The Pie House at Cinderhill Farm
Learn the 18 sausage roll process steps, the 5 CCPs, key temperatures and specific controls.
Detailed study of all 5 Critical Control Points — blast freeze, bake, cooling, chilled and frozen storage.
Test your knowledge on the sausage roll process from delivery through to dispatch.
Advanced quiz on Critical Control Points, temperatures, limits and corrective actions.
What we make and how raw materials arrive
All products from approved suppliers only. Delivery vehicles must be clean. Visual check prior to acceptance. Ingredients checked against order. Reject if: not from approved supplier, best-before exceeded, signs of pest infestation, physical contamination, chemical spillage, or missing ingredient list.
Delivered via temperature-controlled vehicle. Must arrive at or below +5°C (target +1°C to +4.9°C). Use calibrated probe thermometer to check temperature. Reject if above +5°C, date codes exceeded, pest infestation, or no ingredient list.
Delivered via temperature-controlled vehicle. Must arrive at or below -15°C (target -18°C to -23°C). Transit times cannot exceed 24 hours. Reject if above -15°C, date codes exceeded, or no ingredient list.
Approved suppliers only. Vehicles clean, personnel good hygiene. Reject if signs of pest infestation, physical contamination, chemical spillage, or poor allergen management from packaging supplier.
Steps 2–3b: Storing materials and getting ready
Store in designated area. FIFO rotation. Open packets in lidded containers. No chemicals in dry store (including mops and buckets). Keep original product description after decanting. Daily stock, date code and pest checks.
Target: +2°C to +6°C. Critical limit: ≤+8°C. Twice daily temperature checks. FIFO. Dispose of anything exceeding +8°C for more than 4 hours due to malfunction.
Target: -18°C to -23°C. Critical limit: ≤-15°C. Twice daily checks. Frozen raw materials may remain in storage up to 6 months prior to processing. FIFO. Adjust thermostat if temperature above -18°C.
Stored in designated area away from raw ingredients or finished product. Cleaned per schedule. Dispose of any packaging showing damage, pest or chemical residue.
On an 'as needed' basis. Frozen pastry removed from storage, cased and placed in fridge to defrost. Only defrost in designated area. Store under temperature-controlled conditions as stated by ingredient supplier. Keep covered and separated from raw/allergenic ingredients whilst defrosting. Ensure blue plastic film is removed prior to next process step.
Perform in a specific clean area, separate from RTE food preparation. Remove external packaging immediately from the food handling area. Decant into clean, food-grade, covered, labelled containers with product description, batch info and expiry dates. Dedicated equipment and containers for different allergens to prevent cross-contact.
Steps 4–10: Pastry to tray
Ensure pastry fully defrosted before use. Work area cleaned and sanitised before pastry prep. All equipment thoroughly cleaned and disinfected. Staff wash hands and wear correct PPE. Roll out pastry onto surface, cut to size. Pastry can be weighed. Use only approved cleaning products.
Prepare only in glaze prep area into allergen-appropriate container (milk vs soya). Use separate, dedicated utensils (brushes, bowls) for raw egg glaze — NOT used for RTE foods. Wash hands before and after handling raw eggs. Store raw egg glaze on bottom shelves of refrigerator to prevent drips. Clean and disinfect all surfaces, equipment and brushes immediately after use.
Sausage meat sleeve is slit and meat tipped onto pastry in right location. Sleeve checked for tear then disposed of. All equipment cleaned and disinfected prior to use. Staff wear correct PPE.
Sausage meat manipulated to shape by hand. Pastry is glazed to form a seal then rolled around the meat. Equipment visually inspected and thoroughly cleaned/disinfected prior to use. Visual check for foreign body contamination (plastic wrapping, blue paper etc).
Sausage meat shaped by hand, pastry glazed to seal and rolled around meat. All equipment cleaned and disinfected. Visual check for foreign bodies and allergen ingredients not in recipe.
Long roll is glazed. Any product identification markings added to pastry. Using a template, rolls are marked for size, then cut and placed on a lined baking sheet. Dedicated egg glaze utensils only — not for RTE foods.
Work area cleaned and sanitised. Using a template, rolls marked for size, cut and placed on lined baking sheet. All equipment cleaned and disinfected. Visual check for foreign bodies and allergen cross-contamination.
Steps 13–18: Weigh, pack and send
Minimise ambient time — target batch packing temperature ≤+5°C within 30 minutes per product. All weighing equipment cleaned and disinfected. Staff wash hands and follow high-risk dress code. Check ALL ingredients including secondary ones for allergens.
Same controls as Step 13. Minimise ambient time (≤+5°C within 30 minutes per batch). Check all ingredients for allergens. Isolate any products not meeting specification.
Goods placed in individual bags, sealed and labelled. Completed crate has temperature checked and recorded on batch label. Follow high-risk dress code. Correct date labelling. Food-safe packaging from approved suppliers. Correct allergen and product labelling. Organoleptic (sensory) checks. Reject incorrect/illegible labels or damaged packaging.
Same controls as Step 15. Goods placed in individual bags, sealed and labelled. Completed crate temperature checked and recorded on batch label. Correct allergen labelling and organoleptic checks.
Refrigerated delivery vehicles below +5°C. Vehicles not used for chemicals. Products for postal delivery packed in appropriate packaging with ice packs. Shipped on temperature control vehicles to retail or foodservice. Discard food kept above 8°C for more than 4 hours during transportation (note: this differs from the Parsnipship range which uses 2 hours).
Blast freeze, bake and cooling
Finished product storage
All critical numbers for sausage rolls
Question text
Excellent Work!
Score: 240 / 300 pts
| # | Name | Module | Score |
|---|---|---|---|
| No scores yet — be the first! | |||