Last Update: 5 Jan 2022.
![](https://qualityporkcharter.org/wp-content/themes/Pork-Charter/img/icons/pdf-icon.png)
7.5.1 Detailed standard operating procedures, work instructions and process records shall be maintained.
7.5.2 Where cooking is followed by a period of roasting, the roasting phase shall be carried out before the surface temperature of the product falls below +60°C. Failing this, the product shall be cooled to less than +5°C prior to the roasting operation taking place.
7.5.3 Where product is smoked, garnished, glazed or crumbed, this shall be carried out in a way that does not compromise the safety of the product.
![](https://qualityporkcharter.org/wp-content/themes/Pork-Charter/img/icons/info-green-outline.png)
Guidance
The process shall ensure that food safety and/or quality is not compromised. The storage facilities shall be capable of cooling the product within specification. Appropriate record keeping shall be maintained. See FSA guidance on the definition of roasting.
![](https://qualityporkcharter.org/wp-content/themes/Pork-Charter/img/icons/check-circle.png)
Evidence
Production and temperature control records. Visual inspection of process and align to requirements laid down in procedures and workinstructions. Examples of processing records since the last audit.