[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-567045-105":53,"doc-detail-567045-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","regulatory-temperature-requirements-eu-product-temperature-tables","Regulatory Temperature Requirements - EU product temperature tables","","Regulatory Temperature Requirements compiles temperature limits drawn from EU legislation, focusing on maximal storage temperatures and minimal processing temperatures. It presents structured tables for fresh and frozen meat, minced meat and meat preparations, fishery products, milk and dairy products, egg and egg products, rendered fats and greaves, and selected parasite-control and heat-treatment scenarios. Values cover storage timing, core versus ambient temperatures, transport and post-processing conditions.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/regulatory-temperature-requirements-eu-product-temperature-tables/567045/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/regulatory-temperature-requirements-eu-product-temperature-tables/567045.png","ImageObject",442,249,{"name":88,"@type":89},"Noah","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-15","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":9},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What sources does the document use for the temperature limits?","Question",{"text":108,"@type":109},"The temperature limits are summarized from EU legislation, primarily contained in product-specific sections of Annex III of Regulation EC No. 853/2004.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How are temperatures presented for meat products?",{"text":113,"@type":109},"The document provides tables separating fresh and frozen meat, minced meat and meat preparations, and includes conditions such as after slaughter, during cutting/boning, and after freezing, with core versus ambient temperatures.",{"name":115,"@type":106,"acceptedAnswer":116},"What does Table 7 cover regarding minimal temperatures?",{"text":117,"@type":109},"Table 7 lists minimal temperatures for specific processing and control scenarios, including parasite control, heat treatments such as pasteurisation and UHT, and drying requirements for gelatine/collagen raw materials and hides.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},567045,1792107670,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":9,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":79,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":73},8796095462418,"https://ap-avatar.wpscdn.com/avatar/80000253c1241d02b47?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778826106357471780","Regulatory Temperature Requirements  \nThe following tables represent a summary of some specific maximal, and minimal, temperatures which are set out in EU legislation. These specified temperatures are primarily contained within the product-specific sections of Annex III of Regulation EC No. 853/2004  \nTable 1 Maximal Storage Temperatures for Fresh and Frozen Meat  \n\n|  |  | Beef | Sheep\u003Cbr>Goat | Pig | Poultry | Farmed Game | Large Wild Game | Small Wild game |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| After slaughter before transport from slaughterhouse |  |  |  |  |  | After Killing |  |  |\n| Non-offal meat including carcase & wholesale cuts |  | 7􀁱 C Throughout meat Continuous decreasing curve |  |  | 4􀁱 C as soon as possible | As for domestic | 7 􀁱 C chilling begin within reasonable time of killing | 4 􀁱 C chilling begin within reasonable time of killing |\n| Offal |  | 3􀁱 C |  |  |  |  |  |  |\n| Derogated Transport (Reg 2017/1981) |  |  |  |  | Not\u003Cbr>Applicable |  |  |  |\n| Up to 6hr | Core Surface\u003Cbr>Ambient | 15􀁱 C 7􀁱 C\u003Cbr>6􀁱 C |  |  |  |  |  |  |\n| Up to\u003Cbr>30hr | Core Surface\u003Cbr>Ambient | N/A |  | 15􀁱 C 7􀁱 C\u003Cbr>6􀁱 C |  |  |  |  |\n| Up to\u003Cbr>60hr | Core Surface\u003Cbr>Ambient | 15􀁱 C 7􀁱 C\u003Cbr>6􀁱 C |  | N/A |  |  |  |  |\n| During cutting, boning etc, unless on same site as slaughterhouse, & after packing |  |  |  |  |  |  |  |  |\n| Non-offal meat including carcase & wholesale cuts |  | 7 􀁱 C |  |  | 4􀁱 C | As for\u003Cbr>domestic | Not\u003Cbr>Prescribed |  |\n| Offal |  | 3􀁱 C |  |  |  |  |  |  |\n| Ambient |  | 12􀁱 C |  |  |  |  |  |  |\n| After Freezing |  |  |  |  |  |  |  |  |\n| Frozen Meat | Approved estab’s | -18􀁱 C without undue delay |  |  |  | As for\u003Cbr>Domestic | Not\u003Cbr>prescribed |  |\n|  | Retail | -18􀁱 C |  |  | -12􀁱 C & brief fluctuations to \u003C3􀁱 C * |  |  |  |\n\n* Regulation EC No 543/2008 poultrymeat marketing standards EU  \nTable 2 Maximal Storage Temperatures for Minced Meat, Meat preparations and Mechanically Separated Meat  \n\n|  | Mince Meat | Meat Preparations | Mechanically Separated Meat |\n| --- | --- | --- | --- |\n| Raw Material for production |  |  |  |\n| Poultry | 4􀁱 C |  |  |\n| Offal | 3􀁱 C |  |  |\n| Other Meat | 7􀁱 C |  |  |\n| Bones for Delayed MSM | Not Applicable |  | 2􀁱 C or-18􀁱 C |\n| After Production |  |  |  |\n| Immediately | 2􀁱 C | 4􀁱 C | 2􀁱 C if used>1 h |\n| If Frozen | -18􀁱 C |  | -18􀁱 C within 6h if used >24h |\n\nTable 3 Maximal Temperatures for Fishery Products  \n\n| Fresh Fishery Products |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- |\n| Vessels preserving fresh fishery products> 24 h | Refrigerated Seawater Vessel |  | Livers or roe for human consumption | Unpackaged | Packaged |  | During Transport |\n| Temperature\u003Cbr>approaching melting ice | 3􀁱 C at 6 h 0􀁱 C at 16h |  | Temperature\u003Cbr>approaching melting ice | Stored under ice | Temperature approaching melting ice |  |  |\n| Frozen Fishery Products |  |  |  |  |  |  |  |\n| Freezer Vessels | Factory\u003Cbr>Vessels |  | Reefer\u003Cbr>Vessels | Land Establishments |  |  | During Transport |\n| -18􀁱 C Core temperature |  |  |  |  |  |  | -18􀁱 C with short fluctuations \u003C3􀁱 C |\n| Specific Fishery Product Freezing Scenarios |  |  |  |  |  |  |  |\n| Freezing In Brine for Canning |  | Freezing for Parasite Control |  |  |  | Freezing of Pressure-Cooked Molluscs |  |\n| -9􀁱 C |  | -20􀁱 C >24hor\u003Cbr>-35􀁱 C >15h |  |  |  | -20􀁱 C |  |\n\nTable 4 Maximal Storage Temperatures for Milk & Dairy Products  \n\n| Milk on-farm After Milking |  |  |\n| --- | --- | --- |\n| Immediately after milking | Collected Daily | Not collected daily |\n|  | 8􀁱 C | 6􀁱 C |\n| Milk During Transport |  |  |\n| On arrival at processing establishment | Processed \u003C2h | Processed>2h |\n|  | Not prescribed | 10􀁱 |\n| Milk for Dairy Products |  |  |\n| Following arrival before processing | Processed \u003C4h | Processed >4h |\n|  | Not prescribed | 6􀁱 C |\n\nTable 5 Maximal Storage Temperatures for Egg & Egg Products  \n\n| Liquid egg |  |  |  |\n| --- | --- | --- | --- |\n| After breaki","cbCaicR2PWWlZ70B","https://ap.wps.com/l/cbCaicR2PWWlZ70B","pdf",212823,"English","# Table 1 Maximal Storage Temperatures for Fresh and Frozen Meat\n## Table 2 Maximal Storage Temperatures for Minced Meat, Meat Preparations and Mechanically Separated Meat\n## Table 3 Maximal Temperatures for Fishery Products\n## Table 4 Maximal Storage Temperatures for Milk & Dairy Products\n## Table 5 Maximal Storage Temperatures for Egg & Egg Products\n## Table 6 Maximal Storage Temperatures for Rendered Fats & Greaves\n## Table 7 Minimal Temperatures for Specific Products & Scenarios","[{\"question\":\"What sources does the document use for the temperature limits?\",\"answer\":\"The temperature limits are summarized from EU legislation, primarily contained in product-specific sections of Annex III of Regulation EC No. 853/2004.\"},{\"question\":\"How are temperatures presented for meat products?\",\"answer\":\"The document provides tables separating fresh and frozen meat, minced meat and meat preparations, and includes conditions such as after slaughter, during cutting/boning, and after freezing, with core versus ambient temperatures.\"},{\"question\":\"What does Table 7 cover regarding minimal temperatures?\",\"answer\":\"Table 7 lists minimal temperatures for specific processing and control scenarios, including parasite control, heat treatments such as pasteurisation and UHT, and drying requirements for gelatine/collagen raw materials and hides.\"}]","Regulatory Temperature Requirements - EU product temperature tables | PDF",1791864828]