Keep fresh meat protected from other foods in the fridge at a temperature of 4⁰C and use it within 3-5 days

Meat must be frozen at temperatures of or below -18 ⁰C. To protect the meat, select special freezer bags or food film. The ideal period for consumption is within 6 months.

To prevent the development of micro-organisms, gradual defrosting should be preferred. The average time is between 10 and 48 hours.

After defrosting, meat can be kept in the refrigerator for 3-5 days, except for minced meat or chicken which must be used in 1 or 2 days.

Wash your hands with soap and warm water before and after touching the meat.

Never wash the meat before cooking.

Do not use the same cutting board and knife for raw meat and the other cooking ingredients.

Do not place the cooked foods on the same plate where the raw meat was before.

After preparing fresh meat, spend some time disinfecting the utensils you used. Wash all utensils, knives and cutting boards with hot water and detergent.