Quality, at Deenaji is not out of casual grant. It’s the outcome of carefully laid down procedures and actions
While we take utmost care to process, pack and deliver all the meat and poultry products in the most hygienic, contact-free environment; we also request the consumer to follow evident hygienic habits while consuming these products. This will ensure that these products are kept from any contamination caused by bacterial growth.
Cleanliness is simple, crucial and essential.
Two most important steps to maintain cleanliness are:
- Before and after handling raw meat and poultry, ensure that you wash your hands thoroughly with warm water and soap.
- Ensure that all surfaces that come in contact with raw meat and poultry, like washing/cutting boards, dishes, utensils, tools (knives, forks), countertops etc. are washed with soap and hot water after use.
The possibility of bacterial contamination increases significantly, if raw meat & poultry is not handled properly. Cross-contamination can happen through other foods, hands, utensils, food preparation surfaces etc. However, this can be easily prevented by practicing the following things.
- Store raw meat & poultry separately in your refrigerator away from other products. Also, ensure that such products are kept in a sealed and leak-proof bag to ensure that its juices are well contained.
- Wherever possible, use separate cutting boards for raw meat & poultry and another for fruits & vegetables. If not, then use the board first for fruits & vegetables. Then, wash the board with hot water and soap. Once you have used the board for raw meat & poultry, make sure to wash it once more with hot water and soap before keeping it. Take care that the chopped pieces or juices of both food categories do not mix.
- Marinades previously used for raw meat & poultry should never be reused. If at all you have to reuse them, then boil it thoroughly before applying.
- Marinades and sauces used for raw meat & poultry should never be tasted uncooked.
- Always serve cooked food on a clean plate. Unwashed plates that have previously been used for raw meat or poultry may carry bacteria and will contaminate the fresh food.
Always refrigerate food to store them safely for longer period.
- Room temperature (500F – 1400F / 100C – 600C) is the ideal temperature for bacteria to grow in food.
- Hence, food should always be stored at lower temperatures. Also by adding salt, nitrates or by increasing meat’s acidity or reducing moisture levels or simply by vacuum packing, bacterial growth can be curtailed. However, low temperature while processing and storing food is still the single most important factor to keep it safe.
- Meat & Poultry should always be cooked to make them safe for consumption.
- If the meat or poultry is being grilled, then use separate plates to avoid any contact with fresh food.
- Pressure cooker is the safest process to cook meat & poultry as the covered container, hot water vapor and pressure create a bacteria destroying environment. Also, meat & poultry remain fit for consumption longer when stored in the cooker over simmer flame.
- While using an oven, always grill the meat or poultry directly without defrosting it.
- To completely eliminate the harmful bacteria, meat must be cooked at temperatures above 1600F (710C)
Reach out to us
Customer delight runs in our DNA. Our dedicated team works tirelessly to bring the juiciest of meat and poultry products to your table, every day. We believe in three simple principles – excellent product quality; top-notch service and timely delivery. For us, no quantity is too small to be ignored. We believe that the end consumer should feel delighted to consume our products and ask for more!