Minimize the Danger When Preparing Raw Meat at Home

Published By Patrick Harvey

Last Updated Feb 12, 2024

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    Grilling can be a great way to enjoy delicious and flavorful meat. It’s important to remember that raw meat can pose some serious health risks if not handled and prepared properly. To minimize the danger when preparing raw meat at home you need to keep everything clean and cook the meat at at least 165 degrees Fahrenheit.

    Here are 6 steps to keep your home safe when preparing raw meat.

    1. Start with Clean Hands and Surfaces

    One of the most important steps in minimizing the danger of handling raw meat is to start with clean hands and surfaces.

    Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling raw meat.

    Make sure to clean and sanitize any surfaces or utensils that come into contact with raw meat, such as cutting boards, knives, and countertops.

    1. Use Separate Cutting Boards and Utensils

    Use separate cutting boards and utensils to prevent cross-contamination.

    Use one cutting board and set of utensils for raw meat and another for vegetables or other foods that won’t be cooked.

    This will help prevent any harmful bacteria from spreading from the raw meat to other foods.

    1. Keep Raw Meat Refrigerated

     Keep raw meat refrigerated until you’re ready to prepare it in order to minimize the risk of bacterial growth.

    Pro Tip: store the raw meat on the lowest shelf in the refrigerator to prevent any drips or spills from contaminating other foods.

    1. Thaw Meat Safely (if frozen)

    Simply thaw it safely before grilling… so simple yet so important. The best way to do this is to transfer the meat to the refrigerator and let it thaw slowly. If you need to thaw it more quickly, you can place it in a sealed plastic bag and submerge it in cold water, changing the water every 30 minutes until it’s fully thawed.

    Minimize the Danger When Preparing Raw Meat at Home

    1. Cook Meat Thoroughly

    Cooking meat to the proper temperature is THE most important steps in minimizing the danger of handling raw meat.

    The internal temperature of the meat should reach at least 165°F (74°C) to kill any harmful bacteria. Use a meat thermometer to ensure that the meat is cooked to the proper temperature.

    And as always, you should let it rest for a few minutes before serving.

    1. Avoid Cross-Contamination

    It’s important to avoid cross-contamination by using separate utensils and plates for cooked and raw meat.

    Don’t reuse any plates or utensils that have come into contact with raw meat without washing them first.

    Keep cooked meat at a safe temperature to prevent any bacterial growth.

    Preparing raw meat can be a dangerous process if not handled properly.

    It’s important to start with clean hands and surfaces. Be sure to use separate cutting boards and utensils, keep raw meat refrigerated, thaw meat safely, cook meat thoroughly, and avoid cross-contamination. By following these steps you can enjoy delicious and flavorful grilled meat while minimizing the risk of foodborne illness.

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    Patrick Harvey
    Patrick is a life long grilling enthusiast with an eye for product development and user experience. His expertise helps us test and review all of the products you see the website.

    About The Grilling Master

    Hi there, I'm Kevin Turner, Founder and CEO of thegrillingmaster.com

    My passion has always been grilling, smoking and BBQ delicious meats that satisfy my inner carnivore!

    I started this website to share my passion and knowledge with you, the hungry reader who wants to prepare the perfect meal. 

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