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Like other meat products, beef is perishable. Improper storage and handling can result in food-borne illness and lost profits for your business. Here are the three C's to keep beef as fresh and safe as possible.
Keep Cold
It is critical to always maintain beef at temperatures below 4�C (40�F). Storing meat above that temperature results in an increase in bacteria levels, deterioration of quality and reduced shelf life.
Keep Clean
One of the most common foodservice hazards is the cross-contamination of food. With this in mind, sanitary procedures are vital when it comes to handling and storing meat products. Here are some tips to keep in mind: Before and after handling meat a) wash your hands with soap and water, b) scrub all your equipment and preparation surfaces, c) sanitize all surfaces and equipment.
Keep Covered
Put a lid on it. Covering raw and/or cooked beef during storage reduces the chance of contamination by airborne bacteria and helps stop shrinkage through evaporation.
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Recommended Storage Temperatures & Times
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| Fresh Beef |
Meat Cooler (-2�C to 0�C or 28�F to 32�F)
General Cooler (1�C to 2�C or 34�F to 36�F) |
| Frozen Beef |
Meat Cooler (less than -24�C or -10�F) |
| Beef Roasts/Steaks |
Fresh (2-4 days)
Unopened Vacuum Packages (1-2 weeks)
Frozen (6-12 months)
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| Ground or Stew Beef |
Fresh (1-2 days)
Unopened Vacuum Packages (1-2 weeks)
Frozen (2-3 months)
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- Avoid cross-contamination of ready-to-eat food items such as salad or sandwich ingredients with raw meat items. Consider setting aside separate preparation areas for meats to prevent this.
- Never place cooked beef on the same pan or tray used for raw beef - unless it has been washed and sanitized between uses.
- If scratched or porous surfaces such as wood are used for raw meat preparation, sanitize with a chlorine solution, since soap and water is not strong enough.
- Handle ground beef with care by storing it in safe temperatures between -2�C and 2�C (28�F to 36�F) and always cook ground beef to an internal temperature of 71�C (160�F). Cook until centre of burger is no longer pink and juices show no sign of pink. Always thaw frozen ground beef under refrigerated conditions.
Know Your Supplier
Making sure you have a safe supply is critical.
Receiving Beef Orders
As soon as the product comes to your receiving door, it should be moved into refrigeration to maintain the cold chain and food safety.
Freezing
Quick freezing in moisture and vapour proof wrapping is essential in order to maintain high quality. First in, First out inventory rotation system should be in place.
Thawing
Never thaw at room temperature. Slow thawing in the cooler reduces bacteria growth. Do not re-freeze once thawed.
Safe food handling for cooked roast beef
If mishandled, all cooked meat will become an area for rapid bacteria growth, so be sure to keep cooked beef out of the ''danger zone" (4�C or 40�F to 60�C or 140�F).
- Cooking should be carried out in one continuous process. Use temperature probe to ensure that roasts have cooked to a minimum internal temperature of 60�C (140�F)
- Keep cooked beef at 60�C (140�F) until served.
- Rapidly chill beef products.
- Always cover or wrap cooked meats stored in the cooler.
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