• Curing and Sausage Making Training Module Presentation (PPT: 596 KB / 42 slides)
• Speaker Notes - Trainer's Guide (PDF: 326 KB / 16 pages)

Key Concepts

• Many ingredients are used in sausage production. Each play a critical role in the quality and safety of the product.
• Cure provides protection against the growth of clostridium botulinum, extends shelf life and achieves a quality product.
• Nitrates and nitrites are common curing ingredients
• Cure rates are critical. Too much can be toxic to humans. Too little can result in the growth of harmful bacteria.
• All ingredients need to be listed on the ingredient list to identify potential allergens.
• Smoked or cured products require a HACCP Plan.
• USDA regulations require cooking temperatures to be monitored and recorded.
• Meat cut into thin strips and dried to preserve it is called jerky.
• Jerky meat made without cure must be cooked or processed at temperatures greater than 160°F.

Learning Objectives

After this training food handlers will be able to:

• List 3 types of sausage.
• Name 4 main ingredients and their purpose.
• Explain the function of cure and acceptable cure rates.
• Identify the critical control points of a HACCP Plan in sausage making.
• Recite the cooling requirements for sausage.
• List 4 items that are required on a sausage label.

Training Tools

• Pretest/Posttest (PDF: 10 KB / 1 page) | Answer Key (PDF: 23 KB / 1 page)
• Food Safety Hazards Matching Quiz (PDF: 21 KB / 1 page) | Answer Key (PDF: 21 KB / 1 page)
• It's All About Sausage! Quiz (PDF: 45 KB / 1 page) | Answer Key (PDF: 46 KB / 1 page)
• Name that Temperature Quiz (PDF: 38 KB / 1 page) | Answer Key (PDF: 38 KB / 1 page)
• Additional Support Materials

Note: Minnesota Food Code regulations are cited in this guide. Refer to your regulatory authority.