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

  • Additional Support Materials

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