Good Retail Practices for Retail Meat Operation Processes

Storage

Meat Storage Conditions   

At all times stored meat must be covered and protected from pests, dust, condensation, or any other unsanitary condition. Meat storage should never be located in an area used for locker rooms, washrooms, storage of garbage, mechanical rooms, under dripping pipes, or in chemical storage areas.

Fresh meat must be appropriately wrapped to prevent leakage onto other products and if leakers are found any residue should be removed as soon as possible. Do not store fresh meat above ready-to-eat products.

If pallets are used for storage they should be inspected for loose nails or broken boards which may present a physical hazard. If shelves are used they must not be constructed from unsealed wood or other materials which are not smooth and cleanable.

Cooler Sanitation

Care must be taken to avoid condensation in coolers which can drip down on boxes and potentially contaminate products. Refrigeration units should be checked for excess condensation which, if present, should be removed as required.

On a periodic basis cooler walls and floors should be cleaned and sanitized. Ensure that drains in coolers are functioning properly and that refrigeration units are cleaned and maintained by qualified personnel.

Monitor cooler walls and floors to ensure that large cracks or other conditions which prevent effective cleaning are not present.

First In - First Out (FIFO) Rotation System

A FIFO system is important to enable the customer to receive the freshest and safest product. Check all product dates on arrival and use the oldest product first. Remember to organize boxes in the cooler to facilitate a first in-first out rotation system.

Box Placement

Ensure that boxes in coolers are not placed against a wall or directly on the floor. The use of pallets and an approximate 10cm space between product and the cooler walls permits air flow which facilitates rapid cooling. An air space between boxes and use of dividers, between layers on a pallet, is also useful.

As a general rule, warmer temperatures will be encountered by product placed higher up or closer to the door of the cooler. When possible, ground and cooked products, which are especially vulnerable to warm temperatures, should be stored away from the warmest locations in the cooler.

Storage Temperature and Shelf Life

Fresh meat should be stored at no more then 4°C and lower temperatures between -1.0 and 2°C if possible, to promote extended shelf life by slowing growth of spoilage bacteria (packaged fresh meat will begin to freeze at -1.5°C). For whole muscle products, meat surface temperatures determine microbial growth. For ground or rolled products, both internal and surface temperatures are important.

For frozen meat, temperature should be maintained at -18°C and product properly wrapped to prevent freezer burn.

Storage Temperature and Food Safety

Given the crucial nature of temperature for food safety, whenever possible, alarm systems should be used to monitor cooler temperatures.

If boxes show signs of significant warming, they should be inspected by management to determine suitability for use. It is especially important that ground, chopped, or rolled meat products which have spent significant time over 4°C be destroyed.

Cooler and Freezer Facilities

Ensure that the volume and temperature of the product in the cooler or freezer is not more than the refrigeration capacity of the unit can handle under the conditions of use.

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