Hereby some food safety, handling and hygiene recommendations:
- 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.
- 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.
- 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.
- 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.
- 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.
Storing the meat:
FOOD SAFETY IS EVERYBODY’S BUSINESS