Food Safety
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Food Safety: It makes good business sense
Implementing good retail practices to ensure food safety in your meat operation is about much more then preventing illness. Keeping meat cold and clean will not only prevent the growth of potentially harmful microorganisms but will also slow the growth of spoilage bacteria. Longer lasting and more attractive meat for the consumer means more revenue for your operation. Additionally, record keeping for food safety often helps spot problems with equipment or suppliers before they become significant, which reduces your costs. Ultimately implementing good retail practices is an investment, which will produce measurable improvements in quality and the profitability of your meat products.
The Beef Information Centre is a partner in the development, implementation and distribution of a Good Retail Practices program for meat operations.
The materials included in this program consist of a kit of eight laminated wall posters and a comprehensive manual.
The Good Retail Practices poster series is designed to provide food safety information to retail personnel with posters for placement in each pertinent area of the retail meat operation.
The Good Retail Practices Meat Manual provides an overview of important food safety information related to retail processes and programs. The contents of the manual include the topics below. The manual is best used in a training environment, which provides the opportunity for questions and clarification of store policy.
Manual Contents
Retail Programs Section
- Receiving
- Storage
- Cut Fabrication
- Ground Meats
- Sausage Production
- Processed Products
- Packaging
- Display
- Consumer Distribution
Retail Processes Section
- Sanitation Program
- Pest Control Program
- Premises Program
- Hygiene Training Program
- Equipment Installation and Maintenance Program
- Recall Preparedness Program
The laminated wall size Good Retail Practices posters included in the kit are on the following topics:
- Display
- Fabrication
- Grinding
- Packaging
- Processing
- Receiving
- Sausage
- Storage
For more information on the Good Retail Practices program visit www.goodretailpractices.net
