How to Safely Handle and Prepare Meat

Food Standards Australia New Zealand considers raw meat as potentially hazardous, as it needs to be kept at a specific temperature to prevent harmful bacteria from multiplying. This is why safe meat handling is an integral part of a food safety supervisor course. Queensland, Victoria and other states also take stringent measures to prevent outbreaks of food-borne diseases.

Despite the strict regulations for food safety and quality control, there’s still a chance that the product may get contaminated during the delivery, storage, or food preparation process. Moreover, spoiled or undercooked meat may contain food-poisoning bacteria, including E. coli and Salmonella. Therefore, to obtain a food safety supervisor certificate in Queensland residents and those living in other areas must know the correct way to handle and prepare meat.

If you plan to enrol in a food safety supervisor course or have already received your food safety supervisor certificate, here are some meat handling and preparation tips that you may find helpful.

Buying and Storing Meat

Whether you buy raw meat from a local store or have it delivered to your business, please make sure the product is stored at 5°C or below. If the frozen meat shows any signs of thawing or feels sticky and slimy, there’s a good chance it has already gone bad.

Spoiled meat also has a distinct smell that you can’t miss even if the product is wrapped in plastic. Similarly, checking the ‘use by’ dates on each package should be standard practice at all food businesses.

Moreover, it is essential to store raw meat in the refrigerator at 5°C or below or in the freezer at -15°C or below.

Handling and Preparing Meat

Wash hands for at least 20 seconds and dry them properly before touching raw meat. You must also clean and sanitise your cooking equipment and use a different cutting board for meat to decrease the chances of cross-contamination.

Ideally, it would help if you allowed frozen meat to thaw in the refrigerator overnight. However, if you can’t wait that long, consider defrosting it in the microwave or under running water but never put it on the countertop. Moreover, you must cook the meat immediately afterwards to stop the growth of bacteria.

It is also worth mentioning that different meats require different cooking temperatures, though the required cooking temperature for a well-done portion of meat is 77°C. You must also use a thermometer to confirm the internal temperature of the food before serving it to a customer.

Proper Meat Handling is a Crucial Part of Food Safety

To conclude, improper handling of meat can encourage the growth of harmful bacteria, leading to food poisoning. Therefore, it is crucial to ensure the food is stored and cooked at the right temperature. Moreover, you must take extra care to clean and sanitise your cooking tools and surfaces before and after handling meat. It will help prevent cross-contamination.

If you want to become a part of the food industry, consider joining a food safety supervisor course. Queensland, along with other Australian states, requires licensed hospitalitu businesses to nominate a Food Safety Supervisor.

To acquire a food safety supervisor certificate, Queensland residents can contact the Australian Institute of Accreditation. Our food safety courses are 100% online and nationally accredited, allowing you to advance your career.