What are the best practices for ensuring food safety and quality standards when processing raw meat?

1 Receiving and storing

The first step in processing raw meat is to receive and store it properly. You should inspect the meat for any signs of spoilage, damage, or tampering, and reject any unacceptable deliveries. You should also check the temperature of the meat and make sure it is within the safe range, usually below 5°C for fresh meat and below -18°C for frozen meat. You should store the meat in a clean, well-ventilated, and pest-free area, and follow the first-in, first-out (FIFO) principle to avoid keeping meat for too long.

3 Grinding and mixing

If your product requires grinding and mixing, you should follow some additional precautions. You should use a grinder that is suitable for the type and size of meat you are processing, and clean and sanitize it before and after each use. You should also check the temperature of the meat before and after grinding, and make sure it does not exceed 10°C. You should also avoid overloading the grinder or mixing too much meat at once, as this can affect the texture and quality of the product. You should also add any seasonings, additives, or ingredients according to the recipe and label specifications.

4 Forming and shaping

Another step in processing raw meat is to form and shape it into the desired product, such as patties, sausages, nuggets, or meatballs. You should use a forming machine that is appropriate for the product and the meat composition, and clean and sanitize it regularly. You should also adjust the settings of the machine to achieve the optimal shape, size, weight, and thickness of the product. You should also inspect the product for any defects or inconsistencies, and reject any that do not meet the quality standards.

5 Cooking and cooling

Depending on the type of product, you may need to cook and cool the meat before packaging. You should use a cooking method that is suitable for the product and the meat type, such as baking, frying, roasting, or steaming. You should also use a thermometer to check the internal temperature of the meat, and make sure it reaches the minimum safe level, usually above 65°C for most meats. You should also cool the meat quickly and safely, using a blast chiller, a cold water bath, or an ice bath. You should also avoid leaving the meat at room temperature for more than two hours, as this can increase the risk of spoilage and contamination.

6 Packaging and labeling

The final step in processing raw meat is to package and label it for distribution and consumption. You should use a packaging material that is durable, leak-proof, and suitable for the product and the storage conditions. You should also use a packaging method that is effective and efficient, such as vacuum sealing, modified atmosphere packaging, or skin packaging. You should also label the product with all the relevant information, such as the name, ingredients, net weight, expiration date, storage instructions, and nutrition facts. You should also follow the local and international regulations and standards for food labeling and packaging.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?