{
  "url": "https://openlegislation.uk/products-of-animal-origin-disease-control-wales-amendment-order-2026/schedule",
  "json_url": "https://openlegislation.uk/products-of-animal-origin-disease-control-wales-amendment-order-2026/schedule.json",
  "legislation": "wsi/2026/134",
  "legislation_title": "The Products of Animal Origin (Disease Control) (Wales) (Amendment) Order 2026",
  "legislation_url": "https://openlegislation.uk/products-of-animal-origin-disease-control-wales-amendment-order-2026",
  "path": "schedule",
  "kind": "schedule",
  "number": null,
  "heading": "Schedule to be substituted for Schedule 2 to the Products of Animal Origin (Disease Control) (Wales) Regulations 2008",
  "text": "“Schedule 2\nApproved risk mitigating treatments for meat and casings\nRegulations 2, 3 and 13\nTreatment - meat other than casings\nDiseases against which the treatment is effective\nASF\nCSF\nPPR\nRP\nNCD\nSVD\n(a) Heat treatment in a hermetically sealed container to achieve a minimum Fₒ value of 3\nYes\nYes\nYes\nYes\nYes\nYes\n(b) Heat treatment to achieve a core temperature of 70°C\nNo\nYes\nYes\nYes\nYes\nYes\n(c) Heat treatment to achieve a core temperature of 80°C\nYes\nYes\nYes\nYes\nYes\nYes\n(d) Heat treatment in a hermetically sealed container applying 60°C for a minimum of four hours\nYes\nYes\nYes\nNo\nNo\nNo\n(e) Heat treatment in a hermetically sealed container to at least 60°C for a minimum of four hours during which time the core temperature must be at least 70°C for thirty minutes\nNo\nNo\nNo\nYes\nNo\nYes\n(f) Core temperature of 73.9°C for a minimum of 0.51 seconds\nNo\nNo\nNo\nNo\nYes\nNo\n(g) Core temperature of 70°C for a minimum of 3.5 seconds\nNo\nNo\nNo\nNo\nYes\nNo\n(h) Core temperature of 65°C for a minimum of 42 seconds\nNo\nNo\nNo\nNo\nYes\nNo\n(i) Core temperature of 60°C for a minimum of 507 seconds\nNo\nNo\nNo\nNo\nYes\nNo\n(j) Heat treatment to meat previously de-boned and de-fatted to achieve a core temperature of 70°C for a minimum of thirty minutes\nYes\nYes\nYes\nNo\nNo\nNo\n(k) Heat treatment to achieve a core temperature of 65°C for a period of time to achieve a minimum pasteurisation value of 40\nNo\nNo\nYes\nNo\nNo\nNo\n(l) Natural fermentation and maturation for de-boned meat for a minimum of 9 months to achieve maximum values of Water Activity (“Aw”) of 0.93 and pH of 6\nYes\nYes\nNo\nNo\nNo\nYes\n(m) Natural fermentation and maturation for bone-in meat for a minimum of 9 months to achieve maximum values of Aw of 0.93 and pH of 6\nNo\nYes\nNo\nNo\nNo\nNo\n(n) Natural fermentation for loins for a minimum of 140 days to achieve maximum values of Aw of 0.93 and pH of 6\nYes\nYes\nNo\nNo\nNo\nNo\n(o) Natural fermentation for hams for a minimum of 190 days to achieve maximum values of Aw of 0.93 and pH of 6\nYes\nYes\nNo\nNo\nNo\nNo\n(p) Drying after salting Italian-style bone-in hams - drying for a minimum of 313 days\nNo\nYes\nNo\nNo\nNo\nNo\n(q) Drying after salting Spanish-style bone-in hams and loins—\nIberian hams - drying for a minimum of 252 days\nIberian shoulders - drying for a minimum of 140 days\nIberian loins - drying for a minimum of 126 days\nSerrano hams - drying for a minimum of 140 days\nYes\nYes\nNo\nNo\nNo\nNo\nTreatment - casings\n(r) Salting with sodium chloride (NaCl) either dry or as saturated brine (with an Aw content of less than 0.8) for a continuous period of at least 30 days at an ambient temperature of 20°C or above\nYes\nYes\nYes\nNo\nNo\nNo\n(s) Salting with phosphate supplemented salt with 86.5% sodium chloride (NaCl), 10.7% disodium phosphate (Na₂HPO₄) and 2.8% trisodium phosphate (Na₃PO₄) either dry or as saturated brine (with an Aw content of less than 0.8) for a continuous period of at least 30 days at an ambient temperature of 20°C or above\nYes\nYes\nYes\nNo\nNo\nNo\n”",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "African swine fever."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Classical swine fever."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "Peste des petits ruminants."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "Rinderpest."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "Newcastle disease."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "Swine vesicular disease."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "Fₒ is the calculated killing effect on bacterial spores. An Fₒ value of 3 means that the coldest point in the product has been heated sufficiently to achieve the same killing effect as 121°C in three minutes with instantaneous heating and chilling."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "Pasteurisation value means the duration (in minutes) of the entire sterilisation or pasteurisation process, at a defined temperature."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "Water Activity means the water activity of a food being the ratio between the vapour pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapour pressure of distilled water under identical conditions. pH means the figure expressing the acidity or alkalinity of a solution on a logarithmic scale."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/wsi/2026/134/schedule",
    "retrieved_at": "2026-11-12T03:41:41.113974+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}