Meat Handling Basics

The U.S. Department of Agriculture requires that all packages of ground meat carry labels with instructions for proper handling and cooking. Among the guidelines to prevent harmful bacteria from causing illness are:

* Keep meat and poultry refrigerated or frozen. Thaw frozen meats only in the refrigerator or in the microwave. Do not leave meat standing at room temperature.

* Keep raw meat and poultry separate from others foods--from the time you pick up the products in the supermarket, to the time you store them in the refrigerator, through preparation.

* Wash all surfaces with hot water and soap that come in contact with uncooked meat and poultry including counters, cutting boards, utensils, sink basins and hands.

* Cook ground beef, pork, lamb and veal thoroughly or to an internal temperature of 160 degrees. The meat will no longer be pink when it is completely cooked. Cook ground poultry to an internal temperature of 165 degrees.

* Keep hot foods hot after completing cooking or above 140 degrees.

* Refrigerate leftovers immediately or discard.