Last Update: 9 Dec 2021.
5.1 Thawing of frozen raw material
Bacon & Gammon / Curing
5.1.1 The Charter participant shall have standard operating procedures and records in place to ensure the effective thawing of frozen raw material before curing. This shall include the monitoring of product temperature during the thawing process.
5.1.2 The outer surface of the product shall not exceed +7°C during the defrosting period.
Documented procedures for the thawing of frozen raw material. Examples of defrost temperatures records since the last audit.