Last Update: 31 Dec 2021.
2.4 Temperature during transport
Bacon & Gammon / Sourcing and receiving raw materials
2.4.1 During transportation and on arrival at the receiving site the temperature of the chilled pork or bacon raw material shall not fall outside of the range of -2°C to +5°C.
2.4.2 Unless bacon is received in a tempered form ready for slicing (typically -8°C), the target temperature of frozen pork raw material shall be -18°C or less during transport and it shall not exceed -12°C at intake.
Verification is invariably undertaken whilst the product is on the delivery vehicle and at different points within the storage unit of the transporter.
Further verification may be sought by checking the temperature recording instrument of the vehicle.
Examples of intake records since the last audit.