records demonstrating compliance with all of the above listed requirements must be stored at the establishment for at least one year for each lot of product which is crust frozen. The submission must be accompanied by detailed recipe, formulation and processing information for the product. 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. They can not have perforations; if perforated, a liner must be used. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. The frequency of sampling is to be adjusted according to compliance to specifications. The operator's control program must include the conditions of storage of the emulsified suspension. ensuring that the minimum amount of thermal lethality must be received in a single dose, it is not acceptable to use a dose cumulative approach, causes a continuous drop in product's temperature; or, controls the product's surface temperature so that it does not stay between 49, protected from post cooking contamination (. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. piece of meat whose internal structure has not been modified. 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. YES = FULLY COOKED 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. 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. It takes 38 hours for product to reach a pH of 5.3 or less. Recording thermometers must be present and properly functioning. The pressure is released and the treated containers are packed and ready for shipping. 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; Non-comminuted. . Example: If 2.8% of salt in the formulation and the end product has a moisture level of 72%, the brine concentration is: {(2.8/100) / [(2.8/100) + (72/100)]} X 100 = [0.028 / (0.028 + 0.72)] X 100 = 2.8 / 0.748 = 3.74%. The degree hour calculations are based on fermentation room temperatures. 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. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. 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. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. 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. 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. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. maintained at a temperature not exceeding 10. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. . provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. 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. 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). hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS 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 example, a 3D reduction would destroy 99.9% of the organisms. Products containing more than 15% of ground or emulsified trimmings must be labelled to indicate the presence of ground trimmings into the whole muscle piece of meat. Article B.01.006 of the Food and Drug Regulations requires that the common name of the food be shown on the principal display panel, therefore if re-packaged, heated NRTE meat products will have to display the appropriate NRTE qualifiers. 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. Home. 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. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. 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. 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. 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. The minimum sampling size and schedule per boning line should be 15kg for each 30minutes of production (random time sampling twice hourly). For current information visit Food. The operator is required to maintain a listing of all of the packaging material used in the establishment. The ground or emulsified trimmings originate from like cuts of meat. "Curing" means, in respect of an edible meat product, that salt together with at least 100 parts per million (ppm) and not more than 200ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate or any combination thereof, was added to the meat product during its preparation. 1. Important to sausages, reformed hams and other comminuted meat products 11. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. 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. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. WF-R ANIMAL SCIENCE 1WF-R ANIMAL SCIENCE 1 SOLUBLE PROTEINS Required in binding the pieces of meat together in processed products The higher the amount of soluble proteins, the better the binding of the meat particles would be. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. Packaging materials include cartons, wrapping materials, films, synthetic casings, nettings, trays, pouches, bags and any other material which may come into contact with a meat product. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. 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. This plan is used when the equipment is first installed, when major components are replaced (e.g. most products have a specific flavor profile may be influenced by region, culture. This also includes gases used in modified atmosphere packaging. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. 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. If the number of defects found is between 1 and 4, a second sample of 20 units must be evaluated. 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. Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physi-cal and sensory characteristics of raw and finished products. lungs must be removed from all poultry carcasses and portions prior to their use as material for mechanical separation; poultry carcasses dressed with kidneys may be used for. Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. Annex G: The content of this Annex has been removed due to discontinuation of the starter culture review program. 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. 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. 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. Facilities for the removal of bones and trimmings must be provided. 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. Archived information is provided for reference, research or record-keeping purposes only. For example, in comminuted meats, the ability of a muscle Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. The text will be the same size as the rest of the common name. The bottom of the container cannot have drainage holes or perforations. Temperature and humidity should be uniform throughout the fermentation room. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the operator determine the aw values achieved for each product type they manufacture and for each production line. Degree-hours are calculated for each temperature used in the process. The artificial edible casing does not have to be declared on the label of the product. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. R % uPm_5 iN+YPR,e lI 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. no more than 0.027% of calcium for every 1% of protein; it has a minimum protein content of 14%; and, bones emerging from separation equipment must be essentially intact and recognizable to assure that the bones are not being crushed, ground or pulverized; and, it complies with the standards set out within Schedule. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. 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). 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). 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. 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. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. The set of measures applied to protect a cooked meat product against the possible outgrowth of heat shocked Clostridiumspp. The operator is encouraged to measure temperatures at the surface of the product. 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. . to substantially change the appearance or nature of a meat product. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. Learn vocabulary, terms, and more with flashcards, games, and other study tools. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. 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). Pasteurization of packaged ready-to-eat meat products may be used to extend shelf life and to prevent pathogen growth in ready-to-eat meat products. endstream endobj 6290 0 obj <>stream Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. 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. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. The operator's approved alternative plan is then monitored by the CFIA. )A=u!C(K CS 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. This is defined as the inclusion of a prepared meat product into another meat product. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. includes hams, bacons, corned beef commonly referred to as smoked meats; they are prepared from whole, intact cuts of meat; usually are cured, seasoned, heat processed and smoked; often they are molded or formed; 2. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. 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 process may be used as an additional step to enhance the microbiological safety of these products. 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. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. 9.76% would be rounded to 9.8, not 10%). Potential hazards associated with these automated processes include pathogen outgrowth from precursor materials and temperature abuse during production, metal particles from the equipment, excessive amounts of bone fragments and residual SRM. 9. combination of meat and non-meat items other than salad/spread/pate? * PSI: Pounds per square inch ** MPa: Megapascal. 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. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) 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 control the risk of cross contamination from non cleaned containers. Examination results must be retained for a minimum of one year. 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. 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. 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 ). Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration.
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