L H C iL

Out

Meat and Poultry Handling and Storage Guide

Bacteria are all around us. Most of them are harmless. Some of them are even beneficial, like the ones used to make yogurt. But, others can make you really sick if allowed to grow and multiply!

Meet “BAC” He’s one of the harmful bacteria! He could be on ANY food, unless you follow these four simple steps. TM

1) Chill promptly 2) Clean your hands and kitchen surfaces often

3) Separate, don’t cross-contaminate 4) Cook thoroughly TM

So CHILL OUT and keep it clean. Because if you want to stay healthy, you have to Fight BAC! TM

Meat and Poultr y Handling and Storage

Life Begins at 40 (Degrees Fahrenheit) Keep meat and poultry either below 40˚ F (4˚ C) or above 140˚ F (60˚ C)

Cook It

140˚F/60˚C

DANGER ZONE

{

Refrigerate It 40˚F/4˚C

Freeze It 0˚F/-18˚C The Meat & Poultry Thermometer

Chill It

...When Shopping

Choose packages of meat and poultry that are cold and tightly wrapped, without tears or holes. Check labels for a “packaged on” date or “best before” date. Quality and food safety decrease after the “best before” date. Ask the cashier to pack meat and poultry with any frozen items to keep them cold longer.

Keep It Moving Pick up meat, poultry, refrigerated and frozen foods last. Get these foods home and into a refrigerator or freezer IMMEDIATELY.

Chill It

...In The Refrigerator

(at 40˚ F/4˚ C or colder) Promptly put store-wrapped meat and poultry into the meat compartment or on a plate on the bottom shelf of the refrigerator so they can’t drip onto other foods. • If you will not use ground meat/poultry within 1 day, freeze it. • All other meat cuts and poultry can be refrigerated for 1-3 days. Freeze them for longer storage.

Tips: •Beef cannot be “aged” safely in a home refrigerator. •Always marinate food in the refrigerator.

Storage Chart MEAT/POULTRY

REFRIGERATOR*

FREEZER

Ground Meats/Poultry

1 day

2-3 months

Variety Meats

1-2 days

3-4 months

2 days

3-6 months

Whole Chicken/Turkey

2-3 days

12 months

Chicken/Turkey Pieces

2-3 days

6 months

Steaks

3 days

6-9 months

Roasts

3 days

9-12 months

Cooked Meats/Poultry,

3-4 days

2-3 months

(e.g. liver, kidney, heart) Stewing Meat, Short Ribs, Stir-fry Strips, Kabobs

Cold Cuts *Number of days from the “packaged on” date or from the purchase date if you buy from a full service butcher.

Note: Some newer types of fresh meat packaging allow for longer storage times in the refrigerator and contain a “best before” date. Once these vacuum packs are opened, the meat should be used within the number of days recommended in the Storage Chart, even though the “best before” date may be later.

Chill It

...In the Freezer

(at 0˚ F/-18˚ C or colder) Immediately freeze any meat or poultry that you don’t plan to use within 1-3 days (see Storage Chart). If in any doubt as to when you’ll use it, freeze it it can always be defrosted. This is especially important for ground meats/poultry. Sometimes you’ll see stickers on packages or signs near the meat case that say “previously frozen” or “contains previously frozen product”. Do not freeze this meat or poultry. Instead, refrigerate and cook within 1-3 days (as specified in Storage Chart) OR cook before freezing.

Q: Why do frozen meat and poultry sometimes have dried-out white patches?

A:

This is “freezer burn” and is caused by poor packaging and/or leaving foods in the freezer too long. Freezer-burned meats and poultry are safe to eat, but they may be less juicy and tender.

Keep It Under Wraps To prevent “freezer burn”, wrap the package in plastic freezer bags or heavyduty aluminum foil. Squeeze out as much air as possible before sealing. Tip: If you buy large family packs, divide them into individual or meal-size packages. Wrap for the freezer and label with the date, cut of meat or poultry, and weight of each package or number of servings.

Chill It

...When Defrosting

NEVER DEFROST MEAT OR POULTRY AT ROOM TEMPERATURE. The safest way to thaw meat or poultry is in the refrigerator, allowing 12-15 hours/lb. (26-33 hours/kg). Place it in its freezer wrapping on a tray or plate on the bottom shelf of the refrigerator. Meat or poultry defrosted in the microwave should be cooked immediately. When defrosting ground meats/poultry in the microwave, remove the outside portions as they thaw. This keeps the outside from starting to cook before the inside thaws.

Q: My freezer quit and the meat and poultry are starting to thaw. What should I do? A: Ground meats/poultry should NEVER be refrozen. If partially or completely defrosted but still cold, cook first and then freeze if necessary. As long as the meat cuts and poultry are still full of ice crystals, they can be safely refrozen. If the meat or poultry has completely thawed but is still very cold, cook it and freeze it as cooked product. If the meat or poultry is no longer cold, it must be discarded. This is especially important for ground meat/poultry products.

Q: I left meat/poultry on the counter to defrost and forgot about it. Is it still safe to eat? A: No. Always defrost meat and poultry in the refrigerator, not on the counter. Room temperature allows bacteria to grow on the surface of the meat, even while the inside remains frozen. If In Doubt, Throw It Out!

Chill It

...When Storing Leftovers

Remove poultry meat from the bones and take the stuffing out of the cavity. Refrigerate cooked meat, poultry and stuffing promptly after serving. Divide large quantities of food into smaller portions or spread out in shallow containers to chill more quickly. Although cooking destroys bacteria, new bacteria in the air and on surfaces can recontaminate the food. These multiply quickly at room temperature.

Clean It

Wash Hands and Surfaces Often

•Thoroughly wash hands, utensils, cutting boards and work surfaces before, during and after handling raw meat or poultry. •Always wash plates and utensils used for raw meat or poultry before using them for cooked meat or other foods. •Thoroughly wash fruits and vegetables before using.

Separate It

Don’t Cross-Contaminate

Take care that juices and marinades from meat and poultry do not drip onto other foods. Keep raw meats and poultry separate from cooked meats or cold cuts in the refrigerator. Prevent cross-contamination by using separate cutting boards for meats, poultry, fruits and vegetables, and breads. Clean cutting boards in the dishwasher or scrub with hot water and detergent after each use. It is NOT necessary to rinse poultry before preparing it. If you want to use a homemade or bottled marinade to baste meat or poultry during cooking (or to serve as a sauce), save 1/4 cup (50 mL) before marinating. Brush the saved mixture over the meat or poultry several times during cooking. Throw out leftover marinade or heat at a rolling boil for 5-10 minutes before using as a sauce.

Cook It

Cook To Proper Temperatures

Take meat and poultry directly from the refrigerator to the barbecue or oven. Stuff poultry just before cooking. No time to defrost? Steaks and roasts may be cooked from frozen. Simply add 50% to the cooking time (i.e. an additional 10-15 minutes/lb. or 25-30 minutes/kg). Cook thawed meat and poultry just as you would fresh product. Cook until “done”; partial cooking may encourage bacterial growth. Oven temperatures should be no lower than 250˚ F (120˚ C) for meats and 325˚ F (160˚ C) for poultry. The best way to judge doneness is to use a meat thermometer. Put the thermometer into the centre of roasts, into the breast (whole chicken) or thigh (whole turkey), or into the thickest part of cut-up poultry. Stuffing in poultry or cooked separately should reach 165˚ F (74˚ C) before serving. Rolled stuffed beef steaks and roasts should be cooked to medium (160˚ F/70˚C).

Doneness Chart MEAT/POULTRY

DONENESS/ TEMPERATURE

Beef Roasts/Steaks

Rare Medium Well

Ground Beef Ground Chicken/Turkey Whole Chicken (stuffed or unstuffed) Chicken Pieces Whole Turkey - stuffed - unstuffed Turkey Pieces Ham, fully cooked, ready-to-eat Pork Cottage Roll/Smoked Picnic Shoulder

Cold OR

140˚ F (60˚ C) 160˚ F (71˚ C) 170˚ F (77˚ C) 160˚ F (71˚ C) 175˚ F (80˚ C) 180˚ F (82˚ C) 170˚ F (77˚ C) 180˚ F (82˚ C) 170˚ F (77˚ C) 170˚ F (77˚ C) 140˚ F (60˚ C) 160˚ F (71˚ C)

Q: Can I eat rare burgers? A: NO. Ground meats/poultry must always be cooked completely until centres are no longer pink and juices show no pink colour. This is because any bacteria that may be on the surface of the raw meat or poultry can be mixed throughout the meat during grinding. Note: Adding bacon or other hickory smoked products or seasonings to burger mixtures may make the ground meat stay pink even when it is fully cooked.

Q: Is it safe to eat rare roast beef or steak? A: Yes. Any bacteria that may be on the raw meat exist only on the surface and are killed by the high temperatures reached during cooking. Tip: When microwave reheating, heat only enough for that meal. Food should be heated to at least 165˚ F (74˚ C). Reheating and cooling can result in food sitting at temperatures where bacteria multiply rapidly.

www.beefinfo.org 1-888-248-BEEF

www.chicken.ca Canadian Poultry and Egg Processors Council

613-729-3911

613-724-6605

Canadian Turkey Marketing Agency

www.canturkey.ca

Brought to you by the above founding members of the Canadian Partnership for Consumer Food Safety Education www.canfightbac.org