Hi all, I am currently working on adding a Fully Chicken Sausage in our plant, we already have RTE products, so we are just adjusting our HACCP Plan to include the new steps, equipment and ingredients. I am stuck with figuring out the hazard analysis for the Collagen Casing (made from Bovine hide) that we will use for these sausages, can someone please help me with references or guidance of the types of hazard that are associated with Collagen Casings? Thanks!!
Edited by Jacob Timperley, 25 March 2021 - 07:53 PM.
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