PENNY LANE FOOTLONG SAUSAGES 30x170gm
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PENNY LANE FOOTLONG SAUSAGES 30x170gm
Frozen Pork Sausages in portion controlled average sizes of 170g
30 Units per box
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Pork (49%), Water, Pork fat, Rusk (Wheat), Potato starch, Soya concentrate, Salt, Wheat flour (Contains Calcium Carbonate, Iron, Niacin, Vitamin B1), Dextrose, Stabiliser: Sodium Tri-polyphosphate (E451i), Flavour enhancer: Monosodium Glutamate (E621), Preservative: Sodium Sulphite (E221), Hydrolysed vegetable protein (Soya), Antioxidant: Ascorbic Acid (E300), Spice extracts.
ALLERGENS: See ingredients in bold
Although great care has been taken to remove all bone, some may remain.
Manufacturers details, product description, storage and usage instructions, number of units, allergen detail and the ingredient declaration on the box. Production code and best before date ink jetted onto the side of the box.
- Plain white corrugated boxes with label ‘Footlong Sausage
- Sealed on the top and underside with clear tape
- Product hand packed internally in a blue, folded, food grade poly bag
|
Test |
Target (cfu/g) |
Maximum (cfu/g) |
|
TVC (Total Viable Count) |
1 × 10⁵ |
1 × 10⁷ |
|
E. coli |
1 × 10 |
1 × 10³ |
|
Staphylococcus aureus |
1 × 10² |
1 × 10³ |
|
Salmonella |
Absent in 25 g |
Absent in 25 g |
|
Nutrient |
Value |
|
Energy |
991 kJ / 245 kcal |
|
Fat |
17.8 g |
|
– of which saturates |
6.3 g |
|
– of which mono-unsaturates |
6.8 g |
|
– of which polyunsaturates |
2.8 g |
|
Carbohydrate |
11.2 g |
|
– of which sugars |
0.2 g |
|
– of which starch |
9.2 g |
|
Fibre |
0.7 g |
|
Protein |
10.8 g |
|
Salt |
0.1 g |
Product is blast frozen in a spiral freezer to -11 degrees. Product is then stored and transported at a minimum temperature of -18 degrees. Product temperature <-15 degrees.
Raw Materials:
▪ Raw materials are sourced from approved suppliers and checked on receipt against safety and quality standards.
▪ Frozen meat will undergo “tempering” at a temperature of 0 degrees to -6 degrees for a minimum of 48 hours to facilitate its movement through the mixing equipment
▪ Dry goods will be wrapped until required to protect them from the environment, sources of contamination and potential damage
▪ Packaging will be kept free from contamination
Processing:
1. Tempered frozen meat blocks are manually de-boxed and broken down through a mixer
2. Meat is batch weighed in accordance with the recipe/specification
3. Dry goods are manually batch weighed in accordance with the recipe/specification
4. Flaked meat and dry goods are blended and reduced in a bowl chopper to a pre-set sequence
and time to ensure that the resulting mixture is of a uniform consistency
5. 6. 7. The mixture is emptied into stainless steel tote bins prior to forming
Portioned sausages are check weighed and then blast frozen.
All finished products are check weighed and metal detected to the following tolerances:
− Ferrous 1.80mm
− Non-Ferrous 2.50mm
− Stainless Steel 2.80mm
8. Samples of randomly selected products are cooked to establish end user quality.
Pallets can be made up of single or mixed product lines
Cases per pallet: 150
Cases per layer: 15
Layers per pallet: 10
Pallets will be securely over wrapped with stretch film prior to despatch and clearly labelled with customer name and destination.
Deep Frying: Deep fry from frozen at 180°C for 7 – 8 Minutes
Grilling: Defrost thoroughly, grill for 8 minutes, turning occasionally
Best before 12 months from production date which can be extended to 18 months for export.
Meats sourced from within the EU.
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