Experts assert that washing meat before cooking is not mandatory, as the product is already cleaned under cold running water during production. However, if you notice contamination, such as packaging residue or blood clots, the meat can be rinsed under cold water.
There are no clear guidelines in sanitary norms and regulations regarding the necessity of washing raw meat, chicken, or fish. In practice, in food service establishments, meat is processed under cold running water. Although washing is not mandatory, if contamination is detected, such as packaging residue or blood clots, it is recommended to gently rinse the meat under cold tap water.
Experts also emphasize that there should be no other foods or dishes in the sink while washing meat. “The sink should be clear. There should be no products, vegetables, or greens in it,” the specialists add. This is because dangerous bacteria, such as salmonella, can transfer to other foods or dishes if they are not removed from the sink during the washing process.
After washing, the meat should be patted dry with a dry non-woven cloth, and the sink and surrounding area should be thoroughly cleaned. The sink can also be treated with a disinfectant or scalded with boiling water.
Specialists recommend using separate cutting boards for meat. “You can use color-coded boards to avoid confusion. For example, red for raw meat or fish, green for bread and vegetables. In food service establishments, different boards are always used for beef, pork, chicken, and fish. This is necessary to prevent cross-contamination. For instance, chicken may be contaminated with salmonella, while fish may carry listeria,” the experts explained.
Additionally, specialists advise purchasing separate utensils and knives for working with raw meat.
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