Meat Refrigeration

Meat Refrigeration helps keeps raw meat at 0-2°C (32-36°F) to prevent bacterial growth, storing it below other foods to avoid cross-contamination, and using covered containers while allowing some airflow for freshness, with ground meats used in 1-2 days and roasts/steaks in 3-5 days

Bacteria multiplies fastest in the temperature ‘danger zone’, which is between 5°C and 63°C. As a result, it’s particularly important to take fish, meat and poultry out of this temperature zone as quickly as possible. 

There’s also the issue of contamination, whereby non-high-risk foods like fruit and vegetables become hazardous through contact with high-risk foods. Add to this the importance of ensuring that meat is cooked thoroughly, and using these ingredients properly becomes a highly complex process.

Safe and appropriate storage can be a big challenge for commercial operations, but food safety is of the utmost importance in these environments.