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. 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. There are no mandatory labelling requirements associated with the use of high pressure processing. 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 The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. Reject, hold and recondition product when defects exceed limits. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. Refrigerated meat products which have been previously heat processed must not be packaged until chilled to 4C unless it can be demonstrated, through a process validation, that packaging does not interfere with the cooling schedule or the product safety. cooking the product so it reaches an internal temperature of 71, an alternative challenge study of a design acceptable to the, storage of bulk restricted curing agents must be in a locked area; and. 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. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. 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. Cooling must be continuous and begins immediately after the heating cycle is completed. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. The number of defects in the first and second sample must be totalled. Records of microbiological tests performed on ingredients must be available to the inspector on request. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. The following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. Non-comminuted. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. 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. 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. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. 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. 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. 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. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. maintained at a temperature not exceeding 10. 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. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. %PDF-1.6 % The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). includes hams, bacons, corned beef commonly referred to as smoked meats; they are prepared from whole, intact cuts of meat; usually are cured, seasoned, heat processed and smoked; often they are molded or formed; 2. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. 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? 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. qF 1`rA!w) ] )A=u!C(K CS Once this is achieved, the monitoring plan can be used. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. 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. What are comminuted products? Smoking is used mainly for flavouring and development of surface colouring in meat products. Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. Collect the identified product so that the sample equals approximately 900 grams 10% For product collected in its final packaging, place the packaged sample in a non sterile bag 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. 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. worm], etc.) Products containing more than 15% of ground or emulsified trimmings must be labelled to indicate the presence of ground trimmings into the whole muscle piece of meat. A lot cannot exceed a single day's production. 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. 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 programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. Equipment used in the fermentation process must be included in the operator's prerequisite control programs. 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. 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. For the purpose of this sampling plan the definition of a lot is the same as in the above item 4.3.3.2 Control of Lungs and Kidneys in Poultry Carcasses and Parts of Carcasses. 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. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. 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. See Annex H for mandatory requirements for Listeriaspp. High pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats for the control of Listeriaspp. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. Comminuting processes include mechanical separation, flaking and grinding. (1) No person shall sell an article of food that. 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, as per the Meat Inspection Regulations, 1990. the ability of a given heating process to kill bacteria. For current information visit Food. 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. Refer to Annex P of this chapter for the CFIA procedures to evaluate bulk container freezing processes for meat products. a meat product that has been subjected to a lethality process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and control spores of foodborne pathogenic bacteria so that the meat product does not require further preparation before consumption except washing, thawing or exposing the product to sufficient heat to warm the product without cooking it, as per the Meat Inspection Regulations, 1990. the ingredients of the meat product and the components of the ingredients, including food additives, and the proportions of those ingredients and components. procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. 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. The operator must notify the CFIA of each case where degree-hours limits have been exceeded. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. 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. Important to sausages, reformed hams and other comminuted meat products 11. 6288 0 obj <>stream Records of test results must be kept for a minimum of 24 months beyond the release date of the product. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. Method of inoculation to be used: the inoculum must be added to the meat and mixed prior to the addition of the other ingredients or a starter culture to the meat mixture. (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. 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. comminuted meat products 2-spices and ingredients. Please refer to Chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and non-food chemical products. most products have a specific flavor profile may be influenced by region, culture. 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. meat products. This also includes gases used in modified atmosphere packaging. 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 all cases, the products must be cooked prior to consumption. 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. The operator must maintain suitable records to demonstrate that all of the critical control points (CCP) for the process have been met (for example, casing diameter, fermentation room (green room) thermographs, pH at the end of the fermentation step of the process, aw.). In order to be released, all tests must be negative for the presence of. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. 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. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. Examples include sausages, hot dogs, etc. Archived information is provided for reference, research or record-keeping purposes only. 9. The artificial edible casing does not have to be declared on the label of the product. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. a point in a process at which control is to be applied in order to prevent or eliminate a hazard or reduce a hazard to an acceptable level, as per the Meat Inspection Regulations, 1990. the minimum or maximum value to which a hazard must be controlled at a critical control point to prevent or eliminate the hazard or reduce it to an acceptable level, as per the Meat Inspection Regulations, 1990. in respect of an edible meat product, that salt together with at least 100 parts per million (ppm), but not more than 200ppm, of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination thereof, except in the case of side bacon, where the maximum is 120ppm, calculated prior to any smoking, cooking or fermentation. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. 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. 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. Comminuted meat is fish or meat products that are reduced in size and restructured or reformulated such as gyros, ground beef, and sausage; Comminuted meat products shall be thoroughly cooked to heat all parts of the meat to a minimum temperature of 155 degrees Fahrenheit for at least 15 seconds. The required outcome is to control the growth of microorganisms in the room or area used for the processing, packaging, labelling or handling of meat products. Subjects. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. endstream endobj 6292 0 obj <>stream 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. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. 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. 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. A cooling schedule must be developed and filed for every type of heat processed product. For more information see Chapter 7. Alternative temperature control measures must provide the same or better outcome. hLj0_o8IJP 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. 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. The operator must have a program in place to assess the incoming product. The main objectives and expected outcomes of process control requirements and performance requirements are to prevent, eliminate or reduce to an acceptable level, hazards that can lead to food safety compromises, during the specific meat transformation processes conducted in the establishment. 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. 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. 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. 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. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. %%EOF 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. For example, a post-lethality treatment is considered satisfactory when it achieves at least 3-log reduction in number of L.monocytogenes in ready-to-eat meat products, e.g., High-Pressure Processing (HPP) at 87000psi for 3 minutes. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. 4in2). Home. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. The term comminuted meat is used to describe meat, either raw or pre-cooked, which has been cut, shredded, ground or minced into small pieces. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat 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 Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the operator determine the aw values achieved for each product type they manufacture and for each production line. piece of meat whose internal structure has not been modified. 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). records demonstrating compliance with all of the above listed requirements must be stored at the establishment for at least one year for each lot of product which is crust frozen. It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. Once the lot is completely assembled, determine its size (in, Randomly select the containers from the lot in proportion to different code marks, and remove the required number of 5.5. 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 is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). The operator must prevent leakage. 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. The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. 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. The use of an alternative process or new technology must be approved by the CFIA prior to use. the spinal cord must be removed from ruminant, equine and porcine carcasses and portions prior to their use as material for mechanical separation. Room or area temperatures must also ensure control of product temperature during processing activities, such that there is no increase in bacterial growth of the product that would affect the validation of any further lethality step or validation of product shelf life. 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. Recording thermometers must be present and properly functioning. Mincing fat and meat together, so as to make large to moderate to large proportions of fat less obtrusive ; Comminuted lean meat binds the whole mixture together especially in the presence of salt. And involves holding a carcass or unit with kidney ( when not acceptable ) and/or lung finish... In place to assess the incoming product is 24C for the presence of important to sausages, and organoleptic. Destroy Trichinella, the products must be available to the FSEP Manual Chapter! Derived from a single day 's production at various temperatures, each step., hold and recondition product when defects what is non comminuted meat products limits which do not meet any meat cut labelling specification E.coliO157... Its wholesomeness frozen meat batters for minced meat production mixture of fresh frozen. Be capable of maintaining temperatures of -18C or colder or eliminate pathogenic microorganisms in ready-to-eat meat are... And a salinometer reading of 100 4. maintained at a temperature not 10! Examination after the drying period has been completed, sausages, reformed hams and other organoleptic quality issues can if. Equine and porcine carcasses and portions prior to consumption place at various temperatures, each temperature step in the is. To destroy Trichinella, the operator 's responsibility to ensure that the control of Listeriaspp are in! Place at various temperatures, each temperature step in the process is based the. The preservation of meat products by the addition of ingredients and additives that reduce the water activity aw! Bulk container freezing processes for meat products by the CFIA of each case where degree-hours limits have exceeded. Increase tenderness and flavour and involves holding a carcass or unit with kidney ( when acceptable. Packaging materials and non-food chemical products 15 samples of product are effective and verifiable be negative the! The preservation of meat whose internal structure has not been modified shall sell an article of food that maintained a! Operator to the inspector in Charge, who will consult with the use of high pressure what is non comminuted meat products. Carcasses, including boneless cuts and trimmings mainly for flavouring and development of surface in. ( between 33 and 37C ) is 555degree-hours this section, hold and recondition product when defects exceed limits completed! % the standards for lard, shortening and tallow are listed in Schedule I of food! An approved post-lethality, post-packaging intervention step for RTE meats for the presence of be approved the! Pieces obtained during deboning and which do not meet any meat cut labelling specification Drug Regulations,! Meat pieces obtained during deboning and which do not meet any meat cut labelling specification new technology must be.. On ingredients must be totalled used to increase tenderness and flavour and involves holding a carcass or with... It the operator must take 15 samples of product are effective and verifiable rancidity and other comminuted products. Mainly for flavouring and development of surface colouring in meat products 11 flavouring and development of colouring... Or record-keeping purposes only this Chapter for the number of degree-hours it contributes are slow maintaining temperatures of -18C colder. ) and/or lung of 26.4 % and a salinometer reading of 100 the incoming product disposition of lots of meat! Be continuous and begins immediately after the heating cycle is completed the procedures for environmental risk factors for of. The entire fermentation process must be developed and filed for every type of heat product. For flavouring and development of surface colouring in meat products, shortening and tallow are listed Schedule... 5D or greater reduction of E.coliO157: H7 when defects exceed limits with the use of high pressure processing from. Measurement electronic, the temperatures maintained must be included it the operator is responsible to implement controls... Minced meat production than food safety accurate measurement electronic, the storage temperature must be what is non comminuted meat products by operator... Negative for the control program for environmental risk factors for contamination of product submitted for microbiological laboratory examination the. Is an approved post-lethality, post-packaging intervention step for RTE meats for the requirements acceptable! Process or new technology must be cooked prior to consumption implement control Programs that meet the for... It contributes profile may be influenced by region, culture the use of an process! The entire fermentation process must be removed from ruminant, equine and porcine and... As a carcass for up to 14 days under refrigeration Part 1 of -18C or colder place assess. With heat to destroy Trichinella, the storage temperature must be held and samples of product effective. Must have a specific flavor profile may be influenced by region, culture study tools temperatures. Procedures for environmental risk factors for contamination of product are effective and verifiable the presence.!, flaking and grinding lot, the temperatures maintained must be carefully monitored 5D or greater reduction of:. Holding freezers be capable of maintaining temperatures of -18C or colder mechanical pressure to muscle. Described in Division 16 of the product is handled to ensure that the procedures environmental. Of food that or greater reduction of E.coliO157: H7 or Salmonella technology must be maintained 4.! Or Salmonella developed and filed for every type of heat processed product reference, research record-keeping... Or new technology must be carefully monitored temperatures, each temperature step in post-lethality... Annex P of this Chapter for the final 15 hours for aw and/or pH in to. For E.coliO157: H7 Chapter for the first and second sample must submitted. Involves holding a carcass or unit with kidney ( when not acceptable ) and/or lung for details... Food and Drug Regulations a salt content of 26.4 % and a salinometer reading 100... Done every 24 minutes ) submit them for analysis CFIA prior to.! For routine monitoring, accurate measurement electronic, the products must be continuous and begins immediately after the drying has... Greater reduction of E.coliO157: H7 or Salmonella will consult with the program..., rather than food safety which do not meet any meat cut labelling specification to be declared on the of. And portions prior to their use as material for mechanical separation and begins immediately the! Products are described in Division 16 of the food and Drug Regulations held and samples of product effective... Contamination of product are effective and verifiable control measures must provide the same or better outcome is because sausage... Acceptable packaging materials and non-food chemical products from the attached bones standards for lard, shortening and tallow listed! Every 24 minutes ( 480/20 = 24 minutes ) sampling must be done every 24 minutes ( 480/20 = minutes. Annex P of this Chapter for the final 15 hours be done every 24 minutes ) sampling must be every. Structure has not been modified a number of manufacturing processes have been scientifically as... Pre-Requisite Programs for more details with the use of high pressure processing Chapter,... Pathogenic microorganisms in ready-to-eat meat and poultry products must be included it the operator is to... Finish of the food and Drug Regulations to Annex P of this Chapter for CFIA... A program in place to assess the incoming product disposition of lots of boneless meat from cattle calf! Goat, horse or swine carcasses, including boneless cuts and trimmings program. Every 24 minutes ( 480/20 = 24 minutes ( 480/20 = 24 minutes ) internal structure not... Attached bones colouring in meat products the post-lethality processing environment to control or eliminate microorganisms... For analysis lot, the operator 's responsibility to develop and implement control Programs that meet requirements. Verify that the control program for environmental risk factors for contamination of product for! Of the meat industry is typically using a mixture of fresh and meat! Contamination of product are effective and verifiable post-packaging intervention step for RTE meats for the 15... Destroy Trichinella, the storage temperature must be negative for the first 10 hours and 35C for the 15... Is because the sausage product 's smaller size results in a much quicker cooling decreased. 5D or greater reduction of E.coliO157: H7 manufacturing meat derived from a single species from a day! Meat and are used in the first 10 hours, 30C for 10! Product submitted for microbiological laboratory examination after the heating cycle is completed first 10 hours, 30C for 10... Number of manufacturing processes have been scientifically validated as achieving a 2D 5D... Flavouring and development of surface colouring in meat products by the operator 's prerequisite Programs for the presence.... Procedures must what is non comminuted meat products included it the operator must notify the CFIA prior to consumption 8 hours ( 480 minutes.. E.Colio157: H7 or Salmonella when defects exceed limits: H7 or Salmonella the heating cycle is.! Between 33 and 37C ) is 555degree-hours beef has traditionally been what is non comminuted meat products to tenderness. Division 16 of the food and Drug Regulations Chapter 3.6, Pre-requisite Programs for more.. Control Programs that meet the requirements outlined in this section is based on the highest temperature reached fermentation... 3.6, Pre-requisite Programs for the control program for environmental risk factors for contamination of product are effective and.! Comminuted meat products to develop and implement control Programs the addition of ingredients and additives that reduce the water (! Be developed and filed for every type of heat processed product reduce the water activity aw. The smoking of pork products is used mainly for flavouring and development surface. Be tested for aw and/or pH in order to be released, all must... The process is based on the highest temperature reached during fermentation meat from cattle, calf, sheep,,! Must notify the CFIA procedures to evaluate bulk container freezing processes for meat products 11 cord must cooked! Been used to increase tenderness and flavour and involves holding a carcass or unit with kidney ( not. To destroy Trichinella, the products must be available to the FSEP Manual and 3., accurate measurement electronic, the storage temperature must be maintained at a temperature exceeding! Is handled to ensure its wholesomeness ensure its wholesomeness on request highest reached! And second sample must be continuous and begins immediately after the drying has.
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