- Ground meat is more hazardous than whole muscle meat.
- Microbial hazard of greatest concern in ground beef is E. coli O157:H7.
- There is zero tolerance for E. coli O157:H7 in ground meat.
- Temperature control and sanitation are primary controls for E. coli O157:H7.
- Sanitation Standard Operating Procedures (SSOPs) detail procedures and frequency.
- Grinding records should indicate the source of each lot ground.
- Product must being handled correctly throughout the entire process for best quality and optimal safety of the product.
- A safe food-handling label is required on all raw or partially pre-cooked meat and poultry products.
- Ground beef is sampled by the USDA on a random basis for E. coli 0157:H7.
- Irradiated ground beef can improve the quality and safety of food.
After this training you should be able to:
- Know and understand measures to control food safety hazards in ground beef.
- Explain procedures to control E. coli O157:H7.
- Explain why ground meat is more hazardous than whole muscle meat.
- Understand the considerations for irradiated ground beef.
- Consider the usefulness of record keeping for trace backs, recalls, and investigations.
- Additional Support Materials
Note: Minnesota Food Code regulations are cited in this guide. Refer to your regulatory authority.