RETAIL FOOD SERVICE NUTRITION COUNCIL NATURES PRIDE ANGUS PREFERRED STOCK FOOD SAFETY EXPORT CONTACT   Cleanliness: Always wash hands thoroughly with hot soapy water before preparing foods and after handling raw beef. Don’t let raw meat or juices touch ready-to-go foods, either in the refrigerator or during preparation. Don’t put cooked foods on the same plate that held raw beef. Always wash utensils that have touched raw meat with hot, soapy water before using them for cooked meats. Thawing: Thaw uncooked beef in the refrigerator or in cold water. NEVER thaw beef at room temperature. After defrosting raw beef by this method, it will be safe in the refrigerator for up to five days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first. For quick thawing of uncooked or cooked beef, use the microwave, but plan to cook the meat immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Marinating: Marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor bacteria. Importance of Kitchen Thermometers: One of the critical factors in controlling bacteria in food is controlling temperature. Cook foods thoroughly to prevent food borne illness. Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" of beef and most other foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Whole Muscle Meats: The USDA recommends cooking to a minimum internal temperature of 160° F for medium cooked whole cuts of fresh beef and 170° F for well-done cuts. Microwaving: When microwaving unequally sized pieces of beef, arrange them in a dish or on a rack so thick parts are toward the outside of the dish and thin parts are in the center, and cook on medium-high or medium power. Place a roast in an oven-cooking bag or in a covered pot. Refer to the manufacturer’s directions that accompany the microwave oven for suggested cooking times. Remove from microwave and test for doneness in several places with a meat thermometer.   Basic Tips: Wash hands with soap and water before serving or eating food. Serve cooked products on clean plates with clean utensils and clean hands. Never put cooked foods on a dish that has held raw products unless the dish is washed with soap and hot water. Hold hot foods above 140° F and cold foods below 40° F.