Guideline For Retailing Of Raw Meat & Meat Products Booklet

     FOR MORE INFORMATION :




BRUNEI DARUSSALAM FOOD AUTHORITY
       Email : Info@bdfa.gov.bn




                                   GUIDELINE FOR RETAILING OF RAW
                                      MEAT AND MEAT PRODUCTS
GUIDELINE FOR RETAILING OF
        RAW MEAT
           AND
     MEAT PRODUCTS




                                       Prepared by :




                             BRUNEI DARUSSALAM FOOD AUTHORITY
                                       BDFA/12/21/03E
NOTES                   TABLE OF CONTENTS


        INTRODUCTION .................................................... 1


        RAW MEAT AND ITS PRODUCTS ..........................                 2



        ENVIRONMENT CONDITIONS .............................. 3


        PROPER STORAGE ................................................. 4


        SAFE HANDLING ...................................................    6



        CLEANING SCHEDULES ......................................... 8


        PEST CONTROL ...................................................... 9


        WASTE DISPOSAL .................................................. 11


        REFERENCES .......................................................... 12
IMPORTANCE OF FOOD SAFETY IN RETAILING                                NOTES
  OF MEAT, POULTRY AND ITS PRODUCTS




Raw meat and poultry has a high risk of causing food poisoning
or foodborne illnesses.


Raw meat and poultry may contain or be contaminated with food
spoilage and food poisoning bacteria such as Salmonella, E.Coli
and others.

Raw products sold such as steaks, pre-cut fillets, parts, and chops
are considered a lower risk whilst products such as raw minced
meat, sausages and beef patties are higher risk as bacteria may
be spread throughout the product.


By following best practices in retailing, the safety of raw meat
and its products sold to consumers can be assured, and reduces
the risk of foodborne illness.

   1                                                                          14
                       REFERENCES                                            RAW MEAT AND ITS PRODUCTS

                                                                           Raw meat and poultry as well as its products should be

Mendoza, C, Jones, W, Weese, J, Cordray, J, M.Brown, P and Ande, C.        sourced from suppliers or slaughterhouses approved by
Sanitation and handling practices for fresh meat retailers (2021),         relevant authorities.
Alabama Cooperative Extension System.
                                                                           Invoices   and   laboratory    results     (microbiological   and

NSW Retail meat, Food safety program & retail diary (2016), Government     chemical) of the raw meat and its products should be
of New South Wales, Department of Primary Industries Food Authority.
                                                                           documented for traceability purposes.

Safe food handling for butchers, (2012) Chief Environmental Health         Vehicles used for deliveries must be clean, and include
Officers Group, Northern Ireland.                                          refrigeration equipment to maintain a temperature of

                                                                           0°C to 4°C during transportation.
Safer food, better business (SFBB) (2020). Food safety management
procedures and food hygiene regulations for small businesses. Food         Staff should ensure receiving area is at the optimum
Standards Agency.                                                          temperature of 0°C.

                                                                           Movement of raw meat from
Store and display chilled meat/poultry safely between 0-4ºC (2017), Food
and Environmental Hygiene Department, The Government of the Hong           the vehicle to cold
Kong Special Administrative Region.
                                                                           storage should be

                                                                           done rapidly.

                                                                           Storing of stock should

                                                                           follow First-In-First-Out (FIFO) system.
   13                                                                                                                                    2
     ENVIRONMENT CONDITIONS                                                                REFERENCES

Ensure hygiene standards at the receiving, storage and
                                                                  Farmers’ Market Food Safety Guide (2015) Australian farmers’ markets
preparing areas are always maintained.                            association.

    Crates and containers should be clean, sanitized and not
                                                                  Foods That Can Cause Food Poisoning (2020). Centers for Disease Control
    used for any other purposes (e.g. carrying fresh produce or
                                                                  and Prevention.
    other non-meat and poultry items).
                                                                  Guidance on hygiene and safety in the food retail sector (2014), Food and
    Secondary packaging such as plastic coverings, cardboard
                                                                  Agriculture Organization of the United Nations.
    boxes should be thrown immediately.

Ensure that the raw meat retail area including counter and        Guidelines for Butcher shops (2018) Veterinary Regulations Department
                                                                  & Environmental Health Department Malta.
display cabinets :

    are always in a hygienic and clean state.                     Guidelines for the safe retailing of meat and meat products (2012), Meat

    are properly maintained and in good repair condition.         & Livestock Australia.

    has sufficient washbasins with hot and cold running water,
                                                                  Guidelines on proper usage and cleaning of chopping boards (2016),
    soap and materials for drying.                                National Environment Agency Singapore.

    has proper ventilation, sufficient air conditioning to
                                                                  McCurdy, S, Peutz, J and Wittman, G. (2009) Storing food for safety and
    maintain temperature from 15°C to 18°C.
                                                                  quality. A Pacific Northwest Extension Publication.
    has no waste on floors and waste bins kept closed.
3                                                                                                                                    12
               WASTE DISPOSAL                                            PROPER STORAGE


                                                            Meat and meat products should be stored at correct
                         Waste presents risks of physical
                                                            temperatures to avoid microbial growth.
                       contamination for raw meat and
                                                            Storing chilled meat or meat products at improper
                       may attract pests.
                                                            temperatures will promote the growth of bacteria, affecting

Waste should be handled, stored, treated and disposed of    its quality and safety.

in a clean and safe manner.                                 Freezers, chillers and cold display units should not be

Waste should not be left to accumulate and should be        switched off, if these contain meat and meat products.
removed away from retail shop frequen