What are the food safety guidelines regarding marinade used for raw meat?

- Always refrigerate any marinade containing raw meat. This helps slow down the growth of harmful bacteria.

- Use a shallow dish for marinating, and make sure the meat is completely submerged in the marinade. This helps to ensure even distribution of the marinade and reduces the risk of cross-contamination.

- Marinate raw meat for no longer than 24 hours. Leaving it longer than this can increase the risk of bacterial growth.

- Discard the marinade after use, and do not reuse it for any other purpose. This helps to prevent the spread of bacteria.

- When cooking marinated meat, make sure to cook it to the proper internal temperature. This will kill any harmful bacteria that may have grown during the marinating process. The minimum safe internal temperatures for different types of meat can be found online or from a reputable source.

Additional tips:

- If you are using a commercial marinade, be sure to read and follow the directions on the package carefully.

- If you are making your own marinade, be sure to use fresh ingredients and avoid using any ingredients that may be harmful if consumed raw, such as raw eggs.

- Always wash your hands thoroughly with soap and water after handling raw meat and before eating.