Safety: Avoiding Cross-Contamination with Raw Meat

Notes

The science behind preventing cross-contamination is straightforward: bacteria thrive in moist environments and can easily spread. By maintaining cleanliness and separation, you disrupt their growth cycle. A common mistake is using the same plate for raw and cooked meat; always use separate dishes to avoid recontamination. Another mistake is not cleaning surfaces adequately—make sure to sanitize thoroughly. For safety, never leave raw meat at room temperature for more than two hours. If you plan ahead, marinate meat in the fridge and prepare your mise en place with cleanliness in mind. Store leftovers promptly and properly to maintain safety standards.

Steps

1. 1 Always wash your hands with soap and water for at least 20 seconds before and after handling raw meat.
2. 2 Use a dedicated cutting board for raw meat, never using it for vegetables or other foods without washing it first.
3. 3 Place raw meat on a plate or in a container to prevent juices from dripping onto other foods in the refrigerator.
4. 4 Store raw meat on the bottom shelf of your refrigerator to avoid contamination from any potential leaks.
5. 5 Use separate utensils and plates for raw and cooked meat to avoid cross-contamination.
6. 6 Clean all surfaces and utensils that have touched raw meat with hot, soapy water, followed by a sanitizing solution.
7. 7 Consider using paper towels for cleaning surfaces as they are disposable and prevent cross-contamination from cloth towels.
8. 8 When marinating meat, do it in the refrigerator and use a separate container specifically for this purpose.
9. 9 Cook meat to the recommended internal temperature to kill any bacteria present.