Grinding drives the surface of the meat into the centre of the patty, and the cooking instruction is the last control left.
Overview
Comminution changes the hazard. Bacteria that lived on the outside of a cut are distributed through the product, so control has to move upstream into sourcing and downstream onto the label. This single editable master guideline for burger manufacturing plants sets out that chain over 51 chapters and six annexes, aligned with the Codex Alimentarius meat hygiene codes, CXG 97-2022 and ISO 22000.
It specifies hygienic building fabric, product-area surfaces, sections and one-way flow, then the making of the patty itself, and ends with grinding-lot control, equipment hygiene, verification, shelf-life validation and annexed compositional tables.
What it covers
- Burger classes by fat content and the comminution hazard profile
- Meat raw materials, species authenticity and supplier control of material intended for grinding
- Binders, fillers, non-meat ingredients, additives and allergen management
- Tempering and mincing, mixing, forming, interleaving and stacking, freezing and chilling
- Packaging, labelling and cooking instructions as a control measure, with grinding-lot control and microbiological and chemical verification
Who it's for
Frozen and chilled burger producers, meat processing plant managers, QA and HACCP teams, and inspectors responsible for comminuted meat product facilities. It is normally opened when a retailer specification, a fat-class dispute or a traceability exercise shows that grinding lots and cooking instructions are held less tightly than the rest of the plant. From there the operation has a written basis for its composition, its cold chain and the instruction printed on the pack.
Key documents
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Frequently asked questions
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