At Barber, Every Month is Food Safety Month

Though September is officially food safety month, here at Barber Foods we believe that promoting Food Safety is critically important every day of the year! The USDA is vigilant about inspecting and regulating meat processing plants, and - with the cooperation of the meat industry - has helped dramatically reduce the levels of bacteria in raw meat products over the last decade(1). However, the consumer (that’s you!) also plays a critical role in ensuring food safety in the home.

The American Meat Institute (AMI) has shared video resources on its YouTube channel. The videos contain tips on how to safely handle and prepare raw meat and poultry, from the grocery store to your kitchen table:

• Clean hands, working surfaces and utensils thoroughly with warm water and soap; 
• Separate raw meat and poultry from other food items when buying, preparing and storing;
• Cook to a safe internal temperature as measured by a meat thermometer;
• and Chill product during transport (use a cooler for a long commute), in a fridge that's 40⁰F or below or in a freezer that’s 0⁰F or below. and promptly storing leftovers in the refrigerator (within two hours of serving) and eating within 3-4 days (or freezing).

Get other tips and test your meat safety IQ at www.meatsafety.org.

1. "AMI Survey Finds Knowledge Gap regarding Basic Food Safety Practices." The American Meat Institute, Meat News Network. 21 January 2010. <http://www.youtube.com/MeatNewsNetwork#p/u/14/7NySY_NbaaE>.
2. "Safe Handling of Fresh Meat and Poultry Products Part 1." The American Meat Institute, Meat News Network. 5 September 2008. <http://www.youtube.com/MeatNewsNetwork#p/u/25/2pZNESjuYmA>.
3. "Safe Handling of Fresh Meat and Poultry Products Part 2." The American Meat Institute, Meat News Network. 5 September 2008. http://www.youtube.com/MeatNewsNetwork#p/u/24/xjy1I_oyYDo.