The manufacturing process must allow an extra 5 seconds of dwell time to compensate for measurement error. No. Some examples include pizza (bread-type crust, vegetables, meat and cheese), lasagna (pasta, vegetables and cheese). Alternative temperature control measures must provide the same or better outcome. The samples may be placed in the same container (e.g. Storage conditions must in accordance with Chapter 3 of this manual. an edible meat product which has a pH value above 4.6 and a water activity above 0.85, as per the Meat Inspection Regulations, 1990. the edible part of a carcass that is the muscle associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian oesophagus, with or without accompanying and overlying fat, together with those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include the muscle associated with the lips, snout, scalp or ears, mechanically separated meat or meat to which an ingredient other than meat has been added, as per the Meat Inspection Regulations, 1990. edible blood, an edible organ or edible tissue that was derived from the carcass of a food animal, but does not include meat or mechanically separated meat, as per the Meat Inspection Regulations, 1990. includes a carcass, the blood of an animal or a product or by-product of a carcass, or any product containing blood, a product of by-product of an animal, as defined by the Meat Inspection Act. 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. It takes 38 hours for product to reach a pH of 5.3 or less. See Annex H for mandatory requirements for Listeriaspp. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. Under this option, it is not required to test for E.coliO157:H7. 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. Facilities for the removal of bones and trimmings must be provided. Storage conditions must in accordance with. For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. 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. 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. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. Select a 10 unit sample at random and examine for the presence of skin. Use a manufacturing process (combination of fermentation, heating, holding and/or drying) which has already been scientifically validated to achieve a 5D reduction of E.coliO157:H7. 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. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. Refer to Annex P of this chapter for the CFIA procedures to evaluate bulk container freezing processes for meat products. 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. Whenever combo bins are used for the storage of meat products in freezers or for the shipment of refrigerated or frozen meat products from a registered establishment, the meat products must be protected by adequate lids or covers to prevent contamination. 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. 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. The supporting documentation and evaluation must be kept in file by the CFIA. 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. 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. This process may be used as an additional step to enhance the microbiological safety of these products. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. 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. 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. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. to substantially change the appearance or nature of a meat 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 (. 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. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. The operator must implement a program for the control of aging and tenderizing processes. 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". 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. !gf)\)gQY>s OkHBPkqy6E&n! This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. 9.76% would be rounded to 9.8, not 10%). 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. 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 following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. The use of an alternative process or new technology must be approved by the CFIA prior to use. (d) in all other respects, inspection programs or examination programs, as the case may be, are operated in accordance with the Act and these 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. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day. Operator's examination technique in which product is sampled from each production line or common source at a specified frequency to determine the ability of the process to produce wholesome product. the operator must submit to the Inspection In Charge, a written documented protocol for each product, outlining how the product will be identified and segregated into lots, the packaging method, type and temperature of the coolant, the duration of exposure to sub-freezing temperatures and the time period and location for the equilibrium of internal and external product temperatures such that an internal temperature is achieved at or below 4. Unlike cooked ready-to-eat meat products, the operator is not required to verify at the time of manufacture that non ready-to-eat products have been subjected to a minimum amount of thermal lethality. Refrigerated meat products which have been previously heat processed must not be packaged until chilled to 4C unless it can be demonstrated, through a process validation, that packaging does not interfere with the cooling schedule or the product safety. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. 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. 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. 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 "
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@QC5T j7"" With traditional aging, however, temperature and humidity abuse can result in mould growth, and spoilage bacterial growth, both of which can be indicators of possible pathogenic bacterial outgrowth. Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. 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. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. The sampling plan must be representative of the lot. Refer to the CFIA website for additional information on allergens. Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. Start studying processed meats and non-meat ingredients. 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. h]k0.J%'P Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. 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. It is the operator's responsibility to develop and implement Control Programs that meet the mandatory process control requirements and performance requirements outlined in this chapter. Example: If 2.8% of salt in the formulation and the end product has a moisture level of 72%, the brine concentration is: {(2.8/100) / [(2.8/100) + (72/100)]} X 100 = [0.028 / (0.028 + 0.72)] X 100 = 2.8 / 0.748 = 3.74%. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). This is defined as the inclusion of a prepared meat product into another meat product. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. 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. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. The lowering of the water activity may also be accomplished by the addition of sugars or salt. 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. 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). Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . These generic requirements for slow cooling are applicable for a meat product that is formulated: Brine concentration in the finished product = [% salt / (% salt + % moisture in end product)] x 100. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. The rate of freezing is important to prevent growth of microorganisms or production of their toxins prior to the product reaching freezing temperatures. 6288 0 obj
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The operator is required to ensure that any packaging material that is used in the sale of food products will not impart any undesirable substance to the meat product, either chemically, physically or microbiologically and must protect them sufficiently to avoid contamination. 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. 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. 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. . Product will be held under the control of the operator until the written results of analysis have been received. It is no longer mandatory to register packaging materials and non-food chemicals. The pressure is released and the treated containers are packed and ready for shipping. 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). 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? Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. A raw comminuted product that exceeds the maximum allowable ppm of a restricted ingredient at formulation would be considered "adulterated" in accordance with 9 CFR 301.2 or 381.1 because it contains a food additive that is unsafe within the meaning of section 409 of the Federal Food, Drug, and Cosmetic Act. 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. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. COMMINUTED MEAT. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. The injection of ground or emulsified trimmings into solid muscle cuts must meet the following requirements: This is achieved by the use of smoke generated from hardwood, hardwood sawdust, or vaporized liquid smoke derived from the aforementioned sources. It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. %PDF-1.6
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The operator's control program must include the conditions of storage of the emulsified suspension. This plan is used after having successfully completed the start-up plan. 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. The operator must keep records of all products pasteurized. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. The CFIA website provides additional information on the submission process. 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. 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. Standards of identity set specific requirements for a product's make-up. Product produced since the last satisfactory evaluation must be reconditioned. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B
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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. As the MSM is labelled as "skinless", the amount of skin that may be added is calculated for both the pork trim and the MSM which gives us an "x" value of 6.4kg: 4.4kg for the pork trim and 2kg for the MSM (8% of 80kg). 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. 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. Fermentation room temperature is 24C for the first 10 hours, 30C for the second 10 hours and 37C for the final 18 hours. 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. . procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. Sausages in artificial edible casings (e.g. The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. endstream
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1`rA!w) ] 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. For example, for "other comminuted", collect fresh raw sausage and fresh raw patties. For example, in comminuted meats, the ability of a muscle 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. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. 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). the spinal cord must be removed from ruminant, equine and porcine carcasses and portions prior to their use as material for mechanical separation. Products containing more than 15% of ground or emulsified trimmings must be labelled to indicate the presence of ground trimmings into the whole muscle piece of meat. Computer modeling may be used to evaluate the safety of the product. 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. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production can take place. Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the operator determine the aw values achieved for each product type they manufacture and for each production line. The tested lots may move freely prior to receipt of the laboratory report. . Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. 982 0 obj
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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)? The operator is encouraged to measure temperatures at the surface of the product. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. Non-pathogens include Pseudomonas species which predominate on the exposed surface of chilled meat and Laaobacilli on vacuum-packed meat. must be equipped to accommodate the particular process or processes conducted therein. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. 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. endstream
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Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. The operator's approved alternative plan is then monitored by the CFIA. means an edible meat product that does not contain more than 0.027 per cent of calcium for every one per cent of protein in the product or any bone particles larger than 2mm in size and 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, as per the Meat Inspection Regulations, 1990. a meat product that has not received a full lethality treatment for pathogens of concern at the establishment, e.g., par-fried breaded chicken nuggets, or, the meat component in an assembled food is in the ready-to-eat stage while at least one other ingredient is in the non ready-to-eat stage and will require further cooking for lethality before consumption, e.g., pizza with raw dough, frozen entrees with NRTE vegetables and clearly labelled with adequate cooking instructions. 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. 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. 0
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Number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation are! File by the Inspector in Charge, who will consult with the Area program Specialist verification.