Last Update: 9 Dec 2021.

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5.9 Handling of cured product prior to heating or cooking

Found in:

Bacon & Gammon / Curing

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. 


Examples of temperature monitoring records where deep chilled cured or frozen bacon has been stored for longer than 7 days shelf life data for the product shall be available. Validation data for the deep chill or freezing facility.