Sausage HACCP Plan Guidelines
Sausage HACCP Plan
Guidelines - Introduction
- Restaurant Establishments
- Sausage Manufacturers
- Sausage with possible ingredients: pork (raw), beef (raw), spices, sausage casings

Why HACCP /
Food Safety Plan?
The HACCP Plan is not a stand alone program, but rather part of a larger food safety system. The foundational programs that are part of the food safety system are frequently termed prerequisite programs. The term was coined to indicate that they should be in place before HACCP based systems are implemented in order to effectively manage risk from food borne hazards. The Current Good Manufacturing Practice (GMP) regulations address requirements for many prerequisite programs. USDA section 402(a)(3) outlines the conditions and practices the regulated food industry must follow for processing safe food under sanitary conditions, including personnel, plant and grounds, sanitary operations, sanitary facilities and controls, equipment and utensils, processes and controls, warehousing and distribution, and defect action levels considerations. Elements of GMPs that are not covered in the HACCP are still required by regulations.
We Can Help You Develop Your
Food Safety Documentation
Suggested
Logs and Records
- Customer Complaints
- Corrective Action Forms
- Employee Training
- Food Safety Quarterly Audit
- Food Safety Checklist
- Raw Materials/Receiving Log
- Worker Illness Log
- Freezer Log
- Thawing Log
- Refrigerator Log
- Assembly Log
- Shipping Temperature Log
Suggested Supply Chain
Documents
- Food Safety HACCP or Preventive Controls Plan for each product
- Food Defense/Business Continuity Plan
- Validation of each product and/or process and Ready-To-Eat statements (if applicable)
- Certificates of Analysis (COA)
- Third Party Audit Certificate, Report & Corrective Actions
- Product Specification
- 100g Nutritional Information
- Allergen Grid / Statement
- SDS / MSDS Statement
- GMO / Non-GMO Statement
- Country of Origin
Potential Hazards
Biological
- Enterobacteriacae
- Spore formers — Clostridium spp
- Spore formers — Bacillus cereus
Chemical
- Sulphite
- Bone
Suggested Standard
Operating Procedures (SOPs)
- Using and Calibrating Thermometers
- Transporting Food to Remote Sites
- Cooling Potentially Hazardous Foods
- Cleaning and Sanitizing Food Contact Surfaces
- Storing and Using Poisonous or Toxic Chemicals
- Preventing Cross-Contamination During Storage and Preparation
- Receiving Deliveries
- Cleaning Building and Facility
- Allergen Control Program
- Washing Hands – To Prevent Foodborne Illness by Contaminated Hands
- Employee Illness Program
Additional Components for
Compliance (Recommended)
Recall Plan
Verification
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