"Breakfast Sausages" may contain meat and meat byproducts and no more than 50% fat by weight."Fresh Beef Sausages" may not contain beef byproducts and may contain no more than 30% fat by weight."Fresh Pork Sausages" may not contain pork byproducts and may contain no more than 50% fat by weight.They must be kept refrigerated and thoroughly cooked before eating. They are usually seasoned, frequently cured, and may contain binders and extenders (for example, wheat flour, and non-fat dry milk). They may contain water not exceeding 3% of the total ingredients in the product. Definition of Fresh Sausagesįresh sausages are a coarse or finely "comminuted" (reduced to minute particles) meat food product prepared from one or more kinds of meat, or meat and meat "byproducts" (heart, kidney, or liver, for example). If so, they will be labeled as above but will not have "Keep Refrigerated" on the label. ![]() If a sausage is perishable, the label must say "Keep Refrigerated." Some federally inspected shelf-stable sausages are not ready to eat. The manufacturer would have to validate that the cooking directions are sufficient to destroy any pathogens that could be present. In cases where the sausage is partially cooked or otherwise appears cooked but requires cooking by the consumer for safety, FSIS requires additional labeling features such as a prominent statement on the principal display panel, for example, "Uncooked, Ready to cook, Cook before eating, Cook and serve" or "Needs to be fully cooked." In addition, the product should display cooking directions that are sufficient for the intended user. The labeling for sausages under FSIS inspection that are NOT ready to eat must bear certain features such as, safe handling instructions. What must be listed on the label of sausages that are NOT ready to eat? The application of a "use" or "sell by" date is optional. If sausages are made and packaged in a local store, the nutrient information on the package is voluntary or it may be at the point of purchase. The Nutrition Facts information on the label can help consumers compare products and make more informed, healthy food choices. safe handling instructions, if the meat or poultry component of the product is not ready to eat, and.a safe handling statement if the product is perishable (for example, "Keep Frozen" or "Keep Refrigerated").the inspection legend and USDA establishment number.an accurate statement of the net quantity of contents.the name and place of business of the manufacturer, packer, or distributor.Labels are required to bear certain mandatory features including: The label provides consumers with information about a product at the time of sale. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Dry sausages may be smoked, unsmoked or cooked. Ready-to-eat sausages are dry, semi-dry and/or cooked. ![]() Uncooked sausages that contain ground turkey and chicken should be cooked to 165 ☏. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 ☏. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Sausages are either uncooked or ready to eat. Use the chart as a guideline for safe storage. How long can you store them - and where? Are they fully cooked or not? The following background information will answer these questions and others. Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on.
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