Raw Meats Preparation Area
Raw meats should be prepared on separate work surfaces using equipment which is not used for other foods. Raw meats can be heavily contaminated from the slaughterhouse. Anything these meats come into contact with will become cross-contaminated (surfaces, equipment, other food, personnel and so on).
Cooked Meats Preparation Area
- Cooked meats must also have their own preparation surfaces and equipment.
- Always clean and disinfect the cooked product handling area, which must be separate from any area in which raw products are handled. Remember to wash your hands before handling cooked products. All equipment must be thoroughly cleaned and disinfected before and after use on cooked foods.
- Never allow raw foods or any other product, used utensil or tool, or surface likely to cause contamination, to come into contact with cooked foods
- All persons cooking meats must receive appropriate food hygiene training or equivalent and understand the need to avoid cross-contamination following the safe cooking of food.
- Caterers should consider the potential for causing disease from serving under-cooked or raw meats to their customers, and should remind the customer of this potential hazard, if the customer specifically requests such food.
