{"product_id":"technical-hygiene-guidelines-sausage-manufacturing-plants","title":"Technical \u0026 Hygiene Guidelines - Sausage Manufacturing Plants","description":"\u003cp\u003e\u003cem\u003eEmulsion, cure, casing and smoke are four separate crafts held to a single discipline.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eSausage plants push several styles of product through one building, and this 53-chapter guideline with six annexes treats each on its own terms, aligned with the Codex meat hygiene and smoked-food codes and with ISO 22000. Sausage types and their differing hazard profiles come first, then the establishment and its one-way flow.\u003c\/p\u003e\n\u003cp\u003eThe material controls follow, from meat raw materials and species authenticity to the compositional limits placed on fillers and binders, and the process chapters then track each style through to its shelf life. It is supplied as one editable Word guideline.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMeat raw materials and species authenticity, fillers and binders with compositional limits, additives, curing agents, casings and allergens\u003c\/li\u003e\n\u003cli\u003eTempering and mincing, bowl chopping and emulsification, mixing, stuffing and linking\u003c\/li\u003e\n\u003cli\u003eFermentation and drying, cooking, smoking, cooling after cooking, chilling and freezing\u003c\/li\u003e\n\u003cli\u003eListeria control in ready-to-eat areas, packaging, labelling, and baseline shelf life by type, packaging and storage condition\u003c\/li\u003e\n\u003cli\u003eMicrobiological and chemical verification with shelf-life validation, and annexes carrying product specification tables, an inspection checklist, post-cook cleaning rules and Codex and ISO mapping\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eProducers of fresh, cooked, smoked and fermented sausage, plant and QA managers rewriting their process controls, and inspectors of meat processing establishments. Bought when a customer audit is booked or a new style goes on the line, it leaves the plant with one referenced text covering every product it makes.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792711758164,"sku":"AGS-03-031","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-03-031_Sausage_Manufacturing_Plants.png?v=1786639545","url":"https:\/\/agskits.com\/products\/technical-hygiene-guidelines-sausage-manufacturing-plants","provider":"Apex Global Solutions","version":"1.0","type":"link"}