Final answer:
Good sanitation practices in the fresh meat industry include regular handwashing, proper food storage, rinsing fresh produce, and thorough cooking to reduce the risk of foodborne diseases.
Step-by-step explanation:
Good sanitation practices in the fresh meat industry are important for preventing the spread of foodborne diseases. Some key practices include:
- Regular handwashing: Washing hands before and after handling or preparing food, and before eating.
- Proper food storage: Rotating foods in the pantry to use older items first, checking expiration dates, and properly storing perishable foods in the refrigerator.
- Rinsing fresh produce: Washing fresh produce, especially if it will be eaten raw, to remove any microbes or toxins on the surface.
- Thorough cooking: Ensuring that meat reaches an internal temperature of at least 74 degrees C (165 degrees F) to kill any bacteria it may contain.
By following these practices, the risk of contamination and foodborne illnesses can be greatly reduced in the fresh meat industry.