ground meat regulations

Ground meat offers optimum conditions for the growth of dangerous microbes. The German Hackfleisch-VO (ground meat regulations) regulates production and use of ground meat to avoid hygienic risk. For example, ground meat may not be produced from frozen meat but only from fresh and it must be sold on the same day. If ground meat is cooled to -18°C immediately after production, it may be stored in the freezer for sale. These regulations also apply to chopped meat, sausage and sliced meat  (e.g. steaks, schnitzel).

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