refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. 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. They can not have perforations; if perforated, a liner must be used. 1025 0 obj <>stream includes hams, bacons, corned beef commonly referred to as smoked meats; they are prepared from whole, intact cuts of meat; usually are cured, seasoned, heat processed and smoked; often they are molded or formed; 2. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. Operators should validate that their processes reduce the core temperature of products preserved by freezing, to a core temperature of -18C within a time frame allowing for the preservation of organoleptic and microbiological qualities. 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). a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. Refer to section 4.5 for these requirements. It is no longer mandatory to register packaging materials and non-food chemicals. Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. The Species designations Food Safety and Inspection Service (FSIS) is using for Public Health Information Services (PHIS) are: for Meat: beef, veal, goat, lamb, and pork; for Poultry: chicken, turkey, duck, geese, guineas, and squab, including for Ratites: emu, ostrich, and rhea. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. %%EOF This is defined as the inclusion of a prepared meat product into another meat product. From each stick selected, cut multiple cross-sectional slices from multiple locations on each stick to a final analytical sample weight of 25, Methods of microbial analysis: Blend each of the two 25 gram samples (one per stick) in separate 225. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. The operator is required to use one of the five (5) options outlined in this section when manufacturing a dry or semi-dry fermented meat sausage product: Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E.coliO157:H7 in dry/semi-dry fermented sausages. The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). Records of test results must be kept for a minimum of 24 months beyond the release date of the product. Concentration and rinse/drip times are key steps that must be included in the operator's control program, to avoid build-up of chemical residues on the end-product. In addition, only those food additives for which provision has been made in the the Tables of Division 16 of the Food and Drug Regulations either for that food specifically or for "unstandardized foods" in general may be used. The operator must have a control program in place to ensure proper removal of kidneys (when appropriate), and lungs in poultry carcasses and parts of carcasses used as raw material in the preparation of MSM or FTM. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. It is most often expressed in quantitative terms, i.e., as the amount of heat energy that must be applied to a specific meat product to achieve a given log10 reduction of a particular microorganism. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. Work should be conducted in a Biosafety level, Methods of production, enumeration and standardization of inoculum: Individual cultures of each strain should be prepared by inoculating an appropriate growth media, such as Tryptic Soy or Trypticase Soy broth, supplemented with 1% glucose and incubating for 18 to 24 hours at 37, Size of inoculum to be used: the final concentration of. Pe`~$/0X.H`87w Pc`T Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. In order to be released, all tests must be negative for the presence of. The use of an alternative process or new technology must be approved by the CFIA prior to use. The Food and Drug Regulations (Divisions 14 and 22) and the Meat Inspection Regulations, 1990 (Schedule I) prescribe the standards for meat products manufactured in Canada. products use small meat pieces, chunks, chips or slices. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. in respect of activities taking place in a registered establishment, activities that can take place at the same time, in the same area and do not create a risk of adulterating meat products. The tested lots may move freely prior to receipt of the laboratory report. The sampling plan must be representative of the lot. Cutting, boning, slicing and dicing of fresh meat product are done, by present industry practices, either manually (hand saws, knives, wizards and electric saws) by designated employees or by automated equipment (such as may be used for poultry cutting and breast boning). 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. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. The sample plan must be representative of the lot. Most comminuted products are classed as . 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. Comminuted meat is fish or meat products that are reduced in size and restructured or reformulated such as gyros, ground beef, and sausage; Comminuted meat products shall be thoroughly cooked to heat all parts of the meat to a minimum temperature of 155 degrees Fahrenheit for at least 15 seconds. Packaging materials used for this purpose must be specifically designed to withstand the pasteurization process. fewer than 665 degree-hours when the highest fermentation temperature is less than 33, fewer than 555 degree-hours when the highest fermentation temperature is between 33 and 37, fewer than 500 degree-hours when the highest fermentation temperature is greater than 37, If the bacteriological evaluation proves that there are fewer than 10. establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage; establishments which store or handle uncooked beef on site; establishments which obtain raw meat from a supplying establishment which stores or handles uncooked beef on site. 4in2). qMZYVB.Duel ?Iny{3@ CA9#cs..;"Ds#UbA9LPRRm), AP]Jl*'$bf;QIT|sVEsJ{xwf0!3+:,RK`nefZV5+_)2$P{dhL~YibSTL?&~6%xN,uD=L7_?[ 99-&hq?Q.OZ[Ml-+X--sFAEPa{1{n1` Fk&c The presence of kidney is defined as the presence of a part of a lobule or several lobules measuring at least 0.5cm x 0.5cm. Cold smoke temperatures are generally less than 30C. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production can take place. An establishment must use option 3 if option 1, 2, 4 or 5 are not used. hLj0_o8IJP Meat products packed in salt or saturated salt solution are considered shelf stable. When meat products in natural casings are reworked special attention must be paid to the animal species from which the casings were derived in order to verify that labelling requirements are met. Non-comminuted. Smoked sausages should be smoked with only hardwood or non-resinous material. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder. The proposal must be supported by scientific data to validate the submission. . 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. includes milk, egg, yeast or any vegetable material or any derivative or combination thereof that is edible, and that is not visibly distinguishable after addition to the meat product, but does not include beetroot, tomato or a food additive with the exception of modified starches, as per the Meat Inspection Regulations, 1990. means an edible meat product that does not contain more than 0.15 per cent of calcium in the product and any bone particles larger than 1.5mm in size and a maximum of 20% of the bone particles larger than 1mm in size, that was obtained by removing most of the bone and cartilage from a comminuted meat product from which the bone and cartilage had not been previously removed. The shift must be a minimum of 4 hours to be considered in this start-up plan, unless the operator's normal operating shift is less than 4 hours. It refers to the extraction of matrix proteins in muscle fibers and the use of additives by means of mechanical and additive materials (salt, edible complex phosphate, animal and vegetable protein, starch, carrageenan . 36. When the aw of a product is a critical limit set out in the manufacturing process for a meat product, accurate measurement devices must be employed. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. 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. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. Comminuted meat is ground meat. The accuracy of these must be checked periodically against a mercury thermometer. A food contact surface (FCS) is any surface or object that comes into contact with the meat product. Facilities for the removal of bones and trimmings must be provided. Sample size, sampling time, sampling location and number of samples to test: Select two sausage sticks at the end of the drying period (finished product). If a dehydrated product that is not cooked is sold as shelf-stable (i.e., there is no "keep refrigerated" statement), it has to meet the same applicable controls as shelf-stable fermented meat products (see section 4.16.3). Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. Collect the identified product so that the sample equals approximately 900 grams 10% For product collected in its final packaging, place the packaged sample in a non sterile bag However, they must validate through a microbiological testing program that their process will not result in the presence of E.coliO157:H7 or Salmonella in the finished product. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. The text will be the same size as the rest of the common name. A standardized meat product is one that has a standard prescribed by regulation. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. For instance, these standards may specify the kind and amount of meat or poultry, the maximum amount of non-meat and non-poultry ingredients, and any other ingredients allowed, or expected, in the final product. Reject, hold and recondition product when defects exceed limits. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. Start studying processed meats and non-meat ingredients. The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 23kg of pork MSM without skin + 2kg of pork skin 20kg of water. (a) has in or on it any poisonous or harmful substance; (c) consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased animal or vegetable substance; (e) was manufactured, prepared, preserved, packaged or stored under unsanitary conditions. See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. Cooling must be continuous and begins immediately after the heating cycle is completed. frozen immediately after the deboning process. immediately placed in a freezer and frozen within 48 hours of boning. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. The incorporation of ground meat or poultry pieces with intact muscle cuts is accomplished by mixing, tumbling or massaging the ground meat with the larger pieces. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. Those records showing adherence to the schedule (product time/temperature) should be maintained on file for a period of at least 12 months beyond the shelf life (best before) of the product and made available to the inspector on request. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. The restructuring technology of meat originated in the 1960s. Only pieces which have naturally adhering skin can be used to make MSM; detached skin or pieces which have loose skin flaps cannot be used. To improve the appearance of the finished product some tumbler mixers have been modified by adding paddles, blades or spikes in the tumblers so that during the tumbling action, the ground meat and cure is pushed into the solid meat cuts. If the smoking process results in the production of ready-to-eat meat products, all additional requirements applicable to cooked products are to be met. The corresponding degree-hours limit (less than 33C) is 665 degree-hours. h]k0.J%'P The operator's approved alternative plan is then monitored by the CFIA. The operator's written control program must justify the room or area temperature most appropriate for the specific processing step conducted therein, specifying hazards related to temperature abuse in the establishment HACCP system. Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. Each time a lot is evaluated, the following procedure should be followed by the operator: The operator of the establishment must design, document and implement an on-line sampling and examination program for boneless meat at a point close to where the product is placed into containers. There have been a variety of studies on mediated polymerization of food proteins such as milk proteins, soybean proteins, egg proteins, chicken, gelatine and myosin. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. 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 rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. 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. Degrees above 15.6C: 24C - 15.6C = 8.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4C) x (10) = 84 degree-hours, Degrees above 15.6C: 30C - 15.6C = 14.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4C) x (10) = 144 degree-hours, Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4C) x (15) = 291 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519, The corresponding degree-hour limit = 555 (between 33C and 37C). The operator is required to maintain a listing of all of the packaging material used in the establishment. Non-intact beef products include beef that has been injected/enhanced with solutions, mechanically tenderized by needling, cubing, or pounding devices, or reconstructed into formed entrees (e.g., beef that has been scored to incorporate a marinade, beef that has a solution of proteolytic enzymes 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. If the lot is rejected: After reconditioning, re-inspect the rejected lot using the next, higher sampling plan and double the frequency of monitoring for the rest of the production shift. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. Establishments which elect to use this option to demonstrate that their manufacturing process achieves a 5D reduction of E.coliO157:H7, may be able to manufacture product according to the requirements of Option 2 (e.g., not be required to test each lot of product for E.coliO157:H7 and Salmonella). In addition, the product has not had its core temperature maintained at 65C for at least 10 minutes or an equivalent combination of time and higher . Equipment used in the dehydration process must be included in the operator's prerequisite control programs. The operator must control the risk of cross contamination from non cleaned containers. 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. 0 For purposes of this program, a lot shall consist of the mechanically separated meat or finely textured meat produced from a single species in no more than one continuous shift of up to 12 hours. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. The operator is required to validate the preparation instructions: The operator is responsible for ensuring that all heat processed meat and poultry products are handled and chilled so that the product is maintained in a wholesome and unadulterated state. 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 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. High pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats for the control of Listeriaspp. 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. 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. "Curing" means, in respect of an edible meat product, that salt together with at least 100 parts per million (ppm) and not more than 200ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate or any combination thereof, was added to the meat product during its preparation. The operator must demonstrate compliance of the final product to Schedule I of the MIR. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. for the purposes of this chapter, in respect of a meat product intended for sale, use or consumption as an edible meat product in Canada, means containing an ingredient, food additive, poison, decomposed substance, visible contamination, any pathogenic microorganisms that are injurious to health or failing to meet the standards set out in Part I, Standards and Identification of Edible Meat Products of the Meat Inspection Regulations, 1990. foods that contain as ingredients foods from more than one food commodity. The final 15 hours plates or perforated screen, feeding screw [ i.e, 30C for 10... Of production of boneless manufacturing meat derived from a single species from a single boning line through... Smoked sausages should be smoked what is non comminuted meat products only hardwood or non-resinous material sieves screens! 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The Standards outlined in this section ) time is at least 200 seconds boning line use small meat pieces chunks. ) is 665 degree-hours standardized meat product into another meat product manufacture in... Products, all additional requirements applicable to cooked products are described in Division 16 of the sausage one... Be kept for a minimum of 24 months beyond the release date of area. Salt or saturated salt solution are considered shelf stable and has not been altered or updated since it archived... Control programs in salt or saturated salt solution are considered shelf stable the Government Canada. Be the same size as the inclusion of a prepared meat products have been heated to their!