Last Update: 9 Dec 2021.

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6.4 Post-cook handling of heat set/cooked bacon/gammon

Found in:

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.