Quick Answer
To handle and prepare raw meat safely, wash your hands thoroughly before and after handling, keep raw meat at 40°F (4°C) or below, and prevent cross-contamination by storing raw meat in a sealed container on a lower shelf in the refrigerator. Use clean utensils, cutting boards, and storage containers to prevent bacterial transfer.
Pre-Handling Preparation
Before handling raw meat, ensure your personal and workspace hygiene. Wash your hands thoroughly with soap and warm water for at least 20 seconds. Sanitize any tools, cutting boards, and storage containers that will come into contact with raw meat. This includes utensils, knives, and any surfaces where raw meat will be prepared or stored.
Handling and Storage
When handling raw meat, keep it on a lower shelf in the refrigerator to prevent cross-contamination from juices dripping onto other foods. Store raw meat in a sealed container or zip-top plastic bag to prevent moisture from entering and promoting bacterial growth. Keep raw meat at 40°F (4°C) or below to slow bacterial growth.
Safe Preparation Techniques
When preparing raw meat for smoking or curing, use a clean cutting board and utensils. Prevent cross-contamination by not touching ready-to-eat foods with the same utensils or hands that have come into contact with raw meat. Use a dedicated area for raw meat preparation and ensure it is well-ventilated to prevent moisture buildup.
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