FOOD SAFETY
4 STEPS TO FOOD SAFETY
*all food safety information is from the Centers for Disease Control and Prevention
storage
Ensure that the meat, poultry, or fish are well wrapped or in a sealed container.
Ensure meat is placed in a separate grocery bag away from other fresh ingredients.
Place raw meat in the coldest section of the refrigerator.
Keep meats in their original packages until shoot time.
Wash your hands thoroughly after storing meat if your hands come in contact with meat.
Clean any surface meat packages may have come in contact with.
on-set handling
Put on food handling gloves! Ask your studio Crew Lead to locate them.
Take out raw meat 1-5 minutes before shooting.
If meet is frozen, thaw overnight in the fridge.
DO NOT leave the meat out for long periods of time before the shoot start time
ALWAYS wash your hands thoroughly before handling and unpacking raw meat, poultry, or fish.
When meat is not in a scene, place the meat on a clean cutting board of its own.
Wash your hands before touching other utensils or equipment after handling raw meat.
disposal
After the shoot has wrapped place raw meat in a plastic trash bag of its own along with any disposable packaging.
When possible, throw the bag away directly in the outdoor dumpsters to avoid smells throughout the day. If not possible, place the trash bag with raw meat in a trash bin.
Throw away any single-use + disposable utensils.
Throw away any paper backdrops that may have come in contact with the raw meat.
cleaning
With hot soap and water, thoroughly wash any reusable containers, cutting boards, or utensils that come in contact with raw meat. Then set it on a drying rack or dry by hand.
Using a cleaning spray, wipe down any surfaces that came into contact with the raw meat.
Finally, using hot water and soap wash your hands thoroughly for about 20-30 seconds.
Place any cloth rags and towels used to clean in the studio laundry bins.
FAQs
what is food safety?
Food safety is the handling, preparation, and storage of food in ways that prevent foodborne illness.
what is foodborne illness?
Foodborne illness is a sickness caused by harmful bacteria or organisms in or on food a consumer eats. Bacteria are a part of our environment and can contaminate food anywhere along the supply chain. Foodborne illnesses are a substantial health burden and are commonly associated with foods of animal origin.
Through unsafe food handling practices and preparation, foodborne pathogens might be transferred from raw contaminated meats to ready-to-eat foods. Some of the pathogens are antibiotic-resistant. This becomes a major risk to the public health, and can potentially compromise the treatment of severe bacterial infections. Since the spread of foodborne pathogens from retail meats is anticipated, consumers should always remember that they are the final line of defense against food contamination.
what do we define as raw meat?
Most commonly raw meat is any uncooked beef, poultry, or fish.
will we cook raw meats?
NO! While we capture content of raw meat, we will not be cooking raw meats in the studio at this time.
will raw meat be consumed by people?
NO! Raw meat SHOULD NOT be consumed by anyone in our studios. All raw meat is for photo/video purposes and will be discarded after a shoot wraps.
should I use gloves when handling raw meat?
YES! We highly recommend you wear food grade vynl gloves. Your studio should have latex gloves located with other pro service and styling equipment. Ask your studio Crew Leads for assistance finding the gloves. These gloves are meant for single use only and must be disposed after handling raw meat.