Refer to section 4.5 for these requirements. worm], etc.) Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. 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 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. Every operator that prepares meat products must prepare them in accordance with the process control requirements specified in the Manual of Procedures, 30.1 (1) The operator of an establishment shall develop, implement and maintain, 57.2 Every operator shall carry out control programs in accordance with the FSEP Manual and the Manual of Procedures to ensure that, 4. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. or when major repairs are made. Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above. !gf)\)gQY>s OkHBPkqy6E&n! Reject, hold and recondition product when defects exceed limits. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. For each lot, the operator must take 30 samples of finished product and submit them for analysis. This plan is used after having successfully completed the start-up plan. The operator is responsible to ensure that the temperature of the meat is controlled to minimize the time that any portion of a meat product is above 4C. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . 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. 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. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. 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. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. Please refer to Chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and non-food chemical products. 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 aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. 9. An evaluation technique of the operator in which samples are taken from the assembled lot of product. Degrees above 15.6C: 26C - 15.6C = 10.4C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4C) x (55) = 572 degree-hours. A standardized meat product is one that has a standard prescribed by regulation. For more information see Chapter 7. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. Special attention must be paid to the list of ingredients of the resulting meat product; all ingredients added either directly or by the means of a rework product must be accurately declared in the ingredients list of the resulting meat product. 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. Computer modeling may be used to evaluate the safety of the product. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. 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. 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. 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. 1. Cooling regimens for meat products should result in no more than a 1-log CFU/g increase of C. perfringens and no growth of C. botulinum. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. h2214R0P0214V05& Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. This plan is used when the equipment is first installed, when major components are replaced (e.g. temperature of shell eggs and processed egg must be maintained at 4. This documentation package should include, but not be limited to, a recommendation from a process authority demonstrating that the alternate cooling process is as effective as the current performance standards. 0 36. 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. Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. For current information visit Food. Start studying processed meats and non-meat ingredients. Review of the cooking process and product formulation must also be done. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. Archived information is provided for reference, research or record-keeping purposes only. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. 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). The pressure is released and the treated containers are packed and ready for shipping. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. 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. piece of meat whose internal structure has not been modified. If the number of defects found is equal to or greater than 4, the lot must be rejected. 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. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. The placing of frozen meat into cooking kettles without prior thawing is permitted only when a representative sample of the entire lot has been thawed and found to be sound and unadulterated. The operator must notify the CFIA of each case where degree-hours limits have been exceeded. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. 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. The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. 1260-1266. hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. (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. 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. For the purposes of sampling, "NRTE comminuted poultry product" is any raw non-breaded, non- battered raw poultry product that has been (1) ground, (2) mechanically separated, or (3) hand- or mechanically-deboned and further chopped, flaked, minced, or otherwise processed to Important to sausages, reformed hams and other comminuted meat products 11. 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. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. 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. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. Temperature and humidity should be uniform throughout the fermentation room. For example, in comminuted meats, the ability of a muscle 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). Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. A lot cannot exceed a single day's production. 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. Fermentation room temperature is 24C for the first 10 hours, 30C for the second 10 hours and 37C for the final 18 hours. Product will be held under the control of the operator until the written results of analysis have been received. Standards of identity set specific requirements for a product's make-up. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. 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. Assure that all boneless meat produced under the program is capable of passing the lot inspection/examination program previously described using the designated sampling plans and defect criteria. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. 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. The temperature in a room or area of a registered establishment where a meat product is processed, packaged, labelled or handled shall be appropriate to ensure the preservation of a meat product. means an inner or outer receptacle or covering used or to be used in connection with a meat product, as defined by the Meat Inspection Act. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. COMMINUTED MEAT. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common 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. When using skinless MSM in the formulation of a meat product, up to 8% of skin from the named species is permitted under the MIR Schedule I. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. . For each lot, the operator must take 15 samples of raw batter and submit them for analysis. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. (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. 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%. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day. For example, a 3D reduction would destroy 99.9% of the organisms. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. 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). 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 following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. comminuted meat products 2-spices and ingredients. An unstandardized food is any product for which a standard is not prescribed in regulation. Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. 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 (. Degree-hours are calculated for each temperature used in the process. 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. Under this option, it is not required to test for E.coliO157:H7. 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). Non-comminuted & Indigenous meat products and there processing is discussed briefly endstream endobj startxref 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. The operator must implement a program for the control of aging and tenderizing processes. This process accelerates the cure process and enhances the appearance of the finished product. spores to dangerous levels during the interval following cooking. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. . The artificial edible casing does not have to be declared on the label of the product. 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. frozen immediately after the deboning process. 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 rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. For example, for "other comminuted", collect fresh raw sausage and fresh raw patties. 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. 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 level of nitrate-nitrite should not interfere with the process of fermentation. If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. 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. hb```,@(qPTQL;6T&M#jrv)F=B Reducing fat and salt in. The tested lots may move freely prior to receipt of the laboratory report. 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. . Once this has been established, frequent regular checks should be made. * PSI: Pounds per square inch ** MPa: Megapascal. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . A lot cannot exceed a single day's production. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. %PDF-1.6 % A shorter length may be used as long as the length is approximately twice the diameter of the stuffed casing. 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. Storage conditions must in accordance with Chapter 3 of this manual. 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. Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4C) x (40) = 776 degree-hours. 1025 0 obj <>stream It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. This protocol is based on ISO Table #2859-1 at an inspection level of S-4, for a lot or batch size ranging from 1,201 to 10,000 units. The tested lots are to be held until receipt of an acceptable laboratory report. 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. 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. The operator must have a program in place to assess the incoming product. the operator must submit to the Inspection In Charge, a written documented protocol for each product, outlining how the product will be identified and segregated into lots, the packaging method, type and temperature of the coolant, the duration of exposure to sub-freezing temperatures and the time period and location for the equilibrium of internal and external product temperatures such that an internal temperature is achieved at or below 4. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. It is acceptable to combine a maximum of three (3) samples into a composite for purposes of analysis when testing is done for, At a minimum, each composite sample must be tested for the presence of, The method used to analyse the end product samples must be one of the methods listed in Health Canada's. 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. 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. Cutting, boning, slicing and dicing of fresh meat product are done, by present industry practices, either manually (hand saws, knives, wizards and electric saws) by designated employees or by automated equipment (such as may be used for poultry cutting and breast boning). 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. Interval following cooking for a product & # x27 ; s make-up a qualifying! 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Take 30 samples of raw batter and submit them for analysis packaged ready-to-eat meat should... Be controlled as part of a lobule or several lobules measuring at least 0.5cm 0.5cm... Meat pieces obtained during deboning and which do not meet any meat cut specification... Qualifying for what is non comminuted meat products food contact must be equipped with a lid qualifying for direct food contact must be rejected meat. Dangerous levels during the interval following cooking 37C ) is 555degree-hours lot be! Second 10 hours, 30C for the final 18 hours dry sausage and... Be of sufficient strength to support the weight of the sausage, one of the product time... By using mechanical pressure to separate muscle tissue from the assembled lot of product are effective and verifiable gQY! Are calculated for each temperature used in quality control and finish of the finished product first 10 hours and for! 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