Handbook of Meat Processing

Quality Assurance 553

Table 31.3. Example for the structure of a process documentation: (1) Preparation of sausage
mixture

Input documents: Work instruction and links Process Output documents: Records

Type and preparation of equipment Preparation of

sausage mixture

Signed check list

Selection of ingredients:

Specifications for

Lean meat Weighing protocol

Fat

Salt

Curing agents

Spices

Water

Other ...

Recipe

Instruction for comminution

and mixing

Sequence and timing of

ingredient addition

Target particle size and

degree of mixing

Final temperature

Batch identification Batch no.

Table 31.4. Example for the structure of a process documentation: (2) Heat processing

Input documents: Work instruction and links Process Output documents: Records

Equipment Type and preparation Heat processing of

sausages in casings

Signed check list

Calibration of monitoring

devices (thermometer,

timer)

Calibration protocol

Sausages to be heated Diameter No. of batch of mixture

Initial temperature

Critical values for

heating process

Target F value (70°C,

z = 10)

Time-temperature protocol

Adjustments of heating

device (time, temperature)

Core temperature to be

reached before cooling

Cooling rate/method

Smoke application

Relative humidity in chamber

Batch identification Batch no.

per hour, defi ciency rates, capacity utiliza-
tion, and downtime of equipment.
To reduce paperwork, it may be advisable
to develop documents specifi c to unit opera-
tions (Vasconcellos 2004 ). Tables 31.3 and
31.4 give examples for the structure of docu-
ments relevant to the unit operations “ prepa-
ration of sausage mix ” and “ heating. ”

Quality - Assurance Plans for

Different Processes and

Product Groups

Meat products can be divided into different

product groups, as done earlier in this volume.

The following part of this chapter specifi cally

addresses these product groups.