While handling cooked meat
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
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.