Using Meat and Poulty
- Always keep cold foods cold (40° F or below) and hot foods hot (140° F and above).
- Never keep perishable foods at room temperature for longer than two hours — including time to prepare, serve and eat.
- Since most bacteria get into food through improper handling, keep a clean kitchen and avoid cross-contamination between raw foods and cooked foods.
- Store meat and poultry in the coldest part of the refrigerator.
- Refrigerate leftovers within two hours and use or freeze within three to four days.
- Wash hands thoroughly with hot soapy water before and after handling any raw meat or poultry.
Source: FMI
