Some Pork Handling, Safety & Storage Tips

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Some Pork Handling, Safety & Storage Tips

Posted By Grace Kellar     April 22, 2022    


When handling pork or any meats for that matter, it’s key to is that the heart is at proper temperatures to ensure safety at the point at which you find yourself handling cooked meats, whether, during preparation or delivery, you mustn’t forget that there are harmful organisms present that can cause foodborne illness. Therefore, it is mandatory to have someone knowledgeable to check temperatures to prevent foodborne illnesses. To help manage this aspect of things when working with pork, make sure you’re using a reliable digital thermometer.

Contamination Prevention

Cleanliness: Cleanliness plays a critical role during the food preparation process if you’re dealing with pork. When handling raw pork, be sure to wash your hands thoroughly after completing the task. Also, be sure that the working environment, cutting boards, and utensils are thoroughly cleaned and sanitized using hot soapy water immediately after exposure to raw pork. These steps will help prevent cross-contamination of bacteria from spreading to other foods that may result in foodborne illness.

Handling: pork ham should be purchased just before checking out at the store to be exposed to unsafe temperatures for as short a time as possible. It should go home double wrapped and immediately refrigerated to prevent contamination.

Cooking Safety

Pork is approximately 30% leaner than a couple of decades ago. This means that we have to be extra careful when preparing it if we want it to be tender and juicy – and this includes resisting the urge to overcook it. Overcooking pork used to be a genuine concern due to a risk of trichinosis, but thanks to the improvements in how hogs are raised these days, it is pretty uncommon. Still, there is always a risk, so proper handling and cooking techniques should not be overlooked because the threat is minimal.

Proper Storage

Pork should be stored to keep out of the temperatures in which bacteria proliferate. If cooked meat is left out for over two hours, discard. If the pork has not been cooked and will not be eaten within two days of purchase, freeze at 5°F to prevent spoiling. If pork leg roast has been cooked, wrap tightly and refrigerate as soon as possible.


Pork should be stored tightly wrapped to prevent the meat from drying out when exposed to air. Whenever possible, leave the raw pork in its original package (or as close to it as possible) and leave that alone. If necessary to rewrap, make sure you have ample protection (plastic wrap, aluminum foil, zipper bags are all applicable). Place the meat on a dish with sides to not drip onto other foods due to loose wrapping materials. For maximum freshness, store in the best possible location for the heart (-4-6 degrees Celsius).


The best way to freeze meat is to put it into a freezer unit. The best place in the freezer is on the floor or against the back, as these are always the coldest parts, and they will cool quicker than anywhere else.

If you’re about to freeze a large quantity of pork at once, be sure you have enough freezer space for keeping the meat frozen after it’s ready to go. You should have one cubic foot of freezer space for every 2 pounds of beef being frozen. If you don’t have enough room, the temperature of your freezer will drop and cause a gradual spoiling effect over time.

If you do not have adequate space, it may be best to let your butcher freeze the meat properly and then transfer it to your freezer unit for storage. Because the heart is frozen, make sure that no part of the meat has been left exposed to warm temperatures/air by tagging and putting it into a special compartment in your freezer unit.


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