The operator must notify the CFIA of each case where degree-hours limits have been exceeded. This process accelerates the cure process and enhances the appearance of the finished product. 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 Measuring and/or recording equipment suitable to accurately and consistently measure and/or record the data used to verify that the control limits identified in the manufacturing process are being met. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. The accuracy of these must be checked periodically against a mercury thermometer. Comminuting processes include mechanical separation, flaking and grinding. 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. 1 log10 reduction = a tenfold reduction (1 x 101) = a 1D reduction 2 log10 reduction = a hundredfold reduction (1 x 102) = a 2D reduction 3 log10 reduction = a thousandfold reduction (1 x 103) = a 3D reduction etc. Submissions will be sent to the Area Program Specialist for review with a Food Safety Microbiology Specialist and Health Canada. 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. In all cases, the products must be cooked prior to consumption. As the MSM is labelled as "skinless", the amount of skin that may be added is calculated for both the pork trim and the MSM which gives us an "x" value of 6.4kg: 4.4kg for the pork trim and 2kg for the MSM (8% of 80kg). 982 0 obj <> endobj These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. rllKJ3SJ jS#V? U? It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. In respect of food or other materials, products that are capable of existing together in the same area, at the same time without creating a risk of adulterating meat products. must be equipped to accommodate the particular process or processes conducted therein. We shall be principally concerned with cooked sausage which is intended to be bound together with some degree of strength in its manufacture. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. Sausages in artificial edible casings (e.g. 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. 36. Establishments which elect to use this option to demonstrate that their manufacturing process achieves a 5D reduction of E.coliO157:H7, may be able to manufacture product according to the requirements of Option 2 (e.g., not be required to test each lot of product for E.coliO157:H7 and Salmonella). For more information see Chapter 7. 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. Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. combination of meat and non-meat items other than salad/spread/pate? This includes the use of cans, glass jars, retortable pouches or other containers. Select a 10 unit sample at random and examine for the presence of skin. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. In the case of protein the results must be rounded to the nearest 0.1% (i.e. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ 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; MSM made from skinless raw material may be labelled as "Skinless - Sans peau". No. 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. 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. Comminuted. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. They can not have perforations; if perforated, a liner must be used. The samples may be placed in the same container (e.g. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. 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. . If the number of defects found is equal to or greater than 4, the lot must be rejected. The use of a non-inhibitory, food grade, green dye added to the inoculum may aid in determining the uniform distribution of inoculum. R % uPm_5 iN+YPR,e lI 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. composition, for certain meat and poultry products. 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. The degree hour calculations are based on fermentation room temperatures. See Annex H for mandatory requirements for Listeriaspp. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. 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. A cooling schedule must be developed and filed for every type of heat processed product. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. 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. 9. A food contact surface (FCS) is any surface or object that comes into contact with the meat product. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. 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). a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. 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. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. %PDF-1.6 % 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. means gelatin, agar or carrageenan, as per the Meat Inspection Regulations, 1990. a hazard analysis critical control points plan that is prepared in accordance with the FSEP Manual for a process or product and that specifies, in respect of the process or product, all the hazards, critical control points, critical limits, monitoring procedures, deviation procedures, verification procedures and records, as per the Meat Inspection Regulations, 1990. the edible meat product that is derived from the hind leg of a dressed swine carcass above the tarsal joint, as per the Meat Inspection Regulations, 1990. means a biological, chemical or physical agent or factor that has the potential to cause a food to be unsafe for human consumption in the absence of its control, as per the Meat Inspection Regulations, 1990. an individual unit of food that is combined with one or more other individual units of food so that the individual unit are no longer distinguishable as separate units. 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. In this case, the final product is in a form that is not edible without additional . Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. 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. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. 1260-1266. This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. Therefore, total number of samples for additional analysis: Time zero (0) = 2 After fermentation = 2 During drying = 2 End drying = 2 Total = 8 Number of replicates x 3 Total samples = 24. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. 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. 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. 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