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
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Special risks with ground meat E. coli 0157:H7 and
salmonella
Topics
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Proper storage Grinding process Packaging & Labeling Requirements Temperature control —cold & hot Sanitation issues Sanitation procedures
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Record keeping Retail handling Safe food handling statement Government sampling Receiving
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Irradiated ground beef procedures
Learning Objectives
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5.
Know and understand measures to control 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?
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Biological Hazards
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Pathogenic Bacteria
Escherichia coli 0157:H7
Salmonella
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Spoilage Bacteria
Do not cause illness
Result in reduced quality Physical Hazards
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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
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Temperature
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Sanitation
Temperature
Keep meat at 41 °F or less
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Walk-in coolers and display cases
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Colder is better Thaw frozen products under refrigeration Keep equipment cold
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Grinders add heat to the meat Store/use in the cooler or chilled cutting room
Sanitation
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Food residue allows bacterial growth
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Grinding equipment is difficult to clean
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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
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Store off the floor and covered Employee Practices
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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
• • • • 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
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Develop storage schedule
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Rotate stock
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Monitor and record temperature of coolers Thaw frozen products in cooler, not at room temperature
Grinding
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Ensure that equipment is clean prior to use
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Prevent cross contamination Ensure good employee practices
Grinding
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Monitor and record temperature of processing room
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Develop tracking system for re-work
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No added ingredients Monitor fat content
Packaging & Labeling
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Packaging materials Labeling:
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Name of product: Ground Beef, Hamburger, Ground Chuck, Ground Round
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Net weight Name, address and zip of mfg/distributor Use ‘Safe Handling’ labels Assign production codes or dates
Records
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Identify batches/lots on grind records Record supplier lot codes associated with each of your lots Maintain sanitation and temperature records
Retail Handling
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Monitor temperature of product in display cases
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Develop and institute an in house recall plan
Consumer Education
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Use Safe Handling Statements
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Required by federal law
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Provide brochures with specific cooking information
Government Sampling
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Random sampling by USDA
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Lot identification, product hold
Irradiated Ground Beef
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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
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Special hazards with ground meat E. coli 0157:H7 Temperature and sanitation are primary controls Maintain grinding records Consumer Education
Wrap-Up
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Do you have any questions?
What information was new?
How will you apply what you learned today?
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