Unquestionably. While dealing with crude meat:



1. Cleanliness:

 Wash hands, utensils, and surfaces completely to forestall cross-pollution.


2. Separation: 

Keep crude meat separate from prepared to-eat food varieties to stay away from the spread of microorganisms.


3. Storage: 

Store crude meat in fixed compartments or plastic sacks to keep juices from dribbling onto different things in the fridge.


4. Temperature:

 Keep meat refrigerated at or underneath 40°F (4°C) and use or freeze it inside a couple of days.


5. Thawing: 

Defrost meat in the cooler, microwave, or cold water, never at room temperature.


6. Cooking: 

Guarantee meat arrives at a safe inner temperature. Utilize a meat thermometer for exactness.


7. Avoid Cross-Contamination: 

Utilize different cutting sheets and utensils for crude meat and different food varieties.


Observing these rules limits the gamble of foodborne ailments.