Food business operators producing minced meat, meat preparations or MSM must ensure compliance with the following requirements.
1. The work on meat must be organised in such a way as to prevent or minimise contamination. To this end, food business operators must ensure in particular that the meat used is:
- (a) at a temperature of not more than 4ºC for poultry, 3ºC for offal and 7ºC for other meat; and
- (b) brought into the preparation room progressively as needed.
2. The following requirements apply to the production of minced meat and meat preparations.
- (a) 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.
- (b) When prepared from chilled meat, minced meat must be prepared:
- (i) in the case of poultry, within no more than 3 days of their slaughter;
- (ii) in the case of animal other than poultry, within no more than 6 days of their slaughter; or
- (iii) within no more than 15 days from the slaughter of the animals in the case of boned, vacuum-packed beef and veal.
- (c) Immediately after production, minced meat and meat preparations must be wrapped or packaged and be:
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