Summertime is here: Safe handling of meat is important.
With this heat wave we are experiencing, it is very important to ensure your frozen meat from DeBruycker Charolais Meats is proper handled and stored. Maintaining the cold chain is an important part of food safety. Refrigerate or freeze you meat immediately upon arrival.
First in first out (FIFO) is an excellent rule to follow with your frozen meat. First basic rule of FIFO is: first purchased products have an earlier expiration date than products that are purchased later. You want to ensure that a good stock rotation system is in place so you meats does not end up expired which can add unnecessarily to your food costs.
Meat Storage In The Fridge
Raw meat should be stored on the lowest possible shelf.
Food storage in the fridge is one of the most important principles in food safety. Perishable foods by its very nature does not last as long as we would like.
Keeping foods in the fridge is not just about temperature. It is also about storing foods in a way that prevents contamination and food poisoning. Refrigeration space can be problem for kitchen storage, it is usually the most cramped of spaced.
Be careful when defrosting frozen meat in the refrigerator, this is because, during the defrosting process, juices and blood will collect and build up which can leak out and onto foods below.
Foods that are cooked and will only be needed or eat later should never be left out in the kitchen. This is because temperatures ranging from 20 – 45 ºC (68 – 113 ºF) are directly within the range at which bacteria rapidly multiply.
This means that cooling foods need to be placed in the fridge until cooled to the fridge temperature.
You keep the legend strong and for that we are grateful.
Be well, eat well and do well!
The DeBruycker Family.