The advantages of pre-cooked meats have been well documented. Convenience of use; no waste; product stability; and most importantly, food safety are the well known reasons for using pre-cooked meat toppings. Minimizing the risk of food borne illness is paramount in today’s foodservice operations. This is why the cooked meat toppings have become so popular. Eliminating the chance of cross contamination from uncooked meats to ready to eat foods provides assurance to foodservice operators and the consuming public.
To elaborate on this food safety point, a recent scientific peer reviewed article found that foodservice workers, on average, commit one act of cross-contamination with the potential of leading to illness per hour. The study was a collaborating effort among researchers from North Carolina State University, Kansas State University, and the University of Guelph. They collected their data by studying footage from strategically placed video cameras placed in commercial kitchens.
For more information about cross-contamination and suggested solutions please visit Meatingplace.com’s Video study shows foodservice workers cross-contaminate once an hour.
To help reduce cross-contamination in your kitchen request samples of Burke fully cooked meats.