Safe practices for sausage production

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Safe Practices for Sausage Production

www.afdo.org

Safe Practices for Sausage Production Sponsored by: The U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), and The Association of Food and Drug Officials (AFDO)

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CHAPTER 1 FOOD SAFETY - NAVY BMR

navybmr.com

CHAPTER 1, FOOD SAFETY 6 food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe

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Guidelines for Developing and (ESTRs) Ready-to-Eat (RTE ...

www.haccpalliance.org

Guidelines for Developing Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs) and Environmental Sampling/Testing Recommendations

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Heat Treated Not Fully Cooked, Not Shelf-Stable

haccpalliance.org

Heat Treated Not Fully Cooked, Not Shelf-Stable 8. Record-keeping. Record-keeping is an important part of the HACCP plan. Lack of accurate, current records may be cause for withholding or suspending inspection from a plant.

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Safe practices for sausage production