8.2 Temperature during transport

Found in:

Quality Assured Pork Sausages / Cold store and vehicle operating procedures

8.2.1 The doors of the delivery vehicle shall remain closed up to the point when the raw material temperature is being checked.

8.2.2 During transportation and on arrival at the cold store the temperature of the chilled pork or bacon raw material shall not fall outside of the range of -2°C to +5°C.

8.2.3 Unless bacon is received in a tempered form ready for slicing (typically -8°C),

the target temperature of frozen pork or bacon raw material shall be -18°C or less during transport and it shall not exceed -12°C at intake.

8.2.4 Dehydrated rind and salt preserved natural casings shall be delivered in the conditions stated in the raw material specifications.

Guidance

Verification is normally undertaken whilst the product is on the delivery vehicle and at different points within the storage unit of the transporter.

Further verification shall be sought by checking the temperature recording instrument of the vehicle.

Evidence

Verification of inspection records, temperature records during transport and at point of receipt and specifications for handling/storage conditions for dehydrated rind and natural casings .