SMOKING & CURING SAUSAGE HACCP PLAN

Products: Smoked/Cured Beef, Chicken, Pork and Turkey Sausages

Ingredients: Raw meats and poultry, 6.25% sodium nitrite, various spices and seasonings

Intended Use: Served in the restaurant products to diners

Time/Shelf-Life: 7 Days under cold storage (41°F)

EQUIPMENT LIST (Include make, model and specification sheet)

 Walk-In Cooler:

 Display Cooler:

 Grinder:

 Mixer:

 Thermometers:

 Vacuum Packager:

 Scale:

 Smokehouse:

 Assorted Food Grade Measuring Containers, Utensils, Lugs, Totes and Labels

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