5.7 Post cure processing of bacon

Found in:

Bacon & Gammon / Curing

5.7.1 Post cure boning, cutting, slicing and similar operations shall be carried out with minimal damage to soft tissues.

5.7.2 During further processing, the temperature of the bacon shall not exceed +7°C (except for smoked and further heat-treated product) and shall subsequently be reduced to +5°C or lower.

Guidance

Any potential increase in the product temperature shall be minimised by controlling the volume of product being processed which shall be aligned to pre-production plans.

Evidence

Visual inspection of butchery standards.
Examples of temperature monitoring records since the last audit.