5.9 Handling of cured product prior to heating or cooking

5.9.1 There shall be standard operating procedures, work instructions and process records in place for the handling of bacon/gammon prior to heating/cooking.

5.9.2 Bacon/gammon shall be held in chill storage at −4°C to +5°C for up to 7 days unless it has been massaged or tumbled, in which case it shall be cooked within 24 hours. 

5.9.3 The period of storage prior to cooking can exceed 7 days if bacon/gammon is either deep chilled to a validated process or if it frozen and held at -12°C or below. The site shall undertake shelf-life verification under worst case conditions that includes sensory evaluation and microbiological quality of the finished product.