According to meatsafety.org…
- Refrigerator temperature should be at 40 degrees F or below, to keep foods out of the “danger zone.” Keeping foods cold will inhibit bacterial growth.
- Refrigerate or freeze fresh meat and poultry products as soon after purchasing as possible. If it takes longer than thirty minutes to get the products home, keep them cold in a portable ice chest or cooler.
- Re-wrap meat and poultry products tightly for freezer storage using freezer paper or plastic freezer bags (products may be kept in original packaging if prepared within one week).
- When refrigerating meat and poultry products, place the package in the meat compartment or in the coldest part of the refrigerator.
- When refrigerated, place the meat/ poultry packages on a tray or inside a plastic storage container to ensure that juices do not leak onto other food items.
