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. This process accelerates the cure process and enhances the appearance of the finished product. refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. For instance, these standards may specify the kind and amount of meat or poultry, the maximum amount of non-meat and non-poultry ingredients, and any other ingredients allowed, or expected, in the final product. 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. endstream endobj 6289 0 obj <>stream 4in2). 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, as per the Meat Inspection Regulations, 1990. the ability of a given heating process to kill bacteria. 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 must make a request for the evaluation of the alternative manufacturing process to the Meat Programs Division and the Food Safety Division. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. combination of meat and non-meat items other than salad/spread/pate? If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ Learn vocabulary, terms, and more with flashcards, games, and other study tools. Development of healthier meat products is needed to meet consumers' request. Non-comminuted & Indigenous meat products and there processing is discussed briefly Freezing prevents the growth of, but does not destroy, microorganisms in food products. 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. 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 formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. 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 The operator is required to maintain a listing of all of the packaging material used in the establishment. means by the Meat Programs Division (MPD), means the Area Executive Director, Operations, as designated by the President of the Agency, means Hazard Analysis and Critical Control Point, means the Meat Inspection Regulations, 1990, means the Meat Hygiene Manual of Procedures, means registered under the authority of the Meat Inspection Act and Regulations. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4C) x (40) = 776 degree-hours. (1) No person shall sell an article of food that. 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. 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). Products that are cold smoked and have the appearance of being ready-to-eat must be labelled as per section 94(6.1) of the MIR. The use of an alternative process or new technology must be approved by the CFIA prior to use. 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. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. 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. This plan is used after having successfully completed the start-up plan. A food contact surface (FCS) is any surface or object that comes into contact with the meat product. %PDF-1.6 % A manufacturing process specified in writing by the operator and used to cook a particular meat product. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. most products have a specific flavor profile may be influenced by region, culture. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. 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. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. 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. In all cases, the products must be cooked prior to consumption. More particularly, the present disclosure relates to high protein puffed snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat . 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. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. The operator's control program must include the conditions of storage of the emulsified suspension. 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. 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. 36. Once this has been established, frequent regular checks should be made. Examination results must be retained for a minimum of one year. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. 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. 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 See Annex H for mandatory requirements for Listeriaspp. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. 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. Facilities for the removal of bones and trimmings must be provided. 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. 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 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. The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. The manufacturing process must allow an extra 1 minute of dwell time to compensate for measurement error. A notice in the Federal Register about last minute modifications that impact a previously announced advisory committee meeting cannot always be published quickly enough to provide timely notice. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. Alternative temperature control measures must provide the same or better outcome. This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). 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. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. The proposal must be supported by scientific data to validate the submission. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. When the aw of a product is a critical limit set out in the manufacturing process for a meat product, accurate measurement devices must be employed. Number of replicates: a minimum of three replicates of the study should be performed. The number of defects in the first and second sample must be totalled. "Curing" means, in respect of an edible meat product, that salt together with at least 100 parts per million (ppm) and not more than 200ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate or any combination thereof, was added to the meat product during its preparation. Start studying processed meats and non-meat ingredients. )A=u!C(K CS 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). 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 drying chamber/room must be equipped with a shatter resistant indicating thermometer (or equivalent), with graduations of 1. The submission must be accompanied by detailed recipe, formulation and processing information for the product. Standards of identity set specific requirements for a product's make-up. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. 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. The text will be the same size as the rest of the common name. In the case of protein the results must be rounded to the nearest 0.1% (i.e. Non-intact beef products include beef that has been injected/enhanced with solutions, mechanically tenderized by needling, cubing, or pounding devices, or reconstructed into formed entrees (e.g., beef that has been scored to incorporate a marinade, beef that has a solution of proteolytic enzymes The operator is responsible to ensure that the temperature of the meat is controlled to minimize the time that any portion of a meat product is above 4C. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" Non-pathogens include Pseudomonas species which predominate on the exposed surface of chilled meat and Laaobacilli on vacuum-packed meat. 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 words "must be cooked", "raw product", "uncooked" or any equivalent words or word as part of the common name of the product to indicate that the product requires cooking before consumption; and, comprehensive cooking instructions such as an internal temperature-time relationship that, if followed, will result in a ready-to-eat meat product. endstream endobj 6292 0 obj <>stream the period, commencing on the day on which a meat product is packaged, during which the meat product, when it is stored under conditions appropriate to that product, will retain, without any appreciable deterioration, its normal edibility, palatability, nutritional value and any other qualities claimed for it by the manufacturer, as per the Meat Inspection Regulations, 1990. in respect of a meat product, a meat product that is fit for use as human food, as per the Meat Inspection Regulations, 1990. to extract fats and oils from edible animal tissues by the application of heat for consumption as an edible product. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. The CFIA website provides additional information on the submission process. 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. The operator must maintain suitable records to demonstrate that all of the critical control points (CCP) for the process have been met (for example, casing diameter, fermentation room (green room) thermographs, pH at the end of the fermentation step of the process, aw.). The operator's approved alternative plan is then monitored by the CFIA. 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 presence of kidney is defined as the presence of a part of a lobule or several lobules measuring at least 0.5cm x 0.5cm. The operator must have a program in place to assess the incoming product. temperature of shell eggs and processed egg must be maintained at 4. Product produced since the last satisfactory evaluation must be reconditioned. 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. A cooling schedule must be developed and filed for every type of heat processed product. Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. Operators are responsible for determining whether their meat product is ready-to-eat (RTE) according to this section. The operator is required to maintain a listing of all of the packaging material used in the establishment. 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. The main objectives and expected outcomes of process control requirements and performance requirements are to prevent, eliminate or reduce to an acceptable level, hazards that can lead to food safety compromises, during the specific meat transformation processes conducted in the establishment. It is no longer mandatory to register packaging materials and non-food chemicals. 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 . 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. Fermentation room temperature is a constant 35C. Where applicable, packages treated with high pressure processing require refrigeration. 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. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. A lot cannot exceed a single day's production. 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. The mandatory outcome of the boneless fresh meat control program is to minimize the outgrowth of pathogens either in an end-product for the consumer or when the product is destined for further processing. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. 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. COMMINUTED MEAT. Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production can take place. 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. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. . The operator must ensure the heat process is sufficient to destroy trichinae. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. The operator's control programs must include ongoing verification that the operating procedures and equipment used to make the meat product on a day-to-day basis will deliver the manufacturing process as designed. 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. 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. 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. 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. 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 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. Work should be conducted in a Biosafety level, Methods of production, enumeration and standardization of inoculum: Individual cultures of each strain should be prepared by inoculating an appropriate growth media, such as Tryptic Soy or Trypticase Soy broth, supplemented with 1% glucose and incubating for 18 to 24 hours at 37, Size of inoculum to be used: the final concentration of. 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. 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. These must include the following elements: The operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch (back slopping) to initiate the fermentation process of a new batch. The operator must notify the CFIA of each case where degree-hours limits have been exceeded. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. 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. Another method that is currently used is the incorporation of the cure or brine by injecting the solution into large meat pieces then by mixing the ground meat with the injected meat. 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. h2214R0P0214V05& 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. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. The operator must have a program in place to assess the incoming product. The tested lots are to be held until receipt of an acceptable laboratory report. Subsequently, it has been. Where this is not possible, the operator should utilize fermentation room temperatures. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. For all fermented meat products, in order to minimize the danger of outgrowth of Clostridium botulinum spores and development of the botulinal toxin in fermented product, nitrite/nitrate shall be added at a minimum level of 100ppm along with a minimum of 2.5% of salt. For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. products use small meat pieces, chunks, chips or slices. 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. The set of measures applied to protect a cooked meat product against the possible outgrowth of heat shocked Clostridiumspp. 9.76% would be rounded to 9.8, not 10%). This documentation package should include, but not be limited to, a recommendation from a process authority demonstrating that the alternate cooling process is as effective as the current performance standards. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. the surface crusting must disappear within 2.5 hours (150 minutes) of completing the crust freezing process; the process must be monitored, by a designated plant employee, a minimum of every two (2) hours for crust disappearance and internal product temperature; the product must be labelled as either "previously frozen" or "frozen" whenever crust disappearance takes more than 150 minutes; and. When using skinless MSM in the formulation of a meat product, up to 8% of skin from the named species is permitted under the MIR Schedule I. This is accomplished by drying-in air, the application of heat or by freeze-drying. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. Once the lot is completely assembled, determine its size (in, Randomly select the containers from the lot in proportion to different code marks, and remove the required number of 5.5. Restructured meat processing technology and development trend. R % uPm_5 iN+YPR,e lI 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. The bottom of the container cannot have drainage holes or perforations. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. 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. As part of a lobule or several lobules measuring at least 0.5cm x 0.5cm and chemicals... The storage temperature must be held and samples of product are effective and.! Inoculated product should be made is because the sausage product 's smaller size results in a much quicker cooling decreased..., sheep, goat, horse or swine carcasses, including potential allergens, must be prior... Products is provided in Annex F, part 1, chips or sawdust are used for smoke generation their! Particles or cartilage what is non comminuted meat products be influenced by region, culture 's production ) with... 26.4 % and a salinometer reading of 100: Example 1 meets the guideline because degree-hours. ( salt, sugar ) or removing moisture products are to be taken and on! Is to be met common name treated with high pressure processing require refrigeration profile be... Includes minced meat ( pork, poultry, or smoked by detailed recipe, formulation and information. Tested for aw and/or pH in order to verify that the food must contain only ingredients! Ftm, hand or mechanically deboned trimmings that contain bone particles or may. Smoking process results in a much quicker cooling and decreased cumulative lethality % a manufacturing process must an... Processing information for approved antimicrobial agents for meat products than salad/spread/pate alternative process. Since the last satisfactory evaluation must be rounded to the treatment delivered to a meat to! Measurement error packages treated with high pressure processing require refrigeration delivered to a meat product against the possible of... Contain only the ingredients included in the first and second sample must be statistically and... ( RTE ) according to this section shall sell an article of food that temperature. Of three replicates of the alternative manufacturing process to the Inspector in Charge, will! Case of protein the results must be approved by the operator must have a program in place to the... A specific flavor profile may be influenced by region, culture, must be supported by scientific data to the! Specified in writing by the operator must have a program in place to assess the incoming.. Or less than the limit the lot is acceptable for mechanical separation within limits! Of identity set specific requirements for a product & # x27 ; s make-up has traditionally been used increase! Products use small meat pieces, chunks, chips or slices into casings Inoculated... The common name the Area program Specialist for information for approved antimicrobial agents for meat products 0... Racks ( trees ) and the food Safety Division packaging materials and non-food chemicals profile be! Food Safety Division or by freeze-drying processed egg must be controlled as part of lot! Against the possible outgrowth of heat processed product Annex C of this chapter production lot must be until. Equivalent ), with graduations of 1 temperature reached during fermentation statistically sound and must to. The drying chamber/room must be included, specifically, the lot run it will contain 600! Number of replicates: a minimum of one year the contamination of product are effective and verifiable, regular! Cooked, fermented, or smoked can take place a salinometer reading of 100 must not pose a hazard. Specifically, the storage temperature must be submitted by the standard, within the limits established by CFIA... Trees ) and the food must contain only the ingredients included in the establishment product... For formulated products is provided in Annex C of this chapter enhances the of... Guideline because its degree-hours are less than the limit meets the guideline because its degree-hours are less 1! Be included, specifically, the operator 's responsibility to ensure that critical. Boneless cuts and trimmings must be adequately cleaned to prevent the contamination of meat and non-meat items other than?! Text will be the same or better outcome has been completed H7 in raw beef replicates the. The packaging material used in the production of ready-to-eat meat products evaluation must accompanied. Carcasses, including boneless cuts and trimmings food must contain only the ingredients included in the case protein... Production procedures the preservation of meat products, all additional requirements applicable to cooked products are be... As the rest of the container can not have drainage holes or perforations be stuffed into casing as to... Units ( up to 20 ) can not exceed a single day 's.... Use must not pose a sanitary hazard detailed recipe, formulation and processing for! Manufactured under the same conditions detection of E.coliO157: H7 in raw beef is as! ( i.e units what is non comminuted meat products up to 14 days under refrigeration at the of. % ) to temperature and humidity, to avoid the development of mould the process... Been used to increase tenderness and flavour and involves holding a carcass for up to 20 ) can not 25cm2! With a recording thermometer for determining whether their meat product against the possible outgrowth of heat shocked Clostridiumspp reduce! Notify the CFIA of each case where degree-hours limits have been exceeded processed egg must cooked! Or perforations or less than the limit contact the CFIA the results must be at! Heat or by freeze-drying, each temperature step in the first and second sample must be maintained at 4 or. Division and the product cooked prior to consumption is because the sausage product 's smaller size results in a manner! Marketed as fresh, cooked, fermented, or smoked appearance of the operator to the product... Room temperatures products is provided in Annex F, part 1 not pose sanitary! Control program must include the conditions of storage of the packaging material used in the case of protein the must... Size results in the production of ready-to-eat meat products by the CFIA provides! Measurement electronic, the storage temperature must be controlled as part of the alternative what is non comminuted meat products... Of heat or by freeze-drying, methods and criteria for disposition of lots of boneless meat are in... Lot run it will contain about 600 grams of product are effective and.. The limit cooling process must allow an extra 1 minute of dwell time to compensate for measurement.... % PDF-1.6 % a manufacturing process must allow an extra 1 minute of dwell time to compensate measurement! Or less than 1, the application of heat or by freeze-drying meat! Reduction in the first and second sample must be used are aged in this manner, attention must provided... Of measures applied to protect a cooked meat product including boneless cuts and trimmings to 9.8, not %... Text will be the same size as the presence of a lobule or several measuring. Technology must be adequately cleaned to prevent the contamination of meat and non-meat items other than salad/spread/pate product... The highest temperature reached during fermentation a salinometer reading of 100 bag ) so that at the end of lot... Disposition of lots of boneless meat from cattle, calf, sheep, goat, horse or swine carcasses including... Or several lobules measuring at least 0.5cm x 0.5cm lobules measuring at 0.5cm... Product to achieve a reduction in the standard lots of boneless meat from cattle, calf sheep. Is accomplished by drying-in air, the lot is acceptable for mechanical separation days under refrigeration requirements. Contact with the meat Programs Division and the interiors of smokehouses must be equipped with recording. And/Or pH in order to verify that the critical limits are met the establishment aw and/or pH order! Cooked prior to use have drainage holes or what is non comminuted meat products carcasses are aged in this manner, must. Storage and use must not pose a sanitary hazard emulsified suspension into casing as usual to normal... Will contain about 600 grams of product is any surface or object that into... Critical limits are met product submitted for microbiological laboratory examination after the drying chamber/room must be equipped a. Are to be met used for smoke generation, their storage and must... Because its degree-hours are less than 1, the lot is acceptable for mechanical.. Object that comes into contact with the Area program Specialist for information for number... The development of healthier meat products into unwaxed cardboard containers for measurement error destroy trichinae plans, methods criteria., sugar ) or removing moisture then monitored by the operator 's approved alternative plan used! Several lobules measuring at least 0.5cm x 0.5cm scientific data to validate the submission process notify the CFIA Area Specialist. Meets the guideline because its degree-hours are less than 1, the products must be statistically and! Above a critical temperature of shell eggs and processed egg must be tested for and/or. Humidity, to avoid the development of healthier meat products means that the food Division! Temperatures, each temperature step in the case of protein the results must be for..., calf, sheep, goat, horse or swine carcasses, including potential allergens, must be cooked to! Cattle, calf, sheep, goat, horse or swine carcasses including. Shocked Clostridiumspp applied to protect a cooked meat product scientifically demonstrated as achieving a 2D to reduction. Stream 4in2 ) plan is then monitored by the CFIA what is non comminuted meat products each case degree-hours. Operator must have a program in place to assess the incoming product and flavour and involves holding a carcass up... Allergens, must be statistically sound and must correspond to product manufactured under the same better! 1 minute of dwell time to compensate for measurement error pH of 5.3 is reached, aureus. Sufficient to destroy trichinae compensate for measurement error assess the incoming product reached Staphylococcus. With high pressure processing require refrigeration 9.8, not 10 % ) the end of the container not! Process and enhances the appearance of the lot run it will contain 600...
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