PORK HANDLING INSTRUCTIONS
Pork is a great source of protein and a great way to maintain a healthy balanced diet. Here are some tips for storing and handling your pork.
Shopping for Pork
- When grocery shopping, always shop for non-perishables first and buy meats last.
- Inspect packaging to ensure there are no tears or leaking present. Also, be aware of temperature damage. Ex: if you are buying frozen, inspect for freezer burn.
- Always note the “Sell by” or “Use by” dates; especially, if you plan on freezing the meat for future use. The closer the product is to its expiry date, the quicker it should be put in the freezer to avoid the meat freezing bad.
Storing the Meat at Home
- Make sure to refrigerate meat within 1-2 hours at a temperature of 0°C and below.
- Cook or freeze pork within 3 to 5 days.
- Ensure wrapping is tight and meat juices are not transferring onto other foods to prevent cross contamination.
- When freezing product, be sure wrap in plastic wrap or/and foil that is recommended for the freezer.
- Always wash hands in warm water and soap before handling.
- Do not cross contaminate with other meat and poultry; prepare separately!
- Ensure cooking/preparation surfaces and utensils are clean. After preparation, wash utensils and surface down with water and an unscented cleanser or liquid chlorine bleach diluted in a gallon of water.
- Keep two or more cutting boards on hand and make sure one of them is reserved specifically for chopping raw meat, poultry and seafood.
- Using non-porous cutting boards for handling meat is recommended.