Raw meat can contain pathogens or bacteria which could contaminate a kitchen’s work area, equipment and work surfaces. Practice these raw meat handling tips to reduce your risk of food poisoning:

- Wash your hands with soap and water for at least 20 seconds before beginning to work as well as after completing a task or step like cutting raw meat

- Make sure the meat grinder is clean before use and clean it thoroughly after use.

- Clean all of the surfaces or cutting boards that will come into contact with the meat.

- If using frozen meat, thaw it on the lowest shelf in a refrigerator to avoid any juices that may drip

- Marinate raw meat in the refrigerator, not on the kitchen counter

- While grinding the meat, make sure it is kept as cold as possible, 40 degrees Fahrenheit or lower is best during meat grinding.

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Published 2/26/2011 12:00:00 AM

Tags: Raw Meat