11.2 Temperature during transport

Found in:

Bacon & Gammon / Cold store and vehicle operating procedures

11.2.1 The doors of the delivery vehicle shall remain closed to the point when the pork raw material, bacon and/or gammon temperature is being checked.

11.2.2 During transport and on arrival the temperature of chilled pork raw material and bacon shall not fall outside of the range of -2°C to +5°C.

11.2.3 The target temperature of frozen pork raw material and bacon shall be -18°C or less during transport and shall not exceed -12°C at intake. Bacon may only exceed -12°C at intake when received in a tempered from ready for slicing (typically – 8°C).

Guidance

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

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

Evidence

Verification of product temperature records during transport and at point of receipt since the last audit.