- Keep fresh meat in the refrigerator at < 4˚C and frozen poultry in the freezer at -18˚C.
- At the supermarket, sensitive foodstuffs such as meat must always be placed last in the trolley, right before proceeding to the till. During transport, place it at the coolest area of the car, especially in the summer. Right after purchase, place it immediately in the refrigerator/ freezer.
- Do not let meat drip onto foodstuffs on lower shelves in the refrigerator.
- The best way to defrost meat is by placing it at the lower shelves of the refrigerator, avoiding its contact with other raw or cooked foodstuffs.
- Alternatively, you may defrost meat under cold tap water or in the microwave, provided that you cook it immediately.
- Do not re-freeze meat after defrosting it
- The direct freezing of meat may prevent the further development of microorganisms. However, when the product is defrosted, it must be kept in the refrigerator and be consumed immediately.
- Freezing meat will not kill any existing microbes. Microbes can only be killed by proper cooking.
- Cook meat until its inner temperature reaches at least 75˚C.
- Place unconsumed food in the refrigerator, cover it and use it within 2-3 days.
- Always wash your hands before and immediately after handling foodstuffs.
- Clean any surfaces, utensils and equipment immediately after they came into contact with raw meat.
- In the refrigerator and in your kitchen, separate raw meat from other raw or cooked foodstuffs to avoid cross contamination.
- Use separate cutting surfaces for meats, poultry, fish and vegetables.
