Food Safety Advice from O'Kane Meats

10 Simple Guidelines on How to Keep Meat Products Safe in the Home.

We take the utmost care when storing and preparing meat and meat products to ensure they are safe for you and your family. Once you purchase our meat, keep it safe by following these simple



1- Taking meat Home.

Take food home and put in the fridge or freezer as quickly as possible. Unless meat is to be frozen, remove from plastic bags and cover with tinfoil.

2- Keep your Kitchen Clean.

Always disinfect equipment and work surfaces before food preparation and between the preparation of cooked and uncooked foods.

3- Always wash your hands.

Wash your hands thoroughly before and after handling food, and between handling raw and cooked foods. ALWAYS wash hands after using the toilet or after coughing or sneezing. Use and antibacterial soap.

4- Separate Cooked and Raw Foods

Cover and store raw and cooked foods. (Refer to guide below).
Return leftover meats to the refrigerator as quickly as possible. Never allow the juices of raw meat and poultry to drip onto cooked foods.

5- Check your Refrigerator.

Regularly check that your refrigerator is running at the right temperature; between 0 -4 °C. Your freezer should be kept at minus 18 °C or below.

6- Follow cooking instructions carefully.

When cooking meat always follow the recipe instructions carefully and if using a microwave follow the manufacturers instructions. Cook sausages, burgers and chopped or mince meats right through until the juices run clear. Never eat rare.

7- Re-heat Food Thoroughly

Only re-heat previously cooked meat dishes once. Make sure they are re-heated thoroughly until piping or boiling hot.

8- Cook it or freeze it.

Pre-packed meat should always be used by the recommended date or frozen immediately. Follow storage times indicated in this leaflet, unless freezing meat immediately.

9- Always thaw meat thoroughly.

Frozen meat must be thawed thoroughly before cooking, ideally in the microwave or overnight in the refrigerator. Ensure that liquid from frozen meat does not drip onto any other food and throw thawed liquid away. Once thawed, the meat must not be re-frozen unless it has been cooked first.

10- Recommended layout for your refrigerator.

Top- dairy products, cooked meats, pastries, pate, prepared salads, uncooked red meats and sausages, uncooked poultry.

Bottom- Salads and vegetables.

Recommended maximum storage times for meat.


Joints of beef, pork and lamb- 3 days
Steak- 2 days
Chops- 2 days
Chicken, whole or portions- 2 days
Bacon rashers 3-4 days
Diced beef, lamb, pork or chicken- 1 day.
Minced Meat- 1 day
Liver, heart and kidneys- 1 day
Sausages- 3 days


Joints- 2 days
Chicken- 2 days
Chicken, stuffed- 2 days
Casseroles- 2 days
Ham- 2 days
Meat pies- 1 days
Sliced Meat- 1 day
Pate- 2 days

It is vital for safety and quality, that food is stored at the correct temperature and for the correct time.

Always check label of manufactured foods for any storage advice.