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Celebrate Eid al-Adha Hygienically!
Eid al-Adha is a special time for delicious food, family gatherings, and making memories. While enjoying the delicious meals, prioritize hygiene to ensure a safe and tasty feast for everyone.
Cleanliness is Key
Always wash your hands thoroughly with soap and warm water before and after handling meat. Disinfect Surfaces Regularly sanitize countertops, utensils, and cutting boards used for preparing meat to prevent cross-contamination. Separate & Store- Maintain separate chopping boards and utensils for raw meat and vegetables to minimize the risk of bacterial transfer.
- Keep raw meat separate from other food items in the refrigerator or freezer. Use designated containers with lids to avoid any contact.
Proper chilling
Store raw meat in the coldest part of your refrigerator or freezer (around 40°F or 4°C) to slow down bacterial growth.Freezing
If you won’t be using the meat within a few days, freeze it immediately. Label packages with the date to keep track.Cook thoroughly!
Use a meat thermometer to ensure proper internal cooking temperatures that eliminate harmful bacteria.Cooling down quickly
- Don’t leave cooked meat at room temperature for extended periods.
- Bacteria multiply rapidly in warm environments. Cool cooked meat to an internal temperature of 40°F (4°C) within 2 hours of cooking.
Wrap it up tight!
- Once your cooked meat has cooled completely, use cling wrap or airtight containers for storage. This prevents air exposure and contamination from other foods in the fridge.
- For faster cooling, divide leftover Eid meat onto plates and wrap them securely with BeJaan Cling Wrap before storing in the fridge. This helps cool them down quickly and keeps them fresh for 3-4 days!
