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. A standardized meat product is one that has a standard prescribed by regulation. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. spores to dangerous levels during the interval following cooking. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). In all cases, the products must be cooked prior to consumption. This validation should not be conducted within an actual food manufacturing facility. This standard categorises food according to a system devised in the European Union. 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. temperature of shell eggs and processed egg must be maintained at 4. 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. Subjects. 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). comminuted meat products 2-spices and ingredients. 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 exact source and quantity of ground meat must be indicated in the product formulation on label submittals. Review of the cooking process and product formulation must also be done. or when major repairs are made. 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. They can not have perforations; if perforated, a liner must be used. Approximate minimum levels of aw (if considered alone) for the growth of: parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less. More particularly, the present disclosure relates to high protein puffed snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat . Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. means by the Meat Programs Division (MPD), means the Area Executive Director, Operations, as designated by the President of the Agency, means Hazard Analysis and Critical Control Point, means the Meat Inspection Regulations, 1990, means the Meat Hygiene Manual of Procedures, means registered under the authority of the Meat Inspection Act and Regulations. 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. for the purposes of this chapter, includes the examination of a product or sample from a shipment or other collection of products, or, in respect of a process, the verification or monitoring of the process. R % uPm_5 iN+YPR,e lI An establishment must use option 3 if option 1, 2, 4 or 5 are not used. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above. 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. Non-comminuted & Indigenous meat products and there processing is discussed briefly endstream endobj 6291 0 obj <>stream 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. (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. Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. The use of an alternative process or new technology must be approved by the CFIA prior to use. There are no mandatory labelling requirements associated with the use of high pressure processing. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. 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. 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. 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. In addition, the product has not had its core temperature maintained at 65C for at least 10 minutes or an equivalent combination of time and higher . Number of replicates: a minimum of three replicates of the study should be performed. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M For the purposes of this section a lot is whichever is the lesser of: Evaluation technique of CFIA inspectors, in which samples are taken from the assembled "lot" of product to determine its wholesomeness. 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. 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. It is no longer mandatory to register packaging materials and non-food chemicals. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. Defrosting or thawing may be performed in air or water. Submissions will be sent to the Area Program Specialist for review with a Food Safety Microbiology Specialist and Health Canada. 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. Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence Select a 10 unit sample at random and examine for the presence of skin. 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. Manufacturing processes used to make fermented sausages are considered partially effective against E.coliO157:H7 if it is shown that they achieve 2D to 5D reduction of E.coliO157:H7. High pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats for the control of Listeriaspp. a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. Non-pathogens include Pseudomonas species which predominate on the exposed surface of chilled meat and Laaobacilli on vacuum-packed meat. The operator must have a program in place to assess the incoming product. Where applicable, packages treated with high pressure processing require refrigeration. Fermentation room temperature is a constant 35C. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. The operator is required to use one of the five (5) options outlined in this section when manufacturing a dry or semi-dry fermented meat sausage product: Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E.coliO157:H7 in dry/semi-dry fermented sausages. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. Microbial testing alone is not sufficient for this purpose. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. qF 1`rA!w) ] 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. The operator must implement a control program for each individual cooked ready-to-eat meat product which contains: Monitoring equipment capable of measuring within the following limits is required: When the operator is using time as a critical limit in the process, they must have automatic recording devices which can capture this data and that are capable of measuring within the following limits: If the operator is cooking a pork product in order to make it RTE, use of a recording thermograph is required when the product is not subjected to other Trichinella controls. The operator must have a program in place to assess the incoming product. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. endstream endobj 6292 0 obj <>stream This also includes gases used in modified atmosphere packaging. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. Environmental and product samples in ready-to-eat products are required. The CFIA website provides additional information on the submission process. 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. The samples may be placed in the same container (e.g. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. These ingredients also reduce the cost of meat products. 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). rllKJ3SJ jS#V? U? most products have a specific flavor profile may be influenced by region, culture. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. 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. Packaging materials must not impart any undesirable substance to the meat product, either chemically, physically or microbiologically and must protect them sufficiently to avoid contamination (See MIR, 92, FDR B.23.001). In order to suitably control these hazards and prevent incidents of food borne disease, registered establishments who manufacture fermented sausages are required to use one of the five following options for the control of verotoxinogenic E.coli including E.coliO157:H7 and Salmonella when they make this type of 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. 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. 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. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. Therefore, total number of samples for microbiological analysis: Time zero (0) = 2 After fermentation = 0 During drying = 0 End drying = 2 Total = 4 Number of replicates x 3 Total samples = 12. It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. 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. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. It takes 55 hours for the pH to reach 5.3. meat products. endstream endobj startxref Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. "Curing" means, in respect of an edible meat product, that salt together with at least 100 parts per million (ppm) and not more than 200ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate or any combination thereof, was added to the meat product during its preparation. 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). . The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. 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. h]k0.J%'P A cooling schedule must be developed and filed for every type of heat processed product. The sample plan must be representative of the lot. 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. 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. endstream endobj 6289 0 obj <>stream 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. The ground or emulsified trimmings originate from like cuts of meat. The submission must be accompanied by detailed recipe, formulation and processing information for the product. 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