[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-166102-en":3,"doc-seo-166102-105":30,"detail-sidebar-cat-1-en-105":92},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":4,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},166102,8814010472675,"Xiajie","https://avatar.qwps.com/avatar/WGlhamll",1,158,"General","Hazard Analysis Table - Curing & Smoking Sausage, Non-Shelf Stable, ROP Packaged","Hazard Analysis Table and HACCP summary guide for curing and smoking sausages that are non-shelf stable and vacuum packed (ROP). It lists critical control points across receiving, cold/dry storage, tempering, assembly, cutting or grinding, weighing, curing, mixing, stuffing, smoking/cooking, ROP vacuum packaging and labeling, and cooling. For CCPs, it defines critical limits, monitoring methods, corrective actions, and verification responsibilities. It also specifies training requirements and batch documentation expectations to prevent contamination and ensure safe processing.","Refrigerated/Frozen\t\t\t\t\t\t\tNon-refrigerated Ingredients,\nPackaging\nVerified by (Name)\t\t\t\tSignature\t\t\t\tDate\nService or consumer sale(16)\nCold Holding (15)  CCP 4\nSmoke/Cook (12) CCP 2\nCooling (14)  CCP 3\nROP Package & Label (13)  *\nStuff (11)\nMix meat & other ingredients (10)  CCP 1\nWeigh ingredients, cure (9)\nAssemble all ingredients (6)\nDry Store Ingredients (4)\nWeigh meat (8)\nCut or Grind meat (7)\nTempering (5)\nCold Storage (3)\nReceiving Raw Meats & Poultry (1)\nReceive Non-Meat Ingredients (2)\nHazard Analysis Table: Curing & Smoking Sausage, Non-Shelf Stable, ROP Packaged\nEstablishment Name:\n\u000f\nHACCP Summary Table: Curing & Smoking Sausage, Non-Shelf Stable, ROP Packaged\nEstablishment Name:\nApproved by:                                                                 Date:\nStandard Operating Procedures: Curing & Smoking Sausage,\u000bNon-Shelf Stable, ROP Packaged\nEstablishment Name:\nOnly food establishment employees trained in the use of this process and who have a thorough understanding of the HACCP plan shall conduct this process.\nReceiving Raw Meat/Poultry: What must the receiving employee check or look for on each incoming shipment of refrigerated foods to ensure that they are acceptable for use, i.e., safe and not contaminated? Consider temperature at receipt as well as the condition of the packages. For what reasons would a shipment be rejected?\nReceiving Restricted and Non-Restricted Ingredients, Casings: What must the receiving employee check or look for on each incoming shipment of non-refrigerated foods, ingredients, and packaging materials to ensure that they are acceptable for use, i.e., safe and not contaminated? Consider condition of the packages. For what reasons would a shipment be rejected?\nCold Storage: What are the required storage procedures to ensure the food is properly refrigerated and protected from contamination?\nDry Storage: What are the required procedures to ensure the ingredients, casings, and packaging are properly stored and protected from contamination?\nTempering of Meat: Where will the meat be held for tempering before preparing and mixing? What temperature is required for safe tempering?\nAssemble Ingredients: What work area is to be used for staging and weighing ingredients? Is this area separated from other workspaces in order to prevent possible cross contamination? Are the recipes available for use during preparation? What batch record will be maintained for this step and the remaining steps?\nCut or Grind Meat: For whole muscle sausages, how is the meat to be cut to ensure uniform curing? For comminuted sausages, what grinding instructions are to be followed? Refer to the recipe card for each product, and give other general instructions as appropriate.\nWeigh Meat: Give weighing instructions. What is used to hold the meat for weighing? Is calibration of the scale necessary? Refer to the recipe card and scale calibration procedure as appropriate.\nWeigh Ingredients and Cure (CCP 1): What is to be used to hold the ingredients for weighing? Is calibration of the scale necessary? Provide specific instructions for weighing the exact amount of pink salt to be used for the batch. What curing salt product is used? Refer to the recipe card and scale calibration procedure as appropriate.\nCritical Limit: List the critical limits that must be monitored and met to keep the product safe.\nMonitoring: What must the employee do, or how will measurements be made, to ensure that each critical limit has been met? What records will be maintained to demonstrate compliance with the critical limits?\nCorrective Action: For each critical limit, provide instructions to be followed if the critical limit is not met.\nVerification: How will management ensure that procedures are being followed correctly, required records are being maintained, and corrective actions are effective? Who is responsible, and how often will this activity occur?\nMix Meat, Ingredients, and Cure: How will the meat and other ingredients be mixed? What equ","cbCaibpZ5D3HGTsN","https://ap.wps.com/l/cbCaibpZ5D3HGTsN","docx",194596,30,"English","en",105,"# HACCP Summary Table: Curing & Smoking Sausage, Non-Shelf Stable, ROP Packaged\n## Standard Operating Procedures\n## Process Steps and HACCP Controls (CCPs)\n## CCP1: Weigh Ingredients and Cure\n## CCP2: Smoking/Cooking\n## CCPs: Monitoring, Corrective Action, and Verification\n## ROP Packaging and Labeling (*CCP if sold for consumer use)\n## Cooling (CCP 3)","[{\"question\":\"What critical control points (CCPs) are included for curing and smoking sausage processing?\",\"answer\":\"The table includes CCP 1 for weighing ingredients and curing, CCP 2 for smoking/cooking, CCP 3 for cooling, and an ROP packaging/labeling step marked as CCP if sold for consumer use.\"},{\"question\":\"What does the plan require for monitoring and records at each CCP critical limit?\",\"answer\":\"For each critical limit, employees must perform specified measurements or checks, and maintain records that demonstrate compliance with those critical limits.\"},{\"question\":\"What corrective actions are required when a critical limit is not met?\",\"answer\":\"For each critical limit, the document provides instructions to follow if the limit is exceeded or not achieved, and then verification ensures corrective actions are effective.\"}]","Hazard Analysis Table - Curing & Smoking Sausage, Non-Shelf Stable, ROP Packaged | DOCX",1788183196,11,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":14,"keywords":34,"description":15,"schema_data":35,"social_meta":87,"head_meta":89,"extra_data":91,"updated_unix":28},"hazard-analysis-table-curing-smoking-sausage-non-shelf-stable-rop-packaged","",{"@graph":36,"@context":86},[37,54,69],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,48,51],{"item":41,"name":42,"@type":43,"position":11},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":47},"https://docshare.wps.com/template/","Template",2,{"item":49,"name":13,"@type":43,"position":50},"https://docshare.wps.com/template/general/",3,{"item":52,"name":14,"@type":43,"position":53},"https://docshare.wps.com/template/hazard-analysis-table-curing-smoking-sausage-non-shelf-stable-rop-packaged/166102/",4,{"url":52,"name":14,"@type":55,"author":56,"headline":14,"publisher":58,"fileFormat":61,"inLanguage":23,"description":15,"dateModified":62,"datePublished":63,"encodingFormat":61,"isAccessibleForFree":64,"interactionStatistic":65},"DigitalDocument",{"name":9,"@type":57},"Person",{"url":41,"name":59,"@type":60},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-04","2026-08-31",true,{"@type":66,"interactionType":67,"userInteractionCount":11},"InteractionCounter",{"@type":68},"ViewAction",{"@type":70,"mainEntity":71},"FAQPage",[72,78,82],{"name":73,"@type":74,"acceptedAnswer":75},"What critical control points (CCPs) are included for curing and smoking sausage processing?","Question",{"text":76,"@type":77},"The table includes CCP 1 for weighing ingredients and curing, CCP 2 for smoking/cooking, CCP 3 for cooling, and an ROP packaging/labeling step marked as CCP if sold for consumer use.","Answer",{"name":79,"@type":74,"acceptedAnswer":80},"What does the plan require for monitoring and records at each CCP critical limit?",{"text":81,"@type":77},"For each critical limit, employees must perform specified measurements or checks, and maintain records that demonstrate compliance with those critical limits.",{"name":83,"@type":74,"acceptedAnswer":84},"What corrective actions are required when a critical limit is not met?",{"text":85,"@type":77},"For each critical limit, the document provides instructions to follow if the limit is exceeded or not achieved, and then verification ensures corrective actions are effective.","https://schema.org",{"og:url":52,"og:type":88,"og:title":14,"og:site_name":59,"og:description":15},"article",{"robots":90,"canonical":52},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":93},[94,98,103,108,113,118,123,127,132],{"id":29,"doc_module":11,"doc_module_name":46,"category_name":95,"show_sort_weight":96,"slug":97},"Presentations",90,"presentations",{"id":99,"doc_module":11,"doc_module_name":46,"category_name":100,"show_sort_weight":101,"slug":102},12,"Resumes",80,"resumes",{"id":104,"doc_module":11,"doc_module_name":46,"category_name":105,"show_sort_weight":106,"slug":107},14,"Invoices",70,"invoices",{"id":109,"doc_module":11,"doc_module_name":46,"category_name":110,"show_sort_weight":111,"slug":112},15,"Posters",60,"posters",{"id":114,"doc_module":11,"doc_module_name":46,"category_name":115,"show_sort_weight":116,"slug":117},16,"Social Media",50,"social-media",{"id":119,"doc_module":11,"doc_module_name":46,"category_name":120,"show_sort_weight":121,"slug":122},17,"Forms",40,"forms",{"id":124,"doc_module":11,"doc_module_name":46,"category_name":125,"show_sort_weight":21,"slug":126},18,"Letters","letters",{"id":128,"doc_module":11,"doc_module_name":46,"category_name":129,"show_sort_weight":130,"slug":131},21,"Paper Templates",5,"papers-templates",{"id":12,"doc_module":11,"doc_module_name":46,"category_name":13,"show_sort_weight":4,"slug":133},"general-158"]