Buyer guide · 36 pages

Sausage and Meat Products Guide

Inside

1. Cold raw lots. Checked process. Traceable packs.
2. Combo bin to pack, check by check.
3. Different regulators, one hazard logic.
4. The plan behind every record.
5. One batch day.
6. Specify meat, casings and cure.
7. Intake starts every trace.
8. Cold, visible, used in date order.
9. The recipe is the meat block.
10. Weigh the cure, scan every lot.
11. Grind, chop, stuff, and track rework.
12. The cook and chill are the record.
13. When a critical limit is missed.
14. Review before product ships.