SCHEDULE 6Treatments to ensure the destruction of disease virus

PART 1Products of animal origin (other than fresh meat, milk and milk products)

Meat products1

Meat products fall within this paragraph if they have undergone any of the following treatments or are produced from meat which has undergone those treatments—

a

heat treatment in a hermetically sealed container at a level of at least Fo3;

b

heat treatment at a minimum temperature of 70°C, reached throughout the meat;

c

heat treatment in a hermetically sealed container to at least 60°C for a minimum of 4 hours, during which the core temperature must be at least 70°C for 30 minutes;

d

natural fermentation and maturation of not less than nine months, resulting in the following characteristics—

i

Aw value of not more than 0.93, or

ii

pH value of not more than 6.0;

e

heat treatment ensuring a core temperature of at least 65°C is reached for the time necessary to achieve a pasteurisation value equal to or more than 40.