Safe Handling of Raw Meat and Poultry
Washing Raw Meat and Poultry
Do not wash raw poultry, beef, pork, lamb, or veal before cooking. Washing these meats can spread bacteria to other foods, utensils, and surfaces. This is called cross-contamination and can cause foodborne illness.
When using the simmering basket, be mindful of the capacity limits: for meat, the maximum is 500 g (17.5 oz), and for rice, it is 350 g (12 oz).
Key Points:
- Cross-Contamination: Bacteria from raw meat can spread to other areas.
- Cooking: Proper cooking kills bacteria, making washing unnecessary.
- Temperature Danger Zone: Bacteria grow rapidly between 40 °F (4.4 °C) and 140 °F (60 °C).
For more details on food safety, visit Washing Food: Does It Promote Food Safety?