Review of the cooking process and product formulation must also be done. 9.76% would be rounded to 9.8, not 10%). A unit is an intact piece, If no skin is found, the mechanically separated meat may be identified as "Skinless -, If the total skin on the first 10 units exceeds 25, Any skin found in the first 10 sample units not exceeding the tolerance, requires random selection of a second 10 unit sample from the same lot. Important to sausages, reformed hams and other comminuted meat products 11. In order to be considered "shelf-stable" and not require refrigeration, a fermented meat product must have a minimum of 100ppm nitrite/nitrate, a minimum of 2.5% of salt, meet degree hours requirements (4.16.2.1) and meet one of the following sets of specific requirements. The operator must keep records of all products pasteurized. hLj0_o8IJP qF 1`rA!w) ] 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. For each lot, the operator must take 30 samples of finished product and submit them for analysis. hb```,@(qPTQL;6T&M#jrv)F=B 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. 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. 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. 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. 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. It takes 38 hours for product to reach a pH of 5.3 or less. 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. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. Defrosting or thawing may be performed in air or water. 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. It is the operator's responsibility to develop and implement Control Programs that meet the mandatory process control requirements and performance requirements outlined in this chapter. Whenever combo bins are used for the storage of meat products in freezers or for the shipment of refrigerated or frozen meat products from a registered establishment, the meat products must be protected by adequate lids or covers to prevent contamination. It takes 35 hours for product to reach a pH of 5.3 or less. Likewise, if the scheduled lot run is 6 hours (360 minutes) sampling must be done every 18 minutes (360/20 = 18 minutes). Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. The combination used must provide enough heat energy to achieve at least a: A validation referencing a combination of internal product temperatures and minimum holding time (Annex D), or submission of a scientifically validated alternative from a Process Authority that suitably demonstrates that the manufacturing process is designed to deliver the necessary amount of thermal lethality. These generic requirements for slow cooling are applicable for a meat product that is formulated: Brine concentration in the finished product = [% salt / (% salt + % moisture in end product)] x 100. Under this option, it is not required to test for E.coliO157:H7. 1 second when the minimum internal (dwell) time is at less than 30seconds. Archived information is provided for reference, research or record-keeping purposes only. Meat products packed in salt or saturated salt solution are considered shelf stable. Most comminuted products are classed as . Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. This plan is used after having successfully completed the start-up plan. The operator's prerequisite program and HACCP system must include a control program for the use of eggs that includes: Preserved products must comply with sectionB 14.031 of the Food and Drug Regulations. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). Restructured meat processing technology and development trend. * PSI: Pounds per square inch ** MPa: Megapascal. See Annex H for mandatory requirements for Listeriaspp. 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). 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. Recording thermometers must be present and properly functioning. The submission must be accompanied by detailed recipe, formulation and processing information for the product. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . Other parameters in evaluating the deviation must be taken into account. 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. The use of a non-inhibitory, food grade, green dye added to the inoculum may aid in determining the uniform distribution of inoculum. 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. 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. Examination results must be retained for a minimum of one year. 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 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). The restructuring technology of meat originated in the 1960s. This validation should not be conducted within an actual food manufacturing facility. 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. A lot cannot exceed a single day's production. 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. If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. 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. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. The injection of ground or emulsified trimmings into solid muscle cuts must meet the following requirements: This is achieved by the use of smoke generated from hardwood, hardwood sawdust, or vaporized liquid smoke derived from the aforementioned sources. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. 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. maintained at a temperature not exceeding 10. Product will be held under the control of the operator until the written results of analysis have been received. Annex I: This Annex has been incorporated into Annex H. (c) the meat product conforms to the applicable standards prescribed by these Regulations and the Food and Drug Regulations. The set of measures applied to protect a cooked meat product against the possible outgrowth of heat shocked Clostridiumspp. The following methods have been found acceptable for this purpose: Care must be taken as to the location where ingredients are stored, prepared, mixed or measured. Ground or emulsified trimmings may be injected in a quantity of up to 15% of the fresh weight at the time of formulation without having to be declared on the label. finely textured chicken or mechanically separated beef). 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 (. 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. 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. Refer to section 4.5 for these requirements. . 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. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. The optional use of antimicrobial agents, when used as pathogen reduction procedures for cutting of raw meat, must be included as part of the operator's control program. Product produced since the last satisfactory evaluation must be reconditioned. means a skin-like container used for a meat product, as per the Meat Inspection Regulations, 1990. an individual unit of food that is combined with one or more other individual units of food to form an ingredient, as per the Meat Inspection Regulations, 1990. means, in respect of a meat product, to determine that the meat product is inedible, as per the Meat Inspection Regulations, 1990. means a package in which a meat product is placed to be offered for sale, or intended to be offered for sale, but does not include a lining, a bulk container, or a transport container, as per the Meat Inspection Regulations, 1990. a control program consisting of actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level. combination of meat and non-meat items other than salad/spread/pate? 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. 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. 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. Nitrite or nitrate salts or both, in combination with salt (NaCl) and other curing aids are added to meat products to improve colour, texture and flavour and to prevent or delay undesirable microbial growth and toxin production. 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. The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. (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. When using shipping containers without a lid, the bottom of the stacked shipping containers must not be supported by the shipping containers below. 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. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. If the number of defects found is between 1 and 4, a second sample of 20 units must be evaluated. 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. Establishments receiving beef carcasses or partial carcasses from cattle 30 months or older containing SRM must follow control procedures as outlined in Chapter 17 of the MOP. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. In addition, the product has not had its core temperature maintained at 65C for at least 10 minutes or an equivalent combination of time and higher . The proposal must be supported by scientific data to validate the submission. It is the responsibility of the operator to ensure that all the ingredients and components of the rework material are permitted in the meat product to which they are added. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. The level of estimated increase in Clostridium perfringens concentration (log increase) will depend on the quality of data obtained by an evaluator and input into the program. Refer to Annex P of this chapter for the CFIA procedures to evaluate bulk container freezing processes for meat products. 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. 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. The ground or emulsified trimmings originate from like cuts of meat. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M The operator must make a request for the evaluation of the alternative manufacturing process to the Meat Programs Division and the Food Safety Division. 982 0 obj <> endobj The accuracy of these must be checked periodically against a mercury thermometer. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. The corresponding degree-hours limit (less than 33C) is 665 degree-hours. (See. provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). 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). a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. To achieve this, the percentage of frozen meat used for the minced pork . Reject, hold and recondition product when defects exceed limits. 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