Chapter: HACCP principles in the production of casings
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Community Guide to Good Practice for Hygiene and the application of the HACCP principles in the production of natural sausage casings – 2022
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by
Authors J.J. Wijnker Report ENSCA cGGP (Version IX), 2022 Summary In 1997, immediately after the finalization of the CRAFT project, Prof. B. Krol and Prof. A. Fischer presented the HACCP manual for processing natural sausage casings within a timeframe of only two months. By their involvement, ENSCA, INSCA, and NANCA demonstrated that they have fulfilled…