General Food Safety Information - Excalibur EPMG8 Manual

Electric Meat Grinder

GENERAL FOOD SAFETY INFORMATION

There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN.
COOK
It's important to cook food to a safe internal temperature to destroy bacteria that is present .
When meat is ground, the bacteria present on the surface are mixed throughout the ground
mixture. If this ground meat is not cooked to at least 160˚F to 165˚F (71˚C to 74˚C), bacteria will
not be destroyed and there's a good chance you will get sick .
Solid pieces of meat don't have dangerous bacteria like E . Coli on the inside, so they can be
served more rare . Still, any beef cut should be cooked to an internal temperature of at least
145˚F (63˚C) (medium rare). The safe temperature for poultry is 180˚F (82˚C) and solid cuts of
pork should be cooked to 160˚F (71˚C).
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS
be separated . Cross-contamination occurs when raw meats or eggs come in contact with
foods that will be eaten uncooked . This is a major source of food poisoning . Always double-
wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices
can drip onto fresh produce . Use the raw meats within 1-2 days of purchase, or freeze for
longer storage . Defrost frozen meats in the refrigerator, not on the counter .
CLEAN
Wash your hands and work surfaces frequently when you are while handling raw meat .
Washing with soap and warm water for at least 15 seconds, then dry with a paper towel . Not
washing hands and surfaces while handling raw meat is a major cause of cross-contamination .
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