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Capa de Generic HACCP model for cooked sausage

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Generic HACCP model for cooked sausage

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Reports the results of a workshop for cooked sausage held in Fort Worth, Texas, May 21-23, 1991. Participants identified 9 critical control points for cooked sausage, including receiving, meat preparation, non-meat ingredient compounding, pre-blend/formulation/staging (re-work), cooking/smoking, chilling/storage, peeling, packaging, and …

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Reports the results of a workshop for cooked sausage held in Fort Worth, Texas, May 21-23, 1991. Participants identified 9 critical control points for cooked sausage, including receiving, meat preparation, non-meat ingredient compounding, pre-blend/formulation/staging (re-work), cooking/smoking, chilling/storage, peeling, packaging, and storage.

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"Reports the results of a workshop for cooked sausage held in Fort Worth, Texas, May 21-23, 1991. Participants identified 9 critical control points for cooked sausage, including receiving, meat preparation, …"

— Margaret

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