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Sausage maker sets record

A pig breeder in Cumbria has created the largest Cumberland sausage in history, a task for which food hygiene practices will have been very important.

Equipment like hand protection is important when dealing with meat, to prevent contamination spreading from the hands onto the food product.

This will be vital with any food product and even more so because a large number of people were required to eat the sausage Broughton-in Furness farmer Gary McClure has produced.

It weighed 135 kg and the spiral delicacy was consumed by crowds at an event in the town square to mark the anniversary of the gaining of its charter as a market town in 1575.

The right safety equipment can help protect workers against accidents while making food, in addition to ensuring hygiene standards.

Cumberland Sausages gained protected status in Europe last year, meaning they can only be labelled traditional if they are made in Cumbria.
 

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