Updated Guidelines on Uncooked Salami Production

December 12, 2017 at 7:57 AM

updated Guidance Document: Production of Uncooked Comminuted Fermented Meat (UCFM)

MPI has updated an existing guide about the processing of uncooked salami. This guide can be used by butchers and salami makers to help them comply with food safety requirements when they are making uncooked salami. The updated guide will make it easier for butchers and salami makers to understand how to implement the 2008 food standard regarding production of UCFM.

The draft updated guide was made available for public comment through the MPI website during September and October 2017. Industry groups were generally supportive of the update. One submission was received on the guide, which was generally positive. As a result of the consultation process some minor changes have been made to further clarify sections relating to processing aids and bacterial counts on the ingoing meat. 

The updated version of the guide and the 2008 UCFM standard it relates to is available here:

Tags: UCFM Guidelines Salami manufacture salami food safety guidelines
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