Beef Safety and Handling
Make sure any juices from raw beef do not come in contact with any other food items. Packaged raw beef can be placed on a plate in the refrigerator to ensure that none of the juices drip onto any other food items in case that there is a leak in the package.
Do not allow beef to reach room temperature before it is cooked, as this can promote the growth of harmful bacteria. Beef should be cooked as soon as possible after its removal from refrigeration.
Leftovers should be placed in the refrigerator or freezer as soon as the meal is over. Beef should not be away from refrigeration longer than 2 hours after cooking. Cooked food left at room temperature for more than two hours should be discarded.
When eating outdoors, food should not be consumed that has been without refrigeration for more than an hour, especially in hot weather.
Beef that has been ground, cut into chunks for stew or kabobs, or cut into strips for stir-fry is much more perishable than larger cuts of beef. This is because there is more surface area for bacteria to grow on.
After meat has marinated, the marinade should be discarded because of its contact with the raw meat. Raw beef that has been thawed should be used as soon as possible it should never be refrozen because this increases the risk of food poisoning when the meat is finally used.
Traditional guidelines usually state that medium rare beef should be cooked to an internal temperature of no higher than 130°F. With increased concern over bacteria that may be present in the internal portions of beef, it is now recommended that whole beef cuts be cooked to an internal temperature of not less than 145°F.
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