Q. Do I need to keep salami refrigerated?
Certain types of salami have been recorded as a source of Listeria monocytogenes which is a harmful bacteria that is life threatening to some vulnerable people in the population.
FSAI recommends that you store salami in the fridge which controls the risk of Listeria.
Cured meats such as salami should only be stored outside the refrigerator if the manufacturer has confirmed that to do so would be safe. The manufacturer should issue clear time/temperature guidelines for each product that is stored in this way.
If you store salami outside of the refrigerator your EHO may require you to demonstrate that either the product is not a risk with respect to Listeria or that your procedures are controlling the risk of Listeria
Q. Do I need to vacuum pack whole homemade salami for offering for sale?
You will be required to demonstrate that you have assessed the risks involved in the production of home-made salami and that your procedures in your HACCP system control those risks.
Critical controls are the:
- final pH at the end of the fermentation
- rate of acidification of the mix
- quality of the raw materials
- drying rate and final water activity of the product
- final storage temperature
Depending on the product, the production method and shelf life, vacuum packing may or may not be a necessary control. Depending on the nature of your business and where you sell the product, you may need approval under S.I. No. 432 of 2009 (implementing Regulation (EC) No 853/2004) for selling meat preparations to other food businesses. Your local EHO can advise you on this.