Last Update: 5 Jan 2022.
12.3 Temperature during storage
Ham & Cooked Pork / Cold store and vehicle operating procedures
12.3.1 The storage area shall, under maximum load, maintain product temperatures within specification
12.3.2 The temperature of chilled pork raw material, ham and cooked pork during storage shall be -2°C to +5°C.
12.3.3 The temperature of frozen pork raw material, ham and cooked pork during storage shall be -18°C or colder.
12.3.4 Where deep chilled storage is carried out, the standard operating procedures shall clearly state the minimum and maximum storage/meat temperature, and the action to be taken if this cannot be maintained
12.3.5 All pork raw material shall maintain identify, its assured status, kill date, and durability date throughout storage.
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.
The following shall be verified:
- Clause 12.3.1 and 12.3.2 records of temperature monitoring system at maximum load
- Clause 12.3.3 and 12.3.5 examples of temperature control records since the last audit
- Clause 12.3.4 review documented protocol aligned tor the tempering process