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It is very important to know the proper way of handling and storing food to prevent foodborne illness.
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Handling food
Always wash your hands with soap and water when preparing any type of meat, fish or poultry whether cooked or raw. Bacteria can quickly spread between your hands and meat.
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Storing meat
Raw meat generally lasts safely for around three days in the refrigerator. The temperature of your refrigerator should be 40 °F or below.
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To freeze, the freezer temperature should be at 0 °F or below. Then you slip the packaging into a resealable freezer bag.
If you intend to freeze for several months, it’s best to wrap pieces individually in plastic before bagging; this will make them less vulnerable to freezer burn.
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Another way to cut the risk of freezer burn is to buy vacuum-packed meats and poultry (meat or poultry already packed mostly sold in the various shopping malls) which can also last about 2 days longer in the refrigerator.
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Always leave seafood in its original packaging and, if possible, place on a bowl of ice in the refrigerator. To freeze seafood, slip the original packaging into a resealable freezer bag.