Section 11.3: Meat Department: Meat Room Processing, Handling & Display

The purpose of this section is to ensure all products that are stored, handled & displayed in the Meat Department are done so under State and National Guidelines, ensuring their safety and quality.

To ensure all activities are done so under the Safe Food accreditation (Section 1.1)

Detailed Instruction

In all procedures detailed below, general hygiene principles detailed in section 13 apply. The use of clean, disposable plastic gloves is advised when handling & packaging raw meats. Disposable gloves are also changed as often as is necessary to prevent cross- contamination of different species of meats and possibly between customers.

 All meat trimming & cutting procedures require an WH&S approved mesh glove to be used when holding down carcass or meat primals for cutting, whilst the cutting hand can hold the knife without a plastic glove. This practice is to be used provided that all staff cutting meat follow correct hand washing procedures prior to cutting, and between species, to minimise cross-contamination.

Mesh Gloves are to be put into a sanitising solution at each meal break or every 2 hours and rinsed under water before re-use. Note: Safety Legislation requires that mesh gloves are not to be used when operating the band saw.

Processing of Raw Meat Cuts

The initial requirement for re-filling the pre-pack display/s is taken by the Meat Manager, or an authorised delegate. Customised sheets may be used to assist with this. (Cutting Sheet)

Only what is immediately required for processing is removed from the coolroom. Generally, meat is taken out in species-specific runs, i.e. beef first, lamb second etc., and the various meat cuts are processed.

Once meat is removed for processing, it is under general supervision throughout its process until it is packaged and placed into a refrigerated display.

Once trolleys of pre-packed meat are ready for display these must be placed under refrigeration (coolroom or Bloom boxes) to ensure product is under 4⁰C and can then be placed in the display case.

This should take no longer than 20 minutes.

 [Note: The 20-minute rule is based on industry standards which say that carcass meat being processed is not to rise above 7⁰C and if so, must only be handled in air-conditioned preparation rooms. The above 30-minute rule applies if meat comes out of a coolroom at or below 4⁰C, and if preparation room temperature is less than 15⁰C.]

 There are to be no products stored in customer trollies in any fresh department or coolroom.

Mince Procedure

All minced products are passed through the mincer.

Raw, unprocessed meat packs on their last day of shelf life are NOT used for mince. These packs are marked down for quick sale and recorded with the RF gun. Various grades of trim are separated into plastic containers during cutting. This trim is checked by the Meat Manager or authorised staff and used to make each specific type of mince.

The trim is identified and segregated during processing, by a qualified butcher, into each grade of mince (e.g. extra lean, lean, regular, hamburger, etc) as well as any species-specific variants (such as lamb mince) to be produced. Colour coded tubs with lids are preferred to be used to assist in this and to minimise the risk of cross-contamination.

A variable quantity of trim is added to the hopper of the mincer and run through the mincer twice.B etween species, the mincer worm mechanism is completely dismantled, and all contact surfaces are rinsed with hot, then cold water, and air dried prior to the next species run.

ALL MINCE CAN ONLY BE MINCED ON ONE OCCASION AS PER THE METHODS BELOW.

* NO FRESH MINCE IS TO CONTAIN ANY ADDITIVES OF ANY KIND.

IMPORTANT – NO PRESERVATIVES – NO COLOURING – NO WATER – NO ICED WATER

 Mince is to be made fresh every morning and reduced the following morning before the store opens for trade.

ALL MINCE MEAT CANNOT BE SOLD IN A FRESH STATE AFTER 48 HOURS OF BEING MINCED THE INITIAL TIME.

AFTER 24 HOURS, AND BEFORE 48 HOURS, ALL MINCE PRODUCTS ARE REQUIRED TO BE MARKED DOWN TO A PRICE TO CLEAR WITH THE PINK REDUCED LABELS. ANY PRODUCT REMAINING AFTER 48 HOURS FROM PRODUCTION IS TO BE DISCARDED AS PER THE COMPANY POLICY. IE: REDUCED AND RECORDED THEN PLACED IN A GARBAGE BAG AND PUT INTO THE MEAT PRODUCT WASTE BIN.

NOTE:    All mince & value-added products must be chilled to below 4^oC before being put out onto display cases for sale.

Sausage Meat Preparation

Sausage meat is generally prepared in the mincer where a packet of dry sausage meal is added to the quantity of trim specified on the meal label. Water is also added according to the label. The ingredients are added to the hopper and allowed to mix for at least 8-10 minutes or until visually homogenous. The mix is run through a 5mm plate. The mix is then passed through a 3mm plate and deposited into a clean, dry plastic container. The mince is generally covered and placed in the coolroom to cure overnight but may be used on the same day.

Sausage mince is used the next day to produce rissoles and meat loaves.

Meat Tenderising

Steaks are tenderised using the automatic tenderiser and are passed through the blades just once. A simple on/off switch operates the tenderiser, and it has no speed settings.

Stir Fry Meats and Vegetables

Beef, Chicken, Pork or Lamb with vegetables cannot come into contact with RTE vegetables. Ensure meats are individually wrapped before packing with vegetables on the tray. Ensure we are attaching the ingredients labels.

Batter Preparation

Batter is simply prepared by adding a pre-packed dry mix with enough water to give a creamy liquid consistency. This is done visually and must give the meat the correct coverage for seasoning or crumbing purposes. Batter mix is prepared fresh each day and the dry mix may be stored in a sealed, identified container, date coded and in the coolroom when not in use.

Note: the batter tub must be changed when doing different meat species to avoid the possibility of cross contamination. Only make enough for the one day.

Seasoning

Seasoning is simply prepared by adding a pre-packed dry mix with water to give a firm, lumpy consistency. Only what is immediately required is prepared at any one time. Any unused dry mix may be stored in a sealed, identified container, date coded and in the coolroom when not in use.

Crumbing

For crumbing, only what is immediately required is prepared at any one time. Any unused dry mix may be stored in a sealed, identified container, date coded and in the coolroom when not in use. Ensure you sieve the crumbing mix to remove clumps.

Note: the crumb tub must be changed when doing different meat species to avoid the possibility of cross contamination.

Marinating

Prepared marinades are manually added to adequately cover the entire surface of the raw meat. Any opened marinades are to be stored in the coolroom after opening.

Note: the marinating tub must be changed when doing different meat species to avoid the possibility of cross contamination.

NOTE: Only fresh cut meat is to be used for operations

Fresh Chicken

The maximum use by date that can be given to fresh chicken at store level is 6 days. This includes the day of production.

All fresh packed chicken needs to receive the same use by date given to it by the supplier. This date can be found on the end of the carton/box.

If the carton use by date exceeds 6 days, then the maximum date you can give the product in store is 6 days.

E.g. If you packed the chicken today 14/08/23 and the carton USE BY states 22/08/23 the maximum date you can give the chicken is 19/08/23. (6 days including day of production (today).

Rewrapped products

• Product is “wet” and has lost handling and visual appeal.
• Product has been damaged or disfigured.
• Product packing / wrapping has escaped notice and is not up to company standard.

Before product is rewrapped:

1. Product needs to be assessed to ensure it is still saleable.
2. If product is to be re-priced, the original best-before date is to be observed.

Reprocessed

Product that needs appropriate action when:

• An overstock of a particular product occurs
• Deterioration of quality or bloom causing concern
• Damaged stock causing concern
• Cold stock causing concern

Before product is reprocessed:

1. Product needs to be assessed to ensure it is still saleable.
2. Original best-before / use by date is to be observed if product is to be reprocessed.
3. If a product is to be re-priced, e.g. corned silverside, for any reason, the original best-before date must be observed (no extension to use-by).

Breakdowns of Machinery during Processing

When breakdowns greater that 15 minutes occur, the cutting process must stop (at the discretion of the Meat Manager) until the backlog of meat is cleared or the machinery is operational again.

Meat products awaiting packaging on trolleys are to be transported to the coolroom within 15 minutes of a breakdown if the problem cannot be immediately rectified.

If the problem cannot be fixed within 20 minutes, then all meat on the preparation benches is placed in clean plastic tubs as well and placed in the coolroom until the problem is resolved.

Display Checks

All displays of meat products are periodically audited during the day by meat department staff to ensure the labelling, shelf life, integrity and fresh appearance of the final products.

All value –added meat products (marinated, crumbed, seasoned, sausages etc.) must be labelled with an ingredient listing and a nutritional panel according to National Legislation.

Temperature checks on all refrigerated cool rooms, processing areas & displays as well as the processing room are recorded at least three times daily and recorded on the relevant check sheet.

Markdown Procedures

BOTH USE BY AND BEST BEFORE DATES ARE TO BE TREATED AS A USE BY DATE. This applies to all USE BY / BEST BEFORE references in the below policy

Definition

A reduced product is defined as a product that has been reduced or marked down below its normal or original sell price. Drakes’ reduction procedure must always be adhered to.

Detailed instruction

Mark downs should be done in two stages.

Stage 1 –

Morning – First job before the store opens all products that are two days (including today) before use by / best before date should be reduced by 20% (off the original total sell price). All discoloured stock or stock that does not meet standard should be removed off show completely.

 Stage 2 –

Afternoon – Last job before you leave the store all products that have tomorrows use by / best before date should be reduced by 40% (off the original total sell price).

For example, today is Monday 11/08/23. All stock dated 11/08/23 has been removed from show.

We would mark down all stock use by 12/08/23 by 20% first job this morning. At 3pmwe would mark down all stock use by 12/08/23 by 40%.

ALL STOCK THAT HAS TODAYS USE BY / BEST BEFORE DATE CANNOT BE ON SHOW. MUST BE REMOVED FROM SHOW BEFORE STORE OPENS

 Dumped stock / Shrinkage reports

Product must be dumped when: It does not pass the “I would buy it” assessment. (Once a customer has purchased from our stores, they have a perfect right to expect the product to be edible up to at least the best-before / use by date, whether that product is fresh or frozen, cooked or uncooked.)

• Any product that is to be dumped must be scanned with the RF unit as dumped stock. This includes any mark down products that have not sold or been removed from show.
• All stores need to print their waste reports and dump stock reports at the end of every week and have the Store Manager sign it.
• All dumped products at store level should be authorized by the Department Manager or in their absence, the 2IC in conjunction with the Store Manager or Store 2IC.

Code Green is called up to several times throughout the for all departments to empty the bins and have all shrinkage sighted and signed off.

It is the meat manager and Store Managers responsibility to ensure that the mark down policy has been adhered to.