Answer:
When you purchase the ground beef on Sunday, it should be stored at the appropriate temperature (below 40°F) in your grocery cart and in your fridge at home. When you bring the beef home, it should be immediately placed in the refrigerator or freezer if it will not be used within 2 days.
When preparing the hamburgers on Thursday, ensure that the ground beef is cooked to the appropriate internal temperature (165°F) to kill any potential bacteria. Avoid cross-contamination by using separate cutting boards, utensils, and surfaces for raw and cooked meats.
To ensure that the hamburgers are safe to eat on Thursday night, you can implement the following safety procedures:
Conduct a hazard analysis by identifying the potential hazards such as bacteria, cross-contamination, and temperature abuse.
Determine the critical control points, such as the storage temperature of the ground beef, the temperature of the cooking process, and the proper handling of the meat during preparation.
Establish critical limits, such as storing the ground beef at 40°F or below, cooking the hamburgers to 165°F, and ensuring that the meat is not exposed to cross-contamination during preparation.
Monitoring and record-keeping is also important to ensure that these procedures are being followed and that the hamburgers are safe to eat. Regular testing of the food for bacteria, as well as regular employee training on food safety procedures can also be implemented to ensure safety.
Step-by-step explanation: