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Safe handling of meat and poultry
When shopping, choose meat and poultry near the end of the trip and keep raw packages separate from other groceries. At home, refrigerate or freeze them promptly and store raw products so juices cannot drip onto foods that will be eaten without further cooking.
Wash hands with soap and water before and after handling raw meat or poultry. Use separate cutting boards when possible, and wash utensils, boards, counters and sinks after contact with raw products. USDA advises against washing raw poultry because splashing water can spread bacteria around the kitchen.
Thaw meat and poultry in the refrigerator, in cold water, or in the microwave. Food thawed by the cold-water or microwave method should be cooked promptly. Marinate foods in the refrigerator rather than on the counter.
Cook using a food thermometer. Beef, pork, lamb and veal steaks, chops and roasts should reach at least 145°F (63°C) and rest for at least 3 minutes. Ground beef, pork, lamb and veal should reach 160°F (71°C). Chicken, turkey and other poultryâincluding ground poultryâshould reach 165°F (74°C).
Refrigerate cooked meat, poultry and other perishable leftovers within 2 hours, or within 1 hour when the surrounding temperature is above 90°F (32°C). Divide large amounts into shallow containers so they cool more quickly. Reheat leftovers to 165°F (74°C).
RECOMMENDED RESOURCES
What Is a Safe Internal Temperature for Cooking Meat and Poultry? â USDA-FSIS
USDAâs concise current guidance for whole cuts, ground meats and poultry.
How Do You Thaw Food Safely? â USDA-FSIS
USDA guidance on refrigerator, cold-water and microwave thawing.
Chicken and Food Poisoning â CDC
CDC consumer guidance on avoiding cross-contamination and safely preparing chicken.
Cold Food Storage Chart â FoodSafety.gov
Recommended refrigerator and freezer storage times for raw and cooked meat and poultry.
