Tips on handling fresh meat

If ordering fresh meat, check the quantity ordered:

• Is packaging intact and seals not broken?
• Is the package visually acceptable - i.e. looks pleasant, no deterioration, colour acceptable and limited fat?
• Check the expiry date
• Is it labelled correctly?
• Check temperature readout from the vehicle should be no more than +1°C. Once delivery is completed, store immediately in the refrigerator.

Storage

• Keep meat in packaging and put into a B.S. tin and store on the bottom shelf and cover
• Raw and cooked foods must be kept separate
• Raw food is stored at the bottom of the fridge and cooked foods above on a higher shelf
• Ensure strict stock rotation and 'use within' dates
• Stock refrigerator shelves to allow cold air circulation
• Ensure that refrigerator is kept clean and sanitised at all times
  

Preparation

• Good personal hygiene is essential, wash hands before, during and after when handling raw meat
• Clean the work surfaces, equipment and utensils before starting
• Puncture and remove meat packaging. Note meat is vacuum-packed and on opening the film a slight odour is usually discernible, but should quickly disappear on exposure to air
• Allow meat to stand for 10 minutes, then use
• Minimise handling of raw meat
• Surfaces and equipment must be sanitised after use

Cooking

• All meat must be thoroughly cooked
• Roasting joints need to be sealed then cooked in the oven
• Minced and diced meat should be cooked as normal
  

Suggested roasting and cooking times:

Beef topside - 20 minutes per 112 kilo (1 lb) and 20 minutes over.
Leg of pork - 30 minutes per kilo (1 lb) and 30 min over.

To test if cooked, place the meat on a tray and press firmly. See if any juices contain any blood. If there is no blood, joint is cooked.

Once cooked, allow to stand for 10 minutes in the hot cupboard and slice against the grain.
Tray up, add hot stock and keep meat very hot and serve at +85°C.