With the start of summer just around the corner, we need to remember the importance of how we transport and store perishable goods, such as meat.
There’s a saying in the food service industry: “Keep cold foods cold, and hot foods hot”.
Bacteria thrive between 5°C and 60°C, a range of temperatures that’s known as the Food Temperature Danger Zone. To minimise this risk, perishable food shouldn’t be allowed to spend more than an hour – cumulatively – in the Food Temperature Danger Zone.
And while most products typically have a “use by” or “best before” date, these indicators are meaningless if the products haven’t been stored correctly. Imagine a scenario where someone purchases some chicken, then makes a couple of other stops before getting home and putting it in the fridge. A day later when the chicken is taken out of the fridge to be cooked, it’s not enough to look at the “best before” date and decide if it’s ok to consume, you need to look at it and smell it to decide.
So, when you’re next at the markets, remember to come armed with your cold bags and ice bricks and either do your meat shopping last, or visit us first and store it in our fridge until you’re ready to leave the market.