Food Safety - HURAKAN HKN-ISE10 Manual Del Usuario

skin and other fabrics. Collagen casings are homogeneous in size and texture and require little
or no preparation. Natural casings are made from lamb, sheep, pork or beef intestines. They do
not have such a homogeneous texture and require substantial preparation. For this reason,
more than 75% of commercially produced sausages in the United States are made in collagen
casings. There are also fibrous inedible casings which are used in the production of some types
of smoked and bologna sausages.
TYPES OF SAUSAGES
Most sausages are divided into four categories: raw, smoked, boiled and dried. All types of
sausages, except dried sausages, should be stored in the refrigerator. There is also a
subcategory of raw sausages.
Raw and smoked sausages include products such as Polish, Italian, and snack sausages and
many others. Both raw and raw smoked sausages require heat treatment before use and are
stored in the refrigerator.
Smoked and cooked sausages include salami, bologna sausages, inevitably popular hot dogs
and much more. To smoke sausages correctly, a smokehouse or a smoke chamber is needed.
This can be built at home from a metal barrel or an old refrigerator, or you can purchase a
sophisticated unit. Most smoked sausages are heated before serving. Many people think that
smoked sausages last longer and do not spoil, but that's a misconception. Smoked sausages
should be stored just like raw sausages.
Dried sausages are cooked for a longer time than others because they are dried for a long time.
A few include pepperoni, prosciutto and some ham sausages. Drying meat requires careful
adherence to the procedure: in order to get a tasty and safe product, temperature, time and
humidity must be monitored carefully.
STORAGE
It is important to remember that the sausage loses taste during prolonged storage. We
recommend that you prepare sausages to be consumed within 4-6 weeks. Even frozen sausages
start to lose their taste in a month and a half. Frozen sausages are slowly defrosted in the fridge
before being cooked or served. Defrosting food quickly also impairs the taste.
ATTENTION! It is important to follow the food safety instructions given in this manual. The
latest version of the instructions can be found on the U.S. Department of Agriculture website.
The following basic rules must be observed when working with food products.
This includes COOKING, SEPARATE STORAGE, HYGIENE and COOLING.
COOKING
It is essential to heat food to a safe internal temperature in order to eliminate the bacteria
inside. The safety of hamburgers and other minced meat products has attracted a lot of
attention recently, and not without reason. When the meat is shredded, the bacteria on the
surface of the meat gets into the minced meat. If the minced meat is then cooked at
temperatures below 160°F-165°F (71°C-74°C), the bacteria do not die, and thus, the risk of food
poisoning remains high.
Whole pieces of meat, such as steaks and chops, have no dangerous bacteria like E. coli inside
and can be served unfried. However, beef loin must always be cooked to an internal
temperature of at least 145°F (63°C) (medium roasted). Poultry has a safe temperature of 180°F

FOOD SAFETY

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