Question

A food handler has just finished prepping raw meat that will not be cooked immediately. What should be done with the​ meat?

Answer 1

Raw meat not cooked immediately should be placed in a sealed container and stored in the refrigerator or freezer to keep it at a safe temperature. Before cooking, the internal temperature should be verified with a thermometer to ensure it is properly cooked to safe levels.

Step-by-step explanation:

When a food handler has finished prepping raw meat that will not be cooked immediately, the meat should be stored properly to prevent foodborne illness. The key steps include:

• Ensuring that hands and surfaces are cleaned after handling the raw meat.
• Placing the raw meat in a clean, sealed container to avoid cross-contamination with other foods.
• Storing the meat in the refrigerator or freezer as soon as possible to maintain a safe temperature below 4 degrees C (40 degrees F).

The internal temperature of the meat should be checked with a thermometer before eventual cooking to ensure it reaches at least 74 degrees C (165 degrees F) to kill harmful bacteria.