ISO 17645:2025 PDF
Dry-cured ham — Specification
Dry-cured ham — Specification
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 7
- Дата публикации:
- 19 июня 2025 г.
- Издание:
- ISO IS 17645 edition 1 version 1
- ICS:
- 67.120.10
This document specifies the production and hygiene requirements for dry-cured ham and establishes a system of analytical methods to ensure the quality of dry-cured ham. This document also specifies the requirements for transport, storage, packaging and labelling. This document is applicable to both dry-cured ham and non-ready-to-eat dry-cured ham. This document is also applicable to dry-cured ham production.
Abstract
Overview
ISO 17645:2025 - Dry-cured ham - Specification defines production, hygiene and quality requirements for dry‑cured ham. The standard establishes a system of analytical methods and sampling principles to ensure product safety and consistency, and it sets requirements for labelling, packaging, transport and storage. ISO 17645:2025 applies to both ready-to-eat and non-ready-to-eat dry‑cured ham and to production operations.
Key topics and requirements
- Scope and definitions
- Applies to hams made from whole pork hind legs (bone-in or deboned), prepared by salting, drying, ripening and optional smoking or moulding.
- Processing time
- Minimum whole processing period: 7 months for bone-in hams; 4 months for deboned hams.
- Physical and chemical limits
- Moisture content:
Технические детали
- Технический комитет
- ISO/TC 34/SC 6 - Meat, poultry, fish, eggs and their products
- SKU
- ISO 17645:2025
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