In response to the headline-grabbing ‘burgergate’ recently, MPI has produced a fact sheet to guide chefs on preparing medium rare burgers.
MPI have confirmed that medium-rare or rare hamburgers can be sold if they are safe and suitable.
MPI will also work with chefs and others to develop specialist sections in its Simply Safe and Suitable Template to allow the safe cooking of medium rare burgers and other red meat specialities, such as beef tartare. Restaurant Association representatives are meeting with MPI this week to go through the development of this section. The new section will be freely available to chefs and cooks once finalised, however, in the meantime, use the guideline.
We’ll keep you updated as more information comes to us.
You can access the Information for chefs cooking medium rare burgers guideline here.
12 July, latest news update here.
14 August, MPI has now published the specialist section for its food control plan template about how chefs can prepare red meat mince safely for medium rare burgers and other red meat specialities. For more information click here.