Retailers’ guide to handling meat

Safety should be the number one concern for any retail outlet that sells raw meat products. Not only do these products easily harbor many potentially harmful types of bacteria when stored or handled improperly, but it is also good business to be able to consistently provide good, safe product for your target market.

One of the most common issues for food safety in retail stores is the poor personal hygiene of individual meat handlers. This could lead to cross-contamination of the product, which is when harmful bacteria or allergens spread to food from other food, surfaces, hands or equipment. For example, someone who does not wear gloves can transfer bacteria from their hands, or a person who neglects to wear a mask can transfer bacteria when they cough or sneeze in the general area where the product is kept.

Unsanitary conditions of equipment and facilities can also lead to cross contamination of meat. If, say, a knife has been used on a piece of meat that was improperly handled or was already contaminated with bacteria, it could transfer the same bacteria onto another, perfectly good piece of meat if it had not been cleaned properly. The same goes for dish rags, mops, bowls, dishes, and even the counter space.

Finally, there is the issue of improper storage conditions. Meat requires pristine conditions and a specific temperature range that preserves the product and kills off bacteria. If raw product is kept outside of the recommended temperature range for safe storage, it could easily encourage the proliferation of pathogens such as bacteria, which makes the meat unsafe for human consumption.

However, meat product handling need not be hazardous. With the proper training of all personnel that come into contact with your products, and following the strict standards and regulations enforced by the National Meat Inspection Services (NMIS). The said agency is an attached agency of the Department of Agriculture, tasked to serve as the national controlling authority on all matters pertaining to meat and meat product inspection and hygiene.

Only those who are physically fit and free from any diseases should be allowed to handle meat and meat products.

All personnel who come into contact with and handle the product must wear the proper uniform, which includes sanitary gear such as gloves, hair net, and face masks when handling the meat, and the said uniform and gear must always be clean.