Last Update: 6 Jan 2022.
4.2 Standard operating procedures for mixing, filling & packing
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.
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
Copies of recipes and work instructions. Examples of completed processing and traceability records since the last audit.