Meat safety is one of the biggest food concerns today. Nationally, the US Department of Agriculture is working hard to keep American livestock free from diseases that can affect meat safety and quality. At Price Chopper, the safety of our meat items is our biggest priority. To insure that we offer you the freshest meat, we buy only from the best supplier, maintain strict temperature controls at our warehouse, in our trucks, in our meat cutting areas and in our display cases. When you buy meat from us, we give you a 200% guarantee of its freshness and quality. To keep your purchase of meat safe, get it home quickly and follow the procedures below.

The ideal temperature for storing fresh meat is 28 - 32 F. It is therefore important to store meat in the coldest part of the refrigerator. Temperatures above 50 F can cause rapid growth of food poisoning organisms. If meat is not going to be used within a few days after purchase it should be frozen as soon as possible to assure optimal quality. Meat to be frozen should be tightly wrapped in freezer paper, foil or freezer bags, then  labeled and dated.

Meat should never be thawed by leaving it out at room temperature. The safest way to thaw meat is to remove it from the freezer and place into the refrigerator (on a plate or pan to collect any juices that may leak). If quicker thawing is needed, meat can be thawed by placing in an airtight plastic bag and setting under cold running water. A microwave can also be used to thaw meat, however the meat must be cooked immediately after thawing.

Cross contamination is the transporting of microorganisms or chemicals from one food product (especially meat) to another. An example would be cutting up raw chicken and then chopping an onion on the same board. Always clean and sanitize your cutting board, knife and countertop, etc. after handling raw meat, poultry and seafood. A chlorine bleach solution is an excellent and inexpensive sanitizer. Wood cutting boards are not recommended for use with these food products.

Keep cold foods cold and hot foods hot! All perishable food should be kept either below 40 F or above 140 F. Extended exposure to temperature between 40 F and 140 F can lead to growth of microorganisms.