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