Meat Storage and Preparation

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 your fridge is operating at the correct temperature: between 0 and 8 degrees centigrade.
  • Keep cooked or ready to eat foods at the top of the fridge and fresh foods not cooked on the lower shelves.
  • 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.
  • Make sure foods are thoroughly and evenly defrosted, and when re-heating ensure it is 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, then calculate the cooking time.
  • Food thermometers can be used to ensure internal food temperatures are sufficiently hot.
  • Allow cooked meals to cool at room temperature before storing in fridge.