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Author Question: Why did the sausage brown when cooked? What will be an ideal ... (Read 49 times)

xclash

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on: Aug 2, 2018
Why did the sausage brown when cooked?
 
  What will be an ideal response?

Question 2

Outline any safety precautions and places where HACCP could be used.
 
  What will be an ideal response?


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ankilker

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Browning occurred due to the Maillard reaction.

Answer to Question 2

When working with meat the main precaution is preventing the introduction of bacteria into the ground meat. Equipment should be sanitized. Always keep meat refrigerated (36 to 40F) while curing. Those working with meat need to wear food service gloves. Finally, the product needs to be thoroughly cooked and to the correct temperature and then stored properly afterward.


xclash

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

Jsherida

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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