Cooking should be carried out in one continous process. Use sanitary handling procedures to avoid cross-contamination by other raw meat products. Rapidly chill beef products that are to be refrigerated. Cut large roasts into smaller pieces to allow quicker cooking. Cover warm cooked products with plastic film rather than a large lid.
Large lids trap too much warm air around warm foods and prevent rapid cooling.
Always cover or wrap cooked meats stored in the cooler. Meat Handling Links Canadian Cattlemen's Assoc.