SAFE FOOD HANDLING

Hygiene is VERY IMPORTANT when making sausages at home. Wash, rinse and sanitise all 
equipment before use, including cutting boards, utensils and benches/sinks. Wash hands and equipment with hot, soapy water and rinse well. To sanitise equipment, combine 
1 teaspoon of household chlorine bleach with 4 litres of water. Submerge equipment for 7 seconds in the solution then drain before use. If you are ever unsure if a piece of equipment is clean, it is better to clean it again! Ensure hands are washed with soap and warm water for at least 20 seconds before and after handling raw meat. 
    
Temperature Danger Zone
Source: www.foodsafety.asn.au
Keep raw, fresh meat refrigerated at 4°C (40°F) or lower for up to 2 days – it’s best to use fresh meat (purchased that day) then mince, mix and store in the refrigerator for the period stated in the recipe before stuffing and freezing the sausages (or refrigerate sausages overnight then cook the next day). Always serve sausages fully cooked and hot. Consume cooked sausages within 3-4 days.
     
Raw fresh sausages can be frozen for up to 3 months. Cooked sausages can be frozen for up to 4 months. Always thaw sausages in the refrigerator (never at room temperature) and serve sausages fully cooked and hot.

             

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