Meat Industry Guide

Chapter 15 Meat Processing

15. Introduction

15.1. Ready-to-eat products

15.2. ‘Composite’ products
15.3. Types of Mechanically separated meat (MSM)
15.4. Legal requirements for raw materials
A. Structural and prerequisite hygiene requirements
B. Raw materials and general processing
C. Minced meat
D. Meat preparations
E. Mechanically separated meat (MSM)
F. Labelling of minced meat, meat preparations and MSM
G. Meat products
H. Other edible products
15.5. Official control requirements
15.6. Applying procedures continuously and properly

Page 1 | Chapter 15 – Meat Processing August 2015

Meat Industry Guide

15. Introduction
Raw materials accepted for production should be free, as far as possible, from microbiological
hazards, such as E. Coli O157 and Salmonella, from chemical hazards such as grease and dirt,
and from physical hazards such as metal and other foreign bodies.

Temperature controls are important as bacteria can multiply quickly if meat is kept at a
temperature that promotes bacterial growth. Poor hygiene will increase the potential for
contamination of food, including transfer from meat to ready-to-eat products, and increase the
possibility of food poisoning.

Some further processing techniques will result in a final product that the consumer will not need to
cook further, and these products pose a considerably higher risk – see ’15.1’. Procedures are
needed to minimise the risk of these hazards causing illness in consumers.

Problem Effect Possible outcome

Insufficient training of The risk of contamination of meat Increase chance of
staff responsible for due to poor working premises will microbiological cross
further processing of increase contamination of food
meat products by food poisoning
bacteria (such as
Inadequately cleaned Increased risk of cross- Campylobacter and
equipment contamination between batches of Salmonella)
meat-based products

Failure to maintain the Greater risk of bacteria growth on

cold chain meat

Food stored or The risk of contamination of meat Physical contamination of

transported under from pests or the environment food
poorly cleaned or (dust, dirt etc.) will increase
inadequate conditions

Inadequate screening Failure to spot objects such as Unidentified foreign objects

of incoming products needles, metal or glass shards can cause harm to food
handlers and consumers;
small items can be
swallowed, larger items can
cause physical injury

Page 2 | Chapter 15 – Meat Processing August 2015

Meat Industry Guide

15.1. Ready-to-eat products

Ready-to-eat products, such as cooked meats, dried or cured sausage, are made to be eaten
without the need for further cooking (though they may need to be defrosted), and consumers may
choose to cook them for a better taste or appearance.

These products can present a higher risk to consumers if there is no further heat treatment to
eliminate or reduce levels of food poisoning bacteria, which can be due to contact with, for
example, contaminated equipment, packaging, preparation surfaces, food handlers or other
foods.

15.2. ‘Composite’ products

The production or assembly of food containing both products of plant origin and processed
products of animal origin is subject to Regulation 852/2004 but not to the additional requirements
of Regulation 853/2004.

This means that the manufacture of products such as, for example, a pizza with ham and cheese,
only has to comply with Regulation 852/2004, but the manufacture of ingredients that are of
animal origin (the ham and the cheese) must comply with Regulation 853/2004 as well. Thus a
pizza manufacturer who cooks meat before making a pizza requires approval under Regulation
853/2004. See chapter 1 ‘Introduction’ and section 1.2 on ‘Approvals’.

Specific characteristics
Ingredients can be added to processed products, for example, garlic added to sausage,
peppercorns added to salami, breadcrumbs added to ham, etc. to give specific characteristics
without altering the products. Unless the addition of such ingredients, including products of plant
origin, substantially alters the initial product, it is not considered to be a 'composite’ product.
Approval of processing establishments – see chapter 1 ‘Introduction’ and section 1.2 on
‘Approvals’

15.3. Types of mechanically separated meat (MSM)

MSM produced using techniques that do not alter the structure of the bones used in the
production of MSM should be treated as different from MSM produced using techniques that alter
the structure of the bones.

MSM of the former type produced under specified conditions and of a specified composition
should be permitted in meat preparations that are clearly not intended to be consumed without
first undergoing heat treatment. These conditions are linked in particular to the calcium content of
MSM.

Page 3 | Chapter 15 – Meat Processing August 2015

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Meat Industry Guide

B2. to B5. Good practice

Deliveries – make adequate arrangements to accept deliveries of meat and other non-meat raw
materials. Meat should be kept under temperature control – see ‘Refrigerated storage’ below.

Sorting – inspect and sort raw materials on arrival to make sure that:
• meat and other products of animal origin are sourced from approved establishments – see ‘B6.
to B9.’
• all products of animal origin are correctly identified, for example, health / id marked meat – see
‘B6. to B9.’
• they meet temperature requirements
• they are not contaminated by, for example, foreign bodies parasites, pests; and
• they meet company quality specifications and have any required documentation

Action – take action if your company’s food safety and quality standards are not met. Depending
on the problem, action may include:
• holding, for example, to await documentation
• treatment, for example, trimming otherwise fit meat of visible contamination
• divert to production of heat treated product
• disposal
• a return to the originating premises - but note that where the meat received is not fit for human
consumption then it must be handled as an animal by-product; it cannot be returned to the
supplier unless they are authorised to receive animal by-product

Sampling – if incoming raw materials are sampled for laboratory testing, and a positive release
system is in place, these raw materials will need to be held until the results become available. In
all cases, robust arrangements are needed so that test results can be matched to sampled
products.

Batch identification – preserve the identity of incoming batches for stock control and traceability
purposes.

Stock rotation – it is advisable to rotate stock to use the oldest first (FIFO – first in, first out).

Storage – areas and containers for storing meat and non-meat food stuffs need to be cleanable
and be kept clean, well maintained and adequately ventilated so as to keep the raw materials in
good condition and to minimise the risk of contamination, for example from pests. Include storage
areas in company maintenance, cleaning and pest control arrangements.

Refrigerated storage – the hygiene regulations set maximum temperature requirements for meat
– see relevant sections below. Temperature control is important to minimise the growth of
microbiological organisms that may spoil food or cause food poisoning – see the 'Introduction’
chapter.

Page 9 | Chapter 15 – Meat Processing August 2015

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Meat Industry Guide

• correct formulation and application of nitrite as a cure ingredient

If heat and / or other processing treatments are not sufficient to ensure the stability of the product,
the product should be cooled to an appropriate storage temperature and in a manner that ensures
product safety is not compromised as a result of germination and subsequent growth of
pathogenic sporeformers product formulations, for example, distribution of antibacterial
ingredients throughout cooked sausage emulsions, addition of cultures, adjustment of pH, should
achieve required levels of pathogen control.

Validated criteria – cooked products should achieve time / internal temperatures that are
validated as achieving appropriate pathogen reduction, including meeting specified performance
objectives, performance criteria and microbiological criteria.

Pasteurisation values or other heat processes should be validated for all heat treated chilled
products in hermetically sealed containers so as to ensure that product safety is maintained to the
end of shelf life, taking into account all preservation factors that may be present.

Dried products – protect from environmental contamination and from re-absorption of moisture.

Metal detection – processes for products containing minced, comminuted or mechanically

separated meat should have in-line magnets or other means of detecting contamination with
metal fragments.

Vacuum and modified atmosphere packed chilled foods – processes such as heat treatment,
pH and salt levels should be used if setting a shelf-life of more than ten days to control C.
botulinum – see guidance at: www.food.gov.uk/business-industry/manufacturers/shelf-life-
storage/vacpac.

Technical advice – production of meat products should not be undertaken without expert advice.
Guidance is available from many sources, including:
• Campden BRI www.campdenbri.co.uk
• Leatherhead Food Research www.leatherheadfood.com

Page 12 | Chapter 15 – Meat Processing August 2015

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Any minced meat placed on the market that does not meet the criteria laid down in the table
above must have displayed the ‘national mark’ which consists of the following symbol and
statement:
 “For UK Market only”

The label STILL then needs to say:

 percentage of fat content under ...
 collagen / meat protein ratio under ...

Page 29 | Chapter 15 – Meat Processing August 2015

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and have undergone and passed the relevant inspections.

 Collection centres and tanneries must seek authorisation from the competent authority before
supplying raw materials for use in the production of gelatine or collagen intended for human
consumption.

H3. to H9. Good practice

See the separate ‘Edible co-products industry guide’ at: www.food.gov.uk/business-
industry/guidancenotes/meatregsguid/coproductbyproductguide.

Page 34 | Chapter 15 – Meat Processing August 2015

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problems are reported, and who has sufficient authority to ensure that corrective action is taken
when necessary.

Verification – check periodically if company procedures for accepting, handling and storing raw
materials and processing and record keeping are being followed by staff and that problems are
being reported.

Frequency of verification – this will depend on the likelihood of a problem being found. Once a
month may be sufficient in premises where staff are experienced and procedures are unchanged.

Monitoring – check on a daily basis that staff are following the company’s procedures for
processing, for example:
 cleanliness of food handling areas, storage and transport
 meat handling procedures, including adequate tool cleaning and disinfection
 meat temperatures in workrooms, storerooms, vehicles
 effectiveness of heat treatment, if used
 adequacy of personal hygiene practices
 microbiological testing, if carried out

Records -– keep an accurate, dated account (for example, in a diary/daybook) of observations, of

issues requiring special attention, and of any corrective action taken.

Corrective action – take action when evidence of failures of procedures are identified. Such
action may include:
 change suppliers
 dealing with any incoming raw materials or product that may be contaminated
 establishing the underlying cause and what needs to be done to prevent similar incidents in the
future
 informing and, if necessary, changing suppliers; and
 improving staff instructions and training

Page 36 | Chapter 15 – Meat Processing August 2015