Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. In order to be released, all tests must be negative for the presence of. 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. The manufacturing process must allow an extra 5 seconds of dwell time to compensate for measurement error. As dried beef products may pose a hazard associated with E.coliO157:H7, these products must be submitted to a heat treatment before the drying process. They can not have perforations; if perforated, a liner must be used. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). . It is no longer mandatory to register packaging materials and non-food chemicals. Operators should validate that their processes reduce the core temperature of products preserved by freezing, to a core temperature of -18C within a time frame allowing for the preservation of organoleptic and microbiological qualities. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. A food contact surface (FCS) is any surface or object that comes into contact with the meat product. 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 alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. . The operator is required to maintain a listing of all of the packaging material used in the establishment. Where processing equipment, such as automated grinding, mechanical separation and other comminuting procedures, produce enough heat that could warm up the product's internal temperature significantly, the specific hazard for temperature abuse must be accounted for in the operator's HACCP system. Results must be reported in writing, identified as to the lot of product being tested and must include individual results for each test performed, method used and minimum sensitivity of the test used. Examples of how to use the calculation method for constant temperature processes: Fermentation room temperature is a constant 26C. Non-comminuted. * PSI: Pounds per square inch ** MPa: Megapascal. 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 operator must demonstrate compliance of the final product to Schedule I of the MIR. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. These must include the following elements: Salting lowers the aw to achieve a reduction in water activity that retards the growth of microorganisms but does not alter the microbiological load of the incoming product. The operator's control programs must include ongoing verification that the operating procedures and equipment used to make the meat product on a day-to-day basis will deliver the manufacturing process as designed. Reducing fat and salt in comminuted meat products may therefore have a significant positive effect on public health in countries with a high consumption of these meats. Alternatively, products consisting of a piece of intact (excluding tenderized) muscle such as roast beef, moist cooked beef, turkey breast or pork loin, may be cooled to 4C within 7.5 hours from the initiation of the cooling process while taking no more than two hours for the 50C to 20C temperature zone. 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. Rapid chilling methods which temporarily freeze a thin outer layer of skin and muscle (usually 3 to 4mm thick) may be allowed under the following conditions: The operators must have procedures for control of environmental sources of contamination of meat product, including disposition of meat that has fallen on the floor, risk of contamination from condensation and storage of equipment. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). Start studying processed meats and non-meat ingredients. The CFIA website provides additional information on the submission process. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. If kept hot, cooked meat products should always be kept at 60C or above. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. This also includes gases used in modified atmosphere packaging. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. The agent must be an agent approved by Health Canada. Meat products packed in salt or saturated salt solution are considered shelf stable. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . What are comminuted meat products prepared with meat or meat by-products and seasoned with spices (salt, pepper, etc) in small amounts, which may be cooked or uncooked and smoked or unsmoked? It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. Uncooked Comminuted Fermented Meat (UCFM) is a meat product manufactured by a series of processes including fermentation and maturation (with smoking/heat treatment as an optional step). The operator must have a control program in place for skinless MSM which includes a sampling plan. The number of defects in the first and second sample must be totalled. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. 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. 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. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. The operator must keep records of all products pasteurized. 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. endstream endobj 6289 0 obj <>stream Development of healthier meat products is needed to meet consumers' request. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. 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. For example, a 3D reduction would destroy 99.9% of the organisms. This plan is used after having successfully completed the start-up plan. %PDF-1.6 % worm], etc.) Number of replicates: a minimum of three replicates of the study should be performed. 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. comminuted meat products For each lot, the operator must take 30 samples of finished product and submit them for analysis. Once this has been established, frequent regular checks should be made. 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. 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. The operator is required to maintain a listing of all of the packaging material used in the establishment. !gf)\)gQY>s OkHBPkqy6E&n! Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. The minimum sampling size and schedule per boning line should be 15kg for each 30minutes of production (random time sampling twice hourly). 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. 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. an edible meat product which has a pH value above 4.6 and a water activity above 0.85, as per the Meat Inspection Regulations, 1990. the edible part of a carcass that is the muscle associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian oesophagus, with or without accompanying and overlying fat, together with those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include the muscle associated with the lips, snout, scalp or ears, mechanically separated meat or meat to which an ingredient other than meat has been added, as per the Meat Inspection Regulations, 1990. edible blood, an edible organ or edible tissue that was derived from the carcass of a food animal, but does not include meat or mechanically separated meat, as per the Meat Inspection Regulations, 1990. includes a carcass, the blood of an animal or a product or by-product of a carcass, or any product containing blood, a product of by-product of an animal, as defined by the Meat Inspection Act. 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. 1 second when the minimum internal (dwell) time is at less than 30seconds. 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. 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. Most comminuted products are classed as . 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. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. hx\9t&cMS[Jr!w)pw)@HOlw).Er) hNAv#iNptt6&\>pxlqDGe(\lPC9Wq(Dyjh:WK 0-zz POQ4i,NH040Lp6c l&$u(2 @bSD3S1A_$cM`&a3p,cM)sn fq2`2 Qm@C-;0#x{k1>rp]c. 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. rllKJ3SJ jS#V? U? Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. Under this option, it is not required to test for E.coliO157:H7. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. Part of a part of a part of a part of a part of a part of a of! 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