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Rework in sausage manufacturing
Started by DeadPresident, Aug 02 2023 11:57 AM
8 replies to this topic
#1
Posted 02 August 2023 - 11:57 AM
Hello,
Can anyone share industry guidelines on rework in sausage manufacturing?
thank you in advance.
AC
#2
Posted 02 August 2023 - 01:20 PM
as in adding a pre mix into a new batch?
Please stop referring to me as Sir/sirs
#3
Posted 02 August 2023 - 01:49 PM
as in adding a pre mix into a new batch?
Pre mix and adding old, frozen product into a new batch.
Im wondering what would happen to the shelf life of the new batch when it has old product. I would think that the shelf life would still be the same as whatever was left on the old product?
What are your thoughts on using product older than our stated shelf life of 180 days for/ as rework?
#5
Posted 02 August 2023 - 02:47 PM
Is that in any regulation or guideline? In all of my research I haven't ran into anything like that.
I am against those practices but I do not have the final word on the matter. If it is against any regulation or industry guideline then I can at least point to that.
#6
Posted 02 August 2023 - 03:25 PM
where in the world are you? then can post relevant regulations
Please stop referring to me as Sir/sirs
#7
Posted 02 August 2023 - 03:40 PM
where in the world are you? then can post relevant regulations
USA
#8
Posted 02 August 2023 - 04:09 PM Best Answer
https://ask.usda.gov...lic-Q-A-thawing
https://ask.usda.gov...l-Control-Point
https://www.fsis.usd...7/6700.1_A1.pdf
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Please stop referring to me as Sir/sirs
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#9
Posted 02 August 2023 - 04:44 PM
Thank you, Scampi.
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