Final answer:
Meat products should be properly wrapped before storage to minimize freezer burn and maintain quality. It is crucial to practice hygiene, such as washing hands before handling food and ensuring meats are cooked to the right temperature to prevent bacterial growth. Refrigeration and freezing at appropriate temperatures are vital for food safety.
Step-by-step explanation:
When storing meat products, they should always be properly wrapped. This is because tightly wrapping the meat minimizes freezer burn and helps to preserve the quality of the food when frozen. It is essential to maintain cleanliness to prevent foodborne diseases. This includes regular hand washing before and after handling raw meat and ensuring that all food items, including fresh produce, are washed thoroughly.
Additionally, meats should be cooked to an internal temperature of at least 74 degrees C (165 degrees F) to kill any bacteria present, and it's advised to use a thermometer to verify this temperature. Preservation methods such as drying, salting, and smoking can extend the meat's shelf-life, reducing the risk of bacterial growth. Refrigeration should be kept at or below 4 degrees C (40 degrees F), while freezers should be maintained below -18 degrees C (0 degrees F) to keep foods safe.