Tips for handling raw meat, poultry and fish products at home

How to prevent infection and illness during the purchase, storage, handling and preparation of raw foods                                          

October 13th, 2025                                                                                     

Collection

1. Separate raw meat, poultry and fish products from other foods in your shopping trolley.
2. Use separate bags to transport raw meat, poultry and fish products back home.
3. Ensure reusable/cloth bags are washed after use.
4. Thoroughly wash your hands after handling raw food products, even if still wrapped.

Chilled storage

1. Store all raw meat, poultry and fish products away from, and below, all cooked and ready-to-eat foods in the fridge to prevent cross contamination.
2. Store all raw meat, poultry and fish products below +8^oC, or in accordance with storage instructions on the packaging.
3. Ensure all raw meat, poultry and fish products are hygienically wrapped or placed in lidded containers that are only used for raw food items.

Cross contamination during preparation

1. Washing raw meat, poultry and fish products will create splashing of surrounding surfaces with pathogenic bacteria such as E.coli, Campylobacter and Salmonella, so is best avoided.  
2. If raw meat, poultry and fish products must be washed, place the raw food in a clean colander and rinse under a gentle, slow flow of water in an empty sink.  Ensure no dishes, utensils or cloths are close by.
3. Thoroughly clean the colander, sink and surrounding surfaces with hot soapy water immediately after rinsing any raw meat, poultry or fish products.  Then apply an anti-bacterial spray or bleach-based product for the contact time stated on the label.
4. Ideally use a disposable cloth for cleaning surfaces after preparing raw meat, poultry and fish products.
5. Always use separate boards and utensils for preparing raw foods.
6. Ensure equipment is in a good condition so that it can be easily and effectively cleaned.
7. Ideally clean all raw food equipment and utensils in a dishwasher after use, or follow a 2-stage cleaning process (hot soapy water + application of a disinfectant spray).
8. Always wash hands thoroughly with hot soapy water after handling raw meat, poultry and fish products.               

Cleaning

1. Always clean surfaces after contact with raw meat, poultry and fish products.  Use hot soapy water, followed by an antibacterial spray or bleach-based product.
2. Always follow the cleaning product instructions to ensure you are following the correct dilution and contact time.
3. To achieve effective disinfection, ensure your spray complies with BS EN 1276.
4. Avoid washing all packaging from raw meat, poultry and fish products.  The process will create splash which will contaminate surfaces with pathogenic bacteria.

Cooking

1. Always follow the instructions for cooking temperatures and times, particularly if you are using a new oven or new appliance such as an air fryer.
2. If you use a probe thermometer to check cooking temperatures, aim for 70^oC for 2 minutes or 75^oC for 30 seconds in the thickest part of the food item.
3. Whilst beef and lamb can be seared or cooked to lower temperatures, and be safely consumed, the same is not true for poultry, duck, offal and fish products.  Ensure that juices run clear, fish no longer has a translucent appearance, poultry meat and offal is no longer red/pink in appearance when cut into at the thickest part, and duck has achieved an appropriate cook time/temperature before eating.