THE 3 C's OF SAFE MEAT HANDLING

KEEP IT COLD

• In the hot summer months, make your meat selection last to ensure that the meat stays as cold as possible. Choose packages that are cold and tightly wrapped without tears or punctures.
• Bacteria continue to multiply slowly in the refrigerator. If you do not plan to cook meat with 2 to 4 days, or within 24 hours for ground meat, wrap and freeze.
• Defrost meat in fridge, not on counter. Room temperature will allow the growth of bacteria on the surface of the meat, even while the inside remains frozen. When defrosting in the microwave, remove the exterior portions as they defrost. This prevents portions of the package overheating or starting to cook.
• Defrost frozen ground beef patties before cooking. If cooked frozen or only partially defrosted, patties may appear cooked on the outside while not completely cooked inside.
• Many barbecue recipes recommend bringing steaks to room temperature before grilling, but this is unnecessary and can lead to meat being left too long at room temperature. Steaks can be successfully barbecued directly from the refrigerator. If steaks are especially cold, they may be removed from the fridge no more than 1/2 hour before grilling.
• Return leftover cooked meat to fridge as soon as possible. Although cooking destroys bacteria, new bacteria in the air and on surfaces of dishes etc. can recontaminate the meat. These quickly multiply at room temperature.

KEEP IT CLEAN

• Wash hands thoroughly before and after handling raw meats or poultry. Wash work surface and utensils that have come in contact with raw meat or poultry juices.
• Use a clean plate to transfer cooked patties from the barbecue. Never place cooked meat on the same platter that contained raw meat.
• Any leftover marinade used to marinate meats should be boiled for 3 to 5 minutes before using as a sauce. Do not reuse marinades unless boiled for 3 to 5 minutes before storing in the refrigerator.
• Take care that juices from meats do not drip onto other foods in the fridge. Foods of particular concern are those that are not usually cooked, like cheese, salad greens or cold cuts.

COOK IT PROPERLY

• Steaks and roasts can be enjoyed rare, provided that the exterior surfaces are well cooked. Bacteria exist only on the outer surfaces of meats.
• Cook ground beef until no longer pink in the centre. Any bacteria that may be present on the surface of the meat can be mixed throughout the meat in the grinding process. Thorough cooking will kill any bacteria present.
• Cook ground beef as soon as possible after defrosting. Cook without interruption; partial cooking may encourage bacterial growth before cooking is complete.