# Commission Delegated Regulation (EU) 2020/692 of 30 January 2020 supplementing Regulation (EU) 2016/429 of the European Parliament and of the Council as regards rules for entry into the Union, and the movement and handling after entry of consignments of certain animals, germinal products and products of animal origin (Text with EEA relevance), Division 1: RISK MITIGATING TREATMENTS FOR MEAT PRODUCTS LISTED IN DESCENDING ORDER OF SEVERITY

Extent: E+W+S+N.I.

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.

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Source: https://www.legislation.gov.uk/eur/2020/692/annex/XXVI/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2020-692/annex-XXVI/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.