Home. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. 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. treatment with enzymes (enzymes that are approved for use in Canada as defined in the Food and Drug Regulations- Division 16, Table 5); holding muscles in traction during rigor mortis; use of fibre breakers or other mechanical means (needles, blades); The temperature in the drying chamber/room must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product. If the product is deemed acceptable, there must be scientific evidence to support this decision. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. 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. The operator must use one the following cooling schedules, appropriate to the product type, to cool all heat processed products in order to minimize growth of pathogenic bacteria in/on their products. The submission must be accompanied by detailed recipe, formulation and processing information for the product. 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) has in or on it any poisonous or harmful substance; (c) consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased animal or vegetable substance; (e) was manufactured, prepared, preserved, packaged or stored under unsanitary conditions. The use of a non-inhibitory, food grade, green dye added to the inoculum may aid in determining the uniform distribution of inoculum. Where this is not possible, the operator should utilize fermentation room temperatures. Where the manufacturing process does not correspond to one of the processes set out under options 1, 2 or 4 of this section and has not been assessed in accordance with option 5 of this section, the operator is required to test and hold each production lot pending satisfactory results. Comminuted. 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. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. Pe`~$/0X.H`87w Pc`T Liners must be used when packaging exposed meat products into unwaxed cardboard containers. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. (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. 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 The sample to be analysed shall consist of 20 sub-samples taken during the lot run. This table is identical to the roast beef cooking table with one exception: the minimum processing time for a minimum internal product temperature of 145F/62.8C is 4 minutes instead of "instantaneous". Upon completion of a successful evaluation, the operator must be provided in writing stating that the CFIA has evaluated the process for its ability to control E.coliO157:H7 and that it does not object to the operator using the process. Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. 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. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. The ground or emulsified trimmings originate from like cuts of meat. Non-pathogens include Pseudomonas species which predominate on the exposed surface of chilled meat and Laaobacilli on vacuum-packed meat. 36. The term comminuted meat is used to describe meat, either raw or pre-cooked, which has been cut, shredded, ground or minced into small pieces. 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. 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. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. 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. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. Storage conditions must in accordance with Chapter 3 of this manual. 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. finely textured chicken or mechanically separated beef). 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. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. 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. 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.). For each lot, the operator must take 15 samples of raw batter and submit them for analysis. In either case, the operator's Control Programs must include procedures that address the build-up of product material on the equipment, to minimize cross contamination of product over time on a given production line. Approximate minimum levels of aw (if considered alone) for the growth of: parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less. Defrosting or thawing may be performed in air or water. 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 ). The lowering of the water activity may also be accomplished by the addition of sugars or salt. 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). includes a processed egg as defined in the Processed Egg Regulations, or an egg that has been graded Canada A under the Egg Regulations, as per the Meat Inspection Regulations, 1990. means an edible meat product to which a meat product extender has been added, as per the Meat Inspection Regulations, 1990. means a process which promotes the growth of lactic acid bacteria in order to acidify the product. . endstream endobj 983 0 obj <. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ Time and temperature controls will be documented in the same manner as is required for other similar cooking processes (refer to section 4.4 of this chapter). 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? 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. products use small meat pieces, chunks, chips or slices. In all cases, the products must be cooked prior to consumption. Unlike cooked ready-to-eat meat products, the operator is not required to verify at the time of manufacture that non ready-to-eat products have been subjected to a minimum amount of thermal lethality. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. Submissions will be sent to the Area Program Specialist for review with a Food Safety Microbiology Specialist and Health Canada. fewer than 665 degree-hours when the highest fermentation temperature is less than 33, fewer than 555 degree-hours when the highest fermentation temperature is between 33 and 37, fewer than 500 degree-hours when the highest fermentation temperature is greater than 37, If the bacteriological evaluation proves that there are fewer than 10. establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage; establishments which store or handle uncooked beef on site; establishments which obtain raw meat from a supplying establishment which stores or handles uncooked beef on site. It takes 35 hours for product to reach a pH of 5.3 or less. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. Degree-hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6C (the critical temperature for growth of Staphylococcus aureus). Non-meat ingredients: Large numbers of non-meat ingredients are required for providing taste and improving quality. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. 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. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. Refer to the CFIA website for additional information on allergens. meat products. A manufacturing process specified in writing by the operator and used to cook a particular meat product. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. Packaging procedures must be included it the operator's prerequisite programs and 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 operator's written control program must justify the room or area temperature most appropriate for the specific processing step conducted therein, specifying hazards related to temperature abuse in the establishment HACCP system. Non-comminuted & Indigenous meat products and there processing is discussed briefly Is the product a comminuted product other than sausage/sausage link (e.g., patty or meatball) or a breaded or unbreaded molded product (e.g., nugget)? The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. Kidneys may be left in FTM/MSM input materials where the product is labelled as containing kidneys and is produced for export or for use other than as an ingredient in a prepared meat product. The lid must be adequately designed to prevent contamination of the product. Refer to Annex P of this chapter for the CFIA procedures to evaluate bulk container freezing processes for meat products. Concerning the acceptability of packaging material to high pressure processing, packaging material companies should send their requests to the CFIA's Food Safety Risk Analysis. Examples of how to use the calculation method for constant temperature processes: Fermentation room temperature is a constant 26C. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. Cold smoke temperatures are generally less than 30C. These ingredients also reduce the cost of meat products. The operator must ensure that the monitoring limits used in their manufacturing process are adjusted by at least the amount of degrees or time specified by the equipment manufacturer as the acceptable measurement error. 1=LB S0H,J78)iP fAq! 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. 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. It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. 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. 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. Refrigerated meat products which have been previously heat processed must not be packaged until chilled to 4C unless it can be demonstrated, through a process validation, that packaging does not interfere with the cooling schedule or the product safety. See Annex H for mandatory requirements for Listeriaspp. This process may be used as an additional step to enhance the microbiological safety of these products. 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. It takes 38 hours for product to reach a pH of 5.3 or less. 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. h]k0.J%'P The following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. The operator must prevent leakage. 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. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. 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