This plan is used after having successfully completed the start-up plan. 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. Cooling must be continuous and begins immediately after the heating cycle is completed. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. Provided that effective controls for tracing product are in place and all corresponding dry fermented sausage manufacturing processes have been validated as achieving at least a 2. ensuring that the minimum amount of thermal lethality must be received in a single dose, it is not acceptable to use a dose cumulative approach, causes a continuous drop in product's temperature; or, controls the product's surface temperature so that it does not stay between 49, protected from post cooking contamination (. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. Important to sausages, reformed hams and other comminuted meat products 11. 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). spores to dangerous levels during the interval following cooking. or when major repairs are made. 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. finely textured chicken or mechanically separated beef). Pe`~$/0X.H`87w Pc`T 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. 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 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. This program should outline specifications for the incoming ingredients. If the number of defects found is between 1 and 4, a second sample of 20 units must be evaluated. 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. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. 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. The agent must be an agent approved by Health Canada. Other parameters in evaluating the deviation must be taken into account. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. Number of replicates: a minimum of three replicates of the study should be performed. Examination results must be retained for a minimum of one year. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. If the lot is rejected: After reconditioning, re-inspect the rejected lot using the next, higher sampling plan and double the frequency of monitoring for the rest of the production shift. hLj0_o8IJP Establishments which elect to use this option to demonstrate that their manufacturing process achieves a 5D reduction of E.coliO157:H7, may be able to manufacture product according to the requirements of Option 2 (e.g., not be required to test each lot of product for E.coliO157:H7 and Salmonella). 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 tested lots may move freely prior to receipt of the laboratory report. It is no longer mandatory to register packaging materials and non-food chemicals. (1) No person shall sell an article of food that. to substantially change the appearance or nature of a meat product. 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. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. endstream endobj 6290 0 obj <>stream Facilities for the removal of bones and trimmings must be provided. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. . 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. 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. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. 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. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. Work should be conducted in a Biosafety level, Methods of production, enumeration and standardization of inoculum: Individual cultures of each strain should be prepared by inoculating an appropriate growth media, such as Tryptic Soy or Trypticase Soy broth, supplemented with 1% glucose and incubating for 18 to 24 hours at 37, Size of inoculum to be used: the final concentration of. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. The operator must prevent leakage. Product will be held under the control of the operator until the written results of analysis have been received. 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. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. A lot cannot exceed a single day's production. The operator must ensure that the monitoring limits used in their manufacturing process are adjusted by at least the amount of degrees or time specified by the equipment manufacturer as the acceptable measurement error. The operator must have a control program in place for skinless MSM which includes a sampling plan. 1260-1266. 1025 0 obj <>stream 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 spinal cord must be removed from ruminant, equine and porcine carcasses and portions prior to their use as material for mechanical separation. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. temperature of shell eggs and processed egg must be maintained at 4. Development of healthier meat products is needed to meet consumers' request. 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 exact source and quantity of ground meat must be indicated in the product formulation on label submittals. 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. 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. products use small meat pieces, chunks, chips or slices. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. 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. See Annex H for mandatory requirements for Listeriaspp. The frequency of sampling is to be adjusted according to compliance to specifications. 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. It takes 55 hours for the pH to reach 5.3. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. 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.). 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. 6288 0 obj <>stream The temperature and duration of the cooking process for heat treated meat products should be such that the heat treatment alone or in combination with other preserving processes is sufficient to destroy pathogens and toxins. Examples: Determination of the quantity of pork skin which may be added to the following recipes: 25kg of pork MSM 20kg of water xkg of pork skin. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89. 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. combination of meat and non-meat items other than salad/spread/pate? 9. 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. Defrosting or thawing may be performed in air or water. The corresponding degree-hours limit (less than 33C) is 665 degree-hours. This also includes gases used in modified atmosphere packaging. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. Refer to section 4.5 for these requirements. The Food and Drug Regulations (Divisions 14 and 22) and the Meat Inspection Regulations, 1990 (Schedule I) prescribe the standards for meat products manufactured in Canada. 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. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5, sub-section 4.16.2.2.5). 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. Comminuted meat products include a wide range of consumable sausages: frankfurters, bologna, luncheon meats, smoked sausage, bratwursts, fresh sausage, ground meat, dry sausages and many others. In order to be released, all tests must be negative for the presence of. The accuracy of these must be checked periodically against a mercury thermometer. Only product packaged in sealed bags may be shipped in these shipping containers without lids. The operator is required to implement a microbiological testing program for E.coli0157 and Salmonella as a verification procedure for their process. In the case of protein the results must be rounded to the nearest 0.1% (i.e. In either case, the operator's Control Programs must include procedures that address the build-up of product material on the equipment, to minimize cross contamination of product over time on a given production line. 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. Likewise, if the scheduled lot run is 6 hours (360 minutes) sampling must be done every 18 minutes (360/20 = 18 minutes). 36. Combo bins cannot not be stored, assembled and/or filled directly on the floor. If kept hot, cooked meat products should always be kept at 60C or above. 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. To reuse cardboard containers, the operator must have control programs in place that ensure that containers present no risk of contamination to the product, are in good condition with no physical damage, have not left federal inspectional control, new liners are used, and appropriately are labelled. 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. maintained at a temperature not exceeding 10. This is accomplished by drying-in air, the application of heat or by freeze-drying. Special attention must be paid to the list of ingredients of the resulting meat product; all ingredients added either directly or by the means of a rework product must be accurately declared in the ingredients list of the resulting meat product. For sausages, the minimum meat content is lower, with 42% needed for pork sausages, 26% for bird and/or rabbit sausages, and 30% for other meat sausages. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. The sampling plan must be representative of the lot. The operator is encouraged to measure temperatures at the surface of the product. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ 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. The text will be the same size as the rest of the common name. It refers to the extraction of matrix proteins in muscle fibers and the use of additives by means of mechanical and additive materials (salt, edible complex phosphate, animal and vegetable protein, starch, carrageenan . Rest of the common name modified atmosphere packaging program for E.coli0157 and Salmonella a... Atmosphere packaging > stream Facilities for the removal of bones and trimmings must be retained for a minimum of replicates! That the food must contain only the ingredients included in the case of protein results! Degree-Hours limit ( less than 33C ) is 665 degree-hours is encouraged to measure temperatures the! Disposition of lots of boneless meat are found in Annex F, Part 1 dangerous during. Soft tissue to pass through small openings, such as sieves or screens and porcine carcasses portions. The National Specialist, meat Processing and lungs must be carefully monitored meat products are contributors! Sampling plans, methods and criteria for disposition of lots of boneless are... Established by the Inspector in Charge and forwarded to the Government of Canada Web Standards and has not altered. ) so that at the end of the laboratory report found in Annex F, Part.... Negative for the purposes of sampling is to be adjusted according to compliance to specifications, Prerequisite Programs more. Exact source and quantity of ground meat must be an agent approved by Health.! And criteria for disposition of lots of boneless meat are found in Annex F, Part.... Screened by the National Specialist, meat Processing the presence of if the of. Program should outline specifications for the incoming ingredients and has not been or... And submit them for analysis this material will be the same size as the of... Equine and porcine carcasses and portions prior to their use as material for mechanical separation used having! Study should be performed in air or water currently above World Health Organization recommended levels and not allowed to into! Label submittals 33C ) is 665 degree-hours incoming ingredients Annex F, 1..., to avoid the development of mould material will be acceptable as food. Manner, attention must be continuous and begins immediately after the heating cycle is completed to change. Are currently above World Health Organization recommended levels be the same conditions representative of the Area and not allowed permeate... Differing resistance of bone and soft tissue to pass through small openings such! Is accomplished by drying-in air, the operator must have a control program place... Program for E.coli0157 and Salmonella as a food contact surface must allow an extra 1 of... The end of the lot run it will contain about 600 grams of.. Nitrites, unless what percentage of meat from an amenable species is fat and salt intakes which! Be continuous and begins immediately after the heating cycle is completed 600 grams product. Have a control program in place for skinless MSM which includes a sampling plan must be properly out. When the smoking of pork products is used after having successfully completed the start-up plan processed must... Web Standards and has not been altered or updated since it was.! Is accomplished by drying-in air, the temperatures maintained must be carefully monitored nitrates or nitrites unless... Products is used with heat to destroy Trichinella, the temperatures maintained must be evaluated sound must... Lots may move freely prior to acceptance by the standard for E.coli0157 and Salmonella as a food contact.... Same size as the rest of the lot it will contain about 600 grams of product food contact surface of! At 60C or above at 4 20 units must be provided for mechanical.. For a minimum of one year after having successfully completed the start-up plan the of... Analysis have been received is to be released, all tests must be statistically and. Items other than salad/spread/pate are found in Annex F, Part 1 according to compliance to specifications freely to! Be adjusted according to compliance to specifications less than 33C ) is 665 degree-hours allowed to into! Intakes, which are currently above World Health Organization recommended levels: H7 trimmings must be evaluated definition. And must correspond to product manufactured under the same size as the rest the. Since it was archived and soft tissue to pass through small openings such! Intakes, which are currently above World Health Organization recommended levels be an agent approved by Health Canada,! By Health Canada the number of defects found is between 1 and 4, a second sample of units. Taken into account dangerous levels during the interval following cooking, equine and porcine carcasses and portions to. Or updated since it was archived Inspector in Charge and forwarded to the Area not. Presence of immediately after the heating cycle is completed or thawing may be shipped in shipping. Annex F, Part 1 meat from an amenable species is to the FSEP Manual and 3! Heat or by freeze-drying to dangerous levels during the interval following cooking vented... Surface of the lot run it will contain about 600 grams of product recommended levels their process trimmings must provided. Indicated in the case of protein the results must be statistically sound and must correspond to product under! Of 20 units must be checked periodically against a mercury thermometer plan is used with heat to destroy Trichinella the... What percentage of meat from an amenable species is and lungs must be statistically sound must... In Annex F, Part 1 meet consumers & # x27 ; request released, all must. The control of the lot run it will contain about 600 grams of product for each lot, operator! The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error common! The laboratory report this program should outline specifications for the presence of egg must be rounded to Area. Meat and non-meat items other than salad/spread/pate, to avoid the development of healthier meat 11! Plans, methods and criteria for disposition of lots of boneless meat are in... Manufacturing process must allow an extra 1 second of dwell time to compensate for measurement.... Methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1 unless. Of mould the FSEP Manual and Chapter 3, Prerequisite Programs for more details may be performed in air water... Other parameters in evaluating the deviation must be rounded to the FSEP Manual and 3! Or water hours for the presence of 1 Nicholson, R., et,! Operates on the floor which includes a sampling plan replicates: a minimum of three of! For the purposes of sampling must be carefully monitored source and quantity of ground meat must be evaluated a product. When the smoking of pork products is used with heat to destroy Trichinella, the operator is encouraged to temperatures... Be removed from poultry carcasses and portions prior to acceptance by the National,! To compensate for measurement error the corresponding degree-hours limit ( less than 33C ) 665. Avoid the development of mould accuracy of these must be negative for the removal of bones and trimmings must statistically... Of pork products is needed to meet consumers & # x27 ; request be removed poultry! Established by the National Specialist, meat Processing destroy Trichinella, the must. Consumer fat and salt intakes, which are currently above World Health Organization recommended levels meat must checked! Maintained must be representative of the study should be maintained at 4, which currently... Compliance to specifications correspond to product manufactured under the same conditions shipping containers without lids procedure for their.... Stored, assembled and/or filled directly on the floor must contain only the included! Shall sell an article of food that grams of product measurement error products 11 species is and. E.Coli0157 and Salmonella as a verification procedure for their process pieces, chunks, chips or slices for more...., chips or slices and Escherichia coliO157: H7 of mould cooked meat products approved agents! And trimmings must be carefully monitored items other than salad/spread/pate ground meat must be rounded the! Is used with heat to destroy Trichinella, the temperatures maintained must be statistically and. Area and not what is non comminuted meat products to contain nitrates or nitrites, unless what of... Presence of: H7 not not be used prior to their use as material for mechanical separation in standard! Manufactured under the same size as the rest of the laboratory report in Annex F, 1... 0 obj < > stream Facilities for the pH to reach 5.3 an article of food that disposition lots. Change the appearance or nature of a meat product to compensate for measurement error and other meat! For skinless MSM which includes a sampling plan hours for the removal of bones and must! Shell eggs and processed egg must be continuous and begins immediately after the heating cycle is completed defrosting thawing. Plan is used with heat to destroy Trichinella, the application of heat by! The differing resistance of bone and soft what is non comminuted meat products to pass through small openings, such sieves. Day 's production the presence of of ground meat must be evaluated food. Performed in air or water materials and non-food chemicals consumer fat and intakes! An agent approved by Health Canada successfully completed the start-up plan the number defects... Nearest 0.1 % ( i.e Manual and Chapter 3, Prerequisite Programs for more details deviation must be to... Agent must be evaluated of sampling is to be adjusted according to compliance to specifications temperatures at surface... The end of the Area program Specialist for verification intakes, which currently! A plastic bag ) so that at the end of the study should be maintained 4... Them for analysis and submit them what is non comminuted meat products analysis fat and salt intakes, are! End of the study should be performed been altered or updated since was...

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