7 Quality and technical standards

7.1.1 The participant shall monitor the quality attributes of each recipe type certified by the BMPA Quality Assured Pork Sausage module against a documented quality attribute specification (QAS) that has been formally agreed by the charter participant and their customer. All products shall achieve the standards set by the BMPA Quality Assured Pork Sausage module.

7.1.2 Where there is evidence of attribute failure, the site shall investigate root cause and implement corrective action to minimise/prevent the issue from re-occurring.

Guidance

Each recipe type is unique, so it is difficult to be prescriptive in terms of the required quality parameters. For clarity, recipe type refers to a product category i.e. Cumberland, Pork and Herb, Lincolnshire sausages would be viewed as separate recipes but where the same recipe is packed to different weights only one QAS assessment shall be required. The sampling plan may be cross referenced to the list of approved products on the Certificate of Conformity. 

Evidence

Formally agreed QAS, taste panel schedule and records.

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. 

Evidence

Review of organoleptic testing procedure, sampling schedule, assessment and training records.

7.3.1 The site shall have documented analytical sampling plans and testing regime in place for the routine monitoring of the analytical compliance of all finished product. The scope shall cover those approved products listed on the BMPA Quality Assured Pork Sausage certificate of conformity and assessed against the requirements of this module and the product specification agreed with the customer. 

7.3.2 The analytical content of each recipe type shall be verified against the finished product specification at least monthly in the following areas:

• Meat content
• Fat content
• Salt
• Sulphur dioxide

7.3.3 Where non-conformance is highlighted, there shall be evidence that this is subject to investigation, trend analysis and specific corrective actions.

Guidance

Due to the calculated values used during chemical analysis occasional out of specification results due occur. Non-conformance only occurs where a trend of out of specification has been established over an extended period of time. Mitigating actions include trend analysis, documented investigation and process records to demonstrate compliance with specification. Look at wording

For clarity, recipe type refers to a product category i.e. Cumberland, Pork and Herb, Lincolnshire sausages would be viewed as separate recipes but where the same recipe is packed to different weights only one analysis shall be required.

Evidence

Sampling plans aligned to the scope of approved products. Examples of analytical reports, trend analysis and corrective action since the last audit.

7.4.1 The site shall have a sampling plan and testing regime in place for the routine monitoring of the microbiological compliance of each product type listed on the site’s BMPA Quality Assured Pork Sausage certificate of conformity.

7.4.2 The microbiological content of the final product shall be verified against the finished product specification. The following microbiological standards are given as a guide for typical targets and limits appropriate to products covered under this module:

7.4.3 It is recognised that ingredients such as raw vegetables, fresh herbs, fermented dairy products etc may mean that this microbiological guidance is not appropriate. Where such ingredients are used, the charter participant shall set start and end of life documented microbiological targets and limits that allow the stated product shelf life to be achieved without detriment to product safety or quality.

7.4.4 Where on-going non-conformance trends are established there shall be evidence that this is subject to root cause investigation and corrective action.

Guidance

Sampling plans for shelf life and finished product testing shall be developed and these shall cover the scope of approved products listed on the Certificate of Conformity. For further guidance refer to the relevant legislation pertaining to meat preparations and the specified requirements laid down in the microbiological criteria in foodstuffs regulation.

For clarity, recipe type refers to a product category i.e. Cumberland, Pork and Herb, Lincolnshire sausages would be viewed as separate recipes but where the same recipe is packed to different weights only one analysis shall be required.

Evidence

Records shall cover the period since the last audit. Although the accreditation element shall have been covered under the core requirement, the site shall retain a copy of the laboratory’s accreditation and the scope of the tests of the certification. Sampling schedules aligned to the scope of approved products and microbiological reports since the last audit. Evidence of corrective actions taken where non-conformance has been highlighted.