FOOD SAFETY MEAT AND FOOD SAFETY

As a pop­u­lar com­po­nent of the Filipino diet, food safety prac­tice for meat han­dling is very vi­tal in foodser­vice op­er­a­tions, and even at home. Join the au­thor as he ex­pounds on the var­i­ous fac­tors that are crit­i­cal to serv­ing and keep­ing meat prod­ucts foo

F&B World - - Contents - ROM­MEL GERO­DIAS is a Food Safety Specialist. He is the Pres­i­dent and CEO of HAUPT­MANN, INC. and the Chair­man of SCHILD IN­NO­VA­TION CHEM­ISTRY, INC. He is also a Cer­ti­fied ServSafe In­struc­tor. Reg­is­ter to the up­com­ing One-Day ServSafe Class on March 7, 2014.

As a pop­u­lar com­po­nent of the Filipino diet, food safety prac­tice for meat han­dling is very vi­tal in foodser­vice op­er­a­tions, and even at home. Join the au­thor as he ex­pounds on the var­i­ous fac­tors that are crit­i­cal to serv­ing and keep­ing meat prod­ucts food safe for cus­tomers.

Beef, pork, chevon and veal are the most com­mon viands. It is im­por­tant for us to un­der­stand the dan­gers of han­dling raw meat to make sure that con­sumers are safe from food­borne ill­ness.

FLOW OF FOOD

When pur­chas­ing meat, make sure that you pur­chase from rep­utable sup­pli­ers. Check for color and tem­per­a­ture of the meat upon re­ceiv­ing. • Pork meat should be pink with white fats, while beef meat should be cherry red in color. • Re­ceive fresh meat at a max­i­mum of 5ºC and store right away in chillers. • Frozen meat must be stored

prop­erly at -18ºC in a freezer. • In re­ceiv­ing frozen meats, make

sure that there are no ice crys­tals form­ing within the meat, this is a sign of thaw­ing and re­freez­ing. • Cook meats at a min­i­mum in­ter­nal tem­per­a­ture of 63ºC. All parts of the meat must be at this tem­per­a­ture for at least 15 sec­onds. • Roasts of pork, beef, veal and lamb must be done at 63ºC. All part of the meat must be at this tem­per­a­ture for at least four min­utes. • Ac­cord­ing to the US FDA Model Food Code, roasts may be cooked to these al­ter­nate cook­ing times and tem­per­a­tures depend­ing on the type of roast and oven used:

54ºC for 112 min­utes 55ºC for 89 min­utes 56ºC for 56 min­utes 57ºC for 36 min­utes 58ºC for 28 min­utes 59ºC for 18 min­utes 60ºC for 12 min­utes 61ºC for 8 min­utes 62ºC for 5 min­utes

The roast­ing tem­per­a­ture is the min­i­mum in­ter­nal cook­ing tem­per­a­ture for the time in­di­cated above. • For burg­ers and other ground meat, min­i­mum in­ter­nal cook­ing tem­per­a­ture must be 68ºC. All parts of the meat must be at this tem­per­a­ture for at least 15 sec­onds. • All type of meats cooked in a microwave must reach at least 74ºC for at least 15 sec­onds. The United States Depart­ment of Agri­cul­ture (USDA) and the Meat and Live­stock Aus­tralia (MLA) pro­vide more in­for­ma­tion on proper meat han­dling at the fol­low­ing web­sites: www.food­safety.gov and www.mla. com.au/Meat-safety-and-trace­abil­ity.

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