products use small meat pieces, chunks, chips or slices. No. It refers to the extraction of matrix proteins in muscle fibers and the use of additives by means of mechanical and additive materials (salt, edible complex phosphate, animal and vegetable protein, starch, carrageenan . 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. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. endstream endobj 983 0 obj <. Fermentation relies on good control over a complex and precise combination of time, temperature, nitrites, salt concentration, pH and aw factors to ensure food safety. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. 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. 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. 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. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. If the product is deemed acceptable, there must be scientific evidence to support this decision. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. piece of meat whose internal structure has not been modified. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. 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. !gf)\)gQY>s OkHBPkqy6E&n! The restructuring technology of meat originated in the 1960s. %%EOF The operator's control program must include the conditions of storage of the emulsified suspension. Under this option, it is not required to test for E.coliO157:H7. In either case, the operator's Control Programs must include procedures that address the build-up of product material on the equipment, to minimize cross contamination of product over time on a given production line. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. 6288 0 obj <>stream endstream endobj 6292 0 obj <>stream maintained at a temperature not exceeding 10. 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. However, labelling of the product must comply with Section 94(6.1) of the MIR which stipulates: "If any meat product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat meat product, the meat product shall bear the following information on its label: In order to meet these requirements, the operator must label the meat product to prevent it from being mistaken for a cooked RTE product and provide clear preparation instructions that when followed by the consumer will fully cook the product (i.e. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. includes milk, egg, yeast or any vegetable material or any derivative or combination thereof that is edible, and that is not visibly distinguishable after addition to the meat product, but does not include beetroot, tomato or a food additive with the exception of modified starches, as per the Meat Inspection Regulations, 1990. means an edible meat product that does not contain more than 0.15 per cent of calcium in the product and any bone particles larger than 1.5mm in size and a maximum of 20% of the bone particles larger than 1mm in size, that was obtained by removing most of the bone and cartilage from a comminuted meat product from which the bone and cartilage had not been previously removed. 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. This also includes gases used in modified atmosphere packaging. Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. 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. A shorter length may be used as long as the length is approximately twice the diameter of the stuffed casing. relative humidity (where specified) 5%. 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. The operator must ensure the heat process is sufficient to destroy trichinae. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. Degrees above 15.6C: 24C - 15.6C = 8.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4C) x (10) = 84 degree-hours, Degrees above 15.6C: 30C - 15.6C = 14.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4C) x (10) = 144 degree-hours, Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4C) x (15) = 291 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519, The corresponding degree-hour limit = 555 (between 33C and 37C). Fermented products which do not meet these requirements must be labelled with a refrigeration statement. The operator is encouraged to measure temperatures at the surface of the product. The agent must be an agent approved by Health Canada. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. meat products. Defrosting or thawing may be performed in air or water. The artificial edible casing does not have to be declared on the label of the product. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. This includes the use of cans, glass jars, retortable pouches or other containers. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. Subjects. Equipment used in the fermentation process must be included in the operator's prerequisite control programs. %PDF-1.6 % 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. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. A lot cannot exceed a single day's production. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. This plan is used when the equipment is first installed, when major components are replaced (e.g. Select a 10 unit sample at random and examine for the presence of skin. for the purposes of this chapter, in respect of a meat product intended for sale, use or consumption as an edible meat product in Canada, means containing an ingredient, food additive, poison, decomposed substance, visible contamination, any pathogenic microorganisms that are injurious to health or failing to meet the standards set out in Part I, Standards and Identification of Edible Meat Products of the Meat Inspection Regulations, 1990. foods that contain as ingredients foods from more than one food commodity. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. 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 manufacturing process must allow an extra 5 seconds of dwell time to compensate for measurement error. procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. (See. For example, a 3D reduction would destroy 99.9% of the organisms. The operator is required to implement a microbiological testing program for E.coli0157 and Salmonella as a verification procedure for their process. 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. must be equipped to accommodate the particular process or processes conducted therein. For example, for "other comminuted", collect fresh raw sausage and fresh raw patties. 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. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. 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 operator must have a program in place to assess the incoming product. These ingredients also reduce the cost of meat products. Non-comminuted. 1 second when the minimum internal (dwell) time is at less than 30seconds. 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. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. 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 shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). YES = FULLY COOKED the spinal cord must be removed from ruminant, equine and porcine carcasses and portions prior to their use as material for mechanical separation. 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. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. 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. In order to be released, all tests must be negative for the presence of. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. 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. The examination program must be capable of achieving the following results: Prior to approval by the Inspector in Charge, the effectiveness of the program must be evaluated using lot examination to assure that on-line examination achieves equivalent or better results than lot examination. Comminuted. temperature of shell eggs and processed egg must be maintained at 4. 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. a point in a process at which control is to be applied in order to prevent or eliminate a hazard or reduce a hazard to an acceptable level, as per the Meat Inspection Regulations, 1990. the minimum or maximum value to which a hazard must be controlled at a critical control point to prevent or eliminate the hazard or reduce it to an acceptable level, as per the Meat Inspection Regulations, 1990. in respect of an edible meat product, that salt together with at least 100 parts per million (ppm), but not more than 200ppm, of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination thereof, except in the case of side bacon, where the maximum is 120ppm, calculated prior to any smoking, cooking or fermentation. 9.76% would be rounded to 9.8, not 10%). Manufacturing processes used to make fermented sausages are considered partially effective against E.coliO157:H7 if it is shown that they achieve 2D to 5D reduction of E.coliO157:H7. It should be noted that the presence of some curing aids may be found in significant amounts in the final product if their presence in the rework was not taken into consideration. 982 0 obj <> endobj 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. The operator is required to maintain a listing of all of the packaging material used in the establishment. Sample size, sampling time, sampling location and number of samples to test: Select two sausage sticks at the end of the drying period (finished product). immediately placed in a freezer and frozen within 48 hours of boning. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. The operator must implement a program for the control of aging and tenderizing processes. Facilities for the removal of bones and trimmings must be provided. 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. 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. Cold smoke temperatures are generally less than 30C. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS Degrees above 15.6C: 37C - 15.6C = 21.4C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4C) x (18) = 385.2 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2, Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit; hold the product and refer to sub-section 4.16.2.1.3. Rapid chilling methods which temporarily freeze a thin outer layer of skin and muscle (usually 3 to 4mm thick) may be allowed under the following conditions: The operators must have procedures for control of environmental sources of contamination of meat product, including disposition of meat that has fallen on the floor, risk of contamination from condensation and storage of equipment. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence Products containing more than 15% of ground or emulsified trimmings must be labelled to indicate the presence of ground trimmings into the whole muscle piece of meat. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. qMZYVB.Duel ?Iny{3@ CA9#cs..;"Ds#UbA9LPRRm), AP]Jl*'$bf;QIT|sVEsJ{xwf0!3+:,RK`nefZV5+_)2$P{dhL~YibSTL?&~6%xN,uD=L7_?[ 99-&hq?Q.OZ[Ml-+X--sFAEPa{1{n1` Fk&c 1 minute when the minimum internal (dwell) time is at least 10 minutes. The following methods have been found acceptable for this purpose: Care must be taken as to the location where ingredients are stored, prepared, mixed or measured. . Records of test results must be kept for a minimum of 24 months beyond the release date of the product. cooking the product so it reaches an internal temperature of 71, an alternative challenge study of a design acceptable to the, storage of bulk restricted curing agents must be in a locked area; and. refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. 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. Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; meat pieces boiled in soy sauce (tsukudani); pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; Examples of how to use the calculation method for constant temperature processes: Fermentation room temperature is a constant 26C. The sampling plan must be representative of the lot. Once this has been established, frequent regular checks should be made. It is most often expressed in quantitative terms, i.e., as the amount of heat energy that must be applied to a specific meat product to achieve a given log10 reduction of a particular microorganism. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . 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. 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. 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. For example, in comminuted meats, the ability of a muscle 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. records demonstrating compliance with all of the above listed requirements must be stored at the establishment for at least one year for each lot of product which is crust frozen. Once this is achieved, the monitoring plan can be used. hb```,@(qPTQL;6T&M#jrv)F=B endstream endobj 6289 0 obj <>stream h2214R0P0214V05& The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. 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. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. Non-comminuted meat products are considered to be intact meat products. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. 1=LB S0H,J78)iP fAq! If kept hot, cooked meat products should always be kept at 60C or above. In the Meat Inspection Regulations, 1990 (MIR) "refrigerate" means to lower the temperature of a meat product to, and to maintain the temperature at, 4C or lower, but does not include to freeze. 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 (. As dried beef products may pose a hazard associated with E.coliO157:H7, these products must be submitted to a heat treatment before the drying process. The following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. the amount of free or available water in a meat product. In the case of protein the results must be rounded to the nearest 0.1% (i.e. The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. 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. A lot cannot exceed a single day's production. A major reason for the difference in thiamin content in some comminuted meat products between US and UK tables, is the use of a preservative in UK, namely sulphur dioxide, which destroys most of the . 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. 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). Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above.

Windswept House Ending Explained, Syttende Mai Pronunciation, Articles W