Are you a food business operator in Japan looking to serve raw meat? It’s vital to know the strict standards and regulations set by the government to ensure food safety and prevent outbreaks of food poisoning.
This guide will walk you through the requirements for handling raw meat, particularly beef, and the specific rules regarding beef liver.
Rules for Serving Raw Meat
In 2011, the Consumer Affairs Agency and Ministry of Health, Labour and Welfare established strict guidelines for handling raw beef (excluding organs) due to several food poisoning incidents. These standards were implemented to protect consumers from dangerous bacteria like Enterohemorrhagic E. coli.
Here’s a breakdown of the essential requirements:
- Meat Source: Only use beef that has been inspected and confirmed free of harmful bacteria. Keep detailed records of these inspections for at least one year.
- Equipment: Use dedicated, clean, and easily disinfected equipment for handling raw meat. This equipment should be separate from other food preparation areas and equipped with proper washing and disinfecting facilities.
- Processing: Immediately after receiving the meat, package it in an airtight container and sterilize it by heat. The heat sterilization must reach a temperature of 60°C for at least 2 minutes, followed by prompt cooling to 4°C or lower. Maintain detailed records of the sterilization process for one year.
- Preparation: Raw beef should be processed and served immediately.
- Storage: Store raw beef at a temperature of 4°C or lower. Frozen raw beef must be stored at -15°C or lower.
- Approved Handlers: Only approved handlers may process and prepare raw meat. This usually means a certified food sanitation supervisor within your facility.
It’s crucial to consult with your local public health center for specific guidance on meeting these standards.
Beef Liver: A Different Story
In 2012, after a report of Enterohemorrhagic E. coli O157 found in beef liver, the government prohibited the sale or service of raw beef liver.
The new regulations for beef liver are simple and straightforward:
- Beef liver must be cooked.
- Consumers must be informed that thorough cooking to the center is essential.
- For commercially processed beef liver, a minimum heat treatment of 63°C for 30 minutes is required.
These regulations aim to eliminate the risk of foodborne illnesses associated with raw beef liver.
Horse Meat
The regulations for handling raw horse meat remain unchanged and follow the guidelines outlined in the “Ensuring safety of meat to be eaten raw” document issued in 1998.
Conclusion
Serving raw meat in Japan requires strict adherence to government-issued safety standards. By following these guidelines, you can ensure the health and safety of your customers while minimizing the risk of foodborne illnesses. It’s crucial to stay informed about the latest regulations and consult with your local public health center for any questions or guidance.
