Meat and Poultry Processing Standards
ASSURED PORK SAUSAGES Version 4.0
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Key – Those standards which have greater significance (all other standards are normal)
Recommendation – Those which do not affect certification
New – A completely new standard which the member must now adhere to
Revised – A standard that has changed and requires the member to take some different or additional action to before
Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard
Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.
MP.PS.1
The meat and ingredients used in Red Tractor Assured pork sausages meet the scheme’s requirements including maximum permitted limits
How you will be measured
MP.PS.1.a
MP.PS.1.b
MP.PS.1.c
MP.PS.1.d
MP.PS.1.e
MP.PS.2
Non-permitted ingredients are not used in the production of Red Tractor Assured pork sausages
How you will be measured
MP.PS.2.a
MP.PS.3
Bacon raw material brought in from a different site must be Red Tractor assured licenced supplier and be labelled as Red Tractor Assured (Revised)
How you will be measured
MP.PS.3.a
MP.PS.3.b
Bacon supplier's Red Tractor Licence certificate
MP.PS.4
Each batch of pork raw material must be labelled with required information (New)
How you will be measured
MP.PS.4.a
MP.PS.5
Pork sausages must be produced to a documented recipe
How you will be measured
MP.PS.5.a
MP.PS.5.b
Recipes
MP.PS.6
For each sausage type produced, a recipe and methodology is documented and followed
How you will be measured
MP.PS.6.a
MP.PS.6.b
MP.PS.6.c
Recipe methodology
MP.PS.7
Pork sausages must meet the required visual, colour, texture and flavour characteristics
How you will be measured
MP.PS.7.a
MP.PS.7.b
MP.PS.8
For each sausage type produced, a quality specification is documented and followed
How you will be measured
MP.PS.8.a
MP.PS.8.b
MP.PS.8.c
Specifications
MP.PS.9
Anticipated cooking losses must be established and documented for each recipe
How you will be measured
MP.PS.9.a
MP.PS.9.b
Anticipated cooking losses
MP.PS.10
Finished, raw assured pork sausages meet legal and scheme requirements for microbiological limits, enabling the labelled shelf life to be achieved
How you will be measured
MP.PS.10.a
MP.PS.11
Monitoring must be undertaken to ensure assured pork sausages are produced in accordance with the recipe, specifications and scheme’s quality requirements
How you will be measured
MP.PS.11.a
MP.PS.11.b
MP.PS.11.c
MP.PS.11.d
Recipe verification, monitoring results
MP.PS.12
Pork sausages not meeting the quality attributes must not be marketed as Red Tractor Assured and must be handled appropriately
How you will be measured
MP.PS.12.a
MP.PS.12.b
MP.PS.12.c
MP.PS.13
Pork and trim for sausages must be used within kill +4 days unless specific exemptions apply
How you will be measured
MP.PS.13.a
MP.PS.13.b
MP.PS.14
The temperature of frozen bacon raw material must not exceed -12°C at intake (New)
How you will be measured
MP.PS.14.a
MP.PS.14.b
MP.PS.15
During the preparation of sausages, the mix temperature must be managed to ensure a temperature of 7 degrees is not exceeded
How you will be measured
MP.PS.15.a
MP.PS.15.b
MP.PS.16
After filling, finished packed sausages must be transferred to temperature controlled environments without delay
MP.PS.17
Finished packed sausages must be chilled to less than 4°C within 4 hours of final pack and stored between -2 degrees and +4 degrees whilst on site
MP.PS.18
Temperatures must be regularly monitored in accordance with documented schedules
How you will be measured
MP.PS.18.a
MP.PS.18.b
MP.PS.18.c
Monitoring schedule, results
MP.PS.19
Where temperature monitoring identifies non-conforming products, the root cause is identified and the product dealt with appropriately
How you will be measured
MP.PS.19.a
MP.PS.19.b
Corrective action
More Standards
Download the Meat and Poultry Processing Standards Manual (V4)
The Red Tractor Meat and Poultry Processors Scheme is part of the Red Tractor Food Assurance Scheme assuring food safety, animal welfare, hygiene environmental protection through every part of the food chain.
The Standards provide clear and credible assurance for all and should be read in conjunction with the Member Rules which all members are bound by.