Ground Beef Food Safety Guide

Ground beef is a staple protein used to build many popular menu items, from juicy grilled burgers to crowd-pleasing tacos. It's affordable and versatile, which is why ground beef is one of the most popular meats to keep stocked in a commercial kitchen. We'll take a look at ground beef from the food safety perspective and explain how to handle this popular food to stay compliant with health department regulations.

Is Ground Beef a TCS Food?

Yes, ground beef is considered a TCS food because it requires time and temperature control to remain food-safe. Proper handling begins with receiving and ends with serving the final product. Every step in between, including prepping and storage, must be performed while adhering to the safety protocols required for TCS foods.

What Does TCS Mean?

If you aren't familiar with the acronym TCS, it means that this food is at risk for the bacteria growth that may cause foodborne illness. Certain foods, like ground beef, provide a hospitable environment for bacteria to grow and multiply. By following food safety requirements, you can keep TCS foods out of the temperature danger zone and prevent the growth of bacteria.

1. Receiving Ground Beef

Ground beef food safety begins before your shipment even arrives. Always purchase your meats from reputable suppliers and keep an eye out for red flags during the receiving process. Train your staff to perform the correct receiving procedures when receiving a shipment of ground beef:

• Temperature Checks: Upon receiving ground beef, check the temperature of the product immediately. Ground beef should be received at a temperature of 41 degrees Fahrenheit or below to prevent the growth of harmful bacteria. Reject the shipment if the temperature of the product is higher than it should be.
• Packaging Inspection: Inspect the packaging of the ground beef for any signs of damage, leaks, or punctures. Damaged packaging can lead to cross-contamination and compromise the safety of the product.
• Use-By Date Verification: Check the use-by date on the packaging to confirm that the ground beef is within its shelf life. Using ground beef past its expiration date can pose a food safety risk.
• Storage: Once received, promptly store the ground beef in a refrigerator or freezer at the appropriate temperature. Ground beef should be stored at 40 degrees Fahrenheit or below in the refrigerator or 0 degrees Fahrenheit or below in the freezer to prevent bacterial growth.
• Documentation: Maintain accurate records of the receiving process, including temperature checks, inspection results, and storage details. Documentation helps track the history of the ground beef and ensures compliance with food safety regulations.

How to Temp a Package of Ground Beef

Start with the right type of thermometer. Use a clean and sanitized probe thermometer (not infrared). Do not poke the thermometer through the plastic packaging. If the ground beef is shipped in ROP (reduced oxygen) packaging to extend its shelf life, do not open the packaging. Instead, place the thermometer between two packages or wrap the packaging around the probe, being careful not to puncture the plastic. For packages of frozen ground beef, use the same method and place the thermometer between two packages.

Depending on how the ground beef is packaged, sometimes it's not possible to get an accurate temp without opening the package. When opening the packaging, insert the probe thermometer into the thickest part of the ground beef. Repackage the meat and add a label noting when it was opened for receiving.

2. Prepping Ground Beef

It's crucial to follow food safety protocols during the food prep stage when staff members handle raw ground beef around other foods. Poor hand hygiene and a failure to follow best practices can easily lead to cross-contamination issues. Here are the key steps that kitchen team members should take during ground beef preparation:

• Thawing: Frozen ground beef should never be placed on a counter to thaw because it's too difficult to control the temperature of the meat. The safest way to defrost meat is in the refrigerator overnight, in a clean sink under cool running water, or in the microwave as part of the cooking process.
• Time and Temperature: Be aware of the time when you pull ground beef out of the walk-in to start prepping. It should never be left out at room temperature for more than 2 hours. If the ambient temperature is above 90 degrees Fahrenheit, the time limit decreases to 1 hour.
• Tools: Use separate cutting boards, knives, and other utensils for raw ground beef to avoid cross-contamination with ready-to-eat foods. Sanitize all equipment and surfaces that come into contact with raw ground beef.
• Gloves and Hand Hygiene: Food handlers should wear gloves when handling raw ground beef to prevent the transfer of bacteria from their hands to the meat. Change gloves frequently, especially after handling other foods or touching surfaces.
• Refrigeration: If raw ground beef has been left out of refrigeration with an unknown time duration, it is safest to discard it. Bacteria multiply rapidly at room temperature, and consuming improperly stored ground beef can lead to foodborne illness.

3. Storing Ground Beef

If ground beef isn't actively being prepped, cooked, or hot-held at temperature, it should be put away in cold storage.

• Refrigeration: Ground beef should be promptly refrigerated at a temperature below 40 degrees Fahrenheit (4 degrees Celsius) to slow down bacterial growth.
• Storage Order: Raw ground beef should be stored on the fourth shelf from the top, under whole cuts of beef and above poultry. Cooked ground beef or prepared dishes that contain cooked ground beef should be stored on the top shelf.
• Storage Time: Raw ground beef can typically be stored in the fridge for 1 to 2 days before it should be cooked or frozen. Cooked ground beef can be stored in the refrigerator for up to 3 to 4 days. It is important to label containers with the date of preparation to track freshness.
• Freezing: If you are not planning to use ground beef within a few days, consider freezing it to prolong its shelf life. Properly wrap the meat in freezer-safe packaging to prevent freezer burn and maintain its quality for an extended period. Frozen ground beef should be stored at 0 degrees Fahrenheit or below.
• Labeling: Labeling requirements play a crucial role in commercial food establishments. When storing ground beef that has been prepped or cooked, it is essential to label the packaging with critical information such as the date of preparation or cooking, the use-by date, and any specific instructions for storage or reheating. This information helps in tracking the freshness of the ground beef so that it is used within the recommended time frame.
• FIFO: Follow the FIFO (First In, First Out) method to use older ground beef first before newer batches. Place new packages behind older packages on the shelf so staff members can easily access the ground beef that needs to be used first.

4. Cooking Ground Beef

When it comes to cooking ground beef, there are several key aspects that require a food safety mindset to promote the health and well-being of your customers.

• Hygiene Practices: Maintaining good hygiene practices in the kitchen is essential for food safety. Wash your hands before and after handling ground beef, as well as any surfaces or utensils that come into contact with the meat. Regularly clean and sanitize your kitchen equipment to prevent the spread of bacteria.
• Internal Temps: Ground beef must be cooked to a minimum internal temperature of 155 degrees Fahrenheit for at least 15 seconds to kill any harmful bacteria, such as E. coli and Salmonella. Use a food thermometer to accurately measure the temperature.
• Color is Not a Reliable Indicator: The color of ground beef is not a reliable indicator of doneness. Always use a thermometer to confirm that the meat has reached a safe internal temperature.
• Avoid Cross-Contamination: To prevent cross-contamination, wash your hands, utensils, and cutting boards thoroughly after handling raw ground beef. Do not place cooked ground beef on the same plate that held raw meat.
• Ground Beef Mixtures: If you're preparing dishes like meatloaf or meatballs that contain ground beef, ensure the entire mixture reaches the safe internal temperature of 155 degrees Fahrenheit.

Is It Safe to Serve Rare Burgers?

We recommend serving all burgers cooked to at least medium-well so that the internal temperature reaches 155 degrees Fahrenheit. This is the safest practice to guarantee ground beef food safety. Many restaurants do not offer a choice when it comes to burger doneness because of the potential risks associated with undercooked ground beef.

Rare and medium-rare burgers, which are typically cooked to internal temperatures of 120-125 degrees Fahrenheit and 130-135 degrees Fahrenheit respectively, will not reach the recommended 155 degrees Fahrenheit for ground beef. If you do allow customers to order rare burgers, make sure to include a disclaimer on your menu that advises them of the risks of consuming undercooked ground beef.

5. Holding Ground Beef

Holding ground beef means that you have cooked the dish but you are not serving it right away. This applies to hot bars and food stations that contain prepared dishes. It also applies to applications like hospital kitchens or cafeterias where you must prepare large quantities of ground beef ahead of time to serve later. Whenever you hold TCS foods, you must follow some basic food safety principles:

• Temperature Control: Cooked ground beef and any dish that contains ground beef, like meatloaf or meatballs, must be held at 135 degrees Fahrenheit or higher. Perform regular temperature checks to confirm the ground beef is at the right temp.
• Time Control: If you aren't using temperature control on the cooked ground beef, you must use time as a control factor. After two hours without temperature control, the dish must be reheated to 135 degrees Fahrenheit or thrown out. ServSafe gives a time limit of four hours, but two hours is an even safer threshold. This would apply to a taco bar where ground beef is being served without any type of heat to keep it warm.
• Heat Thoroughly: Ground beef must be heated thoroughly before being placed in hot holding. Holding equipment is meant to hold foods that are already hot. Do not place uncooked or chilled ground beef into hot holding.
• Cooling: Before placing cooked ground beef in cold storage, you must cool it correctly. It must be cooled from 135 to 70 degrees Fahrenheit within 2 hours, then cooled from 70 to 41 degrees Fahrenheit within 4 hours.

Ground Beef Food Safety FAQ

If you're still looking for answers about ground beef food safety, we address some commonly asked questions below:

How Long Can Ground Beef Stay in the Fridge?

Raw ground beef can stay in the fridge for 1 or 2 days before it must be cooked or thrown out. Cooked ground beef can stay in the fridge for 3 to 4 days before it must be reheated and served or thrown out.

How Long Does Ground Beef Last in the Freezer?

When stored in the freezer at 0 degrees Fahrenheit or below, ground beef can last 2 to 3 months. Beyond this timeframe, the texture and flavor of the ground beef may start to deteriorate.

Can You Safely Cook Frozen Ground Beef?

Yes, you can safely cook frozen ground beef as long as you cook it to an internal temperature of 155 degrees Fahrenheit for at least 15 seconds. However, frozen ground beef will not cook as quickly or as evenly as defrosted ground beef. You will achieve better results with defrosted meat.

Can You Refreeze Ground Beef?

While it is safe to refreeze thawed ground beef, it may affect the quality of the meat. Each time meat is frozen and thawed, it can lose moisture and texture, potentially impacting the taste and consistency of the final dish.

A thorough understanding of ground beef food safety principles is vital for any commercial kitchen or foodservice operation that serves this popular ingredient. By following best practices and staying informed about the latest food safety guidelines, businesses can protect their customers, minimize the risk of foodborne illnesses, and maintain the trust and loyalty of their patrons.