## Chapter 10 Temperature Controls 10. Introduction

 
 
10.1. Temperature requirements for meat in approved premises 
 
10.2. Temperature requirements outside approved premises 
 
10.3. Legal requirements for temperature controls 
 
 
A.   General requirements 
 
 
B.   Maintaining the cold chain 
 
 
C.   Heat treatment: hermetically sealed containers 
 
10.4. Official control requirements 
 
10.5. Applying procedures continuously and properly 

## 10.   Introduction

Warm and wet meat provides the ideal conditions for growth of food poisoning and spoilage bacteria.  A combination of low temperatures and dry surfaces will inhibit the growth of bacteria and extend shelf life.  Bacteria can multiply quickly if meat is stored or transported at too high a temperature or if heat treatment is inadequate.  Procedures are needed to minimise the risk of this hazard causing illness to consumers. Examples demonstrating the importance of temperature controls: 

| Problem                            |
|------------------------------------|
| Failure to maintain the            |
| cold chain                         |
| Growth of bacteria on meat; the    |
| higher the temperature the faster  |
| bacteria can multiply              |
| A source of microbiological        |
| contamination resulting in a       |
| serious food safety hazard         |
|                                    |
| Inadequate chilling of             |
| cooked meat                        |
| Growth of bacteria on meat; the    |
| higher the temperature the faster  |
| bacteria can multiply              |
| Increased chance of                |
| contamination of food              |
| products by food poisoning         |
| bacteria (such as                  |
| Salmonella)                        |
|                                    |
| Inadequate heat                    |
| treatment                          |
| Failure to maintain high enough    |
| temperatures for a sufficient time |
| Heat-resistant food-poisoning      |
| or spoilage organisms will not     |
| be destroyed resulting in a        |
| source of microbiological          |
| contamination                      |
|                                    |


## 10.1.   Temperature Requirements For Meat In Approved Premises

The specific temperature requirements of Regulation 853/2004 for raw and processed meat are included in the following chapters: 

 
'Dressing of carcases' 
 
'Cutting of meat' 
 
'Meat processing' 
 

## 10.2.   Temperature Requirements Outside Approved Premises

Operators exempt from Regulation 853/2004 are generally subject to Regulation 852/2004.  Those regulations include: 
Article 4.2 - which requires operators carrying out any stage of production, processing and distribution of food after primary production, to comply with the general hygiene requirements laid down in Annex II (of Regulation 852/2004). Article 4.3 - which requires operators, as appropriate, to adopt the following specific hygiene measures: (c) compliance with temperature control requirements for foodstuffs (d) maintenance of the cold chain These requirements should be reflected in relevant operators' HACCP-based procedures. See chapter 1 'Introduction' for detailed information on regulations. 

 

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## A13. Good Practice

Instruct all food handlers (including temporary staff) in the importance of temperature controls, the need to follow instructions and to report failing controls promptly.  Supervise as appropriate and issue reminders if lapses occur. Keep accurate individual training records to show what instruction / training has been given.  See chapter 7 on 'Training'. 

 

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## B1. To B3. Good Practice

After slaughter and dressing the internal temperature of an animal carcase will generally be between 30°C and 39°C.  This warm and wet surface provides ideal conditions for growth of food poisoning organisms.  Chilling and drying restricts microbiological activity as well as chemical and physical changes that cause deterioration and spoilage.  The reduction of internal carcase temperature to below 7°C for red meat, 3°C for offal and 4°C for white meat occurs along a 'cooling curve'. Different time / temperature regimes may be followed for the progressive chilling of meat for different species / products as long as food safety is not prejudiced.  Beef carcases, for example, may take 48 hours to fall below 7°C.  The rate at which meat will chill to these temperatures or below is determined by: 

 
Chiller temperature and efficiency - determine appropriate settings and tolerances for temperature, air speed, air flow and relative humidity.  Keep chiller door opening and closing to a minimum.  Maintain equipment in good condition.  Allow adequate space for air to circulate.  
 
Chiller capacity - avoid overloading chilling rooms, freezer rooms or chilled storage rooms beyond their designed capacity.  Hang meat or place in corrosion-resistant, easily cleanable trays.  Avoid condensation and prevent drips from one piece of meat contaminating another. 
 
Relative humidity - surface growth of mould on meat is controlled by temperature and the 
relative humidity of the atmosphere, both of which must be as low as possible. 
 
Carcase temperature - the higher the temperature the more heat needs to be removed, so 
initial reduction to ambient temperature is recommended. 
 
Carcase size and composition - proportion of meat, external fat and bone, which have 
different thermophysical properties. 
Cold shortening - occurs when muscles contract in temperatures of about 10°C as a result of cooling too quickly before rigor has taken place. It can be avoided by delaying the start of chilling until the pH is below 6.2 or by electrical stimulation to bring forward the onset of rigor. 

## Immersion Chilling Of Poultry - See Chapter 12 On 'Dressing Of Carcases' At 'D16.'.

Vacuum packing - meat can be packed in gas-permeable plastic laminate bags at 2-4°C and a pH of 5.5-5.8 and stored at between -18°C and 1°C.  Residual oxygen is used and carbon dioxide accumulates.  Without air and water bacterial growth is significantly reduced.  The meat regains its red colour on re-exposure to air. See chapter 12 on 'Dressing of carcases' at 'C. Dressing of domestic ungulates and large game' and 'D. Dressing of poultry and lagomorphs including game', chapter 14 on 'Cutting of meat' at 
'C3.' 'C4. to C6.', 'C1. and C7.', 'C11.', 'C11. to C13.', and 'C14.', and chapter 15 on 'Meat processing' at 'C. Minced meat', 'D. Meat preparations', 'E. MSM' and 'G. Meat products'. 

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Verification - check at least daily that staff are following the company's temperature control procedures (including heat treatment if appropriate).  Work of new or temporary people who are less familiar with the procedures and premises may need to be monitored more frequently.  
Records - keep an accurate, dated account (for example, in a Food Safety Management diary / 
daybook) of each periodic check and of any corrective action taken. Corrective action - take action when failures of the company's temperature control procedures are identified.  Such action may include:  

 
dealing with any product that has been outside the cold chain  
 
dealing with equipment failures 
 
establishing the underlying cause and what needs to be done to prevent similar incidents in the 
future 
 
improving staff instructions and training 
 

## Annex 1. Weekly Temperature Log Example