Where should raw meats be stored?

Here's a breakdown of best practices:

* Placement: Store raw meats on a low shelf in the refrigerator to prevent juices from dripping onto other foods.

* Packaging: Keep raw meats in their original packaging or in airtight containers to prevent cross-contamination.

* Storage time: Raw meats should be stored in the refrigerator for a limited time:

* Ground meats: 1-2 days

* Beef, veal, lamb, pork: 3-5 days

* Poultry: 1-2 days

* Freezing: If you need to store raw meats for longer, freeze them. Follow the recommended freezing times for each type of meat.

* Thawing: Thaw frozen meats in the refrigerator, never at room temperature.

Key Points:

* Always separate raw meats from other foods: Use separate cutting boards, utensils, and storage containers for raw meats.

* Wash hands thoroughly: Wash your hands with soap and water after handling raw meats.

* Cook meats to the recommended internal temperature: Check the temperature with a meat thermometer to ensure safety.

Following these guidelines will help prevent foodborne illness and ensure your food is safe to eat.