A-A-20198
F. Style B, precooking. The product shall be cooked by any method or combination of methods allowed by the Meat and Poultry Inspection Regulations. An internal product temperature of not less than 160oF (71.1oC) shall be obtained during cooking. When frying is used in the cooking process, no tropical oils are permitted except palm oil. The frying oil must be filtered continuously during the frying process.
C. Reworked product. Raw, wholesome sausage product may be reworked and blended into formulated product at levels established by Food Safety and Inspection Service (FSIS). Precooked product which is wholesome and salvageable but (1) is misshaped, (2) is fractured (separated into two or more pieces), or (3) does not meet the formed diameter and weight requirements in Section E. may be reworked into raw formulated product at a maximum level of 2 percent provided it is blended in compliance with the organoleptic and defect requirements for raw product in Section D., and with the maximum and minimum formulation requirements in Section A.
H. Finished product requirements.
1. There shall be no foreign material (e.g., dirt, hair, grease, insect parts, metal).
2. There shall be no foreign color, odor, or flavor.
I. Individually quick frozen method. Poultry sausage links and patties shall be frozen by an IQF method in accordance with the Meat and Poultry Inspection Regulations so that the poultry sausage links or patties do not stick together before packaging and after freezing.
J. Metal detection. The sausage links or patties must be examined by a metal detection device by presenting (a) the links or patties layered, or (b) each package of sausage product or shipping container within the detection field pattern of the device. The frequency of testing will be according to the USDA Poultry Division’s online AQL sampling plan for metal detection. The following guidelines do not relieve the contractor of the responsibility to provide a safe product. Sausage product suspected of being contaminated with metal or found to be contaminated with metal will be handled in accordance with FSIS procedures.
1. Metal detection device. The examination must be by (a) a metal detection device capable of detecting metallic contaminants including, but not limited to, stainless steel shavings, pieces of metal from wire mesh conveyers, pieces of wire, and metal fragments from cutting equipment: (b) a metal detection device approved by FSIS: (c) presenting the sausage correctly with the detection field pattern of the device; and (d) using procedures appropriate for the dimensions, locations, and pattern of the detection field, the “orientation effect” and “product effect” on the sensitivity of the device, and the environmental conditions.
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