7.2 Organoleptic testing

7.2.1 A standard operating procedure for organoleptic testing of both raw and cooked product shall be in place and conducted by a member of staff who is trained against the procedure.

7.2.2 An organoleptic sampling schedule shall be established, and assessment shall be carried out monthly as a minimum for every product certified by the BMPA Quality Assured Pork Sausage module to demonstrate compliance against the documented QAS. 

7.2.3 Records of assessment shall be retained. Where there is evidence of attribute failure, the site shall investigate root cause and implement corrective action.