Comminuting processes include mechanical separation, flaking and grinding. Fermentation room temperature is 24C for the first 10 hours, 30C for the second 10 hours and 37C for the final 18 hours. conditions or circumstances that might contaminate a food with dirt or filth, or render injurious to health, as defined by the Food and Drugs Act. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. Refrigerated MSM (cured or non-cured) should be maintained at temperatures close to 0C and should be closely monitored from production to utilization. The bottom of the container cannot have drainage holes or perforations. 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). Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. Operators are responsible for determining whether their meat product is ready-to-eat (RTE) according to this section. In respect of food or other materials, products that are capable of existing together in the same area, at the same time without creating a risk of adulterating meat products. 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. Cooling must be continuous and begins immediately after the heating cycle is completed. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M 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. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ Where applicable, packages treated with high pressure processing require refrigeration. 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). Concerning the acceptability of packaging material to high pressure processing, packaging material companies should send their requests to the CFIA's Food Safety Risk Analysis. Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. 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. worm], etc.) Under this option, it is not required to test for E.coliO157:H7. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. Manufacturing processes used to make fermented sausages are only considered effective against E.coliO157:H7 if it is shown that they achieve a 5D reduction, or more, of E.coliO157:H7. 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. 9. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. composition, for certain meat and poultry products. Refer to section 4.5 for these requirements. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. For example, a 3D reduction would destroy 99.9% of the organisms. The rate of freezing is important to prevent growth of microorganisms or production of their toxins prior to the product reaching freezing temperatures. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder. The shift must be a minimum of 4 hours to be considered in this start-up plan, unless the operator's normal operating shift is less than 4 hours. A cooling schedule must be developed and filed for every type of heat processed product. Comminuted meat can also be called mechanically de -boned meat ( MDM ). Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. Submissions will be sent to the Area Program Specialist for review with a Food Safety Microbiology Specialist and Health Canada. 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. It takes 38 hours for product to reach a pH of 5.3 or less. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. Whenever combo bins are used for the storage of meat products in freezers or for the shipment of refrigerated or frozen meat products from a registered establishment, the meat products must be protected by adequate lids or covers to prevent contamination. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. The operator must control the risk of cross contamination from non cleaned containers. The following clauses are added under sub-regulation 2.5.2, related to "Comminuted or Restructured Meat Products ', namely: Meat Sausages 2A. 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. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. Degree-hours are calculated for each temperature used in the process. 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 . spores to dangerous levels during the interval following cooking. meat products. 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. For example, in comminuted meats, the ability of a muscle The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. 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. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. 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. 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. 982 0 obj <> endobj 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. However, labelling of the product must comply with Section 94(6.1) of the MIR which stipulates: "If any meat product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat meat product, the meat product shall bear the following information on its label: In order to meet these requirements, the operator must label the meat product to prevent it from being mistaken for a cooked RTE product and provide clear preparation instructions that when followed by the consumer will fully cook the product (i.e. 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. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. The restructuring technology of meat originated in the 1960s. 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. most products have a specific flavor profile may be influenced by region, culture. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) The operator must implement a program for the control of aging and tenderizing processes. 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. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). Another method that is currently used is the incorporation of the cure or brine by injecting the solution into large meat pieces then by mixing the ground meat with the injected meat. 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. Upon arrival of the raw material at the establishment or prior to the processing of the material, the operator must perform a random selection of 20 carcasses or 20 units per combo or a lot of similar size. 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. 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. For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. For example, skin-on necks which have attached neck skin can be used to make MSM but necks to which flaps of breast or back skin have been left attached cannot be used. 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. hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. Non-comminuted. 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. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. 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. endstream endobj 6289 0 obj <>stream Therefore, total number of samples for additional analysis: Time zero (0) = 2 After fermentation = 2 During drying = 2 End drying = 2 Total = 8 Number of replicates x 3 Total samples = 24. Restructured meat processing technology and development trend. If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. In determining whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Regulations, account should be taken of the nature of the operation/activity and of its intended use. The existing reference listing will continue to be accessible on the CFIA website but will no longer be updated. Cutting, boning, slicing and dicing of fresh meat product are done, by present industry practices, either manually (hand saws, knives, wizards and electric saws) by designated employees or by automated equipment (such as may be used for poultry cutting and breast boning). The sampling plan must be representative of the lot. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. !gf)\)gQY>s OkHBPkqy6E&n! This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Other parameters in evaluating the deviation must be taken into account. 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. 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). hb```,@(qPTQL;6T&M#jrv)F=B Fermentation room temperature is a constant 35C. 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. 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. 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