Keep Meat And Meat Products Safe!

Meat is a perishable food. When buying and handling meat, make sure that you keep the meat in a clean and cold condition until you are ready to cook it. Bacteria multiply quickly if the meat is placed in temperatures above 4°C. Refrigeration alone cannot guarantee the long shelf life of meat. Hygiene and packaging are very important as well.

The following tips will help you ensure that the meat you buy retains its quality and safety for consumption.

• Buying meat
  
• Handling meat
  
• Storing meat

• Buy meat that looks fresh and has no sourish, stale or off odours.
  
• Only buy meat that is stored under proper refrigerated conditions.
  
• Choose meat that has no excessive moisture on the surface of the meat. Excessive moisture is an indication that the meat has not been handled or stored properly.
  
• Meat packages should not be damaged.
  
• Buy in quantities that meet your family's needs.
  
• Go home directly after buying meat so that it will not be left unrefrigerated for too long.

• Separate raw meat from cooked or ready-to-eat food to prevent cross-contamination.
  
• When handling meat, use separate cutting boards and utensils for raw meat and cooked food.
  
• After cutting raw meat, wash the cutting boards and utensils thoroughly with dish washing detergent and hot water.
  
• For frozen meat, thaw only the amount you need.
  
• Thaw frozen meat safely in the refrigerator or use the microwave oven.
  
• Chilled and thawed meat should be placed in the refrigerator if not cooked immediately.
  
• Do not re-freeze meat that has been completely thawed out in the refrigerator or meat that has been thawed in the microwave oven or in cold water.
  
• Do not leave chilled or thawed meat at room temperature for more than 2 hours as bacteria will rapidly multiply.
  
• Do not refreeze meat that has been completely thawed.

• Follow the recommended safe handling and storage information on the packages, if any.
  
• Ensure that there is sufficient space in between items placed in the refrigerator or freezer so that cold air can circulate freely around them.
  
• Do not open refrigerator or freezer doors more often than necessary to avoid temperature fluctuation.
  
• If you need to freeze the meat, divide into portions based on your normal serving size.
  
• Thaw frozen meat safely in the refrigerator or use the microwave oven.
  
• To avoid excessive evaporation, wrap the meat tightly in clean plastic bags before frozen storage.
  
• When storing or thawing meat in the refrigerator, place the meat in containers or trays to prevent the meat juices from contaminating other food.
  
• Prepared meat such as minced meat or meat cubes have shorter storage time.
  
• Do not overstock your meat supply. Follow the rule of first in / first out, i.e. use older stock first.