Hygienic handling
Temperature logs
Batch traceability
Packaging & labelling
Modern sausage processing with disciplined controls
From raw-meat reception to grinding, mixing, stuffing, smoking/cooking, chilling, packaging, and dispatch — we manage every stage with process checks, sanitation discipline, and cold-chain monitoring to deliver consistent quality.
Timely production
Scheduled batches, controlled mixing times, and documented yields.
Documented checks
Receiving checks, cooking temps, CCP records, and sanitation logs.
Dispatch & cold-chain
Chilled storage, FIFO dispatch, and delivery tracking.
Core controls we emphasize
Time–temperature management, sanitation, allergen control, and traceability across batches.
Raw material reception
Supplier checks, temperatures, appearance/odor checks, acceptance records.
Grinding & mixing
Standard recipes, calibrated scales, controlled mixing times, seasoning consistency.
Smoking / cooking
Validated cook profiles, internal temperature checks, CCP documentation.
Rapid chilling
Cooling targets, cold-room monitoring, minimized exposure time.
Consistent taste
Label integrity
Traceability
Operations / Processing Flow
End-to-end sausage processing workflow
A practical flow aligned with food safety and production discipline.
1
Receiving & inspection
Temperature checks, supplier documents, acceptance/rejection logging.
2
Cold storage (raw)
FIFO control, segregation, and continuous monitoring.
3
Grinding & preparation
Equipment sanitation checks, particle size consistency, controlled handling.
4
Mixing & seasoning
Recipe control, allergen management, and mixing time/temperature targets.
5
Stuffing & linking
Casing integrity, portion uniformity, batch IDs assigned.
6
Smoking / cooking
Validated profiles, internal temperature verification, CCP records.
7
Rapid chilling
Cooling targets achieved quickly, reduced microbial risk.
8
Packaging & labelling
Seal integrity checks, label accuracy, batch/expiry control.
9
Chilled storage & dispatch
Cold-room logs, dispatch documentation, delivery tracking and customer fulfilment.
Sanitation
Pre-op checks, cleaning schedules, and verification routines.
Calibration
Scales, thermometers, and recordkeeping for accuracy.
Traceability
Batch IDs, ingredient tracking, and recall readiness.
What we produce
Product range can be tailored (retail packs, bulk supply, private label) with controlled recipes and consistent outputs.
Fresh sausages
Standard or spicy blends, portion control, chilled distribution.
Smoked sausages
Smoke profiles with verified cooking temperatures and rapid cooling.
Retail & bulk packaging
Label control, seal integrity checks, batch/expiry marking.
Supply to shops & events
Chilled dispatch, delivery coordination, and fulfilment support.
Need supply?
Contact us with your quantity, packaging preference, and delivery location.
Request Quote / Supply
Compliance / Controls
Quality and safety controls
Practical checkpoints that strengthen consistency and food safety.
CCP monitoring
Cook temperatures, cooling targets, and corrective actions documented.
Sanitation program
Cleaning schedules, pre-op checks, and verification routines.
Allergen control
Ingredient segregation, label accuracy, and handling discipline.
Cold-chain assurance
Chiller temps, storage discipline, and dispatch controls.
Batch traceability
Ingredient-to-batch mapping and recall readiness.
Standardization
Recipe control, portion uniformity, and yield checks.
Contact / Location
Reach us for supply, partnerships, or facility visits
Tell us your preferred product type (fresh/smoked), pack size, quantity, and delivery location. We’ll confirm availability and provide a fulfilment plan.
Address
EJISU ASHANTI, EJISU, JUABENG ROAD
Phone / WhatsApp
0556893079
Email
datsmile@clcs.online
Website
https://datsmile.clcs.online
Quick request
This is a simple contact form (email sending not implemented here).