1. Separate the Meat
Put meats in separate bags when you buy them at the grocery store and keep them in their own container in the refrigerator when you get them home. The juices in the packaging may intermingle with other foods and poison you when you consume them.
2. Keep It Cool
Meat should always be refrigerated promptly at temperatures below 40 degrees F. That prevents bacteria from spreading and ensures that it will be safe when you're ready to cook it. Never let meat sit out at room temperature for longer than 90 minutes before cooking it or consuming it. You should always eat meat within two days of purchasing it. It you want to store it for longer than that, freeze it and keep it frozen until you're ready to cook it.
3. Suds Up
Food poisoning, especially staph poisoning, can be transferred from infected foods via your hands. Other forms of poisoning can cross-contaminate different foods via knives, cutting boards and kitchen utensils. Always wash your hands before you handle any meat and thoroughly clean any utensils and cutting surfaces that came into contact with it.
4. Check the Temperature of Cooked Meats
Use a meat thermometer to find out the temperature of meat you are cooking. All of the meat should be between 140 degrees and 190 degrees Fahrenheit before you eat it. Those temperatures are high enough to kill any bacteria.
5. Use Shallow Containers
Meat stored in a big pot takes longer to cool down when placed in the fridge and thus runs more of a risk of germinating bacteria. Meat placed in a shallow pan will cool much more quickly. Do this even if you have to separate leftover meats into different containers.
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