We focus on GOST and SanPiN: shelf life of semi-finished poultry meat products
Semi-finished products are a tasty and healthy product.
However, in order for food prepared from them to be enjoyable and retain its beneficial properties, the product should be stored in accordance with the expiration date and in acceptable conditions.
We will talk about the terms and conditions of storage of semi-finished poultry meat products in the article.
What are they regulated by?
The shelf life of specific products from the category of semi-finished products is regulated by SanPiN 2.3.2.1324-03, Appendix 1. This document lists the hygienic requirements for the storage of food products.
Certain time limits are also established by GOST. Therefore, production workers do not have the right to independently extend the shelf life.
Conditions
According to SanPiN recommendations, meat products should be stored in rooms where the temperature ranges from 0 to 6°C. Semi-finished products are sold chilled or frozen.
Each product package must state the terms and conditions storage - release date, period and temperature at which it is stored:
For chilled meat preparations, temperatures up to 6 degrees Celsius are provided with a temperature range from 12 to 72 hours.- Breaded semi-finished products or small-piece meat – no more than 36 hours.To increase storage time, products are laid out in one layer, which ensures uniform cooling.
- Large pieces of products, each individually packaged in cellophane packaging, remain suitable for up to 7 days at temperatures from -2 to +4°C. At a constant zero temperature, storage is extended to 10 days.
- Frozen products are stored depending on the temperature maintained in the freezer. The temperature range is from 0 to -20 degrees. Boneless meat cut into large pieces can be stored for 1 month at a temperature of -10°. Lowering the temperature to -18 increases suitability to 3 months.
The table shows the shelf life of poultry meat products in the refrigerator, provided for by SanPiN:
| Type of semi-finished products | Temperature (in °C) | Storage time |
| Lumpy | 4° | Up to 48 hours |
| Ground meat | 4° | No more than 12 hours. |
| Portioned | 6° | 36 hours |
| Breaded | 6° | Up to 24 hours |
| Small pieces (goulash, stew, pilaf) - on trays, in a layer of no more than 3-4 cm | 6° | 12 o'clock |
| Chopped products (shaped meatballs, cutlets) are laid out on trays in one row on the edge. | 6° | 6 hours |
| By-products | 6° | 24 hours |
| Processed and seasoned carcass, etc. | Up to 4° | No more than 12 hours. |
| Soup set | 6° | 12 o'clock |
| Bones not cut | 4° | 36 hours |
Adviсe
By following simple rules, it is possible to prevent spoilage of semi-finished products and not harm your health. Here are some of them:
It is better to freeze any excess product. But once defrosted, they cannot be frozen again.- When checking the quality of goods in the store, pay special attention to the integrity of the packaging and the deadlines specified by the manufacturer.
- Pay attention to the sound made by frozen semi-finished products. It must be distinct.
- Chopped frozen products in packaging should not stick to each other.
Conclusion
Compliance with the requirements of SanPiN and simple rules for storing semi-finished products, ensuring the long-term suitability of the product, will ensure their nutritional value, taste and health safety. Ignoring the recommendations outlined can lead to serious health problems.
