Transcript Sanitation Training Module

Grinding Meat
Food Safety Principles
Retail Meat & Poultry Processing
Training Modules
Produced under a Cooperative Agreement from the
United States Department of Agriculture Food Safety
and Inspection Service (FSIS)
Developed by:
Minnesota Department of Agriculture,
Dairy and Food Inspection Division
Hennepin County Environmental Health
Minnesota Department of Health
University of Minnesota Extension Service
September 2004
Pretest
Topics
• Special risks with
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ground meat
E. coli 0157:H7 and
salmonella
Temperature
control—cold & hot
Sanitation issues
Sanitation
procedures
Receiving
procedures
• Proper storage
• Grinding process
• Packaging &
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Labeling
Requirements
Record keeping
Retail handling
Safe food handling
statement
Government
sampling
Irradiated ground
beef
Learning Objectives
1. Know and understand measures to control
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food safety hazards in ground beef.
Explain procedures to control E. coli O157:H7.
Explain why ground meat is more hazardous
than whole muscle meat.
Understand the considerations for irradiated
ground beef.
Consider the usefulness of record keeping for
tracebacks, recalls, and investigations.
Special Risks with Ground Meat
• Bacteria are on carcass surfaces
• When ground, surface meat becomes interior
meat
• Most of carcass surfaces become ground
product
What’s the Hazard?
• Biological Hazards
• Pathogenic Bacteria
 Escherichia coli
0157:H7
 Salmonella
• Spoilage Bacteria
 Do not cause illness
 Result in reduced
quality
• Physical Hazards
• Metal fragments
Escherichia coli 0157:H7
• Extremely infectious strain of E. coli
• Cause of many foodborne illness
outbreaks
• Primary symptom bloody diarrhea
• Can progress to kidney failure and
death
• Survives refrigerated and freezer
temperatures
• There is a zero tolerance for the presence
of this pathogen in raw ground beef
Primary Controls
• Temperature
• Sanitation
Temperature
Keep meat at 41°F or less
• Walk-in coolers and display cases
• Colder is better
• Thaw frozen products under
refrigeration
Keep equipment cold
• Grinders add heat to the meat
• Store/use in the cooler or chilled
cutting room
Sanitation
• Food residue
allows bacterial
growth
• Grinding
equipment is
difficult to clean
• Clean frequently
Sanitation – Written Procedures
Sanitation Standard Operating Procedures (SSOPs):
• Detailed procedures on how to clean and sanitize
and properly use chemicals
• A checklist of equipment to be cleaned and the
frequency to be cleaned
• Steps for the tear-down and re-assembly of
equipment
• Other equipment and facilities
• Monitoring and follow-up are key
More Sanitation Issues
Packaging Materials
• Store off the floor and covered
Employee Practices
• Handwashing
• Reporting employee illness
• Wear clean clothes/aprons
• Follow other hygienic practices
Flow Diagram for Grinding Meat
Receiving Meat
Storage of Meat
Grinding
Packaging and Storage
Retail Handling
Receiving Meat
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Purchase from approved source
Require purchase specifications
Check condition of delivery vehicles
Check condition and temperature of raw
meat
• Product temperature 41°F or less
• Move to refrigerated storage right away
Storage of Meat
• Develop storage
schedule
• Rotate stock
• Monitor and record
temperature of
coolers
• Thaw frozen
products in cooler,
not at room
temperature
Grinding
• Ensure that
equipment is
clean prior to use
• Prevent cross
contamination
• Ensure good
employee
practices
Grinding
• Monitor and record
temperature of
processing room
• Develop tracking
system for re-work
• No added ingredients
• Monitor fat content
Packaging & Labeling
• Packaging materials
• Labeling:
• Name of product: Ground Beef,
Hamburger, Ground Chuck, Ground
Round
• Net weight
• Name, address and zip of
mfg/distributor
• Use ‘Safe Handling’ labels
• Assign production codes or dates
Records
• Identify batches/lots on grind records
• Record supplier lot codes associated with
each of your lots
• Maintain sanitation and temperature
records
Retail Handling
• Monitor
temperature of
product in display
cases
• Develop and
institute an inhouse recall plan
Consumer Education
• Use Safe Handling
Statements
• Required by federal
law
• Provide brochures
with specific
cooking
information
Government Sampling
• Random sampling
by USDA
• Lot identification,
product hold
Irradiated Ground Beef
• Approved for meat in
the US in 1997
• Can improve quality
and safety of foods
• Kills bacteria,
especially E. coli
0157:H7
• Must still follow safe
food handling
practices
Summary
• Special hazards with ground
meat E. coli 0157:H7
• Temperature and sanitation are
primary controls
• Maintain grinding records
• Consumer Education
Wrap-Up
• Do you have any questions?
• What information was new?
• How will you apply what you
learned today?
• Posttest