Last Update: 7 Jan 2022.
9.3 Organoleptic testing
Ham & Cooked Pork / Finished product specifications & quality standards
9.3.1 A standard operating procedure for organoleptic testing shall be in place and be conducted by a member of staff who is trained against the procedure.
9.3.2 An organoleptic sampling schedule shall be established for finished product certified by the BMPA Quality Assured Pork module at an appropriate frequency and as a minimum once per week to demonstrate compliance against the documented QAS. The product assessment shall include tenderness, succulence, flavour and visual appearance.
9.3.3 Records of assessment shall be retained. Where there is evidence of attribute failure, the site shall investigate root cause and implement corrective action.
Review of organoleptic testing procedure, sampling schedule, assessment and training records.