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Health and storage

29 March, 2016

Classed under: Practical guide

Bacteria found in our environment love heat. The internal temperature of food is a determining factor for the growth of micro-organisms. The danger zone for food is between 4ºC/39ºF and 60ºC/140ºF. Bacteria double in number every 15 minutes within this danger zone.

Health and storage

To prevent bacterial growth:

  • Thaw and marinate the meat in the refrigerator.
  • After cooking, cool the meat and dishes in the refrigerator.
  • Clean and sanitize utensils and work surfaces.
  • During storage, handling and cooking, always pay particular attention to cross-contamination (e.g. raw meat coming into contact with cooked meat about to be eaten).
  • Place the grilled and cooked meats on a clean plate, not on one used for raw meat.
  • Don't leave meat unrefrigerated for longer than 15 minutes. Store meat in the refrigerator as soon as possible.
  • For improved freshness, use ground pork within 24 hours of purchase.