Meat and Food Handling in Hot Summers
Wash surfaces and tools used for cutting and processing meat
12:33 AM Jun 13, 2025 IST | GK HEALTH DESK
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Wash hands thoroughly before and after handling raw meat.
Wash surfaces and tools used for cutting and processing meat.
Avoid cross-contamination—keep raw meat separate from cooked food.
Use clean containers for storing meat; avoid plastic bags that aren’t food-grade.
Freeze excess meat quickly if not for immediate use; divide into small portions.
Cook meat thoroughly—internal temperature should reach at least 75°C (165°F).
Don’t leave meat unrefrigerated for more than 2 hours (1 hour if temperature is above 32°C).
Discard meat that smells foul, looks slimy, or has been left out too long.
Avoid overloading refrigerators—cool air must circulate to keep meat safe.
Stay hydrated—handling meat in heat can cause fatigue and dehydration.
Keep children away from meat handling to reduce risk of infection.
Use clean water for washing meat and utensils—avoid untreated sources.
Wear gloves if you have cuts or wounds while handling meat.
Dispose of waste properly to prevent flies, rodents, and other pests.
Seek medical help in case of symptoms like vomiting, diarrhea, or fever after consuming meat.
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