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.
The specialist section is available on the MPI website. Chefs making medium rare burgers and specialities like steak tartare can download the section and start using it as part of their food control plan template.
The specialist section replaces the tip sheet published earlier about cooking medium rare burgers.
If members have any questions about using the new specialist section please call the Association on 0800 737 827.