1. Grinding Meat Food Safety Principles Retail Meat & Poultry Processing Retail Meat & Poultry Processing Training Modules Training Modules

2. Produced under a Cooperative Agreement from the United States Department of Agriculture Food Safety and Inspection Service (FSIS) Developed by: Minnesota Department of Agriculture, Dairy and Food Inspection Division Hennepin County Environmental Health Minnesota Department of Health Minnesota Department of Health University of Minnesota Extension Service September 2004 September 2004

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4. Topics Special risks with ground meat Special risks with ground meat E. coli 0157:H7 and salmonella E. coli 0157:H7 and salmonella Temperature control—cold & hot Temperature control—cold & hot Sanitation issues Sanitation issues Sanitation procedures Sanitation procedures Receiving procedures Receiving procedures Proper storage Proper storage Grinding process Grinding process Packaging & Labeling Requirements Packaging & Labeling Requirements Record keeping Record keeping Retail handling Retail handling Safe food handling statement Safe food handling statement Government sampling Government sampling Irradiated ground beef Irradiated ground beef

5. Learning Objectives 1. Know and understand measures to control food safety hazards in ground beef. 2. Explain procedures to control E. coli O157:H7. 3. Explain why ground meat is more hazardous than whole muscle meat. 4. Understand the considerations for irradiated ground beef. 5. Consider the usefulness of record keeping for tracebacks, recalls, and investigations.

6. Special Risks with Ground Meat Bacteria are on carcass surfaces Bacteria are on carcass surfaces When ground, surface meat becomes interior meat When ground, surface meat becomes interior meat Most of carcass surfaces become ground product Most of carcass surfaces become ground product

7. What’s the Hazard? Biological Hazards Biological Hazards Pathogenic BacteriaPathogenic Bacteria  Escherichia coli 0157:H7  Salmonella Spoilage BacteriaSpoilage Bacteria  Do not cause illness  Result in reduced quality Physical Hazards Physical Hazards Metal fragmentsMetal fragments

8. Escherichia coli 0157:H7 Extremely infectious strain of Extremely infectious strain of E. coli Cause of many foodborne illness outbreaks Cause of many foodborne illness outbreaks Primary symptom bloody diarrheaPrimary symptom bloody diarrhea Can progress to kidney failure and deathCan progress to kidney failure and death Survives refrigerated and freezer temperatures Survives refrigerated and freezer temperatures There is a zero tolerance for the presence of this pathogen in raw ground beef There is a zero tolerance for the presence of this pathogen in raw ground beef

9. Primary Controls Temperature Temperature Sanitation Sanitation

10. Temperature Keep meat at 41°F or less Walk-in coolers and display casesWalk-in coolers and display cases Colder is betterColder is better Thaw frozen products under refrigerationThaw frozen products under refrigeration Keep equipment cold Grinders add heat to the meatGrinders add heat to the meat Store/use in the cooler or chilled cutting roomStore/use in the cooler or chilled cutting room

11. Sanitation Food residue allows bacterial growth Food residue allows bacterial growth Grinding equipment is difficult to clean Grinding equipment is difficult to clean Clean frequently Clean frequently

12. Sanitation – Written Procedures Sanitation – Written Procedures Sanitation Standard Operating Procedures (SSOPs): Detailed procedures on how to clean and sanitize and properly use chemicals Detailed procedures on how to clean and sanitize and properly use chemicals A checklist of equipment to be cleaned and the frequency to be cleaned A checklist of equipment to be cleaned and the frequency to be cleaned Steps for the tear-down and re-assembly of equipment Steps for the tear-down and re-assembly of equipment Other equipment and facilities Other equipment and facilities Monitoring and follow-up are key Monitoring and follow-up are key

13. More Sanitation Issues Packaging Materials Store off the floor and coveredStore off the floor and covered Employee Practices HandwashingHandwashing Reporting employee illnessReporting employee illness Wear clean clothes/apronsWear clean clothes/aprons Follow other hygienic practicesFollow other hygienic practices

14. Flow Diagram for Grinding Meat Receiving Meat Storage of Meat Grinding Packaging and Storage Retail Handling

15. Receiving Meat Purchase from approved source Purchase from approved source Require purchase specifications Require purchase specifications Check condition of delivery vehicles Check condition of delivery vehicles Check condition and temperature of raw meat Check condition and temperature of raw meat Product temperature 41°F or lessProduct temperature 41°F or less Move to refrigerated storage right away Move to refrigerated storage right away

16. Storage of Meat Develop storage schedule Develop storage schedule Rotate stockRotate stock Monitor and record temperature of coolers Monitor and record temperature of coolers Thaw frozen products in cooler, not at room temperature Thaw frozen products in cooler, not at room temperature

17. Grinding Grinding Ensure that equipment is clean prior to use Ensure that equipment is clean prior to use Prevent cross contamination Prevent cross contamination Ensure good employee practices Ensure good employee practices

18. Grinding Grinding Monitor and record temperature of processing room Monitor and record temperature of processing room Develop tracking system for re-work Develop tracking system for re-work No added ingredients No added ingredients Monitor fat content Monitor fat content

19. Packaging & Labeling Packaging materials Packaging materials Labeling: Labeling: Name of product: Ground Beef, Hamburger, Ground Chuck, Ground RoundName of product: Ground Beef, Hamburger, Ground Chuck, Ground Round Net weightNet weight Name, address and zip of mfg/distributorName, address and zip of mfg/distributor Use ‘Safe Handling’ labels Use ‘Safe Handling’ labels Assign production codes or dates Assign production codes or dates

20. Records Identify batches/lots on grind records Identify batches/lots on grind records Record supplier lot codes associated with each of your lots Record supplier lot codes associated with each of your lots Maintain sanitation and temperature records Maintain sanitation and temperature records

21. Retail Handling Monitor temperature of product in display cases Monitor temperature of product in display cases Develop and institute an in- house recall plan Develop and institute an in- house recall plan

22. Consumer Education Use Safe Handling Statements Use Safe Handling Statements Required by federal lawRequired by federal law Provide brochures with specific cooking information Provide brochures with specific cooking information

23. Government Sampling Random sampling by USDA Random sampling by USDA Lot identification, product hold Lot identification, product hold

24. Irradiated Ground Beef Approved for meat in the US in 1997 Approved for meat in the US in 1997 Can improve quality and safety of foods Can improve quality and safety of foods Kills bacteria, especially E. coli 0157:H7 Kills bacteria, especially E. coli 0157:H7 Must still follow safe food handling practices Must still follow safe food handling practices

25. Summary Special hazards with ground meat E. coli 0157:H7 Special hazards with ground meat E. coli 0157:H7 Temperature and sanitation are primary controls Temperature and sanitation are primary controls Maintain grinding records Maintain grinding records Consumer Education Consumer Education

26. Wrap-Up Do you have any questions? Do you have any questions? What information was new? What information was new? How will you apply what you learned today? How will you apply what you learned today? Posttest Posttest