3.3 Length of storage and shelf life (frozen)

Found in:

Quality Assured Pork / Temperature control and storage

3.3.1 Pork raw material shall be processed within kill+4 days, however if the raw material is held in chill rooms that can maintain a constant temperature, the storage period may be extended by up to 3 days. Where pork raw material is vacuum packed, gas flushed or deep chilled and subject to the requirements of Clause 3.2.3 additional storage life beyond these limits can be used.

3.3.2 The pork material shall be in good condition at the time of freezing and shall be effectively packaged to prevent contamination and degradation of quality.

3.3.3 Frozen pork shall be labelled with the date of entry into the freezer, and a durability date that does not exceed 24 months.

3.3.4 Where frozen product is to be defrosted (tempered), the surface temperature shall not exceed +7C and it shall be carried out to a documented and validated procedure in line with the charter participants processing specification

3.3.5 Stock control and defrost records shall be maintained.

Evidence

Review examples of stock control and defrost records since the last audit. Visual inspection of storage area to include product labelling and date coding. Review the documented procedure for the defrosting of frozen product process aligned to the charter participants processing specification. Review of records to ensure the sensory and microbiological of extended shelf life products.