Safe handling encompasses correct storage and handling, hygiene and sanitation to minimise possible food poisoning.

Fresh Meat Storage Guide

• The right temperature for storing fresh/chilled meat is ideally 0 degrees to 2 degrees Celsius.
• The right humidity in the cool room should be around 85 percent.
• Always place fresh/chilled meat in single layers on trays- fat side up. Avoid stacking of primals.
• To avoid drying, the trays of fresh meat must be covered with plastic film.
• Different types of chilled meat should not be mixed e.g. poultry with beef.
• Raw and cooked meat should never be stored together on the same tray. Always store cooked meat above raw meat to avoid cross contamination.
• A strict stock rotation program should be set up and maintained. Rotating your stock regularly will ensure that you have a consistent stock turnover. Look to the carton 'packed on' date for a guide.

TIPS:
Guidelines storage times for beef packed, transported and stored at 4-5 degrees Celsius.
Vacuum packed whole beef primals-6 weeks.
NB. Up to 12 weeks at an ideal cold chain and cool room temperature of 0 degrees Celsius.

Reference: 'BEEFing up your profits'- Volume 1: Your guide to secondary cuts, March 2007, Meat & Livestock Australia

Handle with Care

Correct carton handling maximises returns so when your delivery arrives make sure it's in perfect condition and follow these simple rules:

1. Accept only carton product that is very cold to touch, delivered in an insulated and hygienic van that is itself cold and carries the appropriate state registration for meat cartage.
2. Check delivery invoices against your order specifications.
3. On delivery, stack the carton product immediately on shelves or pallets in the cool room.
4. Store the carton with the end panel out, check the packed-on date and group dates together. It is best to use product within 3 to 5 weeks of packed-on date.
5. Check weight and characteristics of meat.
6. Keep a written record of what is in your cool room.
7. A strict rotation program should be set up and maintained. Rotating your stock regularly will ensure that you have a consistent stock turnover.
8. Check cartons for blood or weep.
9. Cut down the amount of time the cool room door is open. This will keep the cool room temperature stable.

Reference: 'BEEFing up your profits'- Volume 1: Your guide to secondary cuts, March 2007, Meat & Livestock Australia

Avoiding Cross Contamination

Bacteria can spread from one protein to another through cross contamination. To decrease the risk you should:

• Using separate utensils or thoroughly washing and sanitising utensils between handling raw and ready to eat foods.
• Keep food covered and off the floor during storage and, as far as practical, during handling.
• Avoid any unnecessary contact with food.
• Store raw foods, especially meat, fish and poultry, on the bottom shelf of the fridge or cool-room to prevent any weeping onto ready to eat foods.
• Keep cleaning chemicals and other non-food items stored away from food items.
• Regularly change, or wash and sanitise, cloths used for wiping benches, tables or other equipment. Never use cloths used for cleaning toilets or similar areas for cleaning anything that may come in contact with food.
• Dry hands after washing with disposable paper towel or with a hot air dryer.
• Let equipment and utensils air dry after washing and sanitising; and
• Always wash your hands when changing tasks, starting work or returning from a break.

References: 'BEEFing up your profits'- Volume 1: Your guide to secondary cuts, March 2007, Meat & Livestock Australia