Tips for Handling Raw Meat to Prevent Contamination

1. Wash Your Hands Thoroughly
   One of the most basic but crucial steps in handling raw meat is to wash your hands thoroughly before and after touching it. Use soap and warm water for at least 20 seconds, and clean under your nails and between your fingers. This helps prevent the transfer of harmful bacteria to other surfaces and ingredients in your kitchen.
2. Use Separate Cutting Boards
   Designate specific cutting boards for raw meat, poultry, and seafood to avoid cross-contamination. Using color-coded boards can help you remember which one is for each type of food. Plastic or glass cutting boards are more accessible to sanitize than wooden ones, which can absorb juices and bacteria.
3. Keep Meat Cold
   Raw meat should be stored below 40°F (4°C) to slow bacterial growth. Refrigerate or freeze meat as soon as possible after purchasing it, and make sure your refrigerator is set to the appropriate temperature. If you plan to thaw meat, do so in the fridge, cold water, or microwave. Never thaw meat at room temperature, as this encourages the growth of harmful bacteria.
4. Avoid Dripping and Splattering
   Avoid dripping or splattering juices onto other surfaces, dishes, or ingredients when handling raw meat. Use a separate tray or container to transport meat, and be mindful of the direction you cut to minimize splatter.
5. Use Clean Utensils
   Just like cutting boards, it's essential to use clean utensils, knives, and tongs when handling raw meat. If you've used a fork on raw meat, wash it immediately or switch to a clean one when handling cooked or ready-to-eat food.
6. Sanitize Surfaces and Equipment
   After handling raw meat, thoroughly clean and sanitize all surfaces, utensils, and equipment that come into contact with it. Use hot, soapy water or a mixture of water and bleach for cleaning. Regularly disinfect countertops, sinks, and kitchen appliances to prevent cross-contamination.
7. Minimize Handling
   Limit the amount of time you handle raw meat to reduce the risk of contamination. Plan your meal preparation, and try to touch the heart as little as possible. Use gloves if you prefer, but remember to change them when switching tasks.
8. Cook to the Recommended Temperature
   Cooking meat to the proper internal temperature is essential for killing harmful bacteria. Invest in a food thermometer and follow recommended guidelines for each type of meat. For example, poultry should reach an internal temperature of 165°F (74°C), while ground meat should reach 160°F (71°C).