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

Food poisoning is mainly caused by microorganisms, including bacteria and moulds, which may be transmitted to people via food. Bacteria harmful to humans are referred to as pathogens. Pathogens can invade the human body through air or water and some can contaminate and grow in food such as meat, and may be subsequently ingested by people.

Pathogens are extremely responsive to temperatures between 5°C and 60°C, low pH, and the presence and absence of oxygen. If the temperature is above 60°C, most bacteria are killed, and if the temperature is below 5°C most pathogens are unable to multiply. 

The best we can do is to treat all meat is as if the bacteria are present through the entire delivery, storage and handling stages, and manage the meat accordingly, by keeping meat as much as possible outside of the danger zone (which is above 60°C or below 5°C).

Delivery

For meat to remain stable and not spoil it must be handled correctly and transported in a clean, properly constructed vehicle, clearly designated for food transport.

• Chilled meat transported in a refrigerated vehicle must be capable of maintaining the meat at a constant 0°C to 4°C.
• The duration of transport is always kept to a minimum.
• Meat is transported separate from chemicals (detergents, paints).
• Animals are not allowed in vehicles that are used to transport meat.
• Frozen meat is kept frozen and below -10°C at all times (commercial freezers typically operate at -18°C).

Storage

The major factors in meat storage are temperature, humidity and storage times. Meat storage is either refrigerated for fresh for chilled product, or freezing for frozen product. 

Frozen product should be maintained at -18°C.  Chilled product should be maintained at 0°C with adequate airflow around the product, and primal cuts should be stored with the fat side up.

Stock rotation

Stock rotation, or stock control, is critical factor to ensure that a retailer maintains food safety at a satisfactory level and minimises stock losses.  Stock rotation, particularly for chilled meat, must be on a first in – first out basis, where the first stock into the freezer or chiller must be the first stock sold. For this to be accurately monitored, correct labelling and dating procedures are essential. 

Handling meat

Prior to handling meat, correct hygiene and sanitation process must be practised, to prevent red meat from becoming contaminated. 

Hygiene is keeping oneself, one’s tools and one’s workplace clean. This means clothing, uniforms, knives and equipment are clean from all foreign objects that could potentially cause food poisoning.