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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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