Approved Meat Plants: Latest Guidance

Guidance on minced meat and meat preparations intended to be eaten less than thoroughly cooked

Following a recent Food Standards Agency consultation, new regulations have come into force requiring specific approval for establishments producing minced meat preparations for foods intended to be eaten less than thoroughly cooked. This applies to caterers selling less well-cooked (“4-log10”[1]) burgers.

For concerned establishments, approval must be secured by either the FSA or the Local Authority and a definitive list of establishments approved for this activity will be published on the FSA website. This list is intended to help businesses find a suitable supplier if they want to serve less than thoroughly cooked burgers.

However, it is important to note that caterers must still follow many other requirements if they wish to serve burgers that are not cooked to achieve a “6-log10”[2] reduction in pathogens. This includes letting your local authority Environmental Health Officer know that you are doing this.

Those who are cooking to achieve a “6-log10” reduction in pathogens do not need to take any action – just continue using these time and temperature combinations:

• 75 °C for 30 seconds
• 70 °C for 2 minutes
• 65 °C for 13.6 minutes
• 60 °C for 93 minutes

 

This requirement will be applicable in England, Wales and Northern Ireland and will enter into force with effect from 1 March 2017. Different regulations apply in Scotland.

 

The BHA has produced a Q&A on cooking rare burgers. Please read this for more information:
http://www.bha.org.uk/bha_news/q-a-on-medium-and-rare-burgers

For the FSA web page please visit: https://www.food.gov.uk/enforcement/sectorrules/meatplantsprems/approvedmeatplants

 

For more information please contact Gabriella Bittante, BHA Policy Manager, gabriella@bha.org.uk.

 

 

[1]A 4-log10 reduction in pathogens means that if there are 10 million E. coli then the cooking process would reduce numbers to 1000. This is why it is important to reduce bacterial levels further down the chain if you choose to cook to achieve a 4-log10 reduction.

[2] A 6-log10 reduction in pathogens means if there are 10 million E. coli then the cooking process will reduce the numbers to 10. This is generally known as pasteurisation.

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