• Refrigerated/frozen at correct temperature in line with current regulations • Covered/labelled/dated • Recording important labelling information (allergens) • Cooling rapidly below 8°C in 90 minutes • Separate fridge if possible • Raw below cooked
3 of 5
Quality problems with meat and offal
• Cuts or joints not the size expected – this will affect the price of the dish, cooking time, portion control • Out of date • Smell – unpleasant odour • Appearance not as expected – slimy, not the correct colour
4 of 5
How the composition of the meat and offal influences the choice of processes and preparation methods
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