Transcription of Cooling of meats after cooking — Report by Campden ...
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Cooling of meats after cooking — Report by Campden ...
australia NEW ZEALAND FOOD AUTHORITYSAFE FOOD AUSTRALIA195 australia NEW ZEALAND FOOD standards CODECHAPTER 3 ( australia ONLY)Appendix 3 Cooling of meats after cooking Report by Campden & Chorleywood Food ResearchAssociationThe Department of Health, London, funded the Campden & Chorleywood Food ResearchAssociation to identify safe rates of Cooling for meat products, which because of their sizeand shape are inherently slow to cool. The findings of this work are reported in thedocument outlined JE, Shaw R & Archer J, Identification and Prevention of Hazards Associated with SlowCooling of Hams and Other Large Cooked meats and Meat Products, Review no. 8, Project , Campden & Chorleywood Food Research Association, document can be purchased from: Campden & Chorleywood Food Research AssociationChipping CampdenGloucestershireGL55 6LD UKPhone:+44 1386 842 000 Fax:+44 1386 842 100 document makes the following recommendations for Cooling cured and uncuredcooked productsFor a typical uncured cooked meat product, made from good quality raw material underhygienic conditions and with sound process controls, the document recommends thelimitations set out in the table below for Cooling time from completion of the practiceMaximum(time in hours to achieve(time in hours to achieveTemperaturestemperature specified)temperature specified)To 5 0 50 C to 12 C66 From 12 C to 5 time to 5 C810 APPENDIX 3 Cooling of meats aftercookingAUSTRALIA NE
196 AUSTRALIA NEW ZEALAND FOOD AUTHORITY SAFE FOOD AUSTRALIA A GUIDE TO THE FOOD SAFETY STANDARDS SECOND EDITION, JANUARY 2001 Cured products For products which are cured (defined as minimum 2.5% salt on water phase and 100 ppm
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