Storing raw meat in your commercial kitchen can be tricky. Not only do you have to make sure that the meat itself stays fresh, but also that your commercial refrigerator is maintained properly and won’t cause any safety hazards in your food preparation area. Here are a few tips for storing raw meat in your commercial kitchen.
Know Where You Can Buy Raw Meat
If you’re working in a restaurant, don’t buy meats from distributors and know where they are stored. Try and source doner kebab meat for sale from reputed suppliers who practice the best methods and adhere to food safety regulations. Raw meats can often be found stored on room-temperature shelves or even next to dry goods like coffee and grains. Before you cook anything, check out how it’s being stored first. This will help ensure that your food is kept at safe temperatures at all times.
Use Styrofoam Containers with Lids
Styrofoam coolers are inexpensive and make it easy to store large quantities of meat. These containers will keep food cold for up to 24 hours. Make sure that you label all coolers with a name and date so you know exactly what’s inside. If you have leftover space, keep dry ice or frozen gel packs in the cooler.
Keep It Away From Cooked Foods and Utensils
Raw meat can spread harmful bacteria like E. coli to cooked food, utensils and other surfaces if it is stored improperly. It should always be stored away from cooked foods, utensils and plates to avoid contamination. Raw food should also never touch cooked food or ingredients. For instance, raw poultry shouldn’t touch salad greens until they are both served to customers at a restaurant or grocery store.
Check Expiry Dates
Before considering doner kebab meat for sale, check dates on packages and make sure food hasn’t been sitting in a warm warehouse somewhere. This is especially important with perishable foods like chicken and fish, which you should refrigerate as soon as possible. Buy doner meat kebab meat from reputed and reliable suppliers.
Store It in the Right Place at Room Temperature
It’s advisable to store red meats at room temperature, as chilled or frozen storage can encourage growth of dangerous bacteria such as salmonella and E. coli. The best place to store red meats is on a shelf above a cooling unit to allow air circulation and minimise contact with moisture, which can breed bacteria. You should also avoid putting foods directly on metal surfaces like tables and counters because they can promote bacterial growth by becoming warm enough to support life forms.
Stay Clean When Handling It
Raw meat is known to carry harmful bacteria. Always make sure that you wash your hands thoroughly with soap and warm water before, during, and after handling it. Wear gloves while handling fresh meat if they are necessary to avoid contaminating it, or use tongs when placing uncooked meats into containers.
Review These Best Practices before Buying Anything Fresh
The first thing you need to know about storing food is that almost all fresh produce has a short shelf life. A general rule of thumb is: if it’s alive, refrigerate it! Check with your supplier to find out how long they suggest keeping their products before they go bad. Of course, if you’re worried about spoilage then there are a few things you can do right away.
Understand that each state has its own health codes—and if you’re going to sell food prepared in your kitchen, you have to abide by them. The key is to source meat from reputed suppliers. For father queries on wholesale kebab meat prices and the practices we follow to cut, pack, and store the meat, please get in touch with our team.