Fresh Sausage Manufacture - Meat Retail
The practical handbook and DVD for this topic covers all aspects of fresh sausage manufacture and includes: identification, assembly and safe operation of machinery, legislation and food standards code, selection and formulation of ingredients, meat preparation and identification, preparation and filing of casings, manufacture, linking, hanging, packaging and storage of sausages and cleaning, sanitation and storage of machinery, parts and equipment. The DVD was produced in 1999.
Duration: 40 minutes.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
National Code - Training.gov.au
MTMR102B: Trim meat for further processing, MTMR205B: Make sausages
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