Last Update: 5 Jan 2022.

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6.7 Injection procedures: Category 6 – Cooked pork with added water

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Ham & Cooked Pork / Injection and curing procedures

6.7.1 All requirements as stated in Category 5 shall be met (see clause 6.6).

6.7.2 In addition, injection solutions may be used but cooking yields shall ensure that the maximum added water retained in the finished product does not exceed 20%.


Documented procedures, work instructions, recipes and in- house specifications for the operation and management of the process.Examples of production records & yields. Visual inspection of the process. Verification by analysis is covered under clause 10.