Storage times for chilled meat for mincing and meat preparations: England and Wales

Last updated:
18 June 2015
We are seeking views on the possible impact to the meat industry that would be caused by the European Commission’s recent proposal about the storage periods permitted for chilled meat intended for mincing.

About the proposal

The status of the proposal

The chilled storage periods required for meat intended for mincing are contained in Annex III to Commission Regulation (EC) No 853/2004. A recent Commission proposal to amend the annex to that Regulation, in respect of the storage periods permitted for chilled meat intended for mincing, has been presently withdrawn. This is because the Commission is seeking additional assurances from the European Food Safety Authority (EFSA) to help inform the original proposal. If EFSA does not raise concerns, the Commission may decide to resume the proposal.

Your views

We are asking industry stakeholders about the possible impact that may arise as a result of the Commission’s proposal. This information will help the FSA to prepare for future discussions with the Commission should it decide to take up the proposal again.

More information about the proposal, suggested options and information about maximum temperatures and maximum storage times for the following types of meat can be found in the letter at the link below:

  • poultry meat
  • meat from cattle, pigs and small ruminants
  • vacuum-packed meat from cattle, pigs and small ruminants

What area the proposal applies to

  • food law, monitoring and controls
  • hygiene and food safety

When

Responses are required by Friday 14 August 2015.

Contact

Please email your comments to Nasreen Shah at Nasreen.shah@foodstandards.gsi.gov.uk or phone 020 7276 8538.