Transcript Handling and Storage

Handling & Storage
A Vital Spoke in the Foodservice
Wheel
The
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BIG
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Keep it C L E A N
Keep it COLD
Keep it Covered
Keep it M O V I N G
 Handling and Storing Beef Fundamentals
 Practices throughout the foodservice chain are vital to
keep product fresh, safe and spoilage-free
“The Big 4”
 Most foodservice operators purchase beef as:
 Pre-cut, ready-to-use, fresh or frozen, portioned steaks
and roasts, or
 Vacuum-packaged subprimals, portioned in-house
 Ground beef, frozen or fresh patties, ground beef
chubs
 Fundamental factors to ensure safety are:
 Time
 Temperature
 Sanitation
Keep it Clean
 Applies to:
 Food prep, receiving and storage areas
 Storage areas:
 Stack boxes off the floor, away from walls to ensure
good air circulation
 Watch for wet boxes…could be a “leaker” (vacuum
bag with broken seal)
 Good sanitation practices reduce potentially harmful
bacteria from spreading
 On the loading dock
 During fabrication or food preparation
 In the freezer or cooler
Keep it Cold
 Even small temperature changes can impact beef’s safety,
quality and palatability
 Check product before accepting delivery (temperature +
visual inspection)
 Immediately move to appropriate storage areas
 Never leave on the loading dock unattended
 Cut subprimals under refrigerated conditions
 Return covered cuts to cooler (unless preparing
immediately)
 Do not allow beef to remain unrefrigerated (unless
preparing immediately)
 Use safe thawing techniques
 Refrigeration (in ridge pan on bottom shelf)
 Completely submerged under running water
 Cook directly from frozen
Keep it Moving
 FIFO: First In, First Out
 Rotating minimizes spoilage and avoids losses
 Helps ensure food safety, sustains product quality and
maximizes customer satisfaction
HANDLING AND STORING FUNDAMENTALS:
Fresh Beef
 Should be received at <40°F
 Should be refrigerated immediately between 32°
and 35°F
 Beef freezes at about 28°F
 Prolong beef’s life … store in cooler!
 Temps above 40°F encourage bacteria
growth and compromise quality
 Always check your company’s specifications and
policies
HANDLING AND STORING FUNDAMENTALS:
Frozen Beef
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Recommended foodservice freezer between –10° and –40°F
Freezing beef <28°F stops the growth of all microorganisms,
including those that might cause:
 Spoilage
 Food poisoning
Freeze Fast, Thaw Slow
 Minimizes the formation of larger ice crystals, which can
break cell membranes, causing moisture loss during thawing
and cooking
Avoid freezing fresh beef in the foodservice kitchen. If you must:
 Wrap tightly with total film to product contact
 Freeze quickly
 If frozen between 0°F and –10°F, store for 6-12 mos.
Too Much of a Cold Thing
 Signs of improperly packaged beef in frozen storage:
 Unacceptable odors and flavors
 Rancidity
 Freezer burn
 Discolored, dry-looking surface
 Safe to eat
 These effects are irreversible
Thawing Frozen Beef
 Rapid thawing NOT recommended
 Equally as damaging to beef as slow freezing
 Large ice crystals, increased microbial growth
 Increased purge during thawing
 Increased drip loss during cooking
 Product quality can be negatively affected
 Cook beef directly from frozen, or from a fully-thawed
state
 Thaw slowly and completely in cooler with packaging
material left intact
 Vacuum-packaged product can be thawed in running
water
 Thawing in a microwave is acceptable as long as the beef
is immediately cooked after thawing process
VACUUM PACKAGED BEEF:
How it Works
 Most bacteria require oxygen (air) to grow and reproduce
 Vacuum bag virtually eliminates air
 Significantly slow bacteria growth, AND…
 Slowing deterioration process to a minimum
 Natural tenderization (or aging) continues
Leakers
 A very small percentage of all vacuum packaged beef
 Caused by faulty seals, or mishandling products that lead
to punctures during shipping or product transfer
 Familiarize yourself with company policies on leakers and
follow those guidelines
Purge
 Also called “exudate” or “weep”, purplish-red liquids found
in packaged beef cuts
 Amount may be an indicator of improper handling
 Purge increases as time from packaging-to-use
increases
 Causes:
 Closely trimmed beef may purge more
 Some beef subprimals tend to have more purge than
others (knuckle/round tip, top sirloin butt, chuck roll)
 Enhanced or marinated product is not the same as
purge
 Storing the product at the recommended refrigerated
temperatures will keep purge to a minimum
Odor
 Slight soured smell may exist when vacuum-packaged
beef is first opened
 Usually a brief soured smell
 Normal
 Should disappear after exposure to air
 Higher storage temperatures may promote increased
odor
 If odor does not disappear:
 Check box code dates
 If a leaker, check your company’s policy and follow those
guidelines
ServSafe ®
 For more information, please visit www.nraef.org/servsafe
Handling & Storage: A Vital
Spoke in the Foodservice Wheel
 While not a glamorous part of the food business, handling
and storing beef is vital to safe eating and maximizing
product quality
 Live by these simple rules:
Keep it C L
EAN
Keep it COLD
Keep it Covered
Keep it MO V I N G
 Vacuum packaged beef has been a significant product
innovation increasing the shelf life of beef