We are a kosher supermarket with a full meat department. Sincr our new butcher came in he is doing great besides for the fresh chicken. The chicken is in our meat department the day after being slaughtered. Chicken is constantly coming back as bad. How can we figure out wad is going on?
Ocean County New Jersey food processing
Without know more about your operation. I would suggest looking first at your supplier to determine if anyone else has been reporting issues to them about the quality. Secondly, cleaning and sanitation should be reviewed in your meat room. Are you doing enough to properly control pathogen growth. Third look at your refrigeration temps to ensure you are holding the fresh meat at a temp below 41 degrees.