One of the most important tasks for the inspector in the sausage production facility is to check the formulation of the product. Inspection program personnel should select a batch of sausage product, check the sample batch for accurate identification of the types and weights of the component ingredients, and calculate the maximum and minimum amounts of restricted ingredients. Establishments which produce sausage product are encouraged to use as a reference a procedure chart that identifies the production process and ingredients for the product. The chart should include: