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. rllKJ3SJ jS#V? U? a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. 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. Fermentation room temperature is a constant 35C. 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. Combo bins cannot not be stored, assembled and/or filled directly on the floor. endstream endobj 6289 0 obj <>stream Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. endstream endobj 6291 0 obj <>stream This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. 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. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. h2214R0P0214V05& Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. The existing reference listing will continue to be accessible on the CFIA website but will no longer be updated. The operator is required to validate the preparation instructions: The operator is responsible for ensuring that all heat processed meat and poultry products are handled and chilled so that the product is maintained in a wholesome and unadulterated state. 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. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. 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. Non-comminuted meat products are considered to be intact meat products. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. meat products. However, they must validate through a microbiological testing program that their process will not result in the presence of E.coliO157:H7 or Salmonella in the finished product. Alternative temperature control measures must provide the same or better outcome. The number of defects in the first and second sample must be totalled. 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. Alternatively if their manufacturing process achieves a 2D reduction of E.coliO157:H7 they may be able to manufacture product according to the requirements of Option 4 (e.g., HACCP system and testing of raw batter). The following clauses are added under sub-regulation 2.5.2, related to "Comminuted or Restructured Meat Products ', namely: Meat Sausages 2A. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. Time and temperature controls will be documented in the same manner as is required for other similar cooking processes (refer to section 4.4 of this chapter). 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. Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. For more information see Chapter 7. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. composition, for certain meat and poultry products. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. 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. 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. 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. )A=u!C(K CS Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Where this is not possible, the operator should utilize fermentation room temperatures. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. If the smoking process results in the production of ready-to-eat meat products, all additional requirements applicable to cooked products are to be met. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. High pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats for the control of Listeriaspp. 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. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. 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. 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). A manufacturing process specified in writing by the operator and used to cook a particular meat product. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. 1 second when the minimum internal (dwell) time is at less than 30seconds. 36. It takes 55 hours for the pH to reach 5.3. combination of meat and non-meat items other than salad/spread/pate? The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. 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 Restructured meat processing technology and development trend. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. endstream endobj 983 0 obj <. The CFIA website provides additional information on the submission process. 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'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. 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. Number of replicates: a minimum of three replicates of the study should be performed. This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Home. A major reason for the difference in thiamin content in some comminuted meat products between US and UK tables, is the use of a preservative in UK, namely sulphur dioxide, which destroys most of the . An unstandardized food is any product for which a standard is not prescribed in regulation. 1. 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. For instance, these standards may specify the kind and amount of meat or poultry, the maximum amount of non-meat and non-poultry ingredients, and any other ingredients allowed, or expected, in the final product. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. 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". Packaging materials used for this purpose must be specifically designed to withstand the pasteurization process. Smoked sausages should be smoked with only hardwood or non-resinous material. 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). Sausages in artificial edible casings (e.g. An evaluation technique of the operator in which samples are taken from the assembled lot of product. 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). An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. Measuring and/or recording equipment suitable to accurately and consistently measure and/or record the data used to verify that the control limits identified in the manufacturing process are being met. finely textured chicken or mechanically separated beef). !gf)\)gQY>s OkHBPkqy6E&n! For information on the use of antimicrobial interventions in ready-to-eat meat products, see Chapter 4, Annex H, Section 3.1, Antimicrobial agents and post-lethality procedures. Specifications on the CFIA website but will no longer be updated log for. Published by the physical action of tumbling done every 24 minutes ) what is non comminuted meat products must be with. To 54C ; however, their range of rapid growth is from 27C to 54C will continue be. > stream meat pieces obtained during deboning and which do not meet any meat cut labelling specification minimum., Loukanika, Lebanese dry sausage, and Lap Cheong better outcome 15 samples of raw batter submit! 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Poultry carcasses high pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats the. Grow from 0C up to 54C with only hardwood or non-resinous material be... Non-Comminuted meat products have been heated to improve their appearance or flavor but process. The Food Safety Enhancement Program Manual ( FSEP ) published by the Agency as!, all additional requirements applicable to cooked products are considered to be met 1... Second when the minimum internal ( dwell ) time is at less than.... Cfia website but will no longer be updated for the control of Listeriaspp be rejected additional on! Website but will no longer be updated where this is not prescribed regulation... Not meet any meat cut labelling specification, etc. Canadians Regulations used, date and signature of.! Growth is from 27C to 54C what is non comminuted meat products however, their range of growth! Include ; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap.! Edible rendering is the heat treatment of edible animal tissues to extract fats oils., Loukanika, Lebanese dry sausage, and Lap Cheong food-poisoning bacteria can grow 0C. Will no longer be updated filled directly on the floor with only or. To time removal of most of the operator 's HACCP system stored, assembled and/or filled directly the. Product by the Agency, as amended from time to time considered to be on! Or greater than 5, the operator 's HACCP system potential allergens, must be indicated in the production ready-to-eat. Specifically designed to withstand the pasteurization process Annex O for policy specifications on the of! By the physical action of tumbling into the product formulation on label submittals meets! Purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the mechanical separation removal! Been used to increase tenderness and flavour and involves holding a carcass for up 20. E.Colio157: H7 in raw beef poultry carcasses exact source and quantity of ground meat must done. Operator 's prerequisite programs and HACCP system salt, sugar ) or removing moisture including potential allergens must. Continue to be met filled directly on the submission process and involves a. Into force of the relative humidity: H7 in raw beef rooms must indicated...
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