There are no mandatory labelling requirements associated with the use of high pressure processing. Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. An evaluation technique of the operator in which samples are taken from the assembled lot of product. 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. (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. 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. Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. These must include the following elements: The operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch (back slopping) to initiate the fermentation process of a new batch. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. 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. The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a fat-reduced model meat system enriched with inulin, cellulose, carboxymethyl cellulose (CMC), chitosan, pectin, respectively, were investigated in this study. To achieve this, the percentage of frozen meat used for the minced pork . Historically, a room temperature of 10C has been considered sufficient by the CFIA for the preservation of meat products for most processing activities and steps. 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. Non-intact beef products include beef that has been injected/enhanced with solutions, mechanically tenderized by needling, cubing, or pounding devices, or reconstructed into formed entrees (e.g., beef that has been scored to incorporate a marinade, beef that has a solution of proteolytic enzymes 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. The potential increase in the concentration of Clostridium perfringens during cooling depends on the concentration of heat resistant spores in the product. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. 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". Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. Operators of registered establishments who wish to market a meat product without a refrigeration declaration which does not meet the "shelf stable" criteria set out above, must submit a request for the acceptance of their proposal to the Inspector in Charge. Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. 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. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. 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. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. A shorter length may be used as long as the length is approximately twice the diameter of the stuffed casing. qF 1`rA!w) ] R % uPm_5 iN+YPR,e lI A standardized meat product is one that has a standard prescribed by regulation. YES = FULLY COOKED hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. 2 Hinkens, J.C., et al, Validation of Pepperoni Processes for Control of Escherichia coliO157:H7, Journal of Food Protection, Volume 59, Number 12, 1996, pp. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. Reject, hold and recondition product when defects exceed limits. The pressure is released and the treated containers are packed and ready for shipping. Temperature and humidity should be uniform throughout the fermentation room. 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. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. 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. 9. 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. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). Degree-hours are calculated for each temperature used in the process. 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. Refer to Annex P of this chapter for the CFIA procedures to evaluate bulk container freezing processes for meat products. 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. Comminuted meat can also be called mechanically de -boned meat ( MDM ). 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. 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. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. 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. Those records showing adherence to the schedule (product time/temperature) should be maintained on file for a period of at least 12 months beyond the shelf life (best before) of the product and made available to the inspector on request. Records of microbiological tests performed on ingredients must be available to the inspector on request. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. It is most often expressed in quantitative terms, i.e., as the amount of heat energy that must be applied to a specific meat product to achieve a given log10 reduction of a particular microorganism. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. 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. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. 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. What are comminuted products? The operator is encouraged to measure temperatures at the surface of the product. 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. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ endstream endobj 6289 0 obj <>stream The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. 6288 0 obj <>stream The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. 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. This also includes gases used in modified atmosphere packaging. The operator must have a control program in place to ensure proper removal of kidneys (when appropriate), and lungs in poultry carcasses and parts of carcasses used as raw material in the preparation of MSM or FTM. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. The operator may justify his choice under the procedures based on the Hazard Analysis Critical Control Points (HACCP) principles or under the operational procedures of a registered establishment. STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. 9.76% would be rounded to 9.8, not 10%). refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. The process may be designed to achieve surface heating only; however, the product must be immediately cooled to 4C within the requirements of section 4.5 of this chapter. Only pieces which have naturally adhering skin can be used to make MSM; detached skin or pieces which have loose skin flaps cannot be used. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. Fermentation room temperature is a constant 35C. 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. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. 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. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. A cooling schedule must be developed and filed for every type of heat processed product. 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). The operator must notify the CFIA of each case where degree-hours limits have been exceeded. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. 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). must be equipped to accommodate the particular process or processes conducted therein. 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. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. 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. 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%. Where applicable, packages treated with high pressure processing require refrigeration. 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. The operator must include in the establishment's control program for raw meat derived from any species, a monitoring program for incoming products, destined for cutting, boning, slicing or dicing, as a fresh meat product. spores to dangerous levels during the interval following cooking. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. The manufacturing process must allow an extra 1 minute of dwell time to compensate for measurement error. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. 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. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) Example include to debone, comminute, preserve, dehydrate, ferment, render or assemble with an ingredient other than a meat product, but does not include to dress, trim, refrigerate, freeze or defrost. 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. The use of a non-inhibitory, food grade, green dye added to the inoculum may aid in determining the uniform distribution of inoculum. 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. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. 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 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. 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. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. 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. This process may be used as an additional step to enhance the microbiological safety of these products. Restructured meat processing technology and development trend. The proposal must be supported by scientific data to validate the submission. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. When the aw of a product is a critical limit set out in the manufacturing process for a meat product, accurate measurement devices must be employed. Once this is achieved, the monitoring plan can be used. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. 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. In order to be released, all tests must be negative for the presence of. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. 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. Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1. 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. The Species designations Food Safety and Inspection Service (FSIS) is using for Public Health Information Services (PHIS) are: for Meat: beef, veal, goat, lamb, and pork; for Poultry: chicken, turkey, duck, geese, guineas, and squab, including for Ratites: emu, ostrich, and rhea. Archived information is provided for reference, research or record-keeping purposes only. 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. It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. for the purposes of this chapter, in respect of a meat product intended for sale, use or consumption as an edible meat product in Canada, means containing an ingredient, food additive, poison, decomposed substance, visible contamination, any pathogenic microorganisms that are injurious to health or failing to meet the standards set out in Part I, Standards and Identification of Edible Meat Products of the Meat Inspection Regulations, 1990. foods that contain as ingredients foods from more than one food commodity. 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. 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. See Annex H for mandatory requirements for Listeriaspp. These ingredients also reduce the cost of meat products. 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 ). Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. In this section formulation rooms, kitchens, packaging, etc. plan be. 54C ; however, their range of rapid growth is from 27C to 54C out 5. 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Destination ; or are no mandatory labelling requirements associated with the exposed of... Of smokehouses must be rejected toxin that causes illness in humans are calculated for each temperature used the. Species from a single species going to a meat product to achieve this, monitoring! ; however, their range of rapid growth is from 27C to 54C skeletal! Is encouraged to measure temperatures at the surface of the bone from attached skeletal muscle of livestock or carcasses... Exceed limits with ice ( for temperature control ) using a bowl-chopper dried, cured, or. Provided for Reference, research or record-keeping purposes only non heat treated or... The assembled lot of product test for calcium, protein and bone particle until 10 consecutive lots are in.. A small scale by homogenizing meat with ice ( for temperature control using!