The operator is required to implement a control program based on 4.16.2.1.1, Fermentation Done at a Constant Temperature (Constant Temperature Process) and 4.16.2.1.2, Fermentation Done at Different Temperatures (Variable Temperature Processes) to control pathogens. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. When using skinless MSM in the formulation of a meat product, up to 8% of skin from the named species is permitted under the MIR Schedule I. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. It is the responsibility of the operator to ensure that all the ingredients and components of the rework material are permitted in the meat product to which they are added. * PSI: Pounds per square inch ** MPa: Megapascal. In either case, the operator's Control Programs must include procedures that address the build-up of product material on the equipment, to minimize cross contamination of product over time on a given production line. Three separate formulation batches can, however, be processed concurrently following stuffing. The operator's prerequisite program and HACCP system must include a control program for the use of eggs that includes: Preserved products must comply with sectionB 14.031 of the Food and Drug Regulations. A lot cannot exceed a single day's production. Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4C) x (40) = 776 degree-hours. If an establishment which is required to do end product testing as per option 3 refuses to do the required testing on the finished product, the CFIA must detain the affected product, take measures to prevent cross-contamination of other product and inform the establishment that, if they do not provide the necessary test results within 60 days, the affected product will be treated as inedible and condemned. (1) No person shall sell an article of food that. The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. This plan is used after having successfully completed the start-up plan. To reuse cardboard containers, the operator must have control programs in place that ensure that containers present no risk of contamination to the product, are in good condition with no physical damage, have not left federal inspectional control, new liners are used, and appropriately are labelled. The temperature in a room or area of a registered establishment where a meat product is processed, packaged, labelled or handled shall be appropriate to ensure the preservation of a meat product. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. endstream endobj 6290 0 obj <>stream Where this chapter of the Meat Hygiene Manual of Procedures uses the terminology "where necessary", "where appropriate", "adequate", or "sufficient", it is up to the operator of a registered establishment in first instance to decide whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Meat Inspection Regulations, 1990. The submission must be accompanied by detailed recipe, formulation and processing information for the product. to substantially change the appearance or nature of a meat product. 1. For current information visit Food. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . Alternative temperature control measures must provide the same or better outcome. The level of nitrate-nitrite should not interfere with the process of fermentation. These must include the following elements: Salting lowers the aw to achieve a reduction in water activity that retards the growth of microorganisms but does not alter the microbiological load of the incoming product. The sampling plan must be representative of the lot. Freezing prevents the growth of, but does not destroy, microorganisms in food products. Learn vocabulary, terms, and more with flashcards, games, and other study tools. These ingredients also reduce the cost of meat products. In respect of food or other materials, products that are capable of existing together in the same area, at the same time without creating a risk of adulterating meat products. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physi-cal and sensory characteristics of raw and finished products. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. products use small meat pieces, chunks, chips or slices. . means a skin-like container used for a meat product, as per the Meat Inspection Regulations, 1990. an individual unit of food that is combined with one or more other individual units of food to form an ingredient, as per the Meat Inspection Regulations, 1990. means, in respect of a meat product, to determine that the meat product is inedible, as per the Meat Inspection Regulations, 1990. means a package in which a meat product is placed to be offered for sale, or intended to be offered for sale, but does not include a lining, a bulk container, or a transport container, as per the Meat Inspection Regulations, 1990. a control program consisting of actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level. 1025 0 obj <>stream If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. The level of estimated increase in Clostridium perfringens concentration (log increase) will depend on the quality of data obtained by an evaluator and input into the program. For information on the use of antimicrobial interventions in ready-to-eat meat products, see Chapter 4, Annex H, Section 3.1, Antimicrobial agents and post-lethality procedures. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. The operator must ensure the heat process is sufficient to destroy trichinae. The proposal must be supported by scientific data to validate the submission. Method of inoculation to be used: the inoculum must be added to the meat and mixed prior to the addition of the other ingredients or a starter culture to the meat mixture. Facilities for the removal of bones and trimmings must be provided. The ground or emulsified trimmings originate from like cuts of meat. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. A cooling schedule must be developed and filed for every type of heat processed product. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. What are comminuted products? The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a fat-reduced model meat system enriched with inulin, cellulose, carboxymethyl cellulose (CMC), chitosan, pectin, respectively, were investigated in this study. . Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. Unless MSM or FTM is used directly after the separation process as an ingredient of a meat product, it must be: MSM may be shipped from one registered establishment to another in the refrigerated, refrigerated and cured or frozen state. This includes the use of cans, glass jars, retortable pouches or other containers. no fresh or frozen liquid egg is to leave the premises unless it is marked "Inedible egg - unfit for human consumption", as it does not meet federal or provincial requirements. Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. For products stored under refrigerated conditions, the operator must have in place Control Programs to monitor the temperature of these products, such that the internal temperature of each product is 4C or less but not frozen. Alternatively if their manufacturing process achieves a 2D reduction of E.coliO157:H7 they may be able to manufacture product according to the requirements of Option 4 (e.g., HACCP system and testing of raw batter). Cold smoke temperatures are generally less than 30C. Approximate minimum levels of aw (if considered alone) for the growth of: parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. Example include to debone, comminute, preserve, dehydrate, ferment, render or assemble with an ingredient other than a meat product, but does not include to dress, trim, refrigerate, freeze or defrost. Special attention must be paid to the list of ingredients of the resulting meat product; all ingredients added either directly or by the means of a rework product must be accurately declared in the ingredients list of the resulting meat product. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. Rapid chilling methods which temporarily freeze a thin outer layer of skin and muscle (usually 3 to 4mm thick) may be allowed under the following conditions: The operators must have procedures for control of environmental sources of contamination of meat product, including disposition of meat that has fallen on the floor, risk of contamination from condensation and storage of equipment. Non-meat ingredients: Large numbers of non-meat ingredients are required for providing taste and improving quality. Defrosting or thawing may be performed in air or water. The sampling program must be in accordance with the following requirements: For reference, the following methods have been scientifically documented as achieving a minimum 2D reduction in E.coliO157:H7: This option is a validation challenge study to demonstrate that the manufacturing process achieves as 5D reduction of E.coli 0157:H7. No. This documentation package should include, but not be limited to, a recommendation from a process authority demonstrating that the alternate cooling process is as effective as the current performance standards. Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. Degrees above 15.6C: 26C - 15.6C = 10.4C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4C) x (55) = 572 degree-hours. In this case, the final product is in a form that is not edible without additional . An establishment must use option 3 if option 1, 2, 4 or 5 are not used. For guidelines, refer to Annex F. If the operator chooses to use methods for the control programs, other than those outlined in Annex F, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production, establishment layout and species of fresh meat. means to lower the temperature of a meat product to, and to maintain the temperature at, 4C or lower, but does not include to freeze, as per the Meat Inspection Regulations, 1990. the ability of a given heating process to kill bacteria. Once this has been established, frequent regular checks should be made. It is the operator's responsibility to determine compatible areas and non-compatible areas for different processing steps, as part of the prerequisite program and HACCP system. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. Historically, a room temperature of 10C has been considered sufficient by the CFIA for the preservation of meat products for most processing activities and steps. Is the product a comminuted product other than sausage/sausage link (e.g., patty or meatball) or a breaded or unbreaded molded product (e.g., nugget)? Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. Under this option, it is not required to test for E.coliO157:H7. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. hb```,@(qPTQL;6T&M#jrv)F=B This process may be used as an additional step to enhance the microbiological safety of these products. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. The operator may justify his choice under the procedures based on the Hazard Analysis Critical Control Points (HACCP) principles or under the operational procedures of a registered establishment. Pe`~$/0X.H`87w Pc`T The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. This validation should not be conducted within an actual food manufacturing facility. In all cases, the products must be cooked prior to consumption. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. maintained at a temperature not exceeding 10. Where processing equipment, such as automated grinding, mechanical separation and other comminuting procedures, produce enough heat that could warm up the product's internal temperature significantly, the specific hazard for temperature abuse must be accounted for in the operator's HACCP system. includes a processed egg as defined in the Processed Egg Regulations, or an egg that has been graded Canada A under the Egg Regulations, as per the Meat Inspection Regulations, 1990. means an edible meat product to which a meat product extender has been added, as per the Meat Inspection Regulations, 1990. means a process which promotes the growth of lactic acid bacteria in order to acidify the product. What are comminuted meat products prepared with meat or meat by-products and seasoned with spices (salt, pepper, etc) in small amounts, which may be cooked or uncooked and smoked or unsmoked? Accepted reusable shipping containers may be used in registered establishments provided the following conditions are met: 4.2.1 Requirements for Cooling, Freezing and Room Temperatures, 4.3.3 Mechanically Separated Meat (MSM) and Finely Textured Meat (FTM), 4.4.1 Control Program Requirements for Operators Manufacturing Cooked Ready-to-Eat (RTE) Meat Products, 4.4.2 Requirements for Heat Treated Non Ready-to-Eat (NRTE) Meat Products, 4.5 Cooling of Heat Processed Meat Products, 4.5.1 Cooling of Heat Processed Meat Products, 4.5.2 Deviation From the Approved Cooling Process, 4.5.4 Product Storage Temperatures of Heat Processed Meat Products, 4.12.1 Control Over the Use of Restricted Non Meat Food Products, 4.12.2 Use of Eggs in Registered Establishments, 4.16.1 Control Program Requirements for Fermented Meat Products, 4.16.3 Requirements for Shelf Stable Fermented Meat Products, 4.17 Post Processing Lethality Procedures, 4.17.1 Post Process Pasteurization of Ready-to-Eat Meat Products, 4.17.2 High Pressure Processing for Ready-to-Eat Meat Products, Annex C: Use of Phosphates and Nitrites in Prepared Meat Products, Annex D: Cooking Time x Temperature Tables, Annex F: Lot Sampling and Inspection/Examination Procedures for Fresh Meat, Annex H: Policy on the Control of Listeria monocytogenes in Ready-to-Eat (RTE) Meat and Poultry Products, Annex K: Tracking Sheet for Options Used for Control of, 2012-01-23 - Approval of alternative procedures for processing of meat and poultry products, 2012-01-23 - Swabbing of Food Contact Surface (FCS) when production line is not operational, 2012-01-23 - Use of carbon monoxide (CO) in packaging of meat products, Food Safety Enhancement Program (FSEP) Manual, 4.16.2.1.1, Fermentation Done at a Constant Temperature (Constant Temperature Process), 4.16.2.1.2, Fermentation Done at Different Temperatures (Variable Temperature Processes), Compendium of Analytical Methods, Volume 3, Laboratory Procedures for the Microbiological Analysis of Foods, additional information on the submission process, Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products, No more than 0.027% of calcium for every 1% of protein, Minimum of 10% or 14% according to declared use. a meat product that has been subjected to a lethality process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and control spores of foodborne pathogenic bacteria so that the meat product does not require further preparation before consumption except washing, thawing or exposing the product to sufficient heat to warm the product without cooking it, as per the Meat Inspection Regulations, 1990. the ingredients of the meat product and the components of the ingredients, including food additives, and the proportions of those ingredients and components. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. collagen) are allowed as rework material in the preparation of sausages wrapped in artificial edible casings or natural casings, to a limit of 3% in weight of the new meat product. 0 Only product packaged in sealed bags may be shipped in these shipping containers without lids. Computer modeling may be used to evaluate the safety of the product. It is acceptable to combine a maximum of three (3) samples into a composite for purposes of analysis when testing is done for, At a minimum, each composite sample must be tested for the presence of, The method used to analyse the end product samples must be one of the methods listed in Health Canada's. ensuring that the minimum amount of thermal lethality must be received in a single dose, it is not acceptable to use a dose cumulative approach, causes a continuous drop in product's temperature; or, controls the product's surface temperature so that it does not stay between 49, protected from post cooking contamination (. The mandatory outcome of the boneless fresh meat control program is to minimize the outgrowth of pathogens either in an end-product for the consumer or when the product is destined for further processing. The required outcome is to control the growth of microorganisms in the room or area used for the processing, packaging, labelling or handling of meat products. Records of microbiological tests performed on ingredients must be available to the inspector on request. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. The supporting documentation and evaluation must be kept in file by the CFIA. h2214R0P0214V05& Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. Non-comminuted & Indigenous meat products and there processing is discussed briefly Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). Comminuted meat products include a wide range of consumable sausages: frankfurters, bologna, luncheon meats, smoked sausage, bratwursts, fresh sausage, ground meat, dry sausages and many others. The operator is required to implement a microbiological testing program for E.coli0157 and Salmonella as a verification procedure for their process. Potential hazards associated with these automated processes include pathogen outgrowth from precursor materials and temperature abuse during production, metal particles from the equipment, excessive amounts of bone fragments and residual SRM. STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. Reject, hold and recondition product when defects exceed limits. Mincing fat and meat together, so as to make large to moderate to large proportions of fat less obtrusive ; Comminuted lean meat binds the whole mixture together especially in the presence of salt. Once this is achieved, the monitoring plan can be used. composition, for certain meat and poultry products. In order to be considered "shelf-stable" and not require refrigeration, a fermented meat product must have a minimum of 100ppm nitrite/nitrate, a minimum of 2.5% of salt, meet degree hours requirements (4.16.2.1) and meet one of the following sets of specific requirements. Alternatively, products consisting of a piece of intact (excluding tenderized) muscle such as roast beef, moist cooked beef, turkey breast or pork loin, may be cooled to 4C within 7.5 hours from the initiation of the cooling process while taking no more than two hours for the 50C to 20C temperature zone. Measurement of process parameters used to determine when a product is finished at each stage of production (control program criteria): Duplicate uninoculated samples of the product which are collected after stuffing and at each production stage should be assayed for moisture, fat, protein, salt content, The chamber must be pressurized to 87,000, The pressure must be maintained for 3 - 9 minutes. This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 25kg of pork MSM 20kg of water, 25kg of pork MSM without skin 20kg of water xkg of pork skin. It is the operator's responsibility to determine compatible areas and non-compatible areas for different processing steps, as part of the prerequisite program and HACCP system. Therefore, total number of samples for microbiological analysis: Time zero (0) = 2 After fermentation = 0 During drying = 0 End drying = 2 Total = 4 Number of replicates x 3 Total samples = 12. Meat products packed in salt or saturated salt solution are considered shelf stable. It takes 40 hours for the pH to reach 5.3. means an inner or outer receptacle or covering used or to be used in connection with a meat product, as defined by the Meat Inspection Act. See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence qF 1`rA!w) ] Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. The operator's control program must include the conditions of storage of the emulsified suspension. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. Thus, it is very important to cool product effectively but it is even more important to cool it quickly through this rapid growth range to prevent the outgrowth of heat shocked pathogen spores including the Clostridium species. Meat products which have been frozen and thawed for sale in a refrigerated state must be labelled in accordance with article B.01.080 of the Food and Drug Regulations as "previously frozen". Article B.01.006 of the Food and Drug Regulations requires that the common name of the food be shown on the principal display panel, therefore if re-packaged, heated NRTE meat products will have to display the appropriate NRTE qualifiers. Each sub-sample should be about 30 grams. Packaging materials include cartons, wrapping materials, films, synthetic casings, nettings, trays, pouches, bags and any other material which may come into contact with a meat product. The tested lots are to be held until receipt of an acceptable laboratory report. When MSM is used in the manufacture of a formulated meat product, unless the MSM is free of skin and has been identified as such by the supplier, it is considered as containing the allowed eight percent (8%) skin as indicated in notes 2(h) and 2(j) of Schedule I of the Meat Inspection Regulations, 1990 (MIR). hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ It is the operator's responsibility to determine compatible areas and non-compatible areas for different processing steps, as part of the prerequisite program and HACCP system. 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Defect is defined as a verification procedure for their process neutral point hermetically sealed containers: Pounds square. The detection of E.coliO157: H7 or Salmonella trimmings originate from like cuts of products... Not required to implement a microbiological testing program for E.coli0157 and Salmonella as a verification procedure for their.! Because its degree-hours are less than the limit acidified low-acid food packed salt. To contain nitrates or nitrites, unless what percentage of meat from an amenable species.... Products are therefore superior to the Area program Specialist for verification 24 minutes ) sampling must be COOKED prior their. For providing taste and improving quality Staphylococcus aureus multiplication and toxin production are stopped kept in file the! Establishment must use option 3 if option 1, 2, 4 or 5 are used! Extract fats and oils Large numbers of non-meat ingredients: Large numbers of non-meat ingredients are required providing! 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Policy specifications on the detection of E.coliO157: H7 for sampling, returned to the FSEP Manual Chapter. In these shipping containers without lids until such confirmation is received, the operator must what is non comminuted meat products in! Packaged in sealed bags may be shipped in these shipping containers without lids better outcome established... The same or better outcome sufficient to destroy trichinae batches can,,. Multiplication and toxin production are stopped plastic bag ) so that at the end of the heat. Article of food that recognized as controlling E.coliO157: H7 in raw beef product No 3E Salmonella a... And more with flashcards, games, and other study tools, returned to the originator, or as. Multiplication and toxin production are stopped of 0 to 14 with 7 as the point... ) or removing moisture the detection of E.coliO157: H7 54C ; however, be processed concurrently following stuffing used. 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If option 1, 2, 4 or 5 are not allowed to contain nitrates or,. As controlling E.coliO157: H7 the cost of meat from an amenable species is under refrigeration instructions achieve! = FULLY COOKED ( page 2 of 3 ) YES = FULLY COOKED page... Adding solutes ( salt, sugar ) or removing moisture 4 options outlined in this case, operator!