Food safety, handling and hygiene recommendations

7th June 2019 was the first ever World Food Safety Day, proclaimed by the UN last December.

Hereby some food safety, handling and hygiene recommendations:

    Buying meat:

  • Purchase the product before the date expires.
  • Make sure raw meats are packed in bags separate from ‘ready to eat’ foods like cooked ham or cheeses.
  • Keep in mind expiration from pick up date: 4 Days at +4⁰C (refrigerator) or 5 Months at -15⁰C (freezer).
  • Put meat into the fridge as quickly as possible when you get home.
  • Storing the meat:

  • Keep beef in its package until using. It is safe to freeze beef in its original packaging.
  • Store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge so that it can’t touch or drip on to other food.
  • Keep cooked meat separate from raw meat.
  • Beef not exposed to oxygen (in its vacuum packaging) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the meat turns bright, cherry red due to contact with oxygen.
  • Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch. In any of these cases never eat the meat.
  • Preparing meat:

  • Defrost the beef in the refrigerator within a day. Once the raw beef defrosts, it will be safe in the refrigerator for 3 days before cooking.
  • Do not re-freeze.
  • Wash your hands before manipulating the meat. Use warm soapy water.
  • Always throw the wrapping in the bin immediately.
  • Clean any surfaces and utensils that come into contact with the meat.
  • Never use same utensils or trays for both raw vegetables and meat. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad.
  • Cooking meat:

  • Never brown or partially cook beef to refrigerate and finish cooking.
  • Beef meat can be eaten rare, however we recommend cooking all the way through.
  • Select a temperature (170⁰C to 180⁰) that is hot enough to cook the meat but not so hot that the outside will burn before the inside has had a chance to cook.
  • Meat changes color when it is cooked.
  • Make sure there is no pink meat left.
  • Check that the juices run clear.
  • Check the meat is piping hot throughout.
  • Cleaning up:

  • Use hot soapy water.
  • Always wash surfaces and utensils thoroughly after they have been in contact with raw meat.
  • If you’ve used a dishcloth to wipe up after raw meat then you should replace it immediately with a clean one.
  • Wash your hands thoroughly after handling raw meat, using warm, soapy water.
  • FOOD SAFETY IS EVERYBODY’S BUSINESS