5‑11 Temperature controls for and after 5‑11 Temperature controls for and after processing raw meat

#### 5‑11 Temperature controls for and after processing raw meat (1) Despite clause 12.4 of the Australian Meat Standard, the processing of raw meat removed from refrigeration must take place in a temperature controlled environment no warmer than 10 °C if the processing is likely to result in any of the surfaces of the meat reaching a temperature warmer than 7 °C. (2) The refrigeration for chilling raw meat after the processing is completed is taken to meet subparagraph 12.5(b)(i) or (ii) of the Australian Meat Standard if the refrigeration achieves a temperature no warmer than 7 °C on all surfaces of the raw meat. > Note: The effectiveness of the refrigeration process is assessed using the refrigeration index criteria (see section 5‑13). Meaning of processing (3) For the purposes of this section, processing has the meaning given by subclause 12.1(2) of the Australian Meat Standard. > Note: Processing, as defined by subclause 12.1(2) of the Australian Meat Standard, includes boning.