If an establishment which is required to do end product testing as per option 3 refuses to do the required testing on the finished product, the CFIA must detain the affected product, take measures to prevent cross-contamination of other product and inform the establishment that, if they do not provide the necessary test results within 60 days, the affected product will be treated as inedible and condemned. relative humidity (where specified) 5%. A cooling schedule must be developed and filed for every type of heat processed product. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. 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). hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. Examination results must be retained for a minimum of one year. 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. This also includes gases used in modified atmosphere packaging. Computer modeling may be used to evaluate the safety of the product. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. The proposal must be supported by scientific data to validate the submission. The washing and rinsing must ensure that the containers are visibly clean. most products have a specific flavor profile may be influenced by region, culture. 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. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. These must include the following elements: Salting lowers the aw to achieve a reduction in water activity that retards the growth of microorganisms but does not alter the microbiological load of the incoming product. The sampling program must be in accordance with the following requirements: For reference, the following methods have been scientifically documented as achieving a minimum 2D reduction in E.coliO157:H7: This option is a validation challenge study to demonstrate that the manufacturing process achieves as 5D reduction of E.coli 0157:H7. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. 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. 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). )A=u!C(K CS 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. 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. When meat products in natural casings are reworked special attention must be paid to the animal species from which the casings were derived in order to verify that labelling requirements are met. The lowering of the water activity may also be accomplished by the addition of sugars or salt. There are no mandatory labelling requirements associated with the use of high pressure processing. 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 . composition, for certain meat and poultry products. 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 . 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. 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. Smoking is used mainly for flavouring and development of surface colouring in meat products. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. 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. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. conditions or circumstances that might contaminate a food with dirt or filth, or render injurious to health, as defined by the Food and Drugs Act. This validation should not be conducted within an actual food manufacturing facility. 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 is required to ensure that any packaging material that is used in the sale of food products will not impart any undesirable substance to the meat product, either chemically, physically or microbiologically and must protect them sufficiently to avoid contamination. 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. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. Storage conditions must in accordance with. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. Pe`~$/0X.H`87w Pc`T Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. This process accelerates the cure process and enhances the appearance of the finished product. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. (d) in all other respects, inspection programs or examination programs, as the case may be, are operated in accordance with the Act and these Regulations. This plan is used when the equipment is first installed, when major components are replaced (e.g. It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. This process may be used as an additional step to enhance the microbiological safety of these products. Comminuted. 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. Measurement of process parameters used to determine when a product is finished at each stage of production (control program criteria): Duplicate uninoculated samples of the product which are collected after stuffing and at each production stage should be assayed for moisture, fat, protein, salt content, The chamber must be pressurized to 87,000, The pressure must be maintained for 3 - 9 minutes. h]k0.J%'P 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. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. 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. This includes the use of cans, glass jars, retortable pouches or other containers. Meat products packed in salt or saturated salt solution are considered shelf stable. the spinal cord must be removed from ruminant, equine and porcine carcasses and portions prior to their use as material for mechanical separation. 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. It takes 55 hours for the pH to reach 5.3. or when major repairs are made. 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. 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 operator is required to use one of the five (5) options outlined in this section when manufacturing a dry or semi-dry fermented meat sausage product: Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E.coliO157:H7 in dry/semi-dry fermented sausages. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. 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). Upon arrival of the raw material at the establishment or prior to the processing of the material, the operator must perform a random selection of 20 carcasses or 20 units per combo or a lot of similar size. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. 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). 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. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. 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. 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. 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. 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. 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. The operator must have a program in place to assess the incoming product. 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. immediately placed in a freezer and frozen within 48 hours of boning. The lid must be adequately designed to prevent contamination of the product. 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 A raw comminuted product that exceeds the maximum allowable ppm of a restricted ingredient at formulation would be considered "adulterated" in accordance with 9 CFR 301.2 or 381.1 because it contains a food additive that is unsafe within the meaning of section 409 of the Federal Food, Drug, and Cosmetic Act. Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1. The ground or emulsified trimmings originate from like cuts of meat. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. 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. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. What are comminuted products? 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. Learn vocabulary, terms, and more with flashcards, games, and other study tools. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. Where processing equipment, such as automated grinding, mechanical separation and other comminuting procedures, produce enough heat that could warm up the product's internal temperature significantly, the specific hazard for temperature abuse must be accounted for in the operator's HACCP system. (1) No person shall sell an article of food that. 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). The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. The operator must demonstrate compliance of the final product to Schedule I of the MIR. It must indicate the minimum internal temperature reached during the process and, where applicable, the minimum holding (or dwell) time at the minimum internal temperature. What are comminuted meat products prepared with meat or meat by-products and seasoned with spices (salt, pepper, etc) in small amounts, which may be cooked or uncooked and smoked or unsmoked? 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. (See. Facilities for the removal of bones and trimmings must be provided. 0 A lot cannot exceed a single day's production. Removal of bones and trimmings must be adequately designed to prevent contamination of the product outcome of refrigeration to... Development of surface colouring in meat products this monitoring plan a sample of at least 500g shall taken... 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