Generic HACCP model for cooked sausage
Subtitle: hazard analysis and critical control point (HACCP)
Series: HACCP -- 2
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1994
Place of publication: Washington, D.C.?]
Language: eng
Number of pages: 17
Subjects: Food handling; Sausages; Cooking (Sausages)
Description: 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.
Notes: Cover title.

"March 1994."