The high risk classes of processed meats products are identified as heat treated and ready to eat (RTE) categorized in classes 1, 2, 6, 10, 12 and unspecified RTE products listed in clause 5.3 of SANS 885, which are as follows:
a) Class 1 - Whole muscle, cured, heat treated products;
b) Class 2 - Whole muscle, uncured, heat treated or partial heat treated products;
c) Class 6 - Comminuted, cured, heat treated products;
d) Class 10 - Comminuted, uncured and heat treated products;
e) Class 12 - Reformed, cured, heat treated; and
f) Class 14 - Unspecified class i.e. Any other unspecified RTE processed meats product.