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Safe Meat: Handling Practices For Canadian Food Businesses

Written by Canadian Institute of Food Safety | Oct 3, 2025 6:29:24 PM

In food service, few risks are more serious than the mishandling of raw meat. Pathogens such as E. coli, Salmonella and Listeria can spread rapidly if safe meat handling procedures are ignored - leading to food-borne illness, liability and loss of customer trust.

Whether you are managing a restaurant, grocery department or catering operation, your ability to handle, store and prepare meat properly is critical. 

Following best practices protects not only your customers, but your business's reputation and compliance with Canadian food safety regulations.

In this blog, we outline essential meat handling procedures to follow from delivery to service.

The importance of safe meat handling procedures

About 4 million Canadians (1 in 8) get sick from food-borne illness each year, with meat frequently named among the top sources. Inadequate refrigeration, improper cooking, or cross-contamination can all lead to serious consequences for both consumers and food businesses.

Proper meat handling procedures are not just industry best practices - they are essential for regulatory compliance. Agencies like the Canadian Food Inspection Agency (CFIA) and provincial health authorities enforce strict food safety standards, especially for high-risk foods like meat.

Consistent procedures help food workers stay compliant, while also giving consumers confidence in the safety of their meals.

What to check before accepting meat deliveries

One of the most important meat handling procedures starts at your delivery door. Meat that arrives outside safe temperatures or with signs of spoilage must be rejected immediately.

Acceptable delivery temperatures:

  • Refrigerated meat: Must be at or below 4°C / 40°F
  • Frozen meat: Must be at or below -18°C / 0°F

Signs you must reject meat:

  • The temperature exceeds the limits above
  • Discolouration - beef should be bright red, lamb light red, and pork pink with white fat - reject meat with brown blotches, green or black spots or unusual hues
  • Flesh feels sticky, slimy, or overly dry
  • Missing inspection stamps or grading as required by your local authority

To maintain food safety, always purchase from approved suppliers with strong cold-chain practices. These suppliers should deliver meat that complies with safe meat delivery temperatures in Canada and maintain traceability records.

How to store and prepare meat safely

Improper storage is one of the most common violations of food safety rules. To store and prepare meat safely:

  • Keep refrigerated meat at or below 4°C / 40°F (5°C / 41°F)
  • Keep frozen meat at or below -18°C / 0°F
  • Store meat on the bottom shelf of the fridge to prevent drips contaminating other foods
  • Use airtight wrapping and label all meat with the date of storage
  • If chopping or mincing fresh meat, refrigerate and use within 24 hours

When preparing meat, keep it separate from fresh produce. If you must use the same preparation area, handle fresh items first, then fully clean and sanitize surfaces, equipment and utensils.

By following these practices, you reduce the risk of cross-contamination and ensure your kitchen adheres to the correct storage standards.

Safe methods for thawing frozen meat

Improper thawing can lead to rapid bacterial growth, especially in the Temperature Danger Zone (between 4°C / 40°F and 60°C / 140°F)

Here are approved thawing methods:

  • Best method: Thaw frozen meat in the refrigerator, on the bottom shelf away from ready-to-eat foods
  • Acceptable (with caution): Thaw using a microwave, following the manufacturer’s instructions, and cook the food immediately after thawing

Avoid leaving meat out at room temperature. If meat has only partially thawed and was kept below 4°C / 40°F, it can safely be refrozen.

Temperatures that kill harmful bacteria

Cooking meat to the right internal temperature is your final defence against pathogens. Never guess - always use a food thermometer.

  • Beef, lamb, veal (whole cuts): 63°C / 145°F (rest for 3 minutes)
  • Ground red meat (e.g. burgers): 71°C / 160°F
  • Pork: 71°C / 160°F

Using a thermometer ensures your food is safe, consistent and within health regulations.

A detailed poster outlining safe cooking temperatures for different foods is available in the Canadian Institute of Food Safety (CIFS) Member Resource Library. Download, print and display it in your kitchen to serve as a constant reminder for staff.

Build confidence through training and certification

Food safety is only as strong as the people behind it. Training your team in safe meat handling procedures ensures they understand how to:

  • Receive, inspect and store meat properly
  • Prevent cross-contamination
  • Follow correct thawing and preparation protocols
  • Cook meat to safe internal temperatures

Empowering your team to manage meat safety with confidence

Every stage of meat handling - from delivery and storage to cooking and service - plays a critical role in protecting public health. When food workers understand and apply best practices, your business is better equipped to maintain compliance, prevent illness and earn customer trust.

The Canadian Institute of Food Safety (CIFS) supports food businesses across Canada with practical, industry-recognized training. Our Food Handler Certification Course helps teams feel confident in their responsibilities, especially when handling high-risk foods like meat.