(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. Textbook solutions. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. The existing reference listing will continue to be accessible on the CFIA website but will no longer be updated. 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). Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. 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. Product produced since the last satisfactory evaluation must be reconditioned. 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. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. 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. Manufacturing processes used to make fermented sausages are only considered effective against E.coliO157:H7 if it is shown that they achieve a 5D reduction, or more, of E.coliO157:H7. No. Concentration and rinse/drip times are key steps that must be included in the operator's control program, to avoid build-up of chemical residues on the end-product. 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; 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. For details on mandatory prerequisite programs and HACCP plans to meet regulatory requirements, please refer to the Meat Hygiene Manual of Procedures (MOP) Chapter 3, Pre-requisite Programs and the Food Safety Enhancement Program (FSEP) Manual. 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. The operator must implement a program for the control of aging and tenderizing processes. Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product. Cooling must be continuous and begins immediately after the heating cycle is completed. 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 . Mechanically Separated Pork or Poultry Meat will be deemed to contain skin unless the manufacturer indicates otherwise on the product's label. The frequency of sampling is to be adjusted according to compliance to specifications. Indicating and recording thermometers must be calibrated. Temperature in the fermentation, drying and smoking chambers must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product. An unstandardized food is any product for which a standard is not prescribed in regulation. immediately placed in a freezer and frozen within 48 hours of boning. This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. to substantially change the appearance or nature of a meat product. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. finely textured chicken or mechanically separated beef). The operator must have a program in place to assess the incoming product. Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. This is defined as the inclusion of a prepared meat product into another meat product. rllKJ3SJ jS#V? U? The sampling plan must be representative of the lot. A cooling schedule must be developed and filed for every type of heat processed product. Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. Smokehouses must be adequately vented. (c) the requirements of the Act and these Regulations are met in respect of the registered establishment, equipment, food animals, meat products, ingredients, food additives, chemical agents, packaging and labelling materials, training and any other requirement of a control program set out in the. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. The operator is encouraged to measure temperatures at the surface of the product. endstream endobj 6292 0 obj <>stream The operator must prevent leakage. The pressure is released and the treated containers are packed and ready for shipping. 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. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. combination of meat and non-meat items other than salad/spread/pate? Liners must be used when packaging exposed meat products into unwaxed cardboard containers. The operator must have a program in place to assess the incoming product. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. There are no mandatory labelling requirements associated with the use of high pressure processing. Alternative temperature control measures must provide the same or better outcome. 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)? 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. Non-meat ingredients: Large numbers of non-meat ingredients are required for providing taste and improving quality. Sausages in artificial edible casings (e.g. Fermentation relies on good control over a complex and precise combination of time, temperature, nitrites, salt concentration, pH and aw factors to ensure food safety. 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. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. Most comminuted products are classed as . A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. 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. 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. The agent must be an agent approved by Health Canada. It takes 40 hours for the pH to reach 5.3. 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. If the operator chooses to use methods for the control programs, other than those outlined above, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. The number of defects in the first and second sample must be totalled. An evaluation technique of the operator in which samples are taken from the assembled lot of product. }@ 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". In order to suitably control these hazards and prevent incidents of food borne disease, registered establishments who manufacture fermented sausages are required to use one of the five following options for the control of verotoxinogenic E.coli including E.coliO157:H7 and Salmonella when they make this type of product. h2214R0P0214V05& 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. 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. 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. This plan is used after having successfully completed the start-up plan. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. The ground or emulsified trimmings originate from like cuts of meat. Comminuted. This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 23kg of pork MSM without skin + 2kg of pork skin 20kg of water. comminuted meat products 2-spices and ingredients. 36. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) For guidelines, refer to Annex F. If the operator chooses to use methods for the control programs, other than those outlined in Annex F, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production, establishment layout and species of fresh meat. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. Standards of identity set specific requirements for a product's make-up. The proposal must be supported by scientific data to validate the submission. The artificial edible casing does not have to be declared on the label of the product. 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. 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. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. endstream endobj 6289 0 obj <>stream Mincing fat and meat together, so as to make large to moderate to large proportions of fat less obtrusive ; Comminuted lean meat binds the whole mixture together especially in the presence of salt. It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. 6288 0 obj <>stream . 0 ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. products use small meat pieces, chunks, chips or slices. comminuted meat products This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. 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 ). In all cases, the products must be cooked prior to consumption. High pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats for the control of Listeriaspp. hLj0_o8IJP Examples: Determination of the quantity of pork skin which may be added to the following recipes: 25kg of pork MSM 20kg of water xkg of pork skin. Number of replicates: a minimum of three replicates of the study should be performed. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. 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. 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. The main objectives and expected outcomes of process control requirements and performance requirements are to prevent, eliminate or reduce to an acceptable level, hazards that can lead to food safety compromises, during the specific meat transformation processes conducted in the establishment. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). If the product is deemed acceptable, there must be scientific evidence to support this decision. The following procedure is recommended: add inoculum to meats while grinding or chopping the meats to the desired consistency; blend in starter culture (if used) near end of mixing cycle; and. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. Environmental and product samples in ready-to-eat products are required. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. When using shipping containers without a lid, the bottom of the stacked shipping containers must not be supported by the shipping containers below. This is accomplished by drying-in air, the application of heat or by freeze-drying. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. Home. 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. 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). 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