Last Update: 9 Dec 2021.
6.4 Post-cook handling of heat set/cooked bacon/gammon
Bacon & Gammon / Heating and cooking
6.4.1 The site shall have standard operating procedures, work instructions and process records in place to ensure product safety and quality is not compromised during post heat/cook handling.
6.4.2 Subsequent processing operations shall be performed with no detriment to the product safety/quality.
6.4.3 Product containing exposed bone shall be adequately protected to ensure pack integrity.
6.4.4 Finished chilled product shall be held at a temperature no higher than +5°C, before despatch.
6.4.5 Where finished product is to be frozen prior to despatch it shall be stored at -18°C or less.
Review procedures, work instructions and cooling process records
Visual inspection of finished product.
Examples of temperature control records (air and product) since the last audit.