Last Update: 6 Jan 2022.
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4.2 Standard operating procedures for mixing, filling & packing
Found in:
Quality Assured Pork Sausages / Processing standards
There shall be standard operating procedures, recipes, work instructions and process records for the mixing, filling and packing operation.
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Guidance
Each recipe shall be supported by appropriate work instructions, the exception to this being where the methodology is similar across a range of product types. The work instructions shall include the following but not exhaustive:
- type of mincing plate to be used (the diameter of the holes)
- the number of times the raw product may be minced prior to further processing
- quantity of ingredients to be used in each batch
- blending and/or chopping times and speed where applicable
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Evidence
Copies of recipes and work instructions. Examples of completed processing and traceability records since the last audit.