Last Update: 9 Dec 2021.
6.1 Heating for heat set bacon/gammon
Bacon & Gammon / Heating and cooking
6.1.1 Standard operating procedures, work instructions and process records shall be documented and maintained for the heating process.
6.1.2 The cabinet operating temperature, heating time and core temperature shall be clearly specified, and recorded checks documented for each batch of product processed.
6.1.3 Where the intention is to heat set the bacon/gammon the maximum core temperature necessary to achieve the desired product appearance/texture shall be clearly specified and monitored.
Heating profiles shall take into account the potential temperature ranges within the heating cabinet (hot and cold spots) and the design/capability of the equipment. It is advisable when heating batches, to select product from within a narrow a weight band as is practically possible. Cabinets invariably have continuous recording of the heating programme appropriate to the product being heat set.
Review procedures, work instructions and examples off heating process records since the last audit.