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Annex 2 Over temperature meat transportApplication for the transport of partially chilled carcass, half carcass, quarters and half carcass cut into no more than three wholesale cuts in compliance
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01
Start by selecting partially chilled meat that is still in good condition and has been properly stored.
02
Thaw the meat if it is frozen, following proper thawing methods such as placing it in the refrigerator overnight.
03
Wash your hands thoroughly before handling the partially chilled meat.
04
Remove the meat from its packaging and place it on a clean surface.
05
Use a sharp knife to trim any excess fat or gristle from the meat.
06
Cut the meat into desired portions or slices.
07
Season the meat with your preferred marinade or seasonings.
08
Allow the partially chilled meat to come to room temperature before cooking to ensure even cooking.
09
Cook the meat according to your desired method - grilling, roasting, frying, etc.
10
Use a meat thermometer to ensure the meat is cooked to a safe internal temperature.
11
Let the meat rest for a few minutes before serving to allow the juices to redistribute.
12
Enjoy your delicious partially chilled meat!

Who needs doc partially chilled meat?

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People who prefer partially chilled meat can consume it.
02
Restaurants and catering businesses may also use partially chilled meat in their dishes.
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Individuals who need to prepare meals in advance and store them for later use may find partially chilled meat convenient.

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Doc partially chilled meat refers to meat that has been cooled to a certain temperature but not completely frozen, and it must comply with specific regulatory requirements for transportation and sale.
Individuals or businesses involved in the processing, importing, or exporting of partially chilled meat products are required to file documentation regarding these products.
To fill out the doc partially chilled meat, one must provide accurate details about the product, including its origin, temperature during transport, and compliance with health regulations.
The purpose of doc partially chilled meat is to ensure food safety and regulatory compliance in the handling and transportation of meat products that are not fully chilled.
Information that must be reported includes the product type, quantity, temperature, origin, destination, and any health certification details.
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