3.1 Temperature during storage

Found in:

Quality Assured Pork / Temperature control and storage

3.1.1 The storage area shall, under maximum load, maintain product temperatures within specification

3.1.2 The temperature of chilled pork raw material during storage shall be -2°C to +5°C.

3.1.3 The temperature of chilled meat preparations during storage shall be between -2°C to +4°C. For minced meat the temperature will be -2°C to +2°C

3.1.4 The temperature of chilled offal during storage shall be between -2°C to +3°C.

3.1.5 The temperature of frozen pork raw material during storage shall be -18°C or colder.

3.1.6 Where deep chilled storage typically this would be 0 to -4 degrees Celsius is used there shall be a standard operating procedure that details control of deep chilling under normal operational conditions, but which takes into account emergency procedures that shall be followed if breakdown occurs. Validation of shelf life within the deep chill shall take into account worst case scenarios.

Guidance

The storage area may be equipped with auto door closure, air or strip curtains to minimise ingress of warm air during stock transfers. Dependent on the process e.g. cold storage or tempering the refrigeration temperature may be set to a target temperature to allow for temperature fluctuations caused by defrost cycles, doors opening during stock transfer etc.

It may be acceptable for the air temperatures to be exceeded for short periods during defrost cycles/stock transfer etc. providing the product temperature remains within specification.

Shelf life challenges should be carried out at worst case scenario at less than +8°C are recommended.

Evidence

Examples of temperature control records.