4 replies to this topic

[EmilyWatson9423]

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!

 

 

[oigdaym8]

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!

[Charles.C]

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.

[oigdaym8]

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

Edited by oigdaym8, 01 December 2020 - 02:11 PM.

[Charles.C]

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 ?