Fresh and Never Frozen......

This is a topic close to my heart and something that bugs me each time I go to the meat counter at the supermarket. However today I was delighted to see this pre packaged chicken bearing this label! Excellent!! 

It's a label new to you am sure, and why would they need to have this  you maybe wondering. Do you know that nearly all meats sold in supermarkets are previously frozen before displayed ? Shocking I know- but if you didn't and you do now- think about choosing shopping elsewhere in the future.

If you go to the supermarket early in the morning when they open, you will notice a to of juices in the trays, some maybe still be in the process of defrosting. Whats wrong with this you may ask? 
Well high risk foods such as meats, poultry and fish should never be refrozen once defrosted, due to their high risk of contamination.

Meat, poultry, fish etc are highly risk foods which if not stored and prepared correctly have a high risk of being contaminated easily.

Each time you defrost these high risk foods, especially in ambient temperatures, there is a high risk of bacteria forming around the foods- So lets say when you purchase the meat, which you believe and see as fresh, you take it home and freeze it - Prior to you buying it arrived at the supermarket from their supplier, fresh or frozen who knows ? Then it is frozen in their freezers, until it is time to display. So they remove from the freezer and defrost. then you buy "fresh" take it home and refreeze it.

Lets look at this for hotels and restaurant who buy in large amounts from other suppliers.

Receiving Goods (Meat, Poultry Fish) 
 
Why it’s important to check the temperature of meat, fish and poultry on arrival at your hotel or restaurant.
 
 Meats, Poultry and fish can be purchased fresh or frozen, portioned or in large pieces, for you to portion later. Any of these are fine, providing you are buying for the correct preparation and storage procedures suitable for your operation.
 
So what are you buying ? 
 
If you buy in bulk, it must be fresh so you can portion on arrival and then freeze – You must not  freeze first then defrost, then portion pack and refreeze – This is very dangerous and makes it prone to bacteria – 
 
How do you know if the product was frozen before it came to you ? 
It is part of your HACCP procedure for you to check your supplies premises before agreeing a contract with them- Visit them make an assessment of their facilities and view for yourself how they are storing foods- and again- are they receiving fresh or is there another supplier in the chain?
 
Horrifying to think of this I know   - But it does happen- so it’s vital you visit your suppliers.
And the next essential step is to test the temperature of these foods on arrival.
Don’t just test the temperature and log it- Has it been purchased fresh or frozen ? Put a probe thermometer through it and see if it is frozen in the middle. It may be soft on the surface and appear fresh, yet its frozen in the centre. Look for signs of excess water also – this is a clue it is defrosting.
 
If you receive a package with frozen fish and notice excessive ice inside the package- do not purchase- this once again shows it has been frozen and defrosted – when it defrosts water will fill the packet, which then turns to ice once frozen again. 
 
Ideally try to buy fresh, and if possible  purchase every few days rather than holding a large stock.
 
Not only is this following the correct HACCP guidelines it is protecting the health of your guests and staff – 
 
The last thing any of us needs right now is an outbreak of food poisoning – 
 
Don’t take your eye off the ball in this area !
 
 
 
 

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