Hygiene During and After Production

FBOs producing minced meat, meat preparations or MSM must ensure that the work on meat must be organised in such a way as to prevent or minimise contamination. To this end, FBOs must ensure that the meat used is at a temperature of not more than 4 °C for poultry, 3 °C for offal and 7 °C for other meat; and is brought into the preparation room progressively as needed

The following specific requirements apply to the production of minced meat and meat preparations

Unless the competent authority authorises boning immediately before mincing, frozen or deep-frozen meat used for the preparation of minced meat or meat preparations must be boned before freezing. It may be stored only for a limited period.

When prepared from chilled meat, minced meat must be prepared:

  • in the case of poultry, within no more than three days of their slaughter;
  • in the case of animals other than poultry, within no more than six days of their slaughter; or
  • within no more than 15 days from the slaughter of the animals in the case of boned, vacuum-packed beef and veal.

Immediately after production, minced meat and meat preparations must be wrapped or packaged and be:

  • chilled to an internal temperature of not more than 2 °C for minced meat and 4 °C for meat preparations or
  • frozen to an internal temperature of not more than -18 °C.

These temperature conditions must be maintained during storage and transport.

Specific requirements apply to the production of Mechanically separated meat (MSM)

The following specific requirements apply to the production and use of MSM produced using techniques that  do not alter the structure of the bones used in the production of MSM and   the calcium content of which is not significantly higher than that of minced meat. (Annex IV of Regulation (EC) 2074/2005 states that the calcium content of MSM shall not exceed 0.1% (=100 mg/100g or 1000 ppm) of fresh product), it shall be determined by a standardised international method.

Raw material for deboning from an on-site slaughterhouse must be no more than seven days old; otherwise, raw material for deboning must be no more than five days old. However, poultry carcases must be no more than three days old.

Mechanical separation must take place immediately after deboning.

If not used immediately after being obtained, MSM must be wrapped or packaged and then chilled to a temperature of not more than 2 °C or frozen to an internal temperature of not more than -18 °C. These temperature requirements must be maintained during storage and transport.

If the FBO has carried out analyses demonstrating that MSM complies with the microbiological criteria for minced meat as set out in Regulation (EC) 2073/2005 it may be used in meat preparations that are clearly not intended to be consumed without first undergoing heat treatment and in meat products.

MSM not shown to comply with the criteria referred to above may be used only to manufacture heat-treated meat products in establishments approved in accordance with Regulation (EC) 853/2004

The following requirements apply to the production and use of MSM produced using techniques other than those mentioned above:

  • Raw material for deboning from an on-site slaughterhouse must be no more than seven days old; otherwise, raw material for deboning must be no more than five days old. However, poultry carcases must be no more than three days old.
  • If mechanical separation does not take place immediately after deboning the flesh-bearing bones must be stored and transported at a temperature of not more than 2 °C or, if frozen, at a temperature of not more than -18 °C.
  • Flesh-bearing bones obtained from frozen carcases must not be refrozen.
  • If not used within one hour of being obtained, MSM must be chilled immediately to a temperature of not more than 2 °C.
  • If, after chilling, MSM is not processed within 24 hours, it must be frozen within 12 hours of production and reach an internal temperature of not more than -18 °C within six hours.
  • Frozen MSM must be wrapped or packaged before storage or transport, must not be stored for more than three months and must be maintained at a temperature of not more than -18 °C during storage and transport.
  • MSM may be used only to manufacture heat-treated meat products in establishments approved in accordance with this Regulation.

Last reviewed: 26/6/2015

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