Healthy living is everyone’s priority, and despite the notorious reputation of environmental factors, such as pollution, stress, and a sedentary lifestyle, food is the biggest contributor to our health. The most damaging are the undetected toxins and bacteria that are often consumed unknowingly. These come from meat vendors’ improper food handling and storage practises and at delis. Hence, to avoid infections and worsening conditions for your consumers, that’ll eventually impact your business, maintain the following meat handling and storage protocols:
Examine the packaging to ensure the merchandise is securely sealed and hasn’t been exposed to air. Also, ensure ideal temperatures are maintained when receiving raw meat products. Poultry and fish must be carefully marked and stored in meat cabinets.
The meat’s sorting and moving must be systemic and timely by trained employees wearing proper protective gear. Also, prevent soiling and contracting airborne bacteria on beef, pork, lamb, mutton, etc., and should be stored separately in a red meat display case.
The chilling of the meat must be done immediately by storing in coiled meat cabinets, maintaining the temperature at 0°C and not lower than 0°C because it could induce deterioration of the meat by impairing its appearance.
The chilling of the meat on receiving is fundamental and needs to be preserved in its healthiest state for days before consumption. Hence, investing in high-quality meat cabinets or meat display cases that prevent the development of micro-organisms and don’t cause a loss in weight or discoloration is key for ideal meat storage. Lastly, consult with a reputed commercial refrigeration manufacturer and purveyor to find the ideal equipment for cold storage according to your food and service business. Let experts guide your team on the proper cold storage practises and serve your customers with fresh and well-preserved meat that tastes great and is healthy too!
