Division C Freezing method 3

Treatment consists of commercial freeze-drying or freezing of meat for specified time-temperature combinations with temperature monitored at the centre of each cut.

1. (a)

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

   • 106 hours at – 18 °C,

   • 82 hours at – 21 °C,

   • 63 hours at – 23,5 °C,

   • 48 hours at – 26 °C,

   • 35 hours at – 29 °C,

   • 22 hours at – 32 °C,

   • 8 hours at – 35 °C,

   • 1/2 hour at – 37 °C.

2. (b)

   The temperature is to be measured using calibrated thermo-electric instruments and recorded continuously. The thermometer probe is inserted in the centre of a cut of meat no smaller in size than the thickest piece of meat to be frozen. This cut must be placed at the least favourable position in the refrigeration room, not close to the cooling equipment or directly in the cold airflow. The instruments must be kept under lock and key. The temperature charts must include the data numbers from the meat inspection register on import and the date and time of commencement and completion of freezing, and must be retained for one year after compilation.