Liha töötlemine
humidity
HACCP: Hazard Analysis Critical Control Point 531
Table 30.5. Preventive measures to control potential hazards identified in the production of fresh
sausages
Process steps Hazard Identification Preventive measure
Reception:
Frozen Pork trimming Biological Suppliers selected and homologated and/or certified
Chemical Correct temperature of delivery (<−12°C)
Physical Visual control
Other ingredients Suppliers selected homologated and/or certified
Visual control of shelf life dates according to
specified requirements
annaabi.ee 
