1. Handling & Storage

2. 1.Keep it CLEAN 2.Keep it COLD 3.Keep it Covered 4.Keep it MOVING  Handling and Storing Beef Fundamentals  Practices throughout the foodservice chain are vital to keep product fresh, safe and spoilage-free A Vital Spoke in the Foodservice Wheel BIG 4 The

3.  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 “The Big 4”

4.  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 Clean

5.  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 Cold

6.  FIFO: First In, First Out  Rotating minimizes spoilage and avoids losses  Helps ensure food safety, sustains product quality and maximizes customer satisfaction Keep it Moving

7.  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 Fresh Beef HANDLING AND STORING FUNDAMENTALS:

8.  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. Frozen Beef HANDLING AND STORING FUNDAMENTALS:

9.  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 Too Much of a Cold Thing

10.  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 Thawing Frozen Beef

11.  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 How it Works VACUUM PACKAGED BEEF:

12.  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 Leakers

13.  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 Purge

14.  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 Odor

15.  For more information, please visit www.nraef.org/servsafewww.nraef.org/servsafe ServSafe ®

16.  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 CLEAN Keep it COLD Keep it Covered Keep it MOVING  Vacuum packaged beef has been a significant product innovation increasing the shelf life of beef Handling & Storage: A Vital Spoke in the Foodservice Wheel