BRC 8 Cooking Instructions 5.2.5

BRC 8, clause 5.2.5 states that "where cooking instructions are provided to ensure product safety, they shall be fully validated to ensure that, when the product is cooked according to the instructions, a safe, ready-to-eat product is consistently produced".

We are a raw beef operations who sells subprimals.  We do not sell anything directly to the consumer or to retail operations.  Our products are intact and are not mechanically tenderized.

Would cooking instructions be required per this clause?  We currently only include a safe handling statement on our products.  Thank you!

You do not fall into that clause

Cartons/combos only need to state handling (keep frozen 18 C or keep refrigerated 4C or less)

You don't do any of the value added yourselves?

We make a corned beef but sell to someone who further processes it.  We also produce Kosher products but they are whole muscle and are further processed as well.

Also, as you are selling sub primal cuts, that have not been tenderized, the bacteria will not have penetrated the interior of the meat

Do you mark cartons "for further processing"?

We currently only include a safe handling statement on our products.  Thank you!

 

I think you're referencing the USDA safe handling instructions graphic, correct?

Annoying that it doesn't include a temperature, but I would consider that since FSIS made it, it's a validated government cooking/handling procedure/instructions. Your validation documentation would be title 9.