Last Update: 6 Jan 2022.
8.3 Temperature during storage
Quality Assured Pork Sausages / Cold store and vehicle operating procedures
8.3.1 The storage area shall, under maximum load, maintain product temperatures within specification
8.3.2 The temperature of chilled pork raw material during storage shall be -2°C to +5°C.
8.3.3 The temperature of chilled meat preparations during storage shall be between -2°C to +4°C.
8.3.4 The temperature of frozen pork raw material during storage shall be -18°C or colder.
8.3.5 Where deep chilled storage is carried out, the Standard operating procedure shall clearly state the minimum and maximum storage/meat temperature, and the action to be taken if this cannot be maintained
8.3.6 All pork/bacon raw material shall maintain identify, its assured status, kill date (pork only), 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 8.3.1 records of temperature monitoring system at maximum load
- Clause 8.3.2 and 8.3.5 examples of temperature control records since the last audit
- Clause 8.3.3 review validation procedure
- Clause 8.3.4 review documented protocol aligned tor the tempering process