1、BSISO17645:2025Dry-curedhamSpecificationbsi.NationalforewordThisBritishStandardistheUKimplementationofISO17645:2025.TheUKparticipationinitspreparationwasentrustedtoTechnicalCommitteeW/-,MiscellaneousStandards.Alistoforganizationsrepresentedonthiscommitteecanbeobtainedonrequesttoitscommitteemanager.C
2、ontractualandlegalconsiderationsThispublicationhasbeenpreparedingoodfaith,howevernorepresentation,warranty,assuranceorundertaking(expressorimplied)isorwillbemade,andnoresponsibilityorliabilityisorwillbeacceptedbyBSIinrelationtotheadequacy,accuracy,completenessorreasonablenessofthispublication.Alland
3、anysuchresponsibilityandliabilityisexpresslydisclaimedtothefullextentpermittedbythelaw.Thispublicationisprovidedasis,andistobeusedattherecipientsownrisk.Therecipientisadvisedtoconsiderseekingprofessionalguidancewithrespecttoitsuseofthispublication.Thispublicationisnotintendedtoconstituteacontract.Us
4、ersareresponsibleforitscorrectapplication.TheBritishStandardsInstitution2025PublishedbyBSIStandardsLimited2025ISBN9780539236880ICS67.120.10CompliancewithaBritishStandardcannotconferimmunityfromlegalobligations.ThisBritishStandardwaspublishedundertheauthorityoftheStandardsPolicyandStrategyCommitteeon
5、30June2025.Amendments/corrigendaissuedsincepublicationDateTextaffectedInternationalStandardISO17645Dry-curedhamSpecificationFirStedition2025-06Jambonsec-SpecificationsReferencenumberISO17645:2025(en)COPYRIGHTPROTECTEDDOCUMENTISO2025Allrightsreserved.Unlessotherwisespecified,orrequiredinthecontextofi
6、tsimplementation,nopartofthispublicationmaybereproducedorutilizedotherwiseinanyformorbyanymeans,electronicormechanical,includingphotocopying,orpostingontheinternetoranintranet,withoutpriorwrittenpermission.PermissioncanberequestedfromeitherISOattheaddressbeloworISO,smemberbodyinthecountryofthereques
7、ter.ISOcopyrightofficeCP401Ch.deBlandonnet8CH-1214Vernier,GenevaPhone:+41227490111Email:copyrightiso.orgWebsite:www.iso.orgPublishedinSwitzerlandContentsPageForewordivIntroductionv1 Scope12 Normativereferences13 Termsanddefinitions14 Specification24.1 General24.2 Rawmaterial24.3 Foodadditives24.4 Fi
8、nalproducts24.4.1 Minimumwholeprocessingperiod24.4.2 Physicalandchemicalindices24.4.3 Hygiene35 Sampling36 Labelling,packaging,transportandstorage36.1 Labelling36.2 Packaging46.3 Transport46.4 Storage4AnnexA(informative)Sampling5Bibliography7ForewordISO(theInternationalOrganizationforStandardization
9、)isaworldwidefederationofnationalstandardsbodies(ISOmemberbodies).TheworkofpreparingInternationalStandardsisnormallycarriedoutthroughISOtechnicalcommittees.Eachmemberbodyinterestedinasubjectforwhichatechnicalcommitteehasbeenestablishedhastherighttoberepresentedonthatcommittee.Internationalorganizati
10、ons,governmentalandnon-governmentabinliaisonwithISO,alsotakepartinthework.ISOcollaboratescloselywiththeInternationalElectrotechnicalCommission(IEC)onallmattersofelectrotechnicalstandardization.TheproceduresusedtodevelopthisdocumentandthoseintendedforitsfurthermaintenancearedescribedintheISO/IECDirec
11、tives,Part1.Inparticular,thedifferentapprovalcriterianeededforthedifferenttypesofISOdocumentshouldbenoted.ThisdocumentwasdraftedinaccordancewiththeeditorialrulesoftheISO/IECDirectives,Part2(seewww.iso.org/directives).ISOdrawsattentiontothepossibilitythattheimplementationofthisdocumentmayinvolvetheus
12、eof（八）patent(三).ISOtakesnopositionconcerningtheevidence,validityorapplicabilityofanyclaimedpatentrightsinrespectthereof.Asofthedateofpublicationofthisdocument,ISOhadnotreceivednoticeof（八）patent(三)whichmayberequiredtoimplementthisdocument.However,implementersarecautionedthatthismaynotrepresentthelate
13、stinformation,whichmaybeobtainedfromthepatentdatabaseavailableatwww.iso.org/patents.ISOshallnotbeheldresponsibleforidentifyinganyorallsuchpatentrights.Anytradenameusedinthisdocumentisinformationgivenfortheconvenienceofusersanddoesnotconstituteanendorsement.Foranexplanationofthevoluntarynatureofstand
14、ards,themeaningofISOspecifictermsandexpressionsrelatedtoconformityassessment,aswellasinformationaboutISOsadherencetotheWorldTradeOrganization(WTo)principlesintheTechnicalBarrierstoTrade(TBT),seeWWW.isoQrgisoforeword.htmLThisdocumentwaspreparedbyTechnicalCommitteeISO/TC34,Foodproducts,SubcommitteeSC6
15、Meat,poultry,fish,eggsandtheirproducts.Anyfeedbackorquestionsonthisdocumentshouldbedirectedtotheusersnationalstandardsbody.Acompletelistingofthesebodiescanbefoundatwww.iso.org/membnrs.htmLIntroductionDry-curedhamisproducedfromfreshorfrozenporkwholehindlegs(withorwithoutthetrotter)astherawmaterial.I
16、tispreparedbycoatingtheentiresurfaceofthehamwithsaltorsaltmixedwithsweeteners,spices,seasoningsandflavourings,and/orfoodadditivessuchassodium/potassiumnitrateandsodium/potassiumnitrite.Importantly,dry-curedhamisneitherinjectedwithnorsubmergedintocuringsolutions.Knownforitstraditionalprocessingtechni
17、ques,distinctiveflavoursandnutritionalvalues,dry-curedhamhasgainedglobalpopularityamongconsumers.BSISO17645:2025Dry-curedhamSpecification1 ScopeThisdocumentspecifiestheproductionandhygienerequirementsfordry-curedhamandestablishesasystemofanalyticalmethodstoensurethequalityofdry-curedham.Thisdocument
18、alsospecifiestherequirementsfortransport,storage,packagingandlabelling.Thisdocumentisapplicabletobothdry-curedhamandnon-ready-to-eatdry-curedham.Thisdocumentisalsoapplicabletodry-curedhamproduction.2 NormativereferencesThefollowingdocumentsarereferredtointhetextinsuchawaythatsomeoralloftheircontentc
19、onstitutesrequirementsofthisdocument.Fordatedreferences,onlytheeditioncitedapplies.Forundatedreferences,thelatesteditionofthereferenceddocument(includinganyamendments)applies.ISO1442,MeatandmeatproductsDeterminationofmoisturecontentReferencemethodISO1841-LMeatandmeatproductsDeterminationofchlorideco
20、ntentPart1:VolhardmethodISO1841-2,MeatandmeatproductsDeterminationofchloridecontentPart2:PotentiometricmethodCAC/GL2LPrinciplesfortheEstablishmentandApplicationOfMicrobiologicalCriteriaforFoodsCAC/GL61,GuidelinesontheApplicationofGeneralPrinciplesofFoodHygienetotheControlOfListeriamonocytogenesinFoo
21、ds3 TermsanddefinitionsForthepurposesofthisdocument,thefollowingtermsanddefinitionsapply.ISOandIECmaintainterminologydatabasesforuseinstandardizationatthefollowingaddresses:一ISOOnlinebrowsingplatform:availableathttps:/WWW.iso.org/obp一IECElectropedia:availableathttps:WWW.olectropedia.org/3.1dry-cured
22、hamhamproducedfromfreshorfrozenporkwholehindlegs(withorwithoutthetrotterand/orthebone)astherawmaterial,thenpreparedbyseasoning(ornot),salting,curingwhenitinvolvestheuseofnitratesand/ornitrites(ornot),drying,ripening,smoking(ornot),deboning(ornot),greasing(ornot),moulding(ornot),slicing(ornot),packag
23、ingandotherprocessingprocedures4 Specification4.1 GeneralDry-curedhamshallconformtothefollowingqualityrequirements:a) Theouterappearanceofthecut,andtheSmelLtaste,consistencyandtextureshallbeacceptabletoconsumerexpectationsfordry-curedham.Thedry-curedhamshouldconformtothefollowingcriteria:1) uniformt
24、othecut;2) freeofinfiltrationsorcavity;3) presentstypicalsmellandtasteofdry-curedmeat;4) moderatesalineperception;5) notfibrous.b) Theproductshouldhaveatypicalshape.Itshouldbeneatlyedgedandwithoutslits.c) Thecolouroftheinternalleanpartofthedry-curedhammayberedorreddish.d) Theinternalfattytissueshoul
25、dbewhite,andthesurfacelayerscanhaveayellowishorbrowningshade.4.2 RawmaterialThemeatfromwhichtheproductispreparedshallbeofaqualitysuitableforhumanconsumptionandfreefromforeignodoursandoff-flavours.TherawmaterialshouldconformtothehygienerequirementsofCAC/GL52andCAC/GL86.4.3 FoodadditivesTheuseoffoodad
26、ditivesshouldconformtotherequirementsofCAC/MISC6.4.4 Finalproducts4.4.1 MinimumwholeprocessingperiodTheminimumwholeprocessingperiodshallbe:一sevenmonthsforbone-indry-curedham;一fourmonthsfordeboneddry-curedham.4.4.2 PhysicalandchemicalindicesTherearetwokindsofdry-curedham:ready-to-eatandnon-ready-to-e
27、at.ThephysicalandchemicalcharacteristicsofthefinalproductshallconformtotherequirementsspecifiedinTabIe1Thepercentmoisturecontentandsodiumchloridecontentshouldbedetermined,documentedandreported.Thehamportionusedforanalysisshouldbefromthebicepsfemoris(Onatransverseportionofthehamtakenat4cmfromthefemur
28、headtothedistalpart,defatted),andsamplestakendirectlyfromthecutorslicedham(debonedanddefatted).Theamountofsampleshouldnotbelessthan200g.Othermethodsthatprovidetheequivalentsensitivity,reproducibilityandreliabilitymaybeemployed.Table1Physicalandchemicalindicesofdry-curedhamItem(%)LimitTestmethodMoist
29、urecontentv63,5ISO1442Sodiumchloridecontent9ISO1841-1orISO1841-24.4.3 HygieneTheproductshallconformtothemicrobiologicalcriteriaspecifiedinCAC/GL21attheendofitsshelflife.Pathogenicbacterium(ready-to-eattype)shallconformtothesamplingplanandlimitrequirementsspecifiedinTable2.Othermethodsthatprovidethee
30、quivalentsensitivity,reproducibilityandreliabilitymaybeemployediftheyhavebeenappropriatelyvalidatedaccordingtoISO16140-2orothersimilarinternationallyacceptedstandards.Table2PathogenicbacteriumlimitPathogenicbacteriumSamplingplanandlimitRecommendedtestmethodnCmMSalmonella50Notdetectedin25gISO6579-1Li
31、steriamonocytogenesa50Notdetectedin25gISO11290-1Listeriamonocytogenes50100CFU/gISO11290-2Keyn=numberofcollectedsamplesofthesamebatchproductsc=maximumnumberofsamplesallowedtoexceedmm=acceptablelimitvalueofpathogenicbacteriaindicatorsM=highestsafetylimitvalueofpathogenicbacteriaindicatorsaandbDifferen
32、ttypesofdry-curedhampresentdifferentrisksfromListeriamonocytogenes,hencedifferentmicrobiologicalcriteriacanapply.aThesecriteriaapplytodry-curedhaminwhichthegrowthofListeriamonocytogenescanoccur.bThesecriteriaapplytodry-curedhaminwhichthegrowthofListeriamonocytogeneswillnotoccur.Theyshallconformtothe
33、followingcriteriainaccordancewithCAC/GL61:productswithpH4,4oraw0,92,productswithpH5,0andaw0,94.Othercategoriesofproductscanalsobelongtothiscategory,subjecttoscientificjustification.5 SamplingRepresentativesamplestakenthroughanapplicablesamplingplanshouldbeprovidedforlaboratoryanalysis.Appropriatemet
34、hodsforsubsamplinglaboratorysamplesshouldcontinuetoensuretherepresentativenessoftheanalyticalresult.Ifapplicable,statisticalcriteriaforacceptanceorrejectionoftheanalyticalresultshouldincludethesamplingplanandsubsampling.Requirementsandlimitationsforthelaboratorysamplesizeandnumberofindividualitemsfo
35、rmingthesample,andthehandlingofthesampleanditsstorage,shouldbeevaluatedanddescribedbaseduponthepreparationofthesamplematrixforanalysis.SamplingandsamplingplansaregiveninAnneXAandCAC/GL50.6 Labelling,packaging,transportandstorage6.1 LabellingThefollowinginformationshallbemarkedoneachpackageoronalabel
36、a) thenameoftheproduct,theingredientsoftheproduct,andthetradenameorbrandname,ifany;b) thenameandaddressoftheproducerorpackagerormarketer;c) thenetmassforproductswithhermeticpackaging;d) thepackingdateifrequired(i.e.afterslicing,dicing,etc.thedry-curedham);e) theshelflifeoftheproduct;f) thestoragemo
37、deandinstructions;g) thebatchorcodenumber;h) fornon-ready-to-eatdry-curedham,thelabelshallindicate11non-ready-to-eatproductandstatethattheproductshallbefullycookedbeforeconsumption;i) anyotherinformation(e.g.nutritionalinformation,healthmark,identificationmark)requestedbythecountryofcommercializatio
38、nand/orthepurchaser.6.2 PackagingPackagingmaterialincontactwithdry-curedhamproductshallbeoffoodgrade.Allmaterialsincontactwiththeproductshallbeproducedinaccordancewithgoodmanufacturingpractices(GMP)sothat,undernormalorforeseeableconditionsofuse,theydonottransfercomponentsinsuchquantityto:a) constitu
39、teadangertohumanhealth;b) involveanunacceptablechangeinthecompositionoffoodstuffs;c) damagetheorganolepticcharacteristicsoftheproduct.6.3 TransportTheproductshallbetransportedunderappropriateconditionsinaccordancewiththespecificcharacteristicsandhygienerequirementsofdry-curedham.Insulation,refrigera
40、tionandpreservationmeasuresshallbeimplementedwhennecessary.Duringtransportation,theproductshallbeprotectedfromexposuretosunlightandrain.Theproductshallnotbetransportedwithtoxic,corrosiveorvolatilematerials.6.4 StorageStorageandtransportationconditionsshallbedeterminedbasedonthespecificcharacteristic
41、sandgoodhygienepractice(GHP)standardsapplicabletodry-curedham.Theoperatorsshallimplementinsulation,refrigerationandpreservationmeasureswhennecessary.Theproductshallbestoredinahygienicallymaintainedwarehousefreeofforeignodours.Theproductshallnotbestoredwithtoxic,corrosiveorvolatilematerials.Theproduc
42、tinstorageshallbeprotectedfromdirectsunlight,rain,significantchangesintemperature,humidityandviolentimpact.Theyshouldalsobepreventedfrombeingsubjecttoadverseeffects.Storetheproductawayfromthewallsandtheground.Theproductshallbestoredtoallowairtocirculatedbetweenthem(e.g.providingachannelbetweenthem).
43、AnnexAinformativeSamplingA.1SamplingformicroorganismA.l.lSamplingprincipleSamplingshouldfollowtheprincipleofrandomnessandrepresentativeness.Thesamplingprocessshouldfollowaseptictechniquestopreventanypossibleexternalcontamination.A.1.2SamplingprogrammeDeterminethesamplingprogrammeaccordingtothepurpos
44、eoftheinspection,thecharacteristicsoffood,thebatch,theinspectionmethodorthedegreeofdamagecausedbythemicroorganism.Thesamplingprogrammecanbedividedintoasecondaryandatertiarysamplingprogramme.Thesecondarysamplingprogrammehasn,candmvalues,andthetertiarysamplingprogrammehasn,c,mandMvalues,asdefinedinTab
45、le2.Accordingtotheindexsettingofthesecondarysamplingprogramme,itisallowedtohavenomorethancsamplesamongnsampleswiththecorrespondingmicrobialindexvaluelargerthanthemvalue.Accordingtotheindexsettingofthetertiarysamplingprogramme,itisallowedtohaveallthesampleswiththecorrespondingmicrobiologicalindexvalu
46、enomorethanthemvalue.NomorethancsamplesareallowedtohavethecorrespondingmicrobialindexvaluebetweenthemvalueandtheMvalue.NosampleisallowedtohavethecorrespondingmicrobiologicalindicatorslargerthantheMvalue.A.1.3SamplingmethodA.l.3.1Pre-packageddry-curedhamSamplesshouldbecollectedfromthesamebatchofindiv
47、iduallypackagedproductsintheappropriatequantities.Theamountofeachsampleshouldmeettherequirementsformicrobiologicalindextesting.Apackageofindependentlypackageddry-curedhamweighingnomorethan1000gshouldbecollectedfromthesamebatch.Forindependentlypackageddry-curedhamweighingmorethan1000gfanasepticsample
48、rshouldbeusedtotaketheappropriatenumberofsamplesfromdifferentpartsofthesamepackageandtheyareplacedintothesamesterilesamplingcontainerasonesampleofdry-curedham.Samplingshallbefromtheinsideoftheham.A.1.3.2Bulkdry-curedhamSamplesshouldbecollectedfromndifferentpartsofthedry-curedhambyusingasterilesamplingtoolandplacedinnsterilesamplingcontainersasnsampl
