- Mar 26, 2015
- 4
- 10
Just joined the site. Looks like there is plenty of wisdom here.
I'm hoping to find someone that has had to generate a HACCP plan for cold smoked pork sausage (Andouille). My issue isn't making the product and doing so safely; its making "big brother" comfortable that I know what I'm doing. I'm looking for a possible template for the plan from someone who has experience in the commercial sale of cold smoked products.
Thanks for any responses
I'm hoping to find someone that has had to generate a HACCP plan for cold smoked pork sausage (Andouille). My issue isn't making the product and doing so safely; its making "big brother" comfortable that I know what I'm doing. I'm looking for a possible template for the plan from someone who has experience in the commercial sale of cold smoked products.
Thanks for any responses