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Using Meat and Poulty * Always keep cold foods cold (40° F or below) and hot foods hot (140° F and above). * Never keep perishable foods at room temperature for longer than two hours — including time to prepare, serve and eat. * Since most bacteria get into food through improper handling, keep a clean kitchen and avoid cross-contamination between raw foods and cooked foods. * Store meat and poultry in the coldest part of the refrigerator. * Refrigerate leftovers within two hours and use or freeze within three to four days. * Wash hands thoroughly with hot soapy water before and after handling any raw meat or poultry. Source: FMI |
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