It is essential to practice food safety when handling meat and poultry since these foods consist of harmful bacteria such as Salmonella Typhi. While different types of meat have specifications for handling them, you need to have a general idea of how to practice food safety with meat and poultry. You can learn about meat and poultry safety specifications through one of our online food safety supervisor courses. Sydney consists of some of the best food safety courses you can find, and you can look them up at the Australian Institute of Accreditation.
This might sound obvious, but knowing what good, fresh meat looks like is essential. We can teach you that chicken is smooth and pink, beef is red and can have veins of fat, and pork is slightly reddish pinks with veins and edges of fat.
You need to know what fresh meat looks like to avoid any suspicious-looking cuts and colors that look off. Avoid anything with a strong smell, a slimy feel, or brown or green discoloration. If the meat is extraordinarily tough or slimy, you should avoid purchasing that.
Wash the meat thoroughly with room temperature water and eliminate residual bacteria and remnants. Pack your meat in tightly sealed containers or plastic bags before refrigerating it. Place these containers away from cooked foods and other produce to prevent cross-contamination. Our courses will help you optimize meat storage too.
Preparing and Handling Meat
Remember to wash your hands thoroughly before and after touching the meat. Ensure you wash all the utensils and dishes used to handle the meat before using it for other food substances.
Yes, the cooking temperature is essential for delicious-tasting meat, but it is also crucial to keep the food safe. Do not cook your meat below 50 degrees Celsius (for rare meat). If you use lower temperatures, it is easy to leave meat uncooked in the thicker parts. You should use high temperatures for meat from a safety lens so all parts can be evenly cooked.