Last Update: 5 Jan 2022.

 Save as PDF

7.7 Smoking (pre or post-cook)

Found in:

Ham & Cooked Pork / Heating and cooking

7.7.1 For smoked ham and cooked pork, only natural wood smoke shall be used in the smoking process. Synthetic smoke mixtures and extracts of wood smoke shall not be used.

7.7.2 Care shall be taken to ensure that the product is uniformly smoked in compliance to the process specification (time and temperature of smoking) and quality attribute specification (colour and taste) and free from tar contamination.


A variety of wood types can be used (oak, beech, Applewood etc) – scented/resinous woods are to be avoided due to their tendency to tar. Product may be hung on racks or hooks but shall not touch walls or other product that may impede the circulation of smoke around the chamber. Any covering used e.g. bags, netting etc. shall be suitable for intended use. The smoke chamber and racks shall be kept clean.


Copy of current wood specifications and review examples of completed processing records. Visual inspection of smoke chamber. Review process specification, QAS and examples of quality control records.