4 Processing standards

4.1.1 With standard operating procedures, work instructions, quality attribute specifications (QAS), in-house ‘mini specifications’ and finished product specifications shall be established and maintained for the pork cut/product type being manufactured. Relevant staff shall be trained against the relevant SOPs.

4.1.2 The in-house ‘mini specification’ shall be developed in line with the QAS specified in clause 6.2.1 and provide using words, measurements and/or photographs, specific quality attributes that clearly define acceptable and unacceptable key attributes for each finished cut/pork product approved by the BQAP module.

4.1.3 The mini specification shall be prominently displayed at appropriate points of the production line to assist staff with quality monitoring and compliance.

4.1.4 A documented check shall be carried out on each production run of finished cuts/pork product to verify that the quality standards are being achieved.

4.1.5 Where there is evidence of attribute failure, the site shall investigate root cause and implement corrective action to minimise/prevent the issue from re-occurring. 

Guidance

The ‘mini specification’ is a short version of specific key quality attributes from the QAS displayed on the manufacturing line.

Evidence

Visual inspection of butchery and finished product standards at point of production. Review ‘mini specification’, records of QAS verification check and evidence of siting the pictorial information and that the mini spec displayed is relevant to the product going down the packing line at the time of the audit. Training records of relevant staff.

In-process checks shall be undertaken and recorded to monitor the cut/pork product temperature up to the point of packing.

During cutting and packing operations the temperature of pork raw material shall not exceed +5°C (+3°C for offal).

Guidance

Where a meat preparation is being manufactured, which by definition involves chopping, mincing, blending and/or filling, a provision to allow some increase in meat temperature is allowed as long as this is returned to <4°C (the legal temperature for meat preparations, within 4hrs

Evidence

Examples of producttemperature records aligned to in-process and up to the point of packing since the last audit.