(b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. comminuted meat products rllKJ3SJ jS#V? U? The use of a non-inhibitory, food grade, green dye added to the inoculum may aid in determining the uniform distribution of inoculum. The potential increase in the concentration of Clostridium perfringens during cooling depends on the concentration of heat resistant spores in the product. Depending upon the final use of the communited meat the degree of comminution is done which differs among various processed products and is often a unique characteristic of a particular product ranging from very coarsely comminuted (to produce non-emulsified sausages like salamis and summer sausages), to finely comminuted, (to produce . Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. The operator must implement a control program for each individual cooked ready-to-eat meat product which contains: Monitoring equipment capable of measuring within the following limits is required: When the operator is using time as a critical limit in the process, they must have automatic recording devices which can capture this data and that are capable of measuring within the following limits: If the operator is cooking a pork product in order to make it RTE, use of a recording thermograph is required when the product is not subjected to other Trichinella controls. A lot cannot exceed a single day's production. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. 9. Mechanically Separated Pork or Poultry Meat will be deemed to contain skin unless the manufacturer indicates otherwise on the product's label. worm], etc.) 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. Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. A lot cannot exceed a single day's production. 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. A food contact surface (FCS) is any surface or object that comes into contact with the meat product. For each lot, the operator must take 30 samples of finished product and submit them for analysis. If kept hot, cooked meat products should always be kept at 60C or above. 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. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. 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. The operator must demonstrate compliance of the final product to Schedule I of the MIR. The operator is required to implement a microbiological testing program for E.coli0157 and Salmonella as a verification procedure for their process. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. The sample plan must be representative of the lot. The operator must implement a program for the control of aging and tenderizing processes. 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. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. The pressure is released and the treated containers are packed and ready for shipping. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. The level of nitrate-nitrite should not interfere with the process of fermentation. Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. 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. Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. This is accomplished by drying-in air, the application of heat or by freeze-drying. 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. 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). Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. When using shipping containers without a lid, the bottom of the stacked shipping containers must not be supported by the shipping containers below. The operator must have a control program in place to ensure proper removal of kidneys (when appropriate), and lungs in poultry carcasses and parts of carcasses used as raw material in the preparation of MSM or FTM. 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. %PDF-1.6 % h]k0.J%'P 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 . 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). 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. 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 protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. In determining whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Regulations, account should be taken of the nature of the operation/activity and of its intended use. %PDF-1.6 % It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. It takes 40 hours for the pH to reach 5.3. Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. 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. Operator's examination technique in which product is sampled from each production line or common source at a specified frequency to determine the ability of the process to produce wholesome product. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. products use small meat pieces, chunks, chips or slices. immediately placed in a freezer and frozen within 48 hours of boning. 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. Microbial testing alone is not sufficient for this purpose. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. 1=LB S0H,J78)iP fAq! It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. 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. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. 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 ). no fresh or frozen liquid egg is to leave the premises unless it is marked "Inedible egg - unfit for human consumption", as it does not meet federal or provincial requirements. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. 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. 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. 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. 1260-1266. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. 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. 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. Examination results must be retained for a minimum of one year. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. 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. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . Archived information is provided for reference, research or record-keeping purposes only. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. This also includes gases used in modified atmosphere packaging. For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. 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. 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. hb```,@(qPTQL;6T&M#jrv)F=B 4in2). The bottom of the container cannot have drainage holes or perforations. Comminuted. The rate of freezing is important to prevent growth of microorganisms or production of their toxins prior to the product reaching freezing temperatures. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. Annex G: The content of this Annex has been removed due to discontinuation of the starter culture review program. piece of meat whose internal structure has not been modified. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. In addition, only those food additives for which provision has been made in the the Tables of Division 16 of the Food and Drug Regulations either for that food specifically or for "unstandardized foods" in general may be used. in respect of activities taking place in a registered establishment, activities that can take place at the same time, in the same area and do not create a risk of adulterating meat products. This plan is used after having successfully completed the start-up plan. relative humidity (where specified) 5%. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. When MSM is used in the manufacture of a formulated meat product, unless the MSM is free of skin and has been identified as such by the supplier, it is considered as containing the allowed eight percent (8%) skin as indicated in notes 2(h) and 2(j) of Schedule I of the Meat Inspection Regulations, 1990 (MIR). The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ composition, for certain meat and poultry products. To improve the appearance of the finished product some tumbler mixers have been modified by adding paddles, blades or spikes in the tumblers so that during the tumbling action, the ground meat and cure is pushed into the solid meat cuts. There are no mandatory labelling requirements associated with the use of high pressure processing. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. The operator must keep records of all products pasteurized. 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). product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. 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. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. No. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. 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