Forcemeat factoid: risk perceptions, handling practices, and teaching approaches of chefs and culinary instructors

Authors: SHUMAKER, ELLEN - North Carolina State University; SHELLEY, LISA - North Carolina State University; MERRILL, JACLYN - North Carolina State University; AHUJA, ANAYHA - North Carolina State University; SANDER, CATHERINE - North Carolina State University; Porto Fett, Anna; CHAPMAN, BENJAMIN - North Carolina State University; Luchansky, John

Submitted to: Food Protection Trends
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/20/2026
Publication Date: N/A
Citation: N/A

Interpretive Summary: “Forcemeat”, a culinary term for dishes that are made by grinding, sieving, or pureeing meats, can be made from various protein species (i.e., chicken, turkey, duck, pork, etc.) and can be incorporated into many different types of foods (i.e., pâtés, terrines, roulades, and galantines). Although forcemeat dishes must be cooked to a specific endpoint temperature according to regulatory guidelines to destroy harmful pathogens, chefs frequently undercook to achieve the desired quality. However, due to undercooking during the preparation step, primarily at restaurants, from 2000 to 2015 there have been at least 22 Salmonella and Campylobacter outbreaks from chicken liver alone (a common ingredient in forcemeats). Thus, the specific goals of this study were to: i) better understand how chefs handle, prepare, and store forcemeats, ii) better understand food safety concerns of chefs related to forcemeats, and iii) explore how forcemeat preparation is taught in culinary schools to future chefs particularly related to food safety. Focus group discussions with practicing chefs and culinary instructors identified that food safety is a priority (e.g., keeping space/surfaces clean, minimizing cross-contamination, the importance of date labeling for prepared product). Participants also discussed items that are not directly tied to food safety (e.g., fat ratios, perceptions of knowing your supplier, food waste). Lastly, participants prioritized the need for more education around forcemeat preparation tailored to the learning needs of young chefs and the practicalities of a restaurant, as well as incorporating how to achieve desired characteristics of a forcemeat while maintaining food safety via proper cooking and thermometer use. In summary, this work highlighted the need for additional research on cooking practices, handling behaviors, and education approaches specific to forcemeats, as well as identified opportunities for more targeted food safety messaging.

Technical Abstract: Given the nature, number, and preventability of foodborne illness outbreaks associated with undercooked forcemeats (pâtés, terrines, roulades, galantines), there is a need to understand how chefs perceive and mitigate forcemeat risks and train their staff accordingly. There is also a need to understand how culinary instructors teach these concepts to future chefs. This study conducted two focus groups: one in person with practicing chefs (2 current chefs; 1 former chef/current culinary instructor) and one virtual session with culinary instructors (6 total). Participants discussed their food safety concerns surrounding forcemeats and shared how they approach teaching forcemeat preparation to employees and students. Chef and culinary instructors’ topmost safety concerns were temperature control, shelf life, spoilage detection, cleaning, and ingredient sourcing. Both focus groups also acknowledged the importance of cooking to safe endpoint temperatures and proper thermometer use, while recognizing that products are not always fully cooked due to various factors. Chefs emphasized that if formulated correctly, forcemeats can be cooked to a safe endpoint temperature while achieving the desired texture. This research identified the need for educational materials on forcemeat preparation specifically tailored to the learning needs of younger audiences. The present study also identified an opportunity for food safety extension educators to partner with culinary instructors/chefs to incorporate food safety messaging directly into recipes to specifically address and improve cooking and handling/storage practices.