Page 31 - meat processing plan (COVP2)

Part 1 I Code of Veterinary Practice

7.1.8 The defrost activity for the freezer should be monitored

and recorded to prevent deterioration of product.

7.1.9 Chilled meat is stored for long periods at lower
temperature without the risk of freezing should be used;
normally 0°C is a reasonable choice. Annex 2 gives the
maximum storage time in which the products can be
kept safe and keep their commercial quality during the
subsequent marketing period, even if this is short and in
favourable climatic conditions.

7.1.10 Practical storage life (PSL) is the storage period from the
time of freezing for as long as the product maintains its
organoleptic and nutritive characteristics and is suitable
for human consumption or for further processing.

7.1.11 PSL relies on high quality raw material, good industrial
practice, including hygiene, and the use of a reasonably
constant temperature. PSL is therefore clearly
dependent on PPP factors—product, processing and
packaging.

7.1.12 The usual temperatures are in the range of -18°
to -25°C for periods of preservation of one year or
more. However, each type of meat requires specific
conditions. Annex 3 gives some approximate data
regarding these. The higher the relative humidity
the better: a range of 95–98 percent prevents meat
dehydration.

8.0 Non-food Chemical

8.1 All non-food chemical used shall be approved by related
authority.

8.2 The chemicals must be stored, handled, and used in a manner
that minimises contamination of raw material, ingredients,
products, packaging, equipment, and the processing
environment.

8.3 The chemicals must be stored in a designated area (e.g.
cupboard, room) and kept under lock and separated from raw
material, products, ingredients, packaging, direct food contact
equipment and other product contact materials with adequate
ventilation.

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