Lesson 1Stuffing and casing selection: portioning accuracy, casing types (collagen, fibrous, natural), casing prep and seam integrityThis covers filling and casing picks for sausages. It talks portion accuracy, collagen, fibrous, natural casings, prep, linking, and seam checks to stop bursts, air gaps, leaks.
Selection of collagen, fibrous, and natural casingsCasing soaking, flushing, and handling hygienePortioning accuracy and stuffer calibrationLinking, clipping, and loop formationSeam integrity checks and defect controlLesson 2Grinding and particle size control: grinder settings, follower plates, temperature control, and cross-contamination avoidanceThis focuses on grinding and size control for sausage mixes. It covers grinder choice, plates/knives, temp handling, smear stop, and batch cross-mixing prevention.
Grinder capacity, knives, and plate selectionTarget particle sizes for sausage stylesTemperature control to prevent fat smearSanitary changeover between meat batchesMetal-to-metal contact and wear checksLesson 3Final vacuum packaging steps: vacuum levels, vacuum chamber operation, gas purge considerations if used, seal formation and integrity checksThis describes last vacuum packing for sausages, with vacuum strength, chamber use, gas flush if needed, seal making. Stress on pack checks, leak tests, clean, labels before cold store.
Vacuum level selection and pump performanceChamber loading, cycle setup, and timingGas purge options and residual oxygen limitsSeal bar setup, width, and temperatureSeal inspection, leak tests, and reworkLesson 4Reception, storage, and trimming: objectives, equipment, contamination control, and yield optimizationThis covers meat and input intake, chilled store conditions, trim methods, clean handling. Stress on bug stop, right gear, yield boost via exact cuts, less waste.
Raw material receiving checks and documentationChilled storage temperatures and time limitsHygienic trimming methods and tool sanitationTrimming specs for fat, sinew, and defectsYield calculation and loss minimizationLesson 5Mixing and massaging/emulsifying: protein extraction principles, salt and phosphate function, sequence of ingredient addition, temperature control to prevent protein denaturationThis explores mixing, massaging, blending sausage mixes. Explains protein pull-out, salt/phosphate jobs, add order, tight temp control to dodge over-pull, fat split, damage.
Myofibrillar protein extraction principlesSalt, phosphates, and functional ingredientsSequence of ingredient and ice additionMixer speed, time, and vacuum mixingTemperature limits to prevent denaturationLesson 6Thermal treatment options and parameters: scalding, cooking to internal core temperature targets, pasteurization vs full cook, and recommended core temperatures for beef sausagesThis details heat treatments for sausages, scalding, cooking to core temps, pasteurise vs full cook. Covers time-temp mixes, kill power, feel effects, beef sausage temp guides.
Scalding conditions and surface decontaminationTime–temperature profiles for cookingPasteurization versus full cook decisionsCore temperature targets for beef sausagesVerification of thermal process lethalityLesson 7Finished product cold storage and dispatch: storage temperature targets, FIFO, pallet and load management for supermarket distributionThis explains finished goods cold store and dispatch for shops. Includes temp targets, humidity, first-in-first-out, pallet pack, load secure, load ways to keep safety, shelf life.
Cold room temperature and humidity targetsFIFO and stock rotation documentationPallet configuration and wrapping methodsTruck pre-cooling and loading sequenceTemperature monitoring during transportLesson 8Cooling and chilling processes: cooling curves, blast chilling, core cooling times to reach safe storage temperatures, cold-hot transfer controlsThis explores cooling/chilling meat and filled sausages, curves, blast chill, core temp goals. Focus quick danger zone pass, air flow, load patterns, cold-hot move watches.
Cooling curve interpretation and validationBlast chiller settings and loading patternsCore temperature targets and probe useControl of cold-hot transfers between roomsRecording and verification of chilling dataLesson 9Temporary storage, metal detection/X-ray, trimming of defects, and batch traceabilityThis handles temp holds between steps, inline metal/X-ray checks, defect trims, batch tracking. Stress holds apart, reject rules, good records.
Time and temperature limits for interim storageMetal detector and X-ray sensitivity settingsDefect trimming standards and rework rulesBatch coding, labels, and data captureHandling of nonconforming or held product
