Charoen Pokphand Foods Public Company Limited (CP Foods) strives for excellence in the production process of CP Sausage, ensuring it adheres to international safety and quality standards. By choosing only high-quality, traceable raw materials, CP Foods ensures that every CP Sausage maintains superior quality, cleanliness, and safety, always prioritizing consumer health.

Krirkphan Deeprasert, Director of CP Foods' Nong Chok Food Processing Plant, asserts that the company's commitment to safety starts with stringent control throughout the entire production process, from sourcing raw materials and ingredients to distribution. Emphasizing "food quality and safety," the production uses advanced technology and robotics, ensuring traceability and instilling confidence in every hygienic and safe product delivered.

"We use only the finest meat for CP Sausage. Our chicken is exclusively sourced from hormone-free breast and thigh cuts. Our pork is selected from large, high-quality cuts and contains no growth hormone. We store our meats at a controlled temperature between 0-4 degrees Celsius, a range that effectively inhibits the growth of harmful microorganisms and ensures freshness during transportation from the farm to the factory. The fully automated production line consistently maintains a temperature between 0-12 degrees Celsius, ensuring the quality and hygiene of our products while bolstering consumer trust," explains Mr. Krirkphan.

In its innovative approach, CP Foods leverages Radio - Frequency Identification technology to manage its meat supply chain, enabling detailed tracking of meat origins and usage sequencing. This system facilitates raw material traceability right from the start. Meat passes through a metal detection process before grinding, a preemptive safety measure to eliminate any potential metal contamination. Following this, the meat is expertly seasoned, formed into links, and smoked using a “Closed smoke system” to remove tar (carcinogenic substances from smoke) with repeated lab checks to ensure the sausages are 100% tar-free.

The sausages are then evenly cooked using steam, reaching a core temperature of 79 degrees Celsius—the critical point for even heat distribution—before being rapidly cooled to a safe consumption temperature of 0-4 degrees Celsius with cold water and cool air.

CP Sausage is produced without the use of preservatives, nitrates, borax, or saltpeter, complying with the Food and Drug Administration (FDA) regulations. The 'Nitrite salt' is used in carefully controlled quantities, below the threshold set to prevent the growth of toxin-producing bacteria. Each batch undergoes stringent laboratory testing in line with international standards, and sodium levels are monitored according to World Health Organization guidelines," adds Krirkphan.

CP Foods employs a vacuum sealing system for packaging CP Sausages, using multi-layer thermoform film to prevent oxygen infiltration and maintain freshness for the product's entire shelf life, eliminating the need for preservatives and ensuring microwave safety. Before reaching the consumer, the sausages are subjected to another round of quality control and metal detection.

Krirkphan recommends that consumers buy sausages with intact, securely sealed packaging and clear labeling of production and expiration dates, as well as the location of production. Certifications such as GMP, GHP, HACCP, and FDA marks are indicative of quality and safety standards being met. Post-purchase, sausages should be stored under 6 degrees Celsius and if opened, kept sealed to avoid contamination. Once reheated, they should be consumed immediately to prevent microbial illnesses. CP Foods prioritizes consumer well-being, aiming for the long-term sustainability of good health.