Preventive control recommendations for manufacturing cooked ready-to-eat meat products

On this page

• Introduction
• Control Measures
  • Table 1 – Meat products containing no poultry meat – minimum holding time needed to obtain a 6.5 log₁₀ (6.5D) lethality of Salmonella spp.
  • Table 2 – Meat products containing poultry meat other than turkey – minimum holding time needed to obtain a 7.0 log₁₀ (7.0D) lethality of Salmonella spp.
  • Table 3 – Products containing turkey meat only and no other poultry meat –minimum holding needed to obtain a 7.0 log₁₀ (7.0D) lethality of Salmonella spp.

Introduction

The purpose of this document is to provide information on measures for controlling the risk of pathogens in cooked ready-to-eat (RTE) meat products.

Control Measures

For each individual cooked ready-to-eat meat product, it is important that the operator has:

• A written manufacturing process used to cook a particular meat product, indicating the minimum internal temperature reached during the process and, where applicable, the minimum holding (or dwell) time at the minimum internal temperature. Time/temperature combinations are expected to provide enough heat energy to achieve at least a:
  • 6.5 log₁₀ (6.5D) reduction in Salmonella spp. in meat products that contain no poultry;
  • 7.0 log₁₀ (7.0D) reduction in Salmonella spp. in meat products containing poultry.
• A reference to a validated combination of internal product temperatures and minimum holding time (for example, see Table 1, 2 and 3 below, derived from the US Food Safety Inspection Service guidelines for Ready-to-Eat Meat and Poultry Products (appendix A), or a scientifically validated alternative from a Process Authority that suitably demonstrates that the manufacturing process is designed to deliver the necessary amount of thermal lethality.
• Measuring and/or recording equipment suitable to accurately and consistently measure and/or record the data used to verify that the control limits identified in the manufacturing process are being met. The operator must ensure that the monitoring limits used in the manufacturing process are adjusted by at least the amount of degrees or time specified by the equipment manufacturer as the acceptable measurement error.

  Monitoring equipment capable of measuring within the following limits is recommended:

  • Temperature: ± 1.0°C
  • Time: ± one minute
  • Relative humidity (where specified): ± 5%.

  When time is the critical limit in the process, the operator should use automatic recording devices that can capture this data and are capable of measuring within the following limits:

  • time:
    • ± 1 minute when the minimum internal (dwell) time is at least 10 minutes. The manufacturing process should then allow an extra 1 minute of dwell time to compensate for measurement error.
    • ± 5 seconds when the minimum internal (dwell) time is at least 200 seconds. The manufacturing process should allow an extra 5 seconds of dwell time to compensate for measurement error.
    • ± 1 second when the minimum internal (dwell) time is at less than 30 seconds. The manufacturing process should allow an extra 1 second of dwell time to compensate for measurement error.

Table 1: Meat products containing no poultry ^{Table Note 1} meat - minimum holding time ^{Table Note 2} needed to obtain a 6.5 log₁₀ (6.5D) lethality of Salmonella spp.

Degrees Celsius	Minimum Time to achieve a 6.5D reduction	Degrees Celsius	Minimum Time to achieve a 6.5D reduction
54.4	112 min	63.3	169 sec
55.0	89 min	63.9	134 sec
55.6	71 min	64.4	107 sec
56.1	56 min	65	85 sec
56.7	45 min	65.6	67 sec
57.2	36 min	66.1	54 sec
57.8	28 min	66.7	43 sec
58.4	23 min	67.2	34 sec
58.9	18 min	67.8	27 sec
59.5	15 min	68.3	22 sec
60.0	12 min	68.9	17 sec
60.6	9 min	69.4	14 sec
61.1	8 min	70	<10 sec
61.7	6 min	70.6	<10 sec
62.2	5 min	71.1	<10 sec
62.8	4 min

Table Notes

Table note 1

For the purposes of these tables, "Poultry" is defined as meat coming from chicken, duck, goose, guinea fowl, ostrich, including emu and rhea, partridge, pheasant, pigeon, quail, or turkey.

Return to table note 1  referrer

Table note 2

The required lethality is achieved instantly at the internal temperature at which the holding time is < 10 seconds.

Return to table note 2  referrer

Table 2: Meat products containing poultry ^{Table Note 3} meat other than turkey – minimum holding time ^{Table Note 4} needed to obtain a 7.0 log₁₀ (7.0D) lethality of Salmonella spp.

Min. int. temp. (°C)	1% fat	2% fat	3% fat	4% fat	5% fat	6% fat	7% fat	8% fat	9% fat	10% fat	11% fat	12% fat
57.8	63.3 min	64.5 min	65.7 min	67.0 min	68.4 min	69.9 min	71.4 min	73.0 min	74.8 min	76.7 min	78.9 min	81.4 min
58.3	50.1 min	51.0 min	52.1 min	53.2 min	54.3 min	55.5 min	56.8 min	58.2 min	59.7 min	61.4 min	63.3 min	65.5 min
58.9	39.7 min	40.5 min	41.3 min	42.2 min	43.2 min	44.2 min	45.3 min	46.4 min	47.7 min	49.2 min	50.9 min	52.9 min
59.4	31.6 min	32.2 min	32.9 min	33.6 min	34.4 min	35.2 min	36.2 min	37.2 min	38.3 min	39.6 min	41.1 min	43.0 min
60	25.2 min	25.7 min	26.2 min	26.8 min	27.5 min	28.2 min	29.0 min	29.8 min	30.8 min	32.0 min	33.4 min	35 min
60.6	20.1 min	20.5 min	21.0 min	21.5 min	22.0 min	22.6 min	23.2 min	24.0 min	24.9 min	25.9 min	27.1 min	28.7 min
61.1	16.1 min	16.4 min	16.8 min	17.2 min	17.6 min	18.1 min	18.7 min	19.4 min	20.1 min	21.0 min	22.1 min	23.5 min
61.7	13.0 min	13.2 min	13.5 min	13.8 min	14.2 min	14.6 min	15.1 min	15.6 min	16.3 min	17.1 min	18.1 min	19.3 min
62.2	10.4 min	10.6 min	10.8 min	11.1 min	11.4 min	11.8 min	12.2 min	12.6 min	13.2 min	13.9 min	14.8 min	15.9 min
62.8	8.4 min	8.6 min	8.7 min	8.9 min	9.2 min	9.5 min	9.8 min	10.2 min	10.7 min	11.3 min	12.1 min	13.0 min
63.3	6.8 min	6.9 min	7.0 min	7.2 min	7.4 min	7.6 min	7.9 min	8.2 min	8.6 min	9.1 min	9.8 min	10.6 min
63.9	5.5 min	5.5 min	5.6 min	5.7 min	5.9 min	6.1 min	6.3 min	6.6 min	6.9 min	7.4 min	7.9 min	8.6 min
64.4	4.4 min	4.4 min	4.5 min	4.5 min	4.7 min	4.8 min	5.0 min	5.2 min	5.5 min	5.8 min	6.3 min	6.8 min
65	3.5 min	3.5 min	3.5 min	3.6 min	3.6 min	3.8 min	3.9 min	4.1 min	4.3 min	4.6 min	4.9 min	5.4 min
65.6	2.7 min	2.7 min	2.7 min	2.7 min	2.8 min	2.9 min	3.0 min	3.1 min	3.3 min	3.5 min	3.8 min	4.2 min
66.1	2.1 min	2 min	2 min	2.1 min	2.1 min	2.1 min	2.2 min	2.3 min	2.5 min	2.6 min	2.9 min	3.1 min
66.7	1.5 min	1.5 min	1.5 min	1.6 min	1.6 min	1.6 min	1.7 min	1.7 min	1.8 min	1.9 min	2.1 min	2.3 min
67.2	1.2 min	1.2 min	1.2 min	1.2 min	1.3 min	1.3 min	1.3 min	1.3 min	1.4 min	1.4 min	1.4 min	1.6 min
67.8	55.9 sec	56.9 sec	58.0 sec	59.1 sec	1.0 min	1.0 min	1.0 min	1.1 min	1.1 min	1.1 min	1.1 min	1.1 min
68.3	44.2 sec	45.0 sec	45.9 sec	46.8 sec	47.7 sec	48.6 sec	49.5 sec	50.4 sec	51.4 sec	52.4 sec	53.4 sec	54.4 sec
68.9	35.0 sec	35.6 sec	36.3 sec	37.0 sec	37.7 sec	38.4 sec	39.2 sec	39.9 sec	40.7 sec	41.4 sec	42.2 sec	43.0 sec
69.4	27.7 sec	28.2 sec	28.7 sec	29.3 sec	29.8 sec	30.4 sec	31.0 sec	31.6 sec	32.2 sec	32.8 sec	33.4 sec	34.0 sec
70	21.9 sec	22.3 sec	22.7 sec	23.2 sec	23.6 sec	24.0 sec	24.5 sec	25.0 sec	25.4 sec	25.9 sec	26.4 sec	26.9 sec
70.6	17.3 sec	17.6 sec	18.0 sec	18.3 sec	18.7 sec	19.0 sec	19.4 sec	19.8 sec	20.1 sec	20.5 sec	20.9 sec	21.3 sec
71.1	13.7 sec	14.0 sec	14.2 sec	14.5 sec	14.8 sec	15.0 sec	15.3 sec	15.6 sec	15.9 sec	16.2 sec	16.5 sec	16.9 sec
71.7	10.8 sec	11.0 sec	11.2 sec	11.5 sec	11.7 sec	11.9 sec	12.1 sec	12.4 sec	12.6 sec	12.8 sec	13.1 sec	13.3 sec
72.2	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	9.6 sec	9.8 sec	10.0 sec	10.2 sec	10.3 sec	10.5 sec
72.8	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec
73.3	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec

Table Notes

Table note 3

For the purposes of these tables, "Poultry" is defined as meat coming from chicken, duck, goose, guinea fowl, ostrich, including emu and rhea, partridge, pheasant, pigeon, quail, or turkey.

Return to table note 3  referrer

Table note 4

The required lethality is achieved instantly at the internal temperature at which the holding time is < 10 seconds.

Return to table note 4  referrer

Table 3 – Products containing turkey meat only and no other poultry ^{Table Note 5} meat – minimum holding time ^{Table Note 6} needed to obtain a 7.0 log₁₀ (7.0D) lethality of Salmonella spp.

Min. int. temp. (°C)	1% fat	2% fat	3% fat	4% fat	5% fat	6% fat	7% fat	8% fat	9% fat	10% fat	11% fat	12% fat
57.8	64.0 min	64.3 min	64.6 min	64.9 min	65.3 min	65.8 min	66.3 min	66.9 min	67.6 min	68.4 min	69.5 min	70.8 min
58.4	51.9 min	52.2 min	52.4 min	52.8 min	53.2 min	53.6 min	54.1 min	54.7 min	55.3 min	56.2 min	57.2 min	58.5 min
58.9	42.2 min	42.5 min	42.7 min	43.0 min	43.4 min	43.8 min	44.2 min	44.8 min	45.4 min	46.2 min	47.2 min	48.5 min
59.5	34.4 min	34.6 min	34.9 min	35.1 min	35.4 min	35.8 min	36.2 min	36.7 min	37.3 min	38.1 min	39.1 min	40.4 min
60	28.1 min	28.3 min	28.5 min	28.7 min	29.0 min	29.3 min	29.7 min	30.2 min	30.8 min	31.5 min	32.5 min	33.7 min
60.6	23.0 min	23.2 min	23.3 min	23.5 min	23.8 min	24.1 min	24.4 min	24.9 min	25.5 min	26.2 min	27.1 min	28.2 min
61.1	18.9 min	19.0 min	19.1 min	19.3 min	19.5 min	19.8 min	20.1 min	20.5 min	21.1 min	21.7 min	22.6 min	23.7 min
61.7	15.5 min	15.6 min	15.7 min	15.9 min	16.1 min	16.3 min	16.6 min	17.0 min	17.4 min	18.0 min	18.8 min	19.8 min
62.2	12.8 min	12.8 min	12.9 min	13.0 min	13.2 min	13.4 min	13.7 min	14.0 min	14.4 min	15.0 min	15.7 min	16.6 min
62.8	10.5 min	10.6 min	10.6 min	10.7 min	10.8 min	11.0 min	11.3 min	11.5 min	11.9 min	12.4 min	13.0 min	13.8 min
63.3	8.7 min	8.7 min	8.7 min	8.8 min	8.9 min	9.0 min	9.2 min	9.5 min	9.8 min	10.2 min	10.8 min	11.5 min
63.9	7.1 min	7.1 min	7.1 min	7.2 min	7.3 min	7.4 min	7.5 min	7.7 min	8.0 min	8.4 min	8.8 min	9.4 min
64.4	5.8 min	5.8 min	5.8 min	5.8 min	5.9 min	6.0 min	6.1 min	6.3 min	6.5 min	6.8 min	7.2 min	7.7 min
65	4.7 min	4.7 min	4.7 min	4.7 min	4.7 min	4.8 min	4.9 min	5.0 min	5.2 min	5.4 min	5.8 min	6.2 min
65.6	3.8 min	3.7 min	3.7 min	3.7 min	3.7 min	3.8 min	3.9 min	4.0 min	4.1 min	4.3 min	4.5 min	4.9 min
66.1	3.0 min	2.9 min	2.9 min	2.9 min	2.9 min	2.9 min	3.0 min	3.1 min	3.2 min	3.3 min	3.5 min	3.8 min
66.7	2.3 min	2.3 min	2.3 min	2.3 min	2.3 min	2.3 min	2.3 min	2.3 min	2.4 min	2.5 min	2.7 min	2.8 min
67.2	1.8 min	1.8 min	1.9 min	1.9 min	1.9 min	1.9 min	1.9 min	1.9 min	1.9 min	1.9 min	1.9 min	2.1 min
67.8	1.5 min	1.5 min	1.5 min	1.5 min	1.5 min	1.5 min	1.5 min	1.5 min	1.5 min	1.6 min	1.6 min	1.6 min
68.3	1.2 min	1.2 min	1.2 min	1.2 min	1.2 min	1.2 min	1.2 min	1.3 min	1.3 min	1.3 min	1.3 min	1.3 min
68.9	59.0 sec	59.3 sec	59.5 sec	59.8 min	1.0 min	1.0 min	1.0 min	1.0 min	1.0 min	1.0 min	1.0 min	1.0 min
69.4	47.9 sec	48.1 sec	48.3 sec	48.5 sec	48.8 sec	49.0 sec	49.2 sec	49.5 sec	49.7 sec	49.9 sec	50.2 sec	50.4 sec
70	38.8 sec	39.0 sec	39.2 sec	39.4 sec	39.6 sec	39.8 sec	40.0 sec	40.1 sec	40.3 sec	40.5 sec	40.7 sec	40.9 sec
70.6	31.5 sec	31.7 sec	31.8 sec	32.0 sec	32.1 sec	32.3 sec	32.4 sec	32.6 sec	32.7 sec	32.9 sec	33.0 sec	33.2 sec
71.1	25.6 sec	25.7 sec	25.8 sec	26.0 sec	26.1 sec	26.2 sec	26.3 sec	26.4 sec	26.6 sec	26.7 sec	26.8 sec	26.9 sec
71.7	20.8 sec	20.9 sec	21.0 sec	21.1 sec	21.2 sec	21.3 sec	21.4 sec	21.5 sec	21.6 sec	21.7 sec	21.8 sec	21.9 sec
72.3	16.9 sec	16.9 sec	17.0 sec	17.1 sec	17.2 sec	17.3 sec	17.3 sec	17.4 sec	17.5 sec	17.6 sec	17.7 sec	17.7 sec
72.8	13.7 sec	13.7 sec	13.8 sec	13.9 sec	13.9 sec	14.0 sec	14.1 sec	14.1 sec	14.2 sec	14.3 sec	14.3 sec	14.4 sec
73.3	11.1 sec	11.2 sec	11.2 sec	11.3 sec	11.3 sec	11.4 sec	11.4 sec	11.5 sec	11.5 sec	11.6 sec	11.6 sec	11.7 sec
73.9	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec	<10.0 sec

Table Notes

Table note 5

For the purposes of these tables, "Poultry" is defined as meat coming from chicken, duck, goose, guinea fowl, ostrich, including emu and rhea, partridge, pheasant, pigeon, quail, or turkey.

Return to table note 5  referrer

Table note 6

The required lethality is achieved instantly at the internal temperature at which the holding time is < 10 seconds.

Return to table note 6  referrer