Handling Raw Meat

Why you need it

Raw meat can spread harmful bacteria to hands, clothing, equipment and other food. Once those bacteria reach ready-to-eat food, nothing is left to kill them.

Food law requires you to have safe procedures that staff follow, and Safer Food, Better Business covers cross-contamination as a safe method. This poster turns that method into steps staff can follow at the bench.

What it’s for

Six steps for handling raw meat: prepare the area, use dedicated equipment, handle it without spreading juices, manage clothing and gloves, put away and clear up, then clean down and wash hands. It includes storing raw meat covered, below ready-to-eat food.

How to use it

1. Put it up where raw meat is prepared, and by the walk-in or fridge if raw meat is handled there too.
2. Print it on A4 and laminate it so it survives splashes and cleaning.
3. Remind staff never to wash raw meat or poultry, as the splashes spread bacteria around the sink and bench.
4. Check that raw meat always sits covered on the bottom shelves of the fridge.
5. Use the six steps to train new starters and keep a copy with your safe methods.