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  1. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

  2. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    contains 2 to 3 percent salt and 0.3 percent to 0.5 percent phosphate (usually a mixture of tripoly and ... a final product containing 2 to 2.5 percent salt (NaCl) and 0.3 percent alkaline phosphates. A mixture of ...

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