Page 11 - meat processing plan (COVP2)

Definitions

m) MS 1597-2-40:2017, Malaysia Standard Household and similiar
electrical aplliances – safety – Part 2 – 40 : Particular requirement for
electrical heat pumps, air-conditioners and dehumidifier (Second
revision)

n) Processed Meats Code of Practice, New Zealand Food Safety Authority,
2010.

o) Recommended International Code of Practice, General Principles of
Food Hygiene, Codex Alimentarius International Food Standards,
adopted 1969, amendment 1999, revision 1997 and 2003.

p) Temperature Control, Food Safety Authority of Ireland https://www.fsai.
ie/faqs/temperature_control.html#cooking (4th Oct, 2017)

q) United States Department of Agriculture, USDA (2011). Principles of
Preservation of Shelf-Stable Dried Meat Products. https://www.fsis.
usda.gov/shared/PDF/FSRE_SS_7Principles.pdf?redirecthttp=true

DEFINITIONS

1. Manufactured Meat
Meat product prepare from meat whether cut, chopped, minced or
comminuted, cooked, or uncooked with or without additives and is sold
as cuts in packages or shaped in casings or packages. Manufacture
meat shall contain not less than 65% of meat, 1.7% nitrogen in organic
combination and not more than 30% fat.

2. Meat
All part of an animal that are intended for, or have been judged as safe
and suitable for, human consumption.

3. Meat Product
A meat product containing no less than 5% meat, where meat either
singly or in combination with other ingredients or additives, has
undergone a method of processing other than boning, slicing, dicing,
mincing or freezing, and includes manufactured meat and cured and/or
dried meat flesh in whole cuts or pieces.

3