OpenLegislation

Division 1 RISK MITIGATING TREATMENTS FOR MEAT PRODUCTS LISTED IN DESCENDING ORDER OF SEVERITY

United Kingdom

Original text. Later amendments are not shown.

B

  • Treatment in a hermetically sealed container to a Fo value of three or more.

    • C

  • A minimum temperature of 80 °C, which must be reached throughout the meat product during its processing.

    • D

  • A minimum temperature of 70 °C, which must be reached throughout the meat or stomachs, bladders and intestines during the processing of meat products and treated stomachs, bladders and intestines, or for raw ham, a treatment consisting of natural fermentation and maturation of not less than nine months and resulting in the following characteristics:

    • Aw value of not more than 0,93,

    • pH value of not more than 6,0.

    • D1

  • Thorough the cooking of meat, previously de-boned and defatted, subjected to heating so that an internal temperature of 70 °C or greater is maintained for a minimum period of 30 minutes.

    • E

  • In the case of ‘biltong’-type products, a treatment to achieve:

    • Aw value of not more than 0,93,

    • pH value of not more than 6,0.

    • F

  • A heat treatment ensuring that a core temperature of at least 65 °C is reached for a period of time as necessary to achieve a pasteurisation value (Pv) equal to or above 40.