11.3 Temperature during storage

Found in:

Bacon & Gammon / Cold store and vehicle operating procedures

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

11.3.2 The temperature of chilled pork raw material, bacon and/or gammon during storage shall be -2°C to +5°C.

11.3.3 The temperature of chilled meat preparations such as sausage or meat-based stuffing during storage shall be between -2°C to +4°C.

11.3.4 The temperature of frozen pork raw material, bacon and/or gammon during storage shall be -18°C or colder, except where tempering in preparation for slicing and packing is taking place in which case a product temperature of -3°C to -8°C would be acceptable

11.3.5 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

11.3.6 All pork raw material (carcase or cuts) shall maintain identify, its assured status, kill date, and durability date throughout storage.

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.

Evidence

The following shall be verified:

Clause 10.2.1 a) records of temperature monitoring system at maximum load
Clause 10.2.1 b) and e) examples of temperature control records since the last audit
Clause 10.2.1 c) review validation procedure
Clause 10.2.1 d) review documented protocol aligned tor the tempering process

FSA guidance on Use By/Best Before codes