Cooking

The heat treatment delivered to meat or meat products:

  • ensures that the temperature at the site of microbiological concern is maintained at a temperature of 65C for at least 10 minutes; or
  • achieves the alternative time and temperature controls for cooking the meat and meat products that are specified in the approved arrangement

Cooling

Temperature requirements for cooling meat products:

A) After cooling meat products that are cured:

  • Reduce to 50C within 3.25 hours after the completion of cooking ; and
  • is then reduced to 50C to 12C within a further 7.5 hours; and
  • is then reduced from 12C to 5C within a further 1.75 hours ; or

B) Are cooled in accordance with the time and temperature controls specified for their cooling in the arrangement.

After cooking, meat products that are uncured:

A) Are cooled so that the temperature of the meat product at the site of microbiological concern:

  • is reduced to 50C within 2.5 hours after the completion of cooking; and
  • is then reduced from 12C to 5C within a further 1.6 hours; or

B) Are cooked in accordance with the time and temperature controls specified for their cooling in the approved arrangement.

 

For the purpose of clause 13.15 and 15.16 a product is cured if curing salts have been added at a level which preserves the product being a minimum of 2.5% salt on water phase ad 100 PPM nitrite in-going.

Quick Time Check Table

Cured Products

  • <50C within 3 hours and 15 minutes
  • 50C to 12C within a further 7 hours and 30 minutes
  • 12C to 5C 1 hour and 45 minutes
  • Total cooling time: 12 hours and 30 minutes

Uncured Products

  • <50C within 2 hours ad 30 minutes
  • 50C to 12C within a further 6 hours
  • 12C to 5C 1 hour and 36 minutes
  • Total cooling time: 10 hours ad 6 minutes

 

  • Reference Australian Standards for Hygiene Production and Transportation of Meat and Meat Products for Human Consumption (SCARM 80) pages 35-37

 

Course Content