Category: Food Safety
Give meat a chance
Pandemic Challenges Highlight the Importance of the New Era of Smarter Food Safety
‘Canary in the coal mine:’ Meat industry says more safety coming with COVID-19
Meat Plant Safety Guidance is Mostly Unenforceable
IPCVA: ‘Deberíamos apuntar a la trazabilidad’
Preocupa la suspensión de las campañas de vacunación contra la aftosa en Brasil y Paraguay
FAO urges at G20 meeting protection of food supply chains amid COVID-19 threat
Coronavirus: afirman que el consumo de carne vacuna aumenta las defensas
Coronavirus: proponen un protocolo para el sector frigorífico
COVID-19 AND FOOD SAFETY SAFELY HANDLING BULK BEEF PURCHASES
HANDLING BEEF SAFELY
Raw beef is associated with bacteria that can cause foodborne illness.
Make sure to wash hands throughly before and after handling.
Cleaning and sanitize surfaces after contact with raw foods. Use separate utensils and cutting
boards for raw and ready-to-eat or cooked foods.
For food safety, all whole cuts of beef should be cooked to an internal temperature of 145°F for 15 seconds and ground beef should be cooked to 155°F for 17 seconds.