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 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. A lot cannot exceed a single day's production. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. 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. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" 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. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. Refer to the CFIA website for additional information on allergens. 9.76% would be rounded to 9.8, not 10%). The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. This plan is used when the equipment is first installed, when major components are replaced (e.g. Defrosting or thawing may be performed in air or water. The sample plan must be representative of the lot. Number of replicates: a minimum of three replicates of the study should be performed. 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. 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 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 temperature and duration of the cooking process for heat treated meat products should be such that the heat treatment alone or in combination with other preserving processes is sufficient to destroy pathogens and toxins. 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. 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. The operator is encouraged to measure temperatures at the surface of the product. 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 . The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. Cold smoke temperatures are generally less than 30C. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. The Species designations Food Safety and Inspection Service (FSIS) is using for Public Health Information Services (PHIS) are: for Meat: beef, veal, goat, lamb, and pork; for Poultry: chicken, turkey, duck, geese, guineas, and squab, including for Ratites: emu, ostrich, and rhea. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. If a dehydrated product that is not cooked is sold as shelf-stable (i.e., there is no "keep refrigerated" statement), it has to meet the same applicable controls as shelf-stable fermented meat products (see section 4.16.3). hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. h]k0.J%'P 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. These ingredients also reduce the cost of meat products. When using or preparing casings, the following requirements must be met: Potential hazards associated with emulsification include pathogen outgrowth from precursor materials, temperature abuse during production, and metal particles from the equipment. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. Reducing fat and salt in. The operator must ensure the heat process is sufficient to destroy trichinae. For purposes of this program, a lot shall consist of the mechanically separated meat or finely textured meat produced from a single species in no more than one continuous shift of up to 12 hours. For each lot, the operator must take 30 samples of finished product and submit them for analysis. Freezing prevents the growth of, but does not destroy, microorganisms in food products. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. endstream endobj 6291 0 obj <>stream 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.). It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. The level of nitrate-nitrite should not interfere with the process of fermentation. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. 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. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS R % uPm_5 iN+YPR,e lI The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5, sub-section 4.16.2.2.5). the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. Only product packaged in sealed bags may be shipped in these shipping containers without lids. 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. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. 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). The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. Comminuted. The operator must notify the CFIA of each case where degree-hours limits have been exceeded. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. Subjects. 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. Comminuted meat is ground meat. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. Those records showing adherence to the schedule (product time/temperature) should be maintained on file for a period of at least 12 months beyond the shelf life (best before) of the product and made available to the inspector on request. This process accelerates the cure process and enhances the appearance of the finished product. 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. Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. Where this is not possible, the operator should utilize fermentation room temperatures. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. 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 Packaging materials used for this purpose must be specifically designed to withstand the pasteurization process. Reject, hold and recondition product when defects exceed limits. The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. 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. Most comminuted products are classed as . For production specifications please consult Chapter 15 of the MOP. 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. relative humidity (where specified) 5%. 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. Whenever combo bins are used for the storage of meat products in freezers or for the shipment of refrigerated or frozen meat products from a registered establishment, the meat products must be protected by adequate lids or covers to prevent contamination. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. endstream endobj 983 0 obj <. Cooling regimens for meat products should result in no more than a 1-log CFU/g increase of C. perfringens and no growth of C. botulinum. Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above. Combo bins cannot not be stored, assembled and/or filled directly on the floor. The added 8% can only be applied to products which have skin on them (for example, it would not apply to beef tongues or gizzards). endstream endobj 6292 0 obj <>stream They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. )A=u!C(K CS 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. 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. 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