat to ensure a safe and delicious meal for your family.
Follow 4 simple rules to ensure food safety.
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
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
- Store on bottom shelf
- Never reuse a raw turkey marinade or brine on cooked turkey
Fully cook meat to destroy natural bacteria that could cause food-borne illness.
- Cook the product as specified on the package. Roast until the pop-up timer pops up, if included, and your meat thermometer reaches 165°F in the breast and 180°F in the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving
- Never eat under-cooked poultry
- Never reuse a raw knife or cutting board for cooked food
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 on bottom shelf
- 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