Meat Storage and Handling

• Ensure that hands, equipment and surfaces are scrupulously clean before and after handling food and between handling raw and cooked foods – especially when using the barbecue.
  
• Check that the fridge is operating at the correct temperature: between 0 and 4 degrees centigrade.
  
• Keep a separate hard, durable chopping board for preparing raw meats.
  
• Defrost frozen foods thoroughly (unless otherwise stated) and do not re-freeze once thawed.
  
• Cover and store raw and cooked foods separately. Store uncooked foods lower in the refrigerator than cooked ones.
  
• Make sure foods are thoroughly and evenly defrosted, and when re-heated ensure they are piping hot throughout.
  
• When marinating meat, cover and store in a refrigerator.
  
• Ensure burgers and sausages are thoroughly cooked and piping hot before serving.
  
• When roasting a stuffed joint remember to weigh the joint after stuffing and then calculate the cooking time.
  
• Food thermometers can be used to ensure internal food temperatures are sufficiently hot.