Raw meat storage
Raw meats may contain bacteria or other organisms that if ingested could make you or your customers ill. A safeguard in preventing illness from these organisms is to store raw meats properly in the coolers or freezers. If harmful organisms are transferred to foods which will not be cooked, or not cooked to high enough temperatures to destroy them, they can cause illness once eaten. Therefore, raw meats must be stored below and separate of prepared and ready-to-eat foods in the order shown below to avoid cross-contamination from meat blood or juices which may be dripped, splashed, or spilled onto other food products!
- Store clean fruits and vegetables above and separate of all raw meats.
- Store precooked meats and all pasteurized products above all raw meats.
- Store all raw meats at 40° F or below, recommend 33°–35° F.
These guidelines apply to:
- Beef roast and prime rib
- Beef, veal, and lamb products
- Pork products
- Poultry products
- Fish and seafood products stored separate
