CHARCUTERIE - How should it be stored and displayed

Charcuterie Displayed at Ambient Temperatures

One common complaint that I hear from retailers of fermented and air dried meats is that when their local food safety officer pops his head in, he expects to see such products under chilled temperature control.

However, when visiting the continent it is typical to see such products displayed openly at ambient temperatures and nobody seems to bat an eyelid.

Are there different laws across Europe you might wonder. Well there are a few exceptions but generally speaking food safety law is pretty standard across the continent and is formulated by the EU commission with the intention of creating a level playing field for trade. 

Fermented and air dried meats are not native to the UK and therein lies the problem.

In countries where Charcuterie has been traditionally made for centuries, there is a deeper understanding of the physical and chemical qualities that result in a safe product.

Fermented meats such as salamis have a very low pH, creating an acidic environment within which pathogenic bacteria find it it hard to survive and grow. Salamis are also dried to some extent and this further inhibits the growth of bacteria as there is very little water available, and without an adequate supply of water bacteria cannot multiply.

Similarly, air dried meats such as Serrano or Prosciutto hams contain high levels of salt and have  minimal amounts of water available to promote the growth of pathogens.

In reality, the safety of these products rely heavily on dryness and the use of refrigerated storage might compromise safety, especially if condensation were to form on the surface of the meats. 

Generally speaking, most continental style air dried and fermented meats do not support the growth of pathogenic bacteria and this is why it is safe to store and display them at ambient temperatures.

Further information on artisan food safety is available here 
http://www.amazon.co.uk/kindle/dp/B00K34H650/ref=rdr_kindle_ext_eos_detail … … … … … … …

ARTISAN AND SPECIALITY FOOD PRODUCTION - FOOD SAFETY ESSENTIALS

http://www.amazon.co.uk/kindle/dp/B00K34H650/ref=rdr_kindle_ext_eos_detail

"ARTISAN & SPECIALITY FOOD PRODUCTION" explains the food safety essentials for the safe preparation of - JAM, CHUTNEY, VINEGAR PICKLES, FERMENTED PICKLES, CHEESE, FERMENTED SAUSAGES, BILTONG & JERKY, SALTED & SMOKED FISH, CEVICHE, FLAVOURED OILS and foods cooked SOUS VIDE. 
The book is ideally suited to both the novice and experienced Artisan or Speciality Food Producer. 
Essential food safety controls are simply explained in a way that does not require too much prior food safety knowledge. 
Everybody knows that temperature controls both the growth and survival of unwanted bacteria in food. That is why we cook food and why we keep food in the refrigerator. But there are other methods of controlling the growth and survival of micro-organisms too. 
What gives jam its extended shelf life? What makes salami safe to eat when the meat is still raw? How much salt should you use when preparing smoked fish? 
The physical controls that are discussed are salt, sugar, acidity, pH, moisture content and water activity. 
If you are contemplating starting a food business then "Artisan & Speciality Food Production" is an essential read for getting started. It can be used to inform the content of a documented food safety management system. These systems are frequently known as a Hazard Analysis Critical Control Point (HACCP) systems and are a legal requirement for all food producers in many countries.