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2.3.1 The site shall have standard operating procedures and inspection records for the reception, assessment, temperature monitoring, and the action to be taken if requirements are not meet for all pork and bacon deliveries to the site.
2.3.2 When placed in the transport vehicles, pork and bacon raw material shall be either hung on clean well-maintained stands/hooks or supplied in covered, clean, intact containers, cartons or trays that pose no risk of contamination to the contents.
2.3.3 Each consignment of pork and bacon raw material shall be examined on arrival to ensure that it is compliant with specification, free from contamination and indications of spoilage.
Guidance
If incoming pork or bacon material is not being received at the time of the audit, verification shall be sought by talking to key personnel to confirm the system for the transport of product. Verification of the cleanliness and temperature compliance may be taken by sampling/examining the most recent deliveries in the intake chill or associated areas.
Packaging shall be appropriate to the product being delivered. E.g. naked product delivered in dolavs/shrouded (liners). Vacuum packed product in boxes or containers.
Evidence
Documented procedure. Visual inspection of the incoming material. Checks on the integrity of packaging. Examples of intake records.