Proper Handling of Meat in a Commercial Kitchen

 Commercial kitchen workers should possess expert skills and knowledge in handling foods. Properly handling meats will result in the prevention of foodborne illness. The communities depend on food handlers to properly handle and prepare foods within the service industry.

What are some of the requirements for applicants of food handlers license Texas, as it pertains to handling meats?

Proper techniques should be followed in shopping for needed meat items, storing meats, preparing meats, and cooking meats. Meats should also be served appropriately within the commercial atmosphere.

Shopping for meat items should be done after item selections are made for other non-perishable foods. When looking at meat packaging, make sure there are not any tears or leakage. If packaging is torn, do not purchase the meat item. Look for meats that are not leaking. When placing leaky items into the shopping cart, other foods could become contaminated.

When learning coursework related to food handler license, an important meat handling principle includes proper storage. Meats should be refrigerated within two hours to ensure safety. The exception to this rule is when the outside temperature is above 90 degrees. In such case, it is necessary to place the meat into refrigeration within one hour.

Commercial refrigeration and freezer unit temperatures should be checked regularly. This will ensure that the equipment is working properly and foods remain safe. Most meats should be cooked within 2-3 days when stored in the refrigerator. When freezing meats, it is highly recommended to use additional wrapping for storage. Wrapping can be additional plastic wrap, freezer bags, or aluminum foil. Additional care should be taken to ensure no leakage from the meat packages during both storage methods.

Thawing meats should be done in three ways. Meat can be safely thawed in the refrigerator, using the cold water technique, or by using the microwave. The cold water technique is managed by placing the meat item inside a sealable plastic bag. The sealed bag can then be submerged in cold water (change water every 30 minutes). Properly cook as soon as the meat is thawed.

The food handler license Texas candidate should also be familiar with proper meat handling techniques including preventing cross contaminations of foods, proper washing guidelines, and maintaining proper temperatures during cooking. By following state guidelines in handling meats, customers will be protected from possible foodborne illnesses. Commercial kitchens are held to higher standards in food safety care.