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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.