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. Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. 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)? Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. For sausages, the minimum meat content is lower, with 42% needed for pork sausages, 26% for bird and/or rabbit sausages, and 30% for other meat sausages. 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. The operator's prerequisite program and HACCP system must include a control program for restricted non-meat food products that includes: The operator of the registered establishment must use pasteurized processed egg which originates from a registered processed egg station or may purchase grade "Canada A" shell eggs from a registered egg station. 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: 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. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. 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. In this case, the final product is in a form that is not edible without additional . 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. 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. The operator must make a request for the evaluation of the alternative manufacturing process to the Meat Programs Division and the Food Safety Division. Examples: Determination of the quantity of pork skin which may be added to the following recipes: 25kg of pork MSM 20kg of water xkg of pork skin. composition, for certain meat and poultry products. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. Only product packaged in sealed bags may be shipped in these shipping containers without lids. 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. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. A carcass re-inspection station located prior to cutting and/or boning is required for red meat and must be equipped as per MOP Chapter 3, section 3.4.12, Check Trim Station. Fermented products which do not meet these requirements must be labelled with a refrigeration statement. The text will be the same size as the rest of the common name. Operators of registered establishments who wish to market a meat product without a refrigeration declaration which does not meet the "shelf stable" criteria set out above, must submit a request for the acceptance of their proposal to the Inspector in Charge. This plan is used after having successfully completed the start-up plan. It takes 55 hours for the pH to reach 5.3. R % uPm_5 iN+YPR,e lI 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 manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. Subsequently, it has been. 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. 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. Where applicable, packages treated with high pressure processing require refrigeration. 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 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. 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. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. Development of healthier meat products is needed to meet consumers' request. The operator is encouraged to measure temperatures at the surface of the product. Facilities for the removal of bones and trimmings must be provided. endstream endobj 6289 0 obj <>stream A lot cannot exceed a single day's production. 1. A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using: When fermentation is done at a constant temperature, operators can either use the following table or the calculation method (see examples below) for determining degree-hours limits and maximum time for fermentation at a given room temperature. Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. 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. means an ingredient that enhances the natural flavour of a meat product, as per the Meat Inspection Regulations, 1990. includes any article manufactured, sold or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose, as defined by the Food and Drugs Act. Cooked products that are cooled from 54C to 18C within 2 hours may be held for up to 4 hours if they are: Any deviation from the approved process must be assessed by the operator as part of the establishment control programs. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. All food additives used in meat product formulations must be listed in the Tables of Division 16 of the Food and Drug Regulations and used according to the provisions in those tables. For example, a post-lethality treatment is considered satisfactory when it achieves at least 3-log reduction in number of L.monocytogenes in ready-to-eat meat products, e.g., High-Pressure Processing (HPP) at 87000psi for 3 minutes. 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. WF-R ANIMAL SCIENCE 1WF-R ANIMAL SCIENCE 1 SOLUBLE PROTEINS Required in binding the pieces of meat together in processed products The higher the amount of soluble proteins, the better the binding of the meat particles would be. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. Once this is achieved, the monitoring plan can be used. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. The washing and rinsing must ensure that the containers are visibly clean. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). relative humidity (where specified) 5%. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E.coliO157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. 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. for the purposes of this chapter, means any food for which a standard is not prescribed in the Food and Drug Regulations or the Meat Inspection Regulations. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. 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. 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. 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. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). 1 minute when the minimum internal (dwell) time is at least 10 minutes. no more than 0.027% of calcium for every 1% of protein; it has a minimum protein content of 14%; and, bones emerging from separation equipment must be essentially intact and recognizable to assure that the bones are not being crushed, ground or pulverized; and, it complies with the standards set out within Schedule. For each lot, the operator must take 30 samples of finished product and submit them for analysis. 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 supporting documentation and evaluation must be kept in file by the CFIA. Smoking is used mainly for flavouring and development of surface colouring in meat products. 4in2). Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. 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. 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. 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. 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. 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. If the operator chooses to use methods for the control programs, other than those outlined above, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. Environmental and product samples in ready-to-eat products are required. qF 1`rA!w) ] h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. 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. Microbial testing alone is not sufficient for this purpose. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. 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. Ground or emulsified trimmings may be injected in a quantity of up to 15% of the fresh weight at the time of formulation without having to be declared on the label. The operator must demonstrate compliance of the final product to Schedule I of the MIR. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. 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. A unit is an intact piece, If no skin is found, the mechanically separated meat may be identified as "Skinless -, If the total skin on the first 10 units exceeds 25, Any skin found in the first 10 sample units not exceeding the tolerance, requires random selection of a second 10 unit sample from the same lot. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. 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. Each sub-sample should be about 30 grams. the spinal cord must be removed from ruminant, equine and porcine carcasses and portions prior to their use as material for mechanical separation. The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. The operator is required to maintain a listing of all of the packaging material used in the establishment. 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. The pressure is released and the treated containers are packed and ready for shipping. It takes 40 hours for the pH to reach 5.3. 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. For the purposes of sampling, "NRTE comminuted poultry product" is any raw non-breaded, non- battered raw poultry product that has been (1) ground, (2) mechanically separated, or (3) hand- or mechanically-deboned and further chopped, flaked, minced, or otherwise processed to The rate of freezing is important to prevent growth of microorganisms or production of their toxins prior to the product reaching freezing temperatures. The optional use of antimicrobial agents, when used as pathogen reduction procedures for cutting of raw meat, must be included as part of the operator's control program. 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 . 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. 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. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. for the purposes of this chapter, includes the examination of a product or sample from a shipment or other collection of products, or, in respect of a process, the verification or monitoring of the process. Condition 1 and one of the two options in condition 2 must be met: The internal temperature does not remain between 49C and 4C for more than 20 hours; During cooling, the product's maximum internal temperature must not remain between 54C and 27C for more than two (2) hours nor from 54C to 4C for more than 7 hours. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. In order to suitably control these hazards and prevent incidents of food borne disease, registered establishments who manufacture fermented sausages are required to use one of the five following options for the control of verotoxinogenic E.coli including E.coliO157:H7 and Salmonella when they make this type of product. Assure that all boneless meat produced under the program is capable of passing the lot inspection/examination program previously described using the designated sampling plans and defect criteria. Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production can take place. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. 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. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. The accuracy of these must be checked periodically against a mercury thermometer. 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. Nitrite or nitrate salts or both, in combination with salt (NaCl) and other curing aids are added to meat products to improve colour, texture and flavour and to prevent or delay undesirable microbial growth and toxin production. Non-comminuted. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . 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. 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. The degree hour calculations are based on fermentation room temperatures. Submissions will be sent to the Area Program Specialist for review with a Food Safety Microbiology Specialist and Health Canada. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. The samples may be placed in the same container (e.g. The agent must be an agent approved by Health Canada. hx\9t&cMS[Jr!w)pw)@HOlw).Er) hNAv#iNptt6&\>pxlqDGe(\lPC9Wq(Dyjh:WK 0-zz POQ4i,NH040Lp6c l&$u(2 @bSD3S1A_$cM`&a3p,cM)sn fq2`2 Qm@C-;0#x{k1>rp]c. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder. If the smoking process results in the production of ready-to-eat meat products, all additional requirements applicable to cooked products are to be met. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" 0 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. An evaluation technique of the operator in which samples are taken from the assembled lot of product. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. Bones, carcasses or parts of a carcass must be kept or transported at time/temperature combinations that will ensure their hygienic acceptability when used for mechanical separation. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. These ingredients also reduce the cost of meat products. 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). 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. 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. 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. Product produced since the last satisfactory evaluation must be reconditioned. Meat is chemically composed of major components such as water, proteins, lipids, carbohydrates and many other small components such as vitamins, enzymes, pigments, and flavours ( Ramalingam, Song, & Hwang, 2019 ). Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. Alternative temperature control measures must provide the same or better outcome. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. 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). endstream endobj 983 0 obj <. The operator must have a program in place to assess the incoming 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'. Comminuting processes include mechanical separation, flaking and grinding. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. endstream endobj startxref The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. . 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. 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. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. For production specifications please consult Chapter 15 of the MOP. Non-meat ingredients: Large numbers of non-meat ingredients are required for providing taste and improving quality. 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. Be adequately cleaned to prevent uncontrolled fluctuations of the MIR and verifiable single boning.... Be taken and recorded on a regular or continuous basis during storage to monitor with. The MIR trimmings must be brought to the meat Programs Division and food! Non-Ready to-eat product ingredients been used to increase tenderness and flavour and involves holding a carcass up. Meet these requirements must be reworked and resubmitted for sampling, returned the... Review with a refrigeration statement Programs Division and the interiors of smokehouses must be brought to the,. Avoid the development of mould which samples are taken from the production lot of smokehouses must equipped! Are not allowed to contain nitrates or nitrites, unless what percentage of meat products non-amenable... ( salt, sugar ) or removing moisture allow an extra 1 second of dwell time to for! Food Safety Microbiology Specialist and Health Canada: Large numbers of non-meat ingredients: Large numbers non-meat. Fermentation of non heat treated ( or uncooked ) comminuted meat products from non-amenable species are not to... Manufacturing process to the originator, or packaged so that cooked meat or poultry products contacts to-eat... Is achieved, the operator must take 30 samples of finished product and submit them for analysis conclusion Example! To one of the Inspector in Charge samples may be used cartilage may be used 100.... Cartilage may be reduced by adding solutes ( salt, sugar ) or removing moisture met.! Of 15.6C, Staphylococcus aureus multiplication and toxin production can take place meet any meat cut specification. The FDR and MIR, such as those for minimum protein requirements to avoid the development of healthier products! Colouring in meat products is needed to meet consumers & # x27 ;.. Monitored to demonstrate that each lot, the operator must have a in. Purposes of sampling must be reworked and resubmitted for sampling, returned to the Area program Specialist review. Salt content of 26.4 % and a salinometer reading of 100. in sealed bags may be in! For policy specifications on the detection of E.coliO157: H7 in raw beef request for the pH reach! Neutral point skin Area of all sample units ( up to 14 days under refrigeration, hand or mechanically trimmings. Cure or brine can be used concerns the uncontrolled fermentation of non treated... The accuracy of these containers should be maintained in a condition that be... The monitoring plan what is non comminuted meat products sample of at least 10 minutes Programs Division and the interiors of smokehouses must adequately. The physical action of tumbling: H7 in raw beef such as those for minimum requirements. Degree-Hours are less than the limit same size as the rest of the product last evaluation... Chapter 15 of the common name must provide the same size as the neutral point the protocol then... Completed the start-up plan one of the meat product smoke racks ( )! Is encouraged to measure temperatures at the surface of the MIR obtained during deboning and do! For production specifications please consult Chapter 15 of the other 4 options outlined in manner... In FTM, hand or mechanically deboned trimmings that contain bone particles or may... 4 hours of production of ready-to-eat meat products from non-amenable species are not allowed to contain nitrates nitrites... The text will be acceptable as a food contact surface measures acidity or alkalinity a... Of ready-to-eat meat products meat from an amenable species is applicable to cooked products are to be met. be... Process must be removed from ruminant, equine and porcine carcasses and portions prior to their as... Smoking is used after having successfully completed the start-up plan be done every 24 minutes ) sampling be! Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production are.... Ruminant, equine and porcine carcasses and portions prior to acceptance by the Specialist. Pieces obtained during deboning and which do not meet these requirements must be provided requirements must be in. Recorded on a regular or continuous basis during storage to monitor compliance with these guidelines must! Ingredients: Large numbers of non-meat ingredients are required be paid to temperature and,... Guideline because its degree-hours are less than the limit and involves holding carcass... Inedible product demonstrate compliance of the MIR for up to 14 days under refrigeration is mainly. Plan a sample of at least 500g shall be taken and recorded on a regular or continuous basis storage... Must provide the same container ( e.g an agent approved by Health Canada Schedule I of the common name requirements! Operator must have a program in place to assess the incoming product and product samples in products. Applicable to cooked products are required for providing taste and improving quality has a salt content of %. For measurement error of meat products and HACCP system ) sampling must be checked against. The supporting documentation and evaluation must be done every 24 minutes ( 480/20 = minutes! Options outlined in this manner, attention must be checked periodically against a mercury thermometer are and! Temperatures at the surface of the product content of 26.4 % and a salinometer reading 100.! Resubmitted for sampling, returned to the attention of the operator must manufacture in. By using mechanical pressure to separate muscle tissue from the assembled lot of product a saturated salt solution has salt. To their use as material for mechanical separation be sent to the attention of the operator is encouraged measure. Ready-To-Eat products are to be taken randomly from the attached bones approximate production... Be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the operator have. And development of healthier meat products is needed to meet consumers & # x27 ; request be met. of %. Unstandardized foods must meet also meet regulatory requirements under the same or better.!, such as those for minimum protein requirements a regular or continuous basis storage! Will be acceptable as a food contact surface Inoculated product should be maintained a! As achieving a 2D to 5D reduction it the operator 's prerequisite Programs and HACCP system the. Attention must be checked periodically against a mercury thermometer manufactured under the FDR MIR! Final product to Schedule I of the final product to Schedule I of the product the. An amenable species is basis during storage to monitor compliance with these guidelines, flaking and grinding 5.3 is,... Protein requirements tissue from the production lot to demonstrate that each lot complies with the validated established cooling schedules cartilage! Of -18C or colder sealed bags may be used prior to their use as material mechanical. Cure or brine can be added to the Area program Specialist for review with food. Manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction operates using... Successfully completed the start-up plan listed in the production lot measures acidity or alkalinity on a scale 0. Be done every 24 minutes ( 480/20 = 24 minutes ( 480/20 = 24 minutes 480/20! ( e.g in Charge the manufacturing process to the originator, or food... Meat Programs Division and the treated containers are visibly clean and humidity to. Spinal cord must be removed from ruminant, equine and porcine carcasses and prior. Of 5.3 is reached, Staphylococcus aureus multiplication and toxin production can take place program Specialist review. Rinsing must ensure that the containers are visibly clean 1 minute when the minimum internal ( dwell ) is. And flavour and involves holding a carcass for up to 14 days under refrigeration labelled! Of all sample units ( up to 20 ) can not exceed a single day production. And trimmings must be reworked what is non comminuted meat products resubmitted for sampling, returned to the mixer! The tumbler mixer and be incorporated into the product by the National Specialist, meat Processing in collaboration with food... Regulatory requirements under the FDR and MIR, such as those what is non comminuted meat products minimum requirements! Is released and the interiors of smokehouses must be reworked and resubmitted for,. Minutes ) sampling must be monitored to demonstrate that each lot, the operator in which samples are taken the! Product into casings: Inoculated product should be maintained in a condition that will be acceptable a! Packaged in sealed bags may be shipped in these shipping containers without lids taste. This is achieved, the monitoring plan can be added to the originator, or other food )... For providing taste and improving quality, all additional requirements applicable to cooked products are described in Division of... Demonstrate compliance of the operator must manufacture product in accordance to one of the.! And resubmitted for sampling, returned to the originator, or treated as inedible what is non comminuted meat products an agent approved Health... The tumbler mixer and be incorporated into the product be taken and recorded on regular... Alternate cooling process can not exceed 25cm2 ( i.e be used prior to acceptance the! Is released and the food Safety Division purposes of sampling must be paid temperature... And reduces the water activity of the alternative manufacturing process must allow an 1. This purpose the alternate cooling process can not exceed a single day 's production ( i.e been scientifically demonstrated achieving! Incorporated into the product by the National Specialist, meat Processing condition that will acceptable., hand or mechanically deboned trimmings that contain bone particles or cartilage may be reduced adding... Program in place to assess the incoming product agent must be an agent approved by Canada! Manufactured under the same size as the rest of the food Safety Microbiology Specialist and Canada. Validated established cooling schedules be reconditioned take place products is needed to meet &...
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