Safety Issues in Meat Handling in Home Businesses

Food safety is one of the more talked about issues of the day. Even if you are a start-up home-based meat handling business, you must face the issue head-on and hopefully successfully.

Those who sell foods have both ethical and legal liabilities to consider in providing food that is reasonably free of bacterial and physical contaminants. Illness or injury suffered by customers can spell disaster for a food business.

Licensed businesses adhere to inspections and safety and sanitation regulations. Unlicensed businesses also may need to meet special guidelines that may be imposed on home food and sales preparers.

For those involved in home businesses, basic sanitation rules apply. Keep the work area neat and clean. Watch for human and animal hair, bits of foreign elements, such as wrappings, eggshells, dirt, grounds, grease, etc.

Bacterial Contamination
The bacteria that can cause illness live and multiply best at room temperature, but also grow in the range between 40½F and 140½F (minimum oven temperature). You should not keep foods in this temperature range for more than two hours. Bacteria are not killed unless food is heated above 165½F.

Meats are among the potentially hazardous foods cited by health and food experts. Even foods prepared that contain meat are potential problems for contaminants.

If time between cooking and serving is more than two hours, refrigerate the food and reheat it just in time for serving. Reheat to serve above 165½F, then hold above 140½F. Do not use a warming unit to reheat food.

Tips for Home Food Businesses
  • If practical, rinse foods with cool, running water before preparation to get rid of some harmful bacteria.
  • Wash hands before handling food, frequently during preparation and always after doing unrelated activities. Dry hands with a paper towel or hot air.
  • After handling raw meat, wash hands and equipment with soap and water before working with other foods.
  • If possible, keep raw and cooked foods in separate coolers or refrigerators to avoid cross-contamination. If raw and cooked foods are stored in the same refrigerator, store the raw foods below cooked foods and food that will not be cooked prior to consumption.
  • Avoid touching face, mouth or hair when hands are clean. Use a hair covering. Do not handle food if you have cuts, scratches or sores on face, hands or arms.
  • Do not handle food if you are sick.
  • Never lick fingers or use the cooking spoon to taste food.
  • Whenever possible, use clean kitchen tools instead of hands.
  • Keep kitchen and work area clear of pets and pests.
  • Refrigerate ground meats and cooked foods in shallow pans (4 inches deep or less) to promote quick cooling. Test with a thermometer.
  • Keep frozen foods frozen until ready to use.
  • Always use covers to prevent contamination of cooked foods.
  • Keep frozen meats at 40½F while thawing. For a speedier thawing, place meat under cold running water.
  • Bacteria thrive in partially cooked meat, so never partially cook meat one day, then finish it the next.
  • Raw meat should not come into contact with other foods, especially those eaten raw or only slightly cooked. This includes contact through utensils.

Foodborne Illnesses Most Common in Meat Preparation (PDF)