Last Update: 5 Jan 2022.

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12.1 Reception into external cold store

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Ham & Cooked Pork / Cold store and vehicle operating procedures

12.1.1 The cold store shall have standard operating procedures and inspection records for the reception, assessment, temperature monitoring and the action to be taken if requirements are not met for all pork deliveries. 

12.1.2 During transport, pork raw material, ham and cooked pork shall be covered in clean, intact containers, cartons or trays that pose no risk of contamination to the contents. 

12.1.3 Pork raw material, ham and cooked pork shall be transported on clean, well-maintained temperature-controlled vehicles that pose no risk of product contamination. 

12.1.4 Each consignment of pork raw material and ham and cooked pork shall be examined on arrival to ensure that it is compliant with specification, free from contamination and indications of spoilage and that assured status and traceability back to source has been maintained.


If product is not being received at the time of the audit, verification shall be sought by talking to key personnel to confirm the system for the transport of product. Verification of the cleanliness may be taken by examining the cleanliness of any deliveries in the intake chill or associated area. 

Packaging shall be appropriate to the product being delivered. E.g. naked product delivered in dolavs/shrouded (liners). Vacuum packed product in boxes or containers.


Documented procedure aligned to clause 12.1.1. Visual inspection of interior of transport, condition of storage containers for product, integrity of packaging (where applicable). Examples of intake records since the last audit.