6.6 Injection procedures: Category 5 – Cooked pork with no added water

Found in:

Ham & Cooked Pork / Injection and curing procedures

6.6.1 Any pork cuts may be used.

6.6.2 Individual muscles may be separated before processing for subsequent reassembly.

6.6.3 Cooked pork may be processed in a variety of ways but shall only use those ingredients listed in clause 6.1.4.

6.6.4 Individual muscles may be massaged or tumbled but this shall not cause significant breakdown of individual muscles.

6.6.5 The pork may be dressed with added sheets of rind and/or back fat. and be cooked in tight netting, casings or presses to ensure adequate adhesion.

6.6.6 Injection solutions may be used but the cooking process shall be sufficient to ensure that no added water remains in the finished product.

Evidence

Documented procedures, work instructions, recipes and in- house specifications for the operation and management of the process.Examples of production records since the last audit Visual inspection of the process. Verification by quality assessment is covered under clause 9.2.1.