Safe Handling Of Raw Seafood, Poultry, Meats, Fruits and Veggies
Please follow these helpful tips for safe handling and preparation of raw meats and poultry.
- Store in freezer
- Check and maintain the temperature of your freezer with an appliance thermometer. The freezer should maintain below 15°F.
- Keep thawed meat refrigerated in an air tight container.
- Check and maintain the temperature of your freezer with and appliance thermometer. Your refrigerator should maintain between 33°F and 40°F.
- Meat and Poultry that have been defrosted in a refrigerator may be refrozen again before feeding. Even if you receive a roll or a few rolls that are not frozen all the way the rolls are still safe for refreezing or to be thawed completely for feeding.
Thawing Meats Safely
- Thawing meats in the refrigerator allows for slow, safe thawing. Make sure thawing juices do not drip on other foods. We recommend placing the food on top of a plate so if there is any thawing juice it will drip on the plate and not on other foods.
- For faster thawing, submerge the foods in cold tap water. One of the easiest ways is to stop the drain in kitchen sink fill with 2 inches of cold tap water and submerge food. A deep bowl or pot will work just as well.
- Do NOT use a microwave to thaw. This will interrupt cells in the meats and destroy the majority of the nutrients your pet needs and cause any bones to splinter which create choking hazards.
Safe Food Preparation and Handling
Some raw food products may contain bacteria that could cause illness if mishandled. Follow these instructions for safest use.
- Keep frozen until ready to use.
- Thaw in refrigerator or kitchen sink. Do not microwave. Microwaving will cook the meats and if the products contain bones the bones will splinter raising a health risk if fed.
- Keep raw meat and poultry separate from other foods. Wash working surfaces, utensils (including cutting boards, preparation and feeding bowls), hands, and any other items that touch or contact raw meat or poultry with hot soapy water.
- Refrigerate any leftovers immediately in an air tight container or discard.
- Do not keep refrigerated for more than 48 hours. If you are not going to use the leftovers within 48 hours, refreeze.