Food safety
Conservation and Food Safety
Cold chain, cross-contamination, and clear storage times: the non-negotiable hygiene habits that keep home-cooked meat safe to eat.
Three pillars of safe meat
Pillar 01
Keep it cold
Keep raw meat refrigerated between 0°C and 4°C. Bacteria multiply quickly in the danger zone above that range, so the cold chain must stay unbroken from shop to fridge.
Pillar 02
Thaw safely
Thaw meat in the refrigerator, in sealed packaging, on a tray to catch drips. Never leave it at room temperature, and cook it promptly once thawed.
Pillar 03
Sanitize the board
Use dedicated cutting boards for raw meat and wash them with hot, soapy water after each use. Sanitize work surfaces and utensils before they touch ready-to-eat food.
Storage guide
How long meat keeps
Storage durations depend on the cut and the form. Follow these guidelines for meat kept at or below 4°C in the refrigerator, and for freezer storage at a steady temperature.
When in doubt, discard. Label packages with the date they were opened or frozen so you can track them easily.
Refrigerator (0°C to 4°C)
Fresh whole cuts: 3 to 5 days. Ground meat: 1 to 2 days. Cooked leftovers: 3 to 4 days.
Freezer
Keep meat frozen at a steady temperature. Frozen storage keeps quality for months, but it does not make meat safe indefinitely, so thaw and cook following the guidance above.