Storing
When storing or displaying meat or food there are two very important points
to keep in mind. First, meat and food should be stored in an area specifically
designed for that purpose, such as a refrigerator, a pantry or in a proper
food store facility. Second, that food or meat which is displayed must be
displayed correctly so that its quality is maintained, it is protected from
contamination, and it is attractive and appealing to the purchaser.
Use This Guide for Storing and Displaying Foods
- Frozen meat and foods must be kept at 0°F (-18°C) or below.
- Foods such as raw and cooked meat and process meat products when being
stored cold must be kept at 32°F to 39°F (0°C to 3°C).
- Food stored in open freezers and open refrigerated display cabinets should
not be stacked above the load limit. Cool air is unable to circulate and
therefore the food may not be kept cold enough.
- Cover stored food with tight fitting lids, foil or plastic film. Do not
use cloths for covering food as they can carry bacteria and contaminate
food.
- Always store prepared foods in clean, nontoxic, washable containers such
as glass, plastic or stainless steel. Containers made from copper, zinc,
lead or cadmium should not be used for storage purposes.
Fresh Meat Storage Guide
- The right temperature for storing fresh raw meat is ideally 29°F
to 32°F (-1.5°C to 0°C).
- The humidity in the storage room should be about 85%.
- Always place fresh raw meat in single layers on trays—fat side up.
- The trays must be covered with plastic wrap.
- The tray must be changed regularly to prevent blood pools.
- Different types of raw meat should not be mixed.
- Raw and cooked meat should never be stored together on the same tray.
- Restaurant portions can be stored for approximately three to four days
under the correct storage conditions.
- Primal and sub-primal cuts may keep for up to ten days.
- A strict stock rotation program should be set up and maintained.
