A lot cannot exceed a single day's production. endstream endobj 6291 0 obj <>stream The operator must ensure the heat process is sufficient to destroy trichinae. The operator is required to implement a microbiological testing program for E.coli0157 and Salmonella as a verification procedure for their process. A lot cannot exceed a single day's production. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. 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)? This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. Once this is achieved, the monitoring plan can be used. The number of defects in the first and second sample must be totalled. maintained at a temperature not exceeding 10. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. For example, in comminuted meats, the ability of a muscle 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. The existing reference listing will continue to be accessible on the CFIA website but will no longer be updated. See Annex H for mandatory requirements for Listeriaspp. The following procedure is recommended: add inoculum to meats while grinding or chopping the meats to the desired consistency; blend in starter culture (if used) near end of mixing cycle; and. These must include: If product is chemically acidified by addition of citric acid, gluconodelta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. 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. hLj0_o8IJP hx\9t&cMS[Jr!w)pw)@HOlw).Er) hNAv#iNptt6&\>pxlqDGe(\lPC9Wq(Dyjh:WK 0-zz POQ4i,NH040Lp6c l&$u(2 @bSD3S1A_$cM`&a3p,cM)sn fq2`2 Qm@C-;0#x{k1>rp]c. There are no mandatory labelling requirements associated with the use of high pressure processing. 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. 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. This is accomplished by drying-in air, the application of heat or by freeze-drying. The operator must control the risk of cross contamination from non cleaned containers. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. The operator must have a control program in place for skinless MSM which includes a sampling plan. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. Comminuted meat is ground meat. Archived information is provided for reference, research or record-keeping purposes only. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5, sub-section 4.16.2.2.5). Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. If the number of defects found is between 1 and 4, a second sample of 20 units must be evaluated. 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. To achieve this, the percentage of frozen meat used for the minced pork . MSM is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment that contains: FTM is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment that contains: FTM can be used in the preparation of ground meat or identified as ground meat when: The regulatory definition for MSM prohibits the use of any previously deboned meat as input material. 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. %PDF-1.6 % salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. 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. The combination used must provide enough heat energy to achieve at least a: A validation referencing a combination of internal product temperatures and minimum holding time (Annex D), or submission of a scientifically validated alternative from a Process Authority that suitably demonstrates that the manufacturing process is designed to deliver the necessary amount of thermal lethality. Refer to section 4.5 for these requirements. 36. Subjects. composition, for certain meat and poultry products. 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. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. 2 Hinkens, J.C., et al, Validation of Pepperoni Processes for Control of Escherichia coliO157:H7, Journal of Food Protection, Volume 59, Number 12, 1996, pp. 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. Uncooked Comminuted Fermented Meat (UCFM) is a meat product manufactured by a series of processes including fermentation and maturation (with smoking/heat treatment as an optional step). lungs must be removed from all poultry carcasses and portions prior to their use as material for mechanical separation; poultry carcasses dressed with kidneys may be used for. a meat product that has been cooked or dehydrated or to which has been added any substance other than meat, a meat by-product or mechanically separated meat, as per the Meat Inspection Regulations, 1990. steps or procedures that control the operational conditions within a food establishment allowing for environmental conditions that are favourable to the production of safe food. An establishment must use option 3 if option 1, 2, 4 or 5 are not used. 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). High pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats for the control of Listeriaspp. 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 operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. )A=u!C(K CS Textbook solutions. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. Should the operator elect to use alternate sampling plans, methods and/or criteria, these must be evaluated by the CFIA to ensure that they are at least equivalent with Annex F, Part 1. comminuted meat products 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. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. The process may be designed to achieve surface heating only; however, the product must be immediately cooled to 4C within the requirements of section 4.5 of this chapter. !gf)\)gQY>s OkHBPkqy6E&n! h2214R0P0214V05& Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. The lowering of the water activity may also be accomplished by the addition of sugars or salt. 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. Establishments receiving beef carcasses or partial carcasses from cattle 30 months or older containing SRM must follow control procedures as outlined in Chapter 17 of the MOP. The following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. 1025 0 obj <>stream Therefore, the operator must have a program in place to assess the incoming product. For more information see Chapter 7. This process accelerates the cure process and enhances the appearance of the finished product. 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 (. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. Fermentation room temperature is 24C for the first 10 hours, 30C for the second 10 hours and 37C for the final 18 hours. frozen immediately after the deboning process. Annex G: The content of this Annex has been removed due to discontinuation of the starter culture review program. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. Every operator that prepares meat products must prepare them in accordance with the process control requirements specified in the Manual of Procedures, 30.1 (1) The operator of an establishment shall develop, implement and maintain, 57.2 Every operator shall carry out control programs in accordance with the FSEP Manual and the Manual of Procedures to ensure that, 4. The level of nitrate-nitrite should not interfere with the process of fermentation. See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. (See. This includes the use of cans, glass jars, retortable pouches or other containers. The approvals for use of preservatives in meat products are contained in Standard 1.3.1 - Food Additives of the Australia New Zealand Food Standards Code. piece of meat whose internal structure has not been modified. The operator must ensure that the monitoring limits used in their manufacturing process are adjusted by at least the amount of degrees or time specified by the equipment manufacturer as the acceptable measurement error. 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. The artificial edible casing does not have to be declared on the label of the product. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. 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