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Safe practice for storing meats in a fridge

HACCP GMP Food Standard Code

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Posted 06 September 2018 - 02:58 AM

Hi all,


someone can help me on 


1) if beef be stored above chicken in fridge?


2) if cooked meat and uncooked meat stored at same level provided tray closed with stretch film?


3) How can you tell if food has enough bacteria to cause food poisoning?


#2 Andy_Yellows


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Posted 06 September 2018 - 01:35 PM

Hi Prabakaran,


Are both the beef and chicken in your first question cooked or uncooked?


As for your other two questions I'd stay well clear from storing cooked and uncooked on the same level, even though covered, purely because of the possibility of the film wrapping being contaminated by the raw meat juices and becoming a potential vehicle for bacteria to travel on. And there's no real way of telling when a piece of food is contaminated enough to cause food poisoning- that's where shelf life tests at laboratories and HACCP come into play. 


If in doubt, throw it out.





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#3 sqflady


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Posted 07 September 2018 - 12:51 PM

Foods should be stored according to the finished cook temperature.


RTE and fully cooked foods on top

Raw seafood, fish, eggs

Raw whole cuts of meat (like steak)

Raw Ground Meat

Raw Poultry on the bottom

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