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Can I brown my fresh pork this morning, put it in the refrigerator and finish cooking it tonight? |
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Never brown or partially cook any meat. |
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How long can I keep my fresh pork in the refrigerator? |
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Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer. |
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My roast isn't thawed completely, but I need to get my meal started. Can I still cook it? |
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It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker. |
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What about trichinosis? |
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Because of modern feeding practices, trichinosis is no longer a concern. Although trichina is virtually nonexistent in pork, if it were present, it would be killed at 137° F. That's well below the recommended end cooking temperature for pork, which is 160° F. Although your grandmother may have strongly encouraged you to overcook pork, that’s not necessary. |
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What steps can I take to assure food safety while preparing meat? |
- Keep your cooking area clean.
- Wash hands with soapy water before and after handling any meat products.
- Thoroughly wash all utensils, containers, cutting boards and work surfaces.
- Use separate serving plates for carrying raw and cooked foods.
- Discard leftover marinades - do not reuse.
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