Last Update: 9 Dec 2021.
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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.
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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.
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Evidence
- Visual inspection of butchery standards.
- Examples of temperature monitoring records since the last audit.