Meats are almost always a part of people’s diets. However, these make consumers more prone to un wanted kitchen accidents when the food is prepared improperly. This goes for any type of cooking. Most cooks prefer stainless steel or even enameled cast iron cookware, but regardless of what you use you still need to practice proper safety.
Poultry and raw meat often are carriers of different kinds of harmful organisms that include E. coli, salmonella, and staphylococcus aureus. These are dangerous especially when consumed. It is very important to consider food safety when cooking.
Frozen meat like beef, chicken, mutton, and port should be defrosted in the refrigerator and not on the sink or on a counter. Bacterial growth increases when meat is exposed to temperatures that are above 40 degrees Fahrenheit.
Fruits and vegetables should not be placed together with raw meat and poultry in the refrigerator. This raw meat should be wrapped tightly in plastic and stored on a low refrigerator shelf to avoid drippings on other food.
It is always good to practice cleanliness while handling raw meat or poultry before and after the process with warm water and soap. Sing the happy birthday song so you can time yourself.
The kitchen utensils for preparation and cooking of raw meat should be separated from others in order to limit cross-contamination of bacterial. Immediately wash the tools used in preparation of raw meat. Do not use cutting boards that have cuts because these harbor bacteria.
The countertop should always be washed and sanitized because of the possible contamination of blood or juices from meat. It is good to develop the habit of using hot water and soap to clean the countertops regularly. Better yet, use diluted chlorine to clean the counter top. This can also be used to clean other areas.
A meat thermometer should be used to test the doneness of meat and poultry. A simple of checking whether the meat is bloody can also suffice whether the meat is already cooked.





