The sausage has only been partially cooked when it’s vacuum packaged in a specially designed oxygen barrier cook-in film. Once sealed, the product is conveyed to the cooking tunnel where it’s fully cooked to temperatures that insure all pathogens are eliminated. Because it is cooked in the package, there is no risk of pathogen retardants. The product is near sterile when it enters the chilling tunnel in which it is chilled to 40°F or below. Finally, the sausage is ready to be boxed and prepared for shipment.