Wednesday, 07 March 2018
Applicable to ready-to-eat raw fermented meat products which are distributed, sold and consumed raw.
In Ireland, there is no established history of producing raw fermented meat products, unlike other European countries. However, in recent years, a growing number of raw fermented meat products have appeared on the market. Many of these products are produced in small food businesses by artisans borrowing from techniques derived from Northern and Southern European traditions.
As many fermented meat products are not subjected to any heat treatment during manufacturing, and in most cases are distributed and consumed raw, their safety relies heavily on the ingredients used, the experience of the food business and its understanding of the complex interactions that take place during the production of raw fermented meat products.
This document is applicable to ready-to-eat raw fermented meat products which are distributed, sold and consumed raw. It sets out good manufacturing practices for the production of ready-to-eat raw fermented meat products.
