EXTANT SYSTEMS©

International Bison Company ©

Food Service

Bison Resource Manual For Food Service

Revised and updated by Chad LynnDell Olson (2005) Currently being updated.

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The Nature of Bison

The bison species is North America’s largest land animal and dominated the North American continent from the time of the last ice age until the coming of Europeans to this continent. We believe that the early bison and man followed the land bridge connecting Asia with North America some 10,000 years ago. The saber-tooth tigers and the wooly mammoth couldn’t successfully adapt to the warming climate, but the bison found the grassy plains just right.

The aboriginal people who made the migration over the same land bridge found the abundant supply of bison a very good reason to stay on this side of the bridge. These animals would provide them with food, shelter, tools and fuel for thousands of years. In time the aboriginal people came to regard the bison as their special gift from the Great Spirit.

The strong winds of change came with the European settlers coming to North America. As settlers moved into the center of the continent looking for land to farm, minerals to mine, and towns to build, the natural home of both native people and bison diminished. Historical accounts suggest there were 60 million bison in 1800, and in 1899 there were less than 1000 bison left!

Bison Are Back------------

The complete loss of a species was prevented by efforts from conservationists both in Canada and the United States. Some herds were kept in national parks, and individual ranchers kept some herds privately. Gradually the population stabilized and began to grow slowly. In the 1980’s some ranchers who had been supplying only local markets began to have enough product to sell to outside markets. A new livestock industry began in earnest in the 1990’s when farmers and ranchers discovered that the public had an appetite for this heritage food. Bison numbers have expanded significantly. In the year 2000 there will be an estimated 375,000 bison on farms and ranches in North America. Canada will have approximately 100,000 of that total.

Bison: A New Protein Choice------------

Bison will never again be the primary source of food for an entire population of North Americans. However, bison can expect to gain a secure place as one of the alternative protein choices we have. People choose alternative proteins for many reasons. They want variety, they want a specific health benefit or they want a food product that is produced in a certain manner. Bison products deliver those benefits. This manual will highlight those benefits.

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The word “meat” refers to the edible parts

of a meat animal and consists of four

major tissues --- muscle fat, bone and

connective tissues. But the common

understanding among consumers is

that meat refers to muscle.

Muscle Facts------------

The chemical makeup of bison muscle is 74.6% Water, 21.7% Protein, 2.1% Fat.

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Strands of connective tissue called collagen hold protein muscle fibers together. Collagen is a protein too and appears white, thin and semi-transparent. Another type of connective tissue is elastin. Elastin is yellowish in color and becomes thick and more predominant in older animals. Its popular name is gristle. Those muscles that the animal uses for moving as found in the shoulder and hip will have more connective tissue than muscles from the mid-section of the animal.

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A protein in meat called myoglobin carries oxygen to the muscle cells. The amount of myoglobin in the muscle of any particular species gives that meat its characteristic color.

Bison muscle that has not been exposed to oxygen is a deep purplish-red color. After exposure to oxygen the color turns to a bright red oxymyoglobin. With extended exposure to oxygen the bright red turns to a brownish red metmyoglobin. Bison that has turned brownish red is much more susceptible to spoilage.

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Fat Facts----------

The fatty acid make-up of bison is 41% saturated fat, 47% monounsaturated fat and 12% polyunsaturated fat. Bison contains 66mg cholesterol per 100 grams of raw, trimmed bison meat. Most bison carcasses will have between 1 to 12 mm of external body cover fat. External fat is often called “finish”. There will be some fat between seams of muscles as well as cavity fat around the organs. There is a small amount of fat in the muscle tissue, but it cannot be seen as visible fat. Nor will there be visible fat flecks between muscle fibers (marbling). Primarily only the male animal goes into the meat market, and because these animals are not castrated they do not have marbled muscles.

From Range to Plate-------------

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The North American Bison Industry is definitely the new kid on the block with regard to protein foods. Currently North American farmers produce enough bison to provide one ounce (25g) per person, for all of North America. While that may seem like a very small amount, production is expanding at the rate of 20-25% each year.

With this growing supply, marketing companies that handle strictly bison have been started and systems for distribution created. You may have to look a bit longer for a reliable supplier, but there are bison marketers who are ready to work with distributors to serve the smaller volume market. If your regular suppliers do not carry bison, then perhaps your questions will stimulate them to look for a source of the product.

Most bison sells as subprimals by the piece or in boxes, rather than as hanging carcasses (See Bison Carcass and Cuts Section). Some products will be processed into value added product, but most will be sold fresh or frozen muscle cuts or as trim for grinding.

End Part One

Bison:

A Safe and Natural Food

The Federal Government of Canada requires that all meats that trade across provincial or national boundaries be inspected for food safety. The inspection is done under the supervision of the Canadian Food Inspection Agency (CFIA). The Canadian inspection stamp means the product has been prepared/packaged in a federally registered plant and is in compliance with government safety assurance programs. CFIA also inspects products that are imported into Canada. This stamp does not indicate the grade of the product.

The Canadian Food Inspection Agency classifies bison as a domestic species in terms of the bison meat products.

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Government Food Safety Assurance Program

1. All substances used for livestock medication, vaccinations etc. must undergo thorough testing by the Bureau of Veterinary Drugs and Health Canada before any substance can be licensed for use. Safe standards of use are set forth so the animal tissue is clear of any residues at the time of marketing.

2. CFIA and similar provincial services provide a trained inspector and/or veterinarian to examine every animal before and after slaughter. Any suspect animal or carcass is held for further testing, and if it fails to meet Canadian standards it is condemned.

3. All inspected carcasses are subject to random residue testing for antibiotics, pesticides, hormones and industrial pollutants.

4. Under the direction of CFIA, Hazard Analysis of Critical Control Point (HACCP) procedures are being put in place in federally inspected meat processing plants and food handling facilities.

Approximately 80% of Canadian bison are processed in plants that are federally inspected. The remainder of the processing is done in provincially inspected plants. Those plants have regulations that closely match the federal regulations.

Bison: Working with Nature

Bison are ideally suited for the northern climate found in Canada. Their extra fur cover on the shoulders, plus extra development of the front half of their body allows them to turn towards the wind and storms of winter. They are also able to push through the snow cover of the prairies with their large head and muscles to find the grass beneath for grazing. And, they require less food in the winter months because their metabolism slows. You won’t find a bison migrating south for the winter!

Ranchers and farmers who raise these animals are quite amazed at their ability to take care of themselves. They must be handled with every respect because they do not behave domestically. Bison are handled much less frequently than other livestock. They are not usually branded nor are they castrated. Most bison have the ends of their horns cut off so that the horns cannot be used to injure other animals. Bison are a herd animal and cannot be healthy or content without others, but there is still the need to establish who is leader!

Canadian commercial herds are inspected for certain diseases such as brucellosis and tuberculosis. The disease free status of its commercial herds is very important to the industry. Calves are given a Health of Animal ear tag (HofA) with a number indicating that the animal has come from a disease free herd. That number will stay with the animal its entire life. The numbering serves as a very efficient trace back system for tracking animals should there be a need.

What do Bison Eat?

Bison mainly forge on native or tame pasture grasses. Salt licks are provided for minerals. Bison also eat a combination supplement of grains, hay or silage at specific times.

Prior to breeding, the cows are often given a supplement to help improve fertility. Some U.S. and Canadian farmers, with less land for pasture, begin feeding young bison a supplement grain ration at weaning time and continue to feed grain rations until the meat bulls go to market. Most Canadian farmers provide a grain supplement for 90 to 120 days before the meat bulls come to market. The grain makes the fat cover white and takes away the grassy overtone taste.

The return of the bison to North America’s range and pasture lands means an important part of an ecosystem is back in place, restoring health and balance to the whole system.

Bison Livestock Practice

No Growth Stimulants

No Growth Hormones

No Antibiotics in Feeds

Yearly Vaccinations/treatment for Control of Internal Parasites

Rarely, because bison seldom are sick, a producer may use an approved antibiotic to treat an animal. A few producers choose to buy organically grown grains to use in their feeding practices and do not use any artificial fertilizer on their land, thereby qualifying for organic farming certification. Experience has taught producers a great deal about the best management techniques, and uniformly they respect and admire the bison for its healthy vigor and stamina.

Consumer Concerns

Today’s consumers insist on safe and wholesome foods. The alarm bell regarding risks in our food supply rings loudly. Often fears are fanned by irresponsible media stories. The perception of risk can motivate the public to reject certain foods. Those who feed the public must pay attention and seek every means to reduce real food safety risks.

HACCP – A Process

The chief worry for food processors, retailers and food service operators is managing the risk of microbial contamination. New methods have come together under a process called HAACP. The letters stand for Hazard Analysis Critical Control Point. HACCP is now recognized internationally as a logical science based system for all parts of the food chain from production to consumption. There are seven basic principles to HACCP:

The HACCP process is designed to minimize risk and maximize prevention. HACCP programs can ensure the food that is sold and served is safe, and it can bring food safety to its maximum performance.

Without question one of the food service operator’s worst fears is a community outbreak of food-born illness that is traced back to his/her operation. Such an incident won’t happen if the food operator correctly follows sanitation, temperature and employee hygiene regulations. Across Canada and the U.S. sanitation and health regulations are being reviewed and revised according to HACCP principles. Do your part because your grandmother was right, “An ounce of prevention is worth a pound of cure.”

Canada, the United States and Europe have taken active stands to promote food safety.

Consumer Concerns about Food Safety

For food processors, who want to sell food products in world wide markets, the safety standards of the destination market will have to be met. Food service operators and their suppliers recognize that food safety is a competitive factor in the marketplace.

Bison:

Eating Quality

Grading describes eating quality that is expected from an individual bison carcass. In turn, that grade determines the value and appropriate use of that carcass in the food industry. Canada has the only federally regulated grading system for bison carcasses. The Canadian Beef Grading Agency provides grading services on a fee for service basis. Grading is voluntary. Agriculture & Agrifood Canada sets the regulations for grade standards.

The top grade in Canada is Grade A. Within the Grade A there are numbers indicating the amount of fat cover. A1 (1-6mm) A2 (7-12mm) A3 (>12mm). The amount of fat cover will affect the lean meat yield of the carcass. (Greater fat cover = lower lean meat yield). Most food service customers want their product trimmed to 6mm (1/4 inch). In grading, bison graders do not use a formula for estimated lean meat yield as they do with beef carcasses. Grades are stamped in three places on the hindquarter and two places on the front quarter – 10 per carcass.

Grading

Canada Grade A must have the following criteria:

■ Youthful animal as assessed by cartilage hardening (ossification) on the ends of the 9^th, 10^th and 11^th vertebrate.

■ Meat color must be bright red.

■ Muscle must be firm and fine-grained.

■ Muscling (conformation) must be fully developed throughout the carcass.

■ Fat must be at least 1 mm thick at fourth quadrant (rib-eye) of hanging carcass, and its color must be white to amber.

Marbling descriptions are not part of the grading description because most bison meat comes from bull animals that do not have marbling in their muscle structure.

Data from two federally inspected slaughter plants in Alberta indicate that 70-75% of the meat bulls grade as A carcasses.

Canada Grade B designates a youthful animal, but it fails to match the other criteria for Grade A.

■ B1 Less than 1mm fat cover.

■ B2 Yellow fat.

Canada Grade C

■ Intermediate aged animals with greater degree of ossification (51-80%)

■ Grade C1 has 1-4mm fat cover

■ Grade C2 has >4mm fat cover

■ No requirement on fat color or meat color

Canada Grade D

■ Older animal with over 80% ossification

■ Grade D1 has 1-4mm fat cover

■ Grade D2 has >4mm fat cover

■ No requirement on fat color or meat color

The Canadian Beef Grading Agency reported 1,448 animals were graded in 1997 and 2,408 in 1998. The CBGA, at present, does not keep data regarding number of A Grades, B Grades, C Grades and D Grades.

Bison Grade Stamps

Labeling Regulations

After the bison carcass is cut into subprimals it will likely reach foodservice with the eating quality grade trimmed off the product. The grading regulations do not require purveyors, wholesalers, and distributors to put the labels on the bison box. You need to be aware as a buyer and know which grade of bison will work best in your establishment. Grade labeling regulations apply only to fresh or frozen bison muscle cuts.

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Stress Factors and Meat Quality

“Dark Cutters” result from excessive stress on animals prior to slaughter. Stress can be weather, poor handling or poor transporting conditions. Stress makes the muscles a very dark red color. When the product is cooked it may have a soapy metallic taste and be less tender. The dark cutting product will also have a shorter shelf life prior to cooking.

Tenderness Factors

The single most important measure that a customer uses to evaluate a meat eating experience is tenderness. Tenderness factors include:

Age of Animal

The younger animal will be tenderer because there are fewer cross linkages in the connective tissue and elastin. Unfortunately you cannot see youth in a cut piece of bison. Ask for the right grade for the appropriate use. Grade A carcasses will be the most tender.

Aging of the Product

Aged bison refers to fresh bison that has been stored at refrigerated temperatures for a period of time after slaughter. The holding period allows the natural enzymes I the muscle to soften muscle fibers thereby creating a more tender eating product. Bison needs to have a minimum 14 days of aging. The bison carcass has not been studied to the extent that beef has, but it is safe to assume that aging beyond 14 days will continue to improve tenderness.

Bag Aging refers to aging in a vacuumed sealed bag at temperatures of -1°C to 2°C (31°F to 34°F). Dry (Air) Aging refers to carcass side or quarter being hung, with no covering, under refrigeration at -1°C to 2°C (31°F to 34°F). Greater moisture losses and more trimming losses occur with dry aging, which in turn increases the yield loss (shrink). Both methods have the same effect on tenderness.

Meat scientists have begun to study bison carcass handling procedures to discover the best ways to preserve and enhance tenderness. Bison carcasses have less fat cover than beef has and will chill more rapidly. If the carcass is chilled to fast the muscle fibers shrink (cold shortening), and there can be a loss in tenderness.

Bison graders have observed that the chuck section of the animal will mature more quickly than the hip section. This difference in maturing rate along with the greater number of individual muscles in the chuck section make cuts from this section less tender than the hip section,

Enhancing Tenderness/Mechanical Tenderizing

A machine makes needle-like cuts through the muscle tissue (jacquard, needling). The needle marks are barely visible. This method breaks up the connective tissue. Tenderizing reduces cooking ties by 30%.

Marinating

Tenderness is improved through marinating raw meat for a period of time under refrigeration. The longer the marinating time the greater the tenderizing effect. The acid in the marinade softens the connective tissue. Reliable suppliers will always identify cuts that have been marinated or mechanically tenderized.

Location of Cut

Tenderness is related to where the cut comes from on the carcass. Muscles that are exercised more will be less tender. See the chart for the “built in” tenderness factor.

Tenderness Rating for Bison

The Bison Carcass and Cuts

Major Subdivisions and Skeletal Diagram

Current Marketplace

Bison are ready for the marketplace when they are between 20 and 30 months of age. The live weight will be 450-550kg (1000-1250lbs). The resulting carcasses weigh 260-320kg (570-700lbs). The average chill time for the carcass is 24-48 hours.

The carcass usually is cut (fabricated) into major wholesale cuts according to whether the product is going to retail or food service. Bison fabrication tends to be more customized, because it is a much smaller volume business.

The bison industry has “adopted” names, numbers and standards that were developed for beef by both Canadian and U.S. regulatory bodies. The United States Department of Agriculture developed the INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS (IMPS), and the North American Meat Processors Association (NAMP) publishes that standardized system in The Meat Buyers Guide. Canada has its system of names for beef cuts. Terms in this publication are Canadian, followed by the U.S. version.

The “adoption” works because the muscle structure of bison closely resembles beef. Unless and until there is a specific system developed for bison, you can use the names and cut numbers you’ve been using for beef. Have your supplier explain any variation on the IMPS specifications or Canadian terms that he/she is using.

The bison does not have huge sized muscles that turn into steaks that cover the plate completely. Don’t let the hair and big shoulders fool you. The following chart supplies average weights for common food service bison cuts. In general the fore quarter muscles will be slightly larger than those in a small beef carcass 230-270kg (500-600lbs), and the hip cuts will be slightly smaller. Bison portion cuts will present nicely with just the right amount of plate coverage.

The Chuck

In Canada, the forequarter break is made between either the 4^th and 5^th rib or the 5^th and 6^th rib. The chuck section contains about 16% of the total usable boneless saleable meat. Most of the muscle systems are highly used exercise muscles and will have correspondingly more connective tissue. However, the size of the muscles allows for appropriately sized roasts for food service. The connective tissue in these muscles makes moist heat cooking the best preparation method.

If your business has an ultra low heat oven which can cook slowly at 110°C (225°F), you may find that the certain grade chuck cuts (Grade A product aged for 21 days) will cook to great satisfaction without adding cover/moisture.

The shoulder clod and chuck roll make excellent pot roasts. These sections can be diced for braised recipes.

Some purveyors list the hump roast as one of the chuck roasts. Historically this roast is made up of five muscle groups that surround the tall featherbones on top of the spine. Two sets of muscles control the movement of the bison’s head and are considered less tender. Another two sets are considered medium tender and one center muscle is the most tender. The entire “hump”, bones included, weighs 41kg (90lbs). This historic roast needs long, slow, moist cooking in order to soften the connective tissue.

See Menu Section for Recipes

Brisket, Plate, Flank

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Cuts from this section need moist heat cooking. However, dry heat can be used for the skirt steaks and flank steaks if product is aged for 14-21 days, marinated and carved across the grain. Cook marinated cuts to rare or medium rare doneness for best results.

Bison short ribs – you get more edible meat per weight measure, and your customers won’t need 5 serviettes.

Make Marinades your Friend

Marinades can be cooked or uncooked, but the uncooked marinades tend to be sharper in flavor. Be careful that your marinade doesn’t hide the natural flavor of bison.

Food Safety Note: Any marinade that has been used on fresh meats must be boiled before it can be used in a sauce. All marinating needs to be done under refrigeration in a non-reactive container.

Special Hints

Skirt steaks have become a popular choice for southwestern style cuisine (fajitas). The cutis also used in making stir fry dishes, sandwich wrap fillings.

In order to successfully broil or barbecue flank steak, you need to age for 14 to 21 days and marinate.

Bison short ribs are less fat and meatier than beef short ribs, therefore delivering a better dollar value. Slow moist heat cooking is recommended.

Bison brisket will have less fat than beef. It can be successfully corned or made into pastrami. Cooking losses/fat trim losses in preparing corned bison average less than the same products made with beef cuts.

Menu Suggestions Include:

London Broil, Bison Fajitas, New World Ribs, Wild West Corned Bison

See Menu Section For Recipes

The Rib

The rib section provides roasts and steaks that are best cooked with dry heat methods. Cuts from the short Loin and Sirloin can substitute for rib cuts. Rib and Loin cuts are usually more expensive than Sirloin cuts.

Bison Back Ribs yield more edible meat than beef back ribs.

Menu suggestions include:

Prime Rib Roast, Boneless Rib Roast, Rib Eye Steaks, BBQ and Roasted Ribs.

See Menu Section For Recipes

The Loin: long loin, short loin and sirloin (21:00-00:30)

Frequently sectioned into: Full Tenderloin, boneless strip loin, top and bottom sirloin and marketed separately.

The full tenderloin can be cut in house, so as to offer a variety of menu entrees: Tenderloin Butt, Chateaubriand, Fillet Steak, Fillet Mignon, Tournedos, and Tenderloin Tips. The tenderloin is also sold as portion-controlled steaks.

Most cuts are cooked with dry heat, however you may want to try poaching an alternate cooking technique.

From the Short Loin

The Short Loin provides the Strip Loin (usually sold as a boneless product) and Loin Steaks (boneless and with varying tail specifications). The Bison T-Bone is not often seen on menus because most loins are marketed as boneless. Similarly, Wing Steak is seldom used.

Menu suggestions include: Roast Tenderloin, Fondue pot or hot stone poaching of Tenderloin cubes, Tournedos, Medallions.

See Menu Section for Recipes

The Sirloin

Cuts include: Top Sirloin Butt, Bottom Sirloin, Tri Tip and Top Sirloin Steaks.

Innovative muscle cutting makes cuts from the Sirloin very good value for steaks, suitable for dry heat methods of cooking.

Portion cut steaks, where available, cut 1-1 ¼ inch (2cm to 2.7cm), for 180g to 300g (6oz to 10oz).

The Tri Tip is usually the only single muscle taken from the Bottom Sirloin.

Menu Suggestions include:

Fondue, Steaks, Kabobs, Sliced Steak Salad.

See Menu Section for Recipes

The Hip

Low temperature roasting with dry heat can be very successful with the Sirloin Tip (Knuckle), Inside Round (Top Round), Outside Round Flat (Bottom Round Flat) and Eye of Round if you use Grade A product with 14 to 21 days age. The first two roasts are rated as most tender in this group.

Steaks from the Sirloin Tip and Inside Round require either pounding or marinating for successful results.

The Outside Round Flat (Bottom Flat) is left after the Eye of the Round is removed.

The Eye of the Round has the muscle grain all running in the same direction.

Success with Hip Cuts

· Minimum of 14 to 21 days aging.

· Do not cook beyond 68°C (155°F).

· Cut across grain thinly.

· Use dry heat methods with only Grade A product.

· Use either Ultra Low Heat Oven 110°C (225°F) or Conventional Oven 120°C (250°F).

· Cook product of unknown grade or aging with moist heat at low temperature.

Menu Suggestions include:

Roulades, Roasts, Cubes for braising, Marinated Kabobs, Salad Strips.

See Menu Section for Recipes

Variety Meats

After a successful hunt Native Americans always went for the prized, delicious and nourishing liver. Most modern customers have been turned off liver big time! But prepared with skill and not overcooked, bison liver is a truly gourmet treat!

Another novel and adventuresome menu is cracked bison bones. The marrow when lightly broiled is a delicious treat. The unique flavor combined with a sense of adventure and history will captivate your customers.

See Menu Section for Recipes.

Handling and Storage

Handling & Storage

Handling and Storing Recommendations

Food service operators have several options when purchasing bison. Suppliers can provide the product in a fresh or frozen form. Bison may be sold as a primal, sub primal or as pre-cut portion controlled product.

Most bison will be vacuum packaged. Vacuum packaging material is a flexible, tough and durable plastic film. The film keeps oxygen from coming in contact with the surface of the bison, which in turn slows down the action of spoilage bacteria. The natural tenderizing work of enzymes in the muscle continues without oxygen.

Although the vacuum package is tough, it is possible to penetrate it with a sharp object, or it may have a faulty seal. Problem packages have lost their vacuum and are called leakers. Such product should either be used as soon as possible or returned to the supplier.

The lack of oxygen in the package keeps bison a deep red to purple-red color. The familiar red color (“bloom”) of bison appears after 15-30 minutes exposure to oxygen after the package is opened.

When vacuum packaged bison is first opened it will have a slightly sour smell. The odor comes from the lactic acid bacteria that dominate when oxygen is not present. The odor will disappear after 15 to 20 minutes exposure to air. If the odor fails to disappear then carefully check the box code dates. Permanent off odor means the product is unsafe to use.

Vacuum packaged bison will have some and possibly a lot of purplish-red fluid inside the bag. This is known as purge, exudates or weep. Purge increases over time, and some muscle cuts have more purge than others. Excessive purge is a warning sign that suggests the product suffered temperature abuse or some other problem along the marketing chain. The muscles from the round and from the sirloin tend to have more purge than the loin or rib cuts. Storing the product at proper temperatures throughout the marketing chain keeps purge to a minimum.

Shelf Life

Refrigerated bison has a shelf life similar to other red meats with respect to spoilage. Several variables strongly influence the length of shelf life, and each variable must be correctly managed to maximize shelf life.

Freezing extends shelf life. Modern freezing technology can add flexibility to a food service operation. Sometimes frozen product can be purchased at a more competitive price. If your operation has large freezer space then volume buying of well-priced product can extend your buying advantage over time.

For the best eating quality, follow two simple rules: FREEZE FAST & THAW SLOW.

In processing plants cold air freezing has been replaced by cold air blast tunnels and cryogenic freezing with condensed liquid nitrogen. Both these methods result in tiny ice crystal formations. The smaller crystals keep the cell structure of meat intact and lead to less moisture loss.

When thawing meat the best quality comes from thawing under refrigeration. As the ice crystals melt slowly there is less chance to break down the cell structure in the meat. (The thawing process can be done in the microwave or under cool running water, but the eating quality will not be as good).

Sometimes a food service kitchen freezes bison product in on-site freezers. Note that this is considered safe from a food safety point of view, but it does not provide the best eating quality.

The wrapping of meat products for freezing is very important. If there is air space between the meat and wrapping material or the wrapping allows air to reach the surface of the meat, freezer burn (loss of moisture from the surface of meat) can develop. Freezer burn diminishes eating quality.

Food Safety Handling Standards

All Meats have the potential for supporting bacterial growth. When there is bacterial contamination, the result can be food born illness. The food service operator’s responsibility is to make sure that bacterial contamination does not happen under his/her management of any meat product. The rules for food safety are very clear:

Sanitary handling and storage procedures are absolutely necessary because bacteria can travel. One of the biggest food service problems is cross contamination of food. To ensure food