Storage
The controlled holding of meat products under defined temperature, humidity, packaging, light and handling conditions from production to use.
Storage begins after production but remains part of the preservation system. Temperature, humidity, light, oxygen, package condition and handling determine whether the product remains within its safety and quality specification.
Chilling and refrigeration, freezing, frozen storage and controlled ambient storage are different routes. The correct route depends on whether the product is cooked, fermented, dried, shelf stable, vacuum packed, sliced or opened.
Raw materials, exposed ready-to-eat products, allergens, chemicals and returned goods should be segregated. Shelving, containers and airflow should prevent drips, contact and cross-contamination.
Packaging limits some hazards but can fail through puncture, poor seals, oxygen or moisture transfer and condensation. Unwrapped dry-cured products can also lose or gain moisture depending on the room.
Shelf life, stock rotation, opening dates and temperature history belong together. A product does not retain the unopened date automatically after slicing, repacking or a prolonged excursion.
Monitor the relevant storage condition and define responses to alarms, power failure, damaged packs, swelling, mould or temperature abuse. Sensory acceptability alone cannot release a product after a control failure.
References
- https://www.fda.gov/food/fda-food-code/food-code-2022
- https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety