Whether burgers cooked medium rare can remain on the menu or not has become a hot topic for discussion following this article on the Duke of Marlborough in Bay of Islands, which stated that new food preparation guidelines from MPI require minced meat and liver to be cooked at high temperatures for a longer amount of time than previously, to avoid contamination. This could mean for some businesses that medium rare burgers can no longer be part of their menu.
The Association has been talking with MPI today and we’ll be able to provide some further updates as discussions evolve.
The complaint from chefs is that MPI’s Food Control Plan (FCP) template doesn’t specifically provide for foods such as steak tartare, chicken liver pate or medium rare burgers.
MPI’s FCP template is designed to meet the needs of the majority of food service and food retail businesses, including the local takeaway, corner dairy, cafés and restaurants. It does not cover all possible methods of making safe foods in these places rather it provides a clear safe option for those that “just want to know what to do”. Food businesses wanting to serve foods, or use cooking methods, that are not covered by the template can currently create their own custom plan.
However, for those businesses not wanting the additional expense of creating a custom plan, it is our understanding that MPI is working on developing new sections to their FCP template, including adding some additional procedures to ensure medium rare burgers, steak tartare and other high risk foods can continue to be served with the least additional work or cost to food businesses.
Further updates will be provided here on the Association’s website as well as on our facebook page.
Monday 26 June, 2.47pm update: Following discussions with MPI, the Restaurant Association will be working with MPI on a custom plan for members who would like to serve medium rare burgers that can be quickly adopted for minimum cost to the business owner.
Monday 10 July, Burgergate update
Wednesday 12 July, Latest news update here.