Storage and Transport of meat

I choose storage and transport of meat because is very interesting and very usefull for my business model.

Food Business Operators must ensure that the storage and transport of meat of domestic bovines, porcines, ovine and caprine animals, and domestic solipeds takes place in accordance with the following requirements.

(a) Unless other specific provisions provide otherwise, post-mortem inspection must be followed immediately by chilling in the slaughterhouse to ensure a temperature throughout the meat of not more than 3 °C for offal and 7 °C for other meat along a chilling curve that ensures a continuous decrease of the temperature.

(b) During the chilling operations, there must be adequate ventilation to prevent condensation on the surface of the meat.

Meat must attain the temperature specified in point 1 and remain at that temperature during storage.

Meat must attain the temperature specified in point 1 before transport, and remain at that temperature during transport. However, transport may also take place if the competent authority so authorises to enable the production of specific products, provided that:

(a) such transport takes place in accordance with the requirements that the competent authority specifies in respect of transport from one given establishment to another; and

(b) the meat leaves the slaughterhouse, or a cutting room on the same site as the slaughter establishment, immediately and transport takes no more than two hours.

Meat intended for freezing must be frozen without undue delay, taking into account where necessary a stabilisation period before freezing.

Exposed meat must be stored and transported separately from packaged meat, unless stored or transported at different times or in such a way that the packaging material and the manner of storage or transport cannot be a source of contamination for the meat.

Source: http://www.fsai.ie/legislation/food_legislation/fresh_meat/storage_and_transport.html

 

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