5‑13 Assessing the effectiveness of refr5‑13 Assessing the effectiveness of refrigeration

5‑13 Assessing the effectiveness of refrigeration

(1) The control measures for chilling applied to prescribed meat and meat products must achieve the refrigeration index criteria in accordance with subsection (3). (2) Subsection (1) applies only to assessing the effectiveness of the process of refrigeration applied to a carcase, carcase part or raw meat from the time it is first placed under refrigeration until it is: (a) maintained continuously at a temperature no warmer than 7 °C at all sites of microbiological concern; or (b) further processed in accordance with section 13 of the Australian Meat Standard.

Note: Clause 11.3 of the Australian Meat Standard requires carcases and carcase parts to be placed under refrigeration for chilling or freezing within 2 hours of stunning.

(3) For the purposes of subsection (1), for the control measures to achieve the refrigeration index criteria: (a) the refrigeration index average must be not more than 1.5; and (b) 80% of refrigeration indices must be not more than 2.0; and (c) no refrigeration index may be more than 2.5.