Raw Meat 101

I worked in the food business in high school/college.  The #1 thing I was taught is DO NOT CROSS CONTAMINATE!!!  This means cutting boards, utensils, even storing meat in your fridge.  Some of this may seem like common sense stuff, but it can be easy to forget if you get flustered or are in a rush.  I have stressed in a previous blog how important it is to get meat temperature to the necessary levels.  This is just as important.

1) Always use 1 cutting board for veggies and 1 for raw meat. 

2) Use different counter space for cutting raw meat/veggies.  If you have a small counter cut veggies first and then meat.

3) When finished with the dishes, put all raw meat dishes on the side of the sink where water will not be going in.  This avoids splashing anything around that could be dangerous.

4) Sanitize counter space IMMEDIATELY after preparing raw meat.  It's very easy to forget and you could cross contaminate faster than you think.

5) When storing meat in the fridge, always place on the bottom. If you store on the top there is a risk that the juices could drip below onto other foods. 
6) ALWAYS WASH YOUR HANDS!  Even if this means multiple times - wash before you open any cabinets, fridge or any spices/containers you have to use.  You don't want those germies crawling all over your kitchen!   Also, sanitize your sink when you finish cooking.  Including the faucet and knobs as well.



                                    REMEMBER KIDS...