Below describes an outline our approach to Outline Food Safety of
a) Raw Meats Safety Window
b) Kitchen Cleanliness
In the preparation of our charcuterie uncooked meats
a) Raw Meats Safety Window
- Keep charcuterie batches small – reducing the time out of the fridge as low as possible
- Raw meat can quickly enter the “danger zone” (5°C–60°C) where bacteria multiply rapidly
- Even if the meat still looks and smells fine, it may no longer be safe
- Keep meat Refrigerated – Take meat out only when we are ready to work with it
- Keep preparation time well under 2 hours in total – we work to a maximum 90minutes total
- If the process is longer, return the meat to the fridge regularly to keep it chilled
- Ideally, aim for meat to stay below 4°C as much as possible (our “Goldilocks zone”)
- Keep the Mincer cold – using the Fridge or Freezer in between operations
- Keep the Sausage Stuffer cold – using the Fridge or Freezer in between operations
- Put the final product of uncooked meat (i.e. sausages, burgers etc.) directly into the freezer
b) Kitchen Cleanliness
We maintaining a clean kitchen especially during charcuterie making—not only for food safety but also for ensuring the quality, flavour, and shelf life of the final product.
1. We Start with a Clean Workspace
All surfaces are thoroughly cleaned and sanitised before we begin. This includes:
- Worktops and chopping boards
- Knives and utensils
- Mincing and stuffing equipment
- Fridge and Freezer door handles
A clean environment reduces the risk of introducing unwanted bacteria into the meat.
2. We Keep Equipment Spotless
Sausage-making equipment—such as mincers, mixers, and stuffers—are be:
- Cleaned before and immediately after use
- Free from residue, especially old fat or meat
- Properly dried to prevent contamination
Even small traces of old product can affect both safety and flavour.
3. Hands are Washed Regularly
Hands should be washed thoroughly:
- Before handling meat
- After touching raw ingredients, packaging, or surfaces
- At regular intervals during preparation
Good hand hygiene is one of the simplest and most effective ways to prevent cross-contamination.
4. Separate Raw and Ready Areas
We avoid cross-contamination by keeping:
- Raw meat separate from any cooked or ready-to-eat items
- Dedicated boards and tools for meat preparation
This is especially important as we are work in a multi-use kitchen.
5. Keep It Cold and Clean
Cleanliness goes hand in hand with temperature control:
- We wipe down surfaces regularly during use
- Remove any meat scraps promptly
- Return meat to the fridge as needed to maintain safe temperatures
- Refer to “a)” above
A clean, cool workspace helps control bacterial growth.
6. Clean as We Go
Rather than waiting until the end:
- We wash utensils and bowls between stages
- Clear waste regularly
- Keep the working area tidy and organised
This reduces the risk of contamination building up over time.
7. Thorough Final Clean Down
Once finished:
- Fully disassemble and clean all equipment
- Sanitise all surfaces again
- Dispose of waste properly and promptly
Leaving our kitchen clean ensures it’s safe and ready for the next use.
Our In Summary
Good kitchen hygiene in sausage making is about discipline and consistency—clean surfaces, clean tools, clean hands, and careful separation. It protects both the product and the people consuming it, while also preserving the quality of the craft.