Preparation

Have a dedicated meat cutting board for raw meat

To limit cross-contamination, have a dedicated cutting board just for raw meat, and ideally separate ones for red meat, poultry, and seafood. Use different boards for cutting fruits and vegetables, bread, cooked meats, and other ready-to-eat foods to prevent cross-contamination.

Choose food-safe materials

Most cutting boards are made from plastic, wood, or bamboo.

Replace when there are many cuts

Over time, knives will leave cut marks in cutting boards. Once there are many cut marks, including deep grooves in the surface, it is time for a new cutting board. Cut marks are great places for bacteria to hide. 

Wash and sanitize cutting boards

Wash cutting boards with soap and hot water. For boards that touched raw meat, add a sanitizing step. In a clean sink basin or separate tub, mix ½ tablespoon of unscented bleach with 1 quart (4 cups) of plain water. Add the cutting board so it sits under sanitizing water, and let it sit for several minutes. Remove from water and let air dry. 

Resources

• Cutting Boards, USDA, 2017
• Should I use a wooden cutting board or a plastic one?, USDA, 2023
• Which is Safer? Wood vs. Plastic Cutting Boards, North Carolina State University Extension, 2020

Will marinating meat kill all the bacteria?

Marinades add flavor to meat, poultry, and seafood and can help tenderize tough cuts of meat. Although marinades are acidic from vinegar, lemon juice, or another acid, do not rely on marinades to kill bacteria and other microorganisms. Instead, focus on proper use of marinades and effective storage and cooking of meat to control microbes that cause foodborne illness.

Safely use marinades

Temperatures

• Always marinate raw meat in the refrigerator.
• To use marinade as a sauce or dressing (and the marinade has NOT touched raw meat), add the marinade to a separate container. Cover and refrigerate until ready to serve.
• To use marinade as a sauce or dressing (and marinade HAS touched raw meat), bring the marinade to a boil, which will kill harmful bacteria.

Time

• Some marinades only stay on meat for 15-30 minutes before the meat is cooked. Use this short time for already-tender meats and seafood that may become tough or mushy with long marinating times
• Other recipes marinate meat for a few hours, up to 24 hours. Longer marinating times provide more intense flavors and tenderize tough cuts of meat.

Containers

Marinate raw meat in food-safe materials, including resealable bags (food-safe plastic or silicone), stainless steel, or glass containers.

Cleaning and sanitizing

• Clean metal and glass containers that held raw meat and marinade with soap and water. To sanitize, fill a basin with 1 teaspoon of regular, unscented household bleach for every 4 cups of water; add the container lid and soak for 30 seconds. Remove and let air dry.
• Do not clean and reuse food-safe plastic bags that held raw meat and marinade. Use these only once for marinating and throw them away after use.
• While silicone bags are reusable, pick one bag to use only for marinating raw meat. Preferably, use only one bag for each type of meat (red meat, poultry, fish). Clean these bags with soap and hot water, and sanitize them in the same way as for meat and glass containers. 

Resources

• How long can meat and poultry be marinated?, USDA, 2023
• If aluminum foil pits, is food endangered?, USDA, 2023
• Poultry: Basting, Brining, and Marinating, USDA, 2020
• What is a Marinade?, USDA, 2023

Love to Cook? Let us help make sure your food is prepared safely!

Time and temperature are two of the most important factors when preparing food safely. You cannot see, smell, or taste harmful bacteria in food. That’s why food safety practices such as handwashing and using a thermometer are essential in preventing foodborne illness. Read about different cooking temperatures, using a thermometer, and additional resources to cook your favorite meal in the safest way. 

Food Thermometers

Do I need to use a food thermometer?

Yes. When cooking food, the only reliable way to know you’ve destroyed harmful bacteria is by using a food thermometer. Thermometers should also be used when holding food or ice or in a heating element to make sure the food stays below 40 F or above 140 F. Additionally, using a thermometer may prevent overcooking.

How do I calibrate a thermometer?

Always follow manufacturers’ instructions. There are two safe ways to calibrate a dial gauge thermometer.

Ice Point Method

1. Fill half a glass with ice and the other half with water.
2. Insert a dial gauge thermometer at least 2 inches into the mixture. Wait 30 seconds.
3. The thermometer should read 32 F; if not, without removing the thermometer from the ice water, adjust the nut under the gauge until it reads 32 F.

Boiling Water Method

1. On a stove, bring a small pot of water to a rolling boil.
2. Carefully place the thermometer at least 2 inches into the boiling water. Wait 30 seconds.
3. The thermometer should read 212 F; if not, without removing the thermometer from the boiling water, adjust the nut under the gauge until it reads 212 F.