Hazard Database
Hazard detail
| Food Type : | Ham (dry cured) |
| Description : | e.g. pigmeat or venison as raw material. See hazards associated with meat and non-meat ingredients |
| Hazard: | Biological -- Spore formers -- Clostridium spp |
| Source: | Raw meat as an input into process |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Section 10 |
| Control Measure: | Low water activity achieved in dry cured ham means spores will survive but not grow |
| Last Updated: | 15/10/2019 |