Food Safety
Terry’s Meat Processing provides safe and quality meat processing services ensuring satisfaction for our customers. The USDA recommends:
- Always thoroughly washing your hands before and after handling meet (recommend 20 seconds minimum).
- Do not cross contaminate
- Cold foods should be maintained at 40F or below
- Beef, pork, and lamb should be cooked or frozen within 3 to 5 days.
- Cook raw beef, pork, lamb, veal steaks, chops, and roast to a minimum internal temperature of 145F as measured with a thermometer prior to removing it from the heat source and allow it to rest for 3 minutes before carving or consuming.
- Cook ground meats (beef, veal, lamb, etc.) to an internal temperature of 160F as measured with a thermometer
- Leftovers should be discarded if left out longer than 2 hours (or 1 hour if the temperature exceeds 90F)
For more information on food safety visit www.foodsafety.gov.