If you know me, you may know that one of my biggest fears is raw chicken. Weird right? Thus, through the years I have gathered some food safety tips that have provided a bit more peace of mind while cooking. They have also just helped me be more mindful with how I prepare food, especially if it is for others! While I am most definitely not an expert and may even over compensate in some areas, here are just a few tips I have learned:
Raw Meat Safety
Thawing:
As a college student, one of my saving graces has been using frozen meat— whether it is store-bought frozen meat or raw meat I purchased and later froze, it has saved me a lot of money by preventing me from wasting any. Thus, I had to learn the best and safest technique to thawing the meat in order to cook with them. One way to defrost your meat is by placing it in the fridge at least 12-24 hours before you plan to cook with it. This strategy takes the least amount of effort, however, it takes thought and preparation beforehand. So, if you are like me and forget to plan for it in advance, another safe way would be to thaw your meat in cold water. Simply fill a large bowl with cool/cold water, submerge your meat (in a leak-proof bag or package) into the water until it is fully covered , and change the water out every 30 minutes or so if needed until it is defrosted. I find that fillets like frozen salmon take a lot less time than frozen chicken!
Kitchen Safety:
If you ask my roommates, this is probably an area that I am too much of a freak about, but hey you can never be too careful when it comes to raw meat! Of course, it is so important to wash your hands every time you handle raw meat, and to do so with hot water and soap. Be mindful of what you touch or what your meat, its package, or utensils used while handling has touched in order to clean with antibacterial spray later. I know some dishes are unable to go into the dish-washer, but if possible, clean the dishes with hot water and soap in the sink AND put them in the dish-washer for extra peace of mind. It is also very necessary to only cut meat on plastic cutting boards and NOT wood— bacteria can seep into the cracks and groves of the wooden cutting boards and then later spread to other foods. Lastly, if you have the room in your refrigerator to do this, it is important to keep your raw meats separate from your fresh, ready to eat foods. Like I said earlier, you truly can never be too clean or careful, believe me!
General Kitchen Safety
Here are just a handful of simple, general tips to make your kitchen just a bit safer!
- After cooking a meal, be sure to keep perishable foods at room temperature no more than 2 hours (1 hour when in hot weather). Be sure to store the foods in the refrigerator before that time marker!
- I mentioned this earlier, but use hot water at all times when cleaning dishes, especially when you are only hand-washing! Hot water will help fight bacteria along with soap to ensure cleaner dishes.
- If you like to check the temperature to be confident in when your meat is ready, it is recommended that beef, pork, lamb, and veal be cooked to an internal temp. of 145°F and ground meats to 160°F. All poultry such as chicken and turkey must be cooked to an internal temperature of 165°F (according to the USDA).
I hope these tips help you feel even just a little more confident when in the kitchen! If you have any additional food safety tips you abide by, share them here!