Marinate Meats Safely!

Meat, poultry and fish are sometimes soaked in a mixture of vinegar or wine and oil with various spices and herbs before cooking. The uncooked meat in the marinade is highly perishable.

Here are guidelines to marinate meats safely:
  • Always marinate meat, poultry and fish in a covered container in the refrigerator.
  • Do not marinate more than 24 hours.
  • Discard any leftover marinade.

  • Article History
    • Revision Date: 6/22/2010

Food Safety Tip of the Day

Store it, don't ignore it.

Store it graphic - wiping refrigerator

There are many important steps to take to ensure your food or product is properly stored. All potentially hazardous, ready-to-eat food stored in refrigeration should be discarded if not used within seven days of preparation. All potentially hazardous, ready-to-eat food should be labeled with the date it should be sold, consumed or discarded. Discard any food that has passed its use-by date. Produce should not be washed prior to storage.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

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