How to Keep Meat Safe
Storage
The ideal temperature for storing fresh meat is 28 – 32 F. It is therefore important to store meat in the coldest part of the refrigerator. Temperatures above 50 F can cause rapid growth of food poisoning organisms. If meat is not going to be used within a few days after purchase it should be frozen as soon as possible to assure optimal quality. Meat to be frozen should be tightly wrapped in freezer paper, foil or freezer bags, then labeled and dated.
Thawing
Meat should never be thawed by leaving it out at room temperature. The safest way to thaw meat is to remove it from the freezer and place into the refrigerator (on a plate or pan to collect any juices that may leak). If quicker thawing is needed, meat can be thawed by placing in an airtight plastic bag and setting under cold running water. A microwave can also be used to thaw meat, however the meat must be cooked immediately after thawing.
Cross Contamination
Cross contamination is the transporting of microorganisms or chemicals from one food product (especially meat) to another. An example would be cutting up raw chicken and then chopping an onion on the same board. Always clean and sanitize your cutting board, knife and countertop, etc. after handling raw meat, poultry and seafood. A chlorine bleach solution is an excellent and inexpensive sanitizer. Wood cutting boards are not recommended for use with these food products.
Temperature Danger Zone
Keep cold foods cold and hot foods hot! All perishable food should be kept either below 40 F or above 140 F. Extended exposure to temperature between 40 F and 140 F can lead to growth of microorganisms.
Recommended Storage for Optimal Quality
|
Product |
Refrigerator (36 – 40 F) |
Freezer (0 F or colder) |
|
|
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* If vacuumed packed, check manufacturer’s date. |
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|
Beef |
3-4 days |
6-12 months |
|
Veal |
1-2 days |
6-9 months |
|
Pork |
2-3 days |
6 months |
|
Lamb |
3-5 days |
6-9 months |
|
Ground Beef, Veal & Lamb |
1-2 days |
3-4 months |
|
Ground Pork |
1-2 days |
1-3 months |
|
Leftover Cooked Meat |
3-4 days |
2-3 months |
|
Frankfruters* |
3-5 days |
1-2 months |
|
Bacon * |
1 week |
1 month |
|
Smoked Ham * |
1 week |
1-2 months |