7.3 Chilling and storage temperatures

Found in:

Pig Welfare, Slaughter and Biosecurity / Carcase dressing

7.3.1 After post mortem inspection the carcases shall be transferred without delay to a temperature-controlled environment.

7.3.2 Storing hot and cold carcases in the same chiller shall be avoided.

7.3.3 The chilling regime shall be designed and monitored to ensure that the deep muscle temperature does not fall below +10°C during the first three hours of the cooling cycle.

7.3.4 The temperature of deep musculature shall be reduced to less than +5°C within 24 hours of the commencement of the cooling cycle and prior to further processing.

7.3.5 Air and deep muscle product temperatures shall be monitored and recorded to ensure ‘cold shortening’ is being controlled.

Guidance

It is important to ensure that sides are spaced evenly to ensure a continuous air flow around the side. Storing hot and cold carcases in the same chiller shall be avoided to prevent a build-up of condensation on the carcase and any potential rise in the internal temperature of previously cooled carcases from occurring.

The carcase temperature probe is invariably placed in the deep musculature of the hindquarter and/or forequarter. Carcase cooling profiles shall be established and verified. Air and product temperatures shall be monitored and recorded to ensure ‘cold shortening’ is being controlled.

Evidence

Visual inspection of chill store, copy of carcase cooling profiles. Copy of product temperature records covering the period since the last audit. As a minimum this may include annual cooling validation of each carcase chill when it is full.