As meat is a perishable product subjected to microbic and bacterial influence therefore it is necessary to make the adequate measures which can reduce the an opportunity of occurrence of similar influence are necessary. Meanwhile, the meat products are opened for influence of microorganisms from the moment of a face till the consumption. Every time when you take a piece of meat take in your hands, cut, process, it contacts with bacteria and dirt.

The term of storage is reducing, the risk of damage increasing. The special measures are necessary to reduce to a minimum contacts of meat to hands, equipment, air and possible sources of pollution.

Key to maximum profits starts with maximum shelf life

Shelf life is extended when case temperatures are less than 40F and storage cooler holding temperatures are 30-34F.
Do not allow to product to sit outside of proper refrigeration such as on the loading dock, in dry storage areas. Or in the cutting room.
Do not stack product too high in the meat case. Stack below the air line to assure cold air flow. Check meat case and cooler temperatures regularly.
Rotate product by code date. Place the most recent dating to the back of the case.
Watch code dates carefully and follow your company's policy for any out-of-date merchandise