Just joined the site. Looks like there is plenty of wisdom here.
I'm hoping to find someone that has had to generate a HACCP plan for cold smoked pork sausage (Andouille). My issue isn't making the product and doing so safely; its making "big brother" comfortable that I know what I'm doing. I'm looking for a possible template for the plan from someone who has experience in the commercial sale of cold smoked products.
Thanks for any responses