The Canadian pork industry is committed to producing the highest quality, safe pork products for you. The Canadian Quality Assurance® On-Farm Food Safety Program was implemented to provide assurance the pork industry is doing everything possible to produce top quality and safe pork. Consumers must also handle food properly to reduce the risk of foodborne illness.
The Three C’s for Meat Handling
- Keep it clean.
- Keep it cold.
- Keep it covered.
When in doubt, throw it out! If you discover something in the refrigerator that you have forgotten about, don’t taste it! If any meat looks or smells suspicious, throw it out.
The following are some handy tips for the proper storage of fresh pork. Keep in mind that these are general guidelines; always read the label and check “packaged on” or “best before” dates. If properly stored, pork can be easily frozen for later use and then defrosted in the refrigerator or microwave. Meat defrosted in the microwave should be cooked immediately.
- Pork cuts wrapped in plastic can be frozen as purchased for up to two weeks.
- For prolonged frozen storage, use moisture-proof, airtight packaging to prevent moisture loss and freezer burn; label and date packages.
- Remove as much air as possible from freezer bags before sealing.
- Cover sharp bones with extra protection before wrapping so that the bones don’t poke a hole through the package.
- Freezer burn is caused by loss of moisture on the food surface. Freezer-burned meat has a dry, discoloured surface, and when cooked, is tough and tasteless.
- It is not recommended to freeze processed products such as ham.