Chef I couldn’t agree with you more about the gloves.

What Chef said is true however, employees are supposed to be changing gloves frequently between tasks.

Another thing about gloves that I like, is I can wash my hands in hotter water with gloves on, and I maintain that my gloved hands are cleaner after washing than my bare hands would be.

I am kind of obsessive about handwashing while processing and it’s more because I hate getting anything I touch covered with meat/fat/dreck than actual sanitation.

We bring all of our smoked products up to 156 for a minimum of 1 minute for peace of mind in the odd instance that our thermometers may be off even though they are checked and re-calibrated weekly if off.

For example to get to a LOG 7 the hold times are:
130 IT= 121 Minutes
140 IT = 12 Minutes
145 IT = 4 Minutes
150 IT = 72 Seconds
152 IT = 46 Seconds
154 IT = 29 Seconds
155 IT = 15 Seconds (temp USDA recommends)
158 IT = Instant (0 seconds)

I would never do it but it could be done safely according to the USDA. The whole process is aimed at killing bacteria that could cause a food born illness.

When cooling the ‘critical’ temps are 140 to 70 within 2 hours and then from 70-41 within an additional 4 hours (6 hour total from 140-41) with 41 being done with the cooking/cooling process.

These temperature requirements are to control food born illness.
Hope this info helps…

I would think we could all understand that the government doesn’t always have our interest at heart. Lobbyists and self-serving interest is always a factor. Money being the name of the game. For instants - gloves. With gloves a person is much more likely to cross contaminate, where as without gloves more likely to wash their hands between task. Latex and vinyl industry lobbied to make gloves mandatory. A good health inspector will look at kitchen practices rather than nick-pick laws.

Be safe but have fun.

KARLHEIDOLPH I’m likely to get a lot of pushback on this, but is it your intentions to make this for friends? And am I understanding that they just want to cover your cost?

I see no need to jump through all those hoops to make a few pounds of sausage for friends. If you were selling to restaurants and retailers, then yes all the advice applies.

No one is going to come after the hobbyist for making a few pounds for friends. Enjoy making it and giving a blessing to your friends. If they bless you in return with funding to cover your cost, all the better - everyone wins.

This all really depends on the scope of what you intend.

I agree.
If just making it for friends and family from time to time and not technically “selling” I don’t see any reason why you would ever get a visit from a compliance officer.

BUT!
As stated by someone earlier being the cause somebody get sick from a product you made is definitely not a path you want to go down so regardless which way you decide to go MAKE SURE that you follow ALL of the guidelines set forth by the USDA!

The guidelines are there to keep everybody safe and healthy so every home processor even those that are only making it for themselves should know what they are and follow them.

I see no need to jump through all those hoops to make a few pounds of sausage for friends. If you were selling to restaurants and retailers, then yes all the advice applies.

No one is going to come after the hobbyist for making a few pounds for friends. Enjoy making it and giving a blessing to your friends. If they bless you in return with funding to cover your cost, all the better - everyone wins.

This all really depends on the scope of what you intend.

also some people have allergy’s to certain ingredient such as msg and others

To your point, product labeling requirements are a huge part operating a inspected business.

I am a former USDA Compliance Officer and you should contact your local health department for guidance. You cannot sell your brats to restaurants or retail stores only end users under USDA regulations

What I posted earlier is to sell to the end user.

In order to sell your product to a “reseller” (restaurant/retail stores) gets very involved and definitely NOT the place to start.

To give you an idea:
There is an entirely new process you have to go through. Your facility will have to be inspected once again and then be issued a plant number. You will have to submit your labels for approval which will need to have EVERYTHING listed (safe handling, $/#, total weight, total, etc.), you need to develop flow charts and process charts for everything from receiving meat/spices through the final packaging process and refrigeration.

The kicker to sell to a reseller is once you and your facility are approved you now must have a state inspector onsite watching the process that you submitted to the state to verify you are following your state approved process. In order to get the inspector onsite you will have to schedule it and make sure that they are available when you plan to process (keep in mind they have set hours they are available).

Inspectors are very accommodating but also very busy and overworked so you may sometimes have to alter your schedule around theirs.

Hope this helps shed a little light on what it would take to sell your product legally whether it is to the end user or a reseller.