Good Retail Practices for Retail Meat Operation Processes

Processed Products

Ingredients  

Select meat ingredients on the basis of a first in–first out inventory management system and avoid the use of rework which will shorten shelf life. All meat materials should be kept covered, free of any potential contamination, and at 4°C or less. If water is used as an ingredient make certain that it is potable, cold and dispensed only from cleaned and sanitized containers. Ensure that all nonmeat ingredients are stored in a cold, dry location in closed containers away from pests, cleaning chemicals or other sources of contamination.

Tumbling   

Whenever possible, tumble meat at 4°C or colder to enhance food safety, shelf life, sliceability and yield. Clean and sanitize the tumbler between batches which have a different ingredient or species composition, after each production day or more often if required. Inspect the tumbler daily before production for corrosion, damaged or loose components, or any other condition which could lead to contamination of products. Report any problems to your supervisor.

Coating  

Apply all coatings in a single use method. Do not roll or dip meat in storage containers holding spices or other coatings as this will lead to cross contamination. Place only the required amount of coating material on a clean working surface and following completion throw away all unused ingredients.

Marinating  

Do not reuse marinades. Ensure that a clean, sanitized, acid resistant, and covered container is used to hold marinades and meat ingredients, and to display the finished product. As some marinating processes result in heat production conduct marinating activities at 4°C or colder.

Stuffing

Do not reuse any stuffing materials. Prepare stuffing immediately before use with only cleaned and sanitized containers and tools.

Mechanical Tenderizing or Injecting   

Disassemble, clean and sanitize injecting or tenderizing equipment between batches which have a different ingredient or species composition, at the end of the day or more often if required. Inspect needles or blades before production and after each batch to ensure proper function and to verify that no tips have been broken and entered product.

Allergen Control

If potential allergens are used in the production of processed products ensure that they are declared in applicable labelling or ingredient lists in accordance with regulatory requirements. Ensure that all equipment is completely cleaned before other products are made and that allergen containing products are segregated. Always follow recipes and do not substitute ingredients which would require labelling or ingredient list changes. The list below contains the names of some foods which are known to cause adverse reactions in susceptible individuals. Remember that products or ingredients made from these foods must also be monitored.

• peanuts
• tree nuts (almonds, Brazil nuts, cashews, hazelnuts [filberts], macadamia nuts, pecans, pine nuts, pistachios, walnuts)
• sesame seeds
• milk (including lactose)
• eggs
• fish, crustaceans (e.g. crab, crayfish, lobster, shrimp) and shellfish (e.g. clams, mussels, oysters, scallops)
• soy
• cereals containing gluten (e.g. wheat, rye, barley, oats, spelt)
• sulphites

Rework

Do not use processed products as rework materials in ground meat or sausage programs.

Restricted Ingredients

phosphate, nitrite or nitrate compounds, or any other restricted ingredient should be kept in secure labelled location, and added to products with a calibrated scale in accordance with regulatory limits.

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