Division B Freezing method 2

The general provisions of points (a) to (e) of Section A (method 1) are complied with, and the following time-temperature combinations applied:

1. (a)

   meat of a diameter or thickness of up to 15 cm must be frozen for one of the following time-temperature combinations:

   • 20 days at – 15 °C,

   • 10 days at – 23 °C,

   • 6 days at – 29 °C.

2. (b)

   meat of a diameter or thickness of between 15 cm and 50 cm must be frozen for one of the following time-temperature combinations:

   • 30 days at – 15 °C,

   • 20 days at – 25 °C,

   • 12 days at – 29 °C.

   The temperature in the refrigeration room must be no higher than the level of the selected inactivation temperature. It must be measured using calibrated thermo-electric instruments and recorded continuously. It must not be measured directly in the cold air flow. The instruments must be kept under lock and key. The temperature charts must include the relevant data from the meat inspection register on importation and the date and time of commencement and completion of freezing, and must be retained for one year after compilation.

   Where freezing tunnels are used and the procedures described in Sections A and B are not followed strictly, the food business operator must be able to prove to the competent authority that the alternative method is effective in killing Trichinella parasites in pigmeat.