Handling

1
Handling Storage
2
A Vital Spoke in the Foodservice Wheel
BIG 4

• Keep it CLEAN
• Keep it COLD
• Keep it Covered
• Keep it MOVING
• Handling and Storing Beef Fundamentals
• Practices throughout the foodservice chain are
  vital to keep product fresh, safe and
  spoilage-free

The
3
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

4
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 boxescould 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

5
Keep it Cold

• Even small temperature changes can impact beefs
  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

6
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

7
Fresh Beef

• HANDLING AND STORING FUNDAMENTALS

• Should be received at lt40F
• Should be refrigerated immediately between 32
  and 35F
• Beef freezes at about 28F
• Prolong beefs life store in cooler!
• Temps above 40F encourage bacteria growth and
  compromise quality
• Always check your companys specifications and
  policies

8
Frozen Beef

• HANDLING AND STORING FUNDAMENTALS

• Recommended foodservice freezer between 10 and
  40F
• Freezing beef lt28F 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 0F and 10F, store for 6-12
  mos.

9
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

10
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

11
How it Works

• VACUUM PACKAGED BEEF

• 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

12
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

13
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

14
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 companys policy and
  follow those guidelines

15
ServSafe

• For more information, please visit
  www.nraef.org/servsafe

16
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 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