Hazard Database
Hazard detail
| Food Type : | sausage casings |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- |
| Source: | Gastrointestinal tract contents, i.e. ingesta or faeces may contain pathogenic bacteria such as Salmonella |
| Justification: | See generic RMPs for farmed mammals and the HACCP application for the Manufacture of Fresh Sausages (section 5 of Processed Meats Code of Practice Part 4) |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice during the processing of animal casings. CCP at salting and curing |
| Last Updated: | 30/10/2019 |