Pork in sausages - Page 4/4

@ dgsn - 11.12.12 - 08:04am
Iv cleaned food processing plants for a living, you learn quickly to get it done right the 1st time if you dont want to clean it again. The chemicals used dissolve tissue (hence dont drink it). If who ever is checking it is a hard a*se you soon learn where bits of meat and s**t build up. If cleaned properly and swabbed everyday the bacteria count should be 10-15percent of acceptable levels. Impossible to keep 100percent sterile in an open system ie machinery in a food processing area.

agree:d in the kitchens ur taught how to safely and hygienicly clean. the different steps before even using chemicals, d10 etc. hence why u have to be over 18 to even be allowed near them * +

ladibud 11.12.12 - 10:10am
now i want pork sausages, mash and sweet peas lol drool

* +

ummati 11.12.12 - 10:56am
http://www.ecr.co.za/kagiso/content/en/east-coast-radio/east-coast-radio-blogs-consumerwatch?oid=1798107sn=Detailpid=244809-Mislabeled-meat-labels-exposed... butchers mentioned here are non halaal butchers that had their results published. * +

pmbguy 11.12.12 - 01:08pm

@ mandain - 11.12.12 - 07:48am
I think to be certified halal here they need to be processed on a dedicated machine

that's true... I got a lot of muslim, tamil n hindu mates... Halaal meat needs to be prayed for during the the slaughtering and processed with separate equipment from processing meat, to cooking... Technically if served on same plate as non halaal meat it becomes non halaal... *