Archived - Chapter 4 - Meat Processing Controls and Procedures
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This is achieved by the use of smoke generated from hardwood, hardwood sawdust, or vaporized liquid smoke derived from the aforementioned sources.
Smoking is used mainly for flavouring and development of surface colouring in meat products.
Cold smoke temperatures are generally less than 30°C. Products that are cold smoked and have the appearance of being ready-to-eat must be labelled as per section 94(6.1) of the MIR.
If the smoking process results in the production of ready-to-eat meat products, all additional requirements applicable to cooked products are to be met.
Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. Smokehouses must be adequately vented.
When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. Recording thermometers must be present and properly functioning. The accuracy of these must be checked periodically against a mercury thermometer. The operator must ensure the heat process is sufficient to destroy trichinae.
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