HACCP plan for meat sausage rolls

Hi all, I'm very new to HACCP and am currently studying Food Technology at University. I'd like to get to grips with a good HACCP plan for sausage rolls if anyone has anything they are willing to share. I would be extremely grateful!! 

Thank-you in advance!

Good Morning Emily,

I see you are in the UK; however, the USDA/FSIS has templates for both raw and cooked meat products that you should be able to review and get a start with. 

Here is one example: http://haccpalliance...nce/sausage.pdf

Hope this helps!

Good Morning Emily,

 

I see you are in the UK; however, the USDA/FSIS has templates for both raw and cooked meat products that you should be able to review and get a start with. 

 

Here is one example: http://haccpalliance...nce/sausage.pdf

 

Hope this helps!

Hi oigdaym,

Thks for input but this haccp plan (1994) is now sort of obsolete.

Thanks Charles. I was looking quickly and didn't see the date. Although nearly everything with FSIS is older but still current

Thanks Charles. I was looking quickly and didn't see the date. Although nearly everything with FSIS is older but still current

It's an interesting example of Ultra- "Classic"  HACCP.  Every step is a CCP.

Then along came PRPs

These may be a bit nearer the modern equivalents  although the plans seem to lack metal detectors -

https://meathaccp.wi...lans/index.html

@ Emily - unfortunately haccp plans for sausage rolls seem elusive. Was it a test by any chance ?