Questions for FSS

As promised a few questions raised that we would appreciate a view on. 
 
Questions
 
What proof of validation can we expect from meat suppliers?

Does all the meat delivered to butchers have validation or is it just dated 10 days from production to avoid validation?

Must extended shelf life be validated if proof of temperature at below 3C can be provided ?

Can extended shelf life be established by organoleptic quality testing for beef anything from 10 -28 days if meat is held at less than 3C?

Can butchers age sirloins in the vac packs beyond use by date as long as there is a record of storage below 3C?

If so, what is the situation with beef matured in vac packs beyond use by date, stored at under 3C that are then vac packed and sent out to catering customers?   What use by date can be applied? There is a fear that auditors might condemn this.

Does prepacked meat (either vac packed or over wrapped) for direct sale need validation of any use by date given?

Boneless Pork Loin that has been vac packed is removed from pack and dry cured. Ingredients suppliers recommend dry cured into bacon in a vac pack. This is then opened after ten days, dried one or two days and then sliced and vac packed. Nitrites are a controlling factor but as more and more butchers are encouraged to produce this, would they all need validation of use by date?

If a butcher thaws out frozen pork trim it can take the best part of a week in a chill.  If it was initially frozen at 7 days. At what temperature do you start counting the use by of the thawed out pork?

Can we safely interpret that vac packed pork can be used at the end of its use by date and made into sausages that can then given a ten day shelf life? This is more likely to be a wholesaling butcher and most unlikely that a retail butcher would keep sausages that long but remote areas need longer use by dates because of time lag in distribution.

Where Chicken thighs are delivered with two days shelf life remaining, can these then be made into a raw product with extended use by date?

Can MAP chicken fillets be vac packed with an extended use by date?

If whole fresh chicken with a use by 4 days is boned and vacuum packed, can that be given a ten day shelf life.

On vacuum packed meats:
Under what circumstances are producers permitted to apply a quality “Best Before” label rather than a safety “use by” date for meat. Using meat beyond the best before date is then a quality issue according to the regulations.

Why can't an “open by” date be established and applied at 10 days rather that the restricted “use by” date which prohibits use beyond the that date? This would then allow the skilled butcher to evaluate the shelf life beyond that point.

On Use By:
What was changed in version 5 (Feb 18) from version 4 in the Q & A  Use by and Best Before guidance document handed out recently to approved cutting plants?

Why, and under what  new circumstances, were the July 2008 vacuum packed shelf life guidelines in respect of fresh meat suddenly enforced in October of last year, and why was there no clear guidance sent to catering butchers?
 
Does the FSS not have some duty to inform and work with the Industry to enforce new guidelines , rather than adopt the heavy handed approach using outside agencies, resulting in chaos and loss of public confidence?

There is much confusion within our sector and I wonder if the auditors might also be confused about what is required. What is the process for standardisation of auditors?

We await a reply but a meeting between FSS and SFMTA has been arranged for Friday 9th March.