Detail best practices for receiving and storing raw meat and poultry to mitigate risks of contamination.

Receiving and storing raw meat and poultry are critical stages in the food handling process, and following best practices is crucial to minimizing the risk of contamination and preventing foodborne illnesses. Upon receiving raw meat and poultry, a food establishment must adhere to a set of rigorous standards. First and foremost, a thorough inspection of all incoming deliveries is necessary. This involves verifying that the products are at the correct temperature. Fresh meat and poultry should arrive at a temperature of 4°C (40°F) or below, while frozen products must be received frozen solid. The use of a calibrated thermometer to take the internal temperature of the product is crucial. If the temperature of the product is not correct upon arrival, the product should be rejected, as it can cause food safety issues. For example, if a delivery of raw chicken arrives with an internal temperature of 7°C, it should be rejected immediately.

Next, inspect the packaging for any signs of damage, such as tears, leaks, or dents. Damaged packaging can compromise the integrity of the product and increase the risk of contamination. Also, make sure the delivery meets the specifications as specified in the order. This includes expiration dates, product type, and the source of the food. Any discrepancy must be addressed and corrected. If there is a tear in the packaging of a chicken product, it should be rejected, as the product is no longer safe. The delivery documentation should be checked against the products received, and any discrepancies noted. Furthermore, the labels must be checked for accuracy, to make sure the proper product has been received. All these steps must occur during the receiving process, and not after the food has been taken into storage, to prevent any cross contamination.

After receiving, proper storage is essential to minimize contamination and prevent bacterial growth. Raw meat and poultry should be stored immediately upon receiving in dedicated refrigeration units set at 4°C (40°F) or below. These refrigeration units should be monitored regularly, and the temperature should be recorded. All raw meat and poultry must be stored below all ready-to-eat foods. This is to prevent cross contamination with the raw product dripping onto or contacting ready-to-eat foods. Raw meat and poultry should be stored in leak-proof containers or on trays that can contain any drips or juices. For example, raw chicken should be stored on the bottom shelf of the refrigerator in a leak-proof container, below any ready-to-eat foods, like prepared salads.

It is crucial to prevent cross-contamination by segregating raw meat and poultry from other food items, particularly ready-to-eat foods. Separate cutting boards, utensils, and preparation areas must be used when handling raw meat and poultry to avoid transferring bacteria to other foods. All equipment that comes into contact with raw meat and poultry should be cleaned and sanitized thoroughly before being used with other food products. It is best practice to use color coded cutting boards, with specific colors to specific products such as red for meat and blue for seafood. The storage area should be cleaned and sanitized regularly, to prevent a build up of potential contamination.

Raw meat and poultry should not be stored above any other foods, and especially not above ready to eat foods. If raw meat or poultry is stored above ready to eat foods, any drips from the raw product can contaminate the ready to eat products. The food should also be properly organized so that FIFO (First-In-First-Out) is followed. The older product should be used first, with new products being put behind the older product. This helps to prevent older foods from reaching their expiry date. In summary, upon receiving raw meat and poultry, it should be inspected, then stored immediately and at the correct temperature, in containers to prevent leaks and kept separate from all ready to eat foods. Proper segregation and cleaning of equipment, along with proper storage, will help prevent cross-contamination and potential foodborne illnesses.