While han­dling cooked meat

Consumer Voice - - Meat And Poultry Products -

The meat prod­uct must be placed wrapped in the

coolest sec­tion of the re­frig­er­a­tor. The tem­per­a­ture of the freezer should be as close

to 0 de­gree F as pos­si­ble. Cook poul­try, fish, ground meats, and or­gan meats

within two days of buy­ing them. eep meat and poul­try in their pack­age un­til just

be­fore us­ing.

While thaw­ing

Place the meat out of the freezer and place it in a re­frig­er­a­tor. Re­frig­er­a­tion of the frozen meat al­lows slow, safe thaw­ing. Make sure thaw­ing juices do not drip on other food items placed in the referig­er­a­tor. For quick thaw­ing, place food in a leak-proof

plas­tic bag and sub­merge in cold tap wa­ter. While us­ing a mi­crowave to de­frost, cook meat or

poul­try im­me­di­ately af­ter thaw­ing.

While han­dling raw meat

Wash hands be­fore and af­ter han­dling raw meat

and poul­try. Avoid cross-con­tam­i­na­tion. eep raw meat, poul­try, fish and their juices away from other food items. Pre­pare the meat on a sep­a­rate sur­face from other cook­ing ma­te­ri­als. Germs spread eas­ily. It is par­tic­u­larly im­por­tant to keep veg­eta­bles and other in­gre­di­ents away from meat, es­pe­cially if you are not cook­ing them to­gether in the same dish. Af­ter han­dling raw meats, wash hands, chop­ping

board and knife with hot soapy wa­ter. Mar­i­nate meat and poul­try in a cov­ered dish in

the re­frig­er­a­tor. Bac­te­ria that cause food­borne ill­ness grow rapidly at room tem­per­a­ture. Never leave the cooked meat out for over two hours. The cooked meat must be re­frig­er­ated or frozen im­me­di­ately af­ter con­sump­tion. se cooked left­overs within four days.

While han­dling eggs

Like meat and meat prod­ucts, eggs too must be kept sep­a­rately in the re­frig­er­a­tor to pre­vent cross-con­tam­i­na­tion. Try to con­sume fresh eggs. This re­duces the

chances of bac­te­rial mul­ti­pli­ca­tion. Eggs must never be eaten raw as they may con­tain bac­te­ria, con­sump­tion of which can to lead to food in­tox­i­ca­tion. Dur­ing hot weather, eggs must not be left at room tem­per­a­ture – they must be re­frig­er­ated. Eggs left out­side dur­ing hot weath­ers must be dis­carded. Eggs must be bro­ken just prior to cook­ing. Avoid

break­ing the eggs and stor­ing them for long hours. Do not con­sume the eggs if they give a sour or

fruity odour. Do not con­sume eggs with bluish-green tinges. This could be due to con­tam­i­na­tion by bac­te­ria.

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