Rework in sausage manufacturing
Hello,
Can anyone share industry guidelines on rework in sausage manufacturing?
thank you in advance.
AC
as in adding a pre mix into a new batch?
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?
hard no
You cannot use previously frozen into a fresh batch then freeze UNLESS you mark it all is previously frozen
You may not lose shelf but your product will suffer organoleptically
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.
where in the world are you? then can post relevant regulations
where in the world are you? then can post relevant regulations
USA