Control form: Nitrite dosage and smoking in sausage production
Form for documenting dosage temperature and time in salting and smoking
Salting, nitrite and smoking are preservation methods where small deviations can have major implications for both taste and food safety. Use this form to document what was actually done with each production — it is both a help to yourself and part of the company's self-inspection.
§Before production
| Point | Notes |
|---|---|
| Produkt/opskrift | … |
| Spice and nitrite blend according to recipe/supplier | … |
| Dosed quantity per kg mince/meat | … |
| Responsible for dosage (initials) | … |
§During salting/smoking.
- 01Note start time for salting or injecting.
- 02Note smoking temperature and time for cold and hot smoking.
- 03Check and record core temperature for hot smoked products.
- 04Never deviate from the approved recipe without asking a responsible person.
§After production
- 01Note final temperature and cooling time.
- 02Mark and date-stamp the product with batch/lot number.
- 03Save the form as part of the company's self-inspection documentation.
A completed checklist is not bureaucracy for its own sake—it's documentation that you have control over both taste and safety.