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Do not defrost frozen meat
and poultry products at room temperature.
Keeping the products cold during defrosting is
the key to preventing bacteria from growing.
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Always cook fresh meat and poultry
products immediately after microwave
defrosting. During microwave defrosting, random
areas will sometimes begin to cook, creating
temperatures easily high enough for harmful
bacteria to thrive. |
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To defrost meat or poultry products in
cold water, do not remove original packaging.
Be sure the package is airtight or put it into
a leak-proof bag before submerging the product
completely in cold water, changing the water
every 30 minutes so that it continues to
defrost. Note: Foods defrosted
in the microwave or by the cold-water method
should be cooked before re-freezing because
they may have been held at temperatures higher
than 40 F. |
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Wash all utensils, cutting surfaces and
counters with hot, soapy water after contact
with meat and poultry. If possible, use a
separate cutting board for fresh meat and
poultry products. |
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Wash hands
thoroughly in hot, soapy water before and after
handling meat and other fresh foods.
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Keep fresh meat
and meat juices away from other foods, both in
the refrigerator and during
preparation. |
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Never place
cooked foods on the same platter, board or tray
that held fresh meats or
poultry. | |
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Note: Pregnant
women, children, elderly and immuno-compromised
individuals can be at an increased risk of
developing foodborne illnesses that can have
dire consequences. Additional care should be
taken for safe
handling. | |
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