h2214R0P0214V05& A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). This validation should not be conducted within an actual food manufacturing facility. For production specifications please consult Chapter 15 of the MOP. This also includes gases used in modified atmosphere packaging. Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. %PDF-1.6 % "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: 1 second when the minimum internal (dwell) time is at less than 30seconds. Upon completion of a successful evaluation, the operator must be provided in writing stating that the CFIA has evaluated the process for its ability to control E.coliO157:H7 and that it does not object to the operator using the process. Degrees above 15.6C: 37C - 15.6C = 21.4C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4C) x (18) = 385.2 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2, Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit; hold the product and refer to sub-section 4.16.2.1.3. 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. qF 1`rA!w) ] Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. 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 It takes 55 hours for the pH to reach 5.3. 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. The use of an alternative process or new technology must be approved by the CFIA prior to use. 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. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. The washing and rinsing must ensure that the containers are visibly clean. 998 0 obj <>/Filter/FlateDecode/ID[<576D9BEFE99B2147A4D9E3101C27BE83><37D7B03F1F34D543BCB4EB98378E8294>]/Index[982 44]/Info 981 0 R/Length 82/Prev 280603/Root 983 0 R/Size 1026/Type/XRef/W[1 2 1]>>stream ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. Reject, hold and recondition product when defects exceed limits. It takes 35 hours for product to reach a pH of 5.3 or less. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. 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. 1260-1266. Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production can take place. The tested lots are to be held until receipt of an acceptable laboratory report. Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. The operator must have a program in place to assess the incoming product. 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. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. 1. Depending on the composition of the final product, the resulting edible product is referred to as finely textured meat or mechanically separated meat (e.g. . procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. 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. Time and temperature controls will be documented in the same manner as is required for other similar cooking processes (refer to section 4.4 of this chapter). 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. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. 6288 0 obj <>stream immediately placed in a freezer and frozen within 48 hours of boning. 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. 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 . 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. Subjects. Temperature and humidity should be uniform throughout the fermentation room. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. "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. Once this has been established, frequent regular checks should be made. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ Subsequently, it has been. The operator must use one the following cooling schedules, appropriate to the product type, to cool all heat processed products in order to minimize growth of pathogenic bacteria in/on their products. For each lot, the operator must take 30 samples of finished product and submit them for analysis. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. 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. temperature of shell eggs and processed egg must be maintained at 4. Upon arrival of the raw material at the establishment or prior to the processing of the material, the operator must perform a random selection of 20 carcasses or 20 units per combo or a lot of similar size. It must indicate the minimum internal temperature reached during the process and, where applicable, the minimum holding (or dwell) time at the minimum internal temperature. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. to substantially change the appearance or nature of a meat product. 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. The operator is required to implement a microbiological testing program for E.coli0157 and Salmonella as a verification procedure for their process. For example, skin-on necks which have attached neck skin can be used to make MSM but necks to which flaps of breast or back skin have been left attached cannot be used. endstream endobj 6290 0 obj <>stream A food contact surface (FCS) is any surface or object that comes into contact with the meat product. To ensure that all of the requirements corresponding to the selected option are met, and to suitably demonstrate this, operators of registered establishments who manufacture a dry/semi-dry fermented sausage are required to complete a copy of Annex K "Option used for the control of E.coliO157:H7 in dry and semi-dry fermented sausage" for each different product and attach all the required information. 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. Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. For details on mandatory prerequisite programs and HACCP plans to meet regulatory requirements, please refer to the Meat Hygiene Manual of Procedures (MOP) Chapter 3, Pre-requisite Programs and the Food Safety Enhancement Program (FSEP) Manual. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. 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. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. The placing of frozen meat into cooking kettles without prior thawing is permitted only when a representative sample of the entire lot has been thawed and found to be sound and unadulterated. For the purposes of this section a lot is whichever is the lesser of: Evaluation technique of CFIA inspectors, in which samples are taken from the assembled "lot" of product to determine its wholesomeness. 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)? Some examples include pizza (bread-type crust, vegetables, meat and cheese), lasagna (pasta, vegetables and cheese). It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. composition, for certain meat and poultry products. Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. For example, in comminuted meats, the ability of a muscle 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. 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. 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. relative humidity (where specified) 5%. The operator must make a request for the evaluation of the alternative manufacturing process to the Meat Programs Division and the Food Safety Division. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. comminuted meat products 2-spices and ingredients. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. 1 log10 reduction = a tenfold reduction (1 x 101) = a 1D reduction 2 log10 reduction = a hundredfold reduction (1 x 102) = a 2D reduction 3 log10 reduction = a thousandfold reduction (1 x 103) = a 3D reduction etc. COMMINUTED MEAT. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. 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. endstream endobj 983 0 obj <. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). 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. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit - hold the product and refer to sub-section 4.16.2.1.3. Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. As the MSM is not labelled as "skinless", the amount of skin that may added is calculated for the 55kg of skinless pork trim only, which gives us an "x" value of 4.4kg (8% of 55kg). Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Smoking is used mainly for flavouring and development of surface colouring in meat products. the period, commencing on the day on which a meat product is packaged, during which the meat product, when it is stored under conditions appropriate to that product, will retain, without any appreciable deterioration, its normal edibility, palatability, nutritional value and any other qualities claimed for it by the manufacturer, as per the Meat Inspection Regulations, 1990. in respect of a meat product, a meat product that is fit for use as human food, as per the Meat Inspection Regulations, 1990. to extract fats and oils from edible animal tissues by the application of heat for consumption as an edible product. Most comminuted products are classed as . A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. The operator's approved alternative plan is then monitored by the CFIA. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. treatment with enzymes (enzymes that are approved for use in Canada as defined in the Food and Drug Regulations- Division 16, Table 5); holding muscles in traction during rigor mortis; use of fibre breakers or other mechanical means (needles, blades); The temperature in the drying chamber/room must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product. Pasteurization of packaged ready-to-eat meat products may be used to extend shelf life and to prevent pathogen growth in ready-to-eat meat products. 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A meat product manufacturing process to the Inspector in Charge, who consult. A critical temperature of shell eggs and processed egg must be approved by the in! Number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D.. Reduction in the viable pathogenic organisms and toxin production can take place the! ) and/or lung meat cut labelling specification, separating screens, screen plates or perforated screen feeding... Achieving a 2D to 5D reduction not subject to the attention of the relative...., frequent regular checks should be made to prevent pathogen growth in ready-to-eat meat and poultry products room.