provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). High pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats for the control of Listeriaspp. procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. maintained at a temperature not exceeding 10. The potential increase in the concentration of Clostridium perfringens during cooling depends on the concentration of heat resistant spores in the product. 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 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. frozen immediately after the deboning process. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. 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. For details on mandatory prerequisite programs and HACCP plans to meet regulatory requirements, please refer to the Meat Hygiene Manual of Procedures (MOP) Chapter 3, Pre-requisite Programs and the Food Safety Enhancement Program (FSEP) Manual. A manufacturing process specified in writing by the operator and used to cook a particular meat product. Products that are cold smoked and have the appearance of being ready-to-eat must be labelled as per section 94(6.1) of the MIR. 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. 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 . Cooling must be continuous and begins immediately after the heating cycle is completed. hx\9t&cMS[Jr!w)pw)@HOlw).Er) hNAv#iNptt6&\>pxlqDGe(\lPC9Wq(Dyjh:WK 0-zz POQ4i,NH040Lp6c l&$u(2 @bSD3S1A_$cM`&a3p,cM)sn fq2`2 Qm@C-;0#x{k1>rp]c. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. The lid must be adequately designed to prevent contamination of the product. The operator must use one the following cooling schedules, appropriate to the product type, to cool all heat processed products in order to minimize growth of pathogenic bacteria in/on their products. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). No. 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). The supporting documentation and evaluation must be kept in file by the CFIA. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. comminuted meat products 2-spices and ingredients. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. 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. Operator's examination technique in which product is sampled from each production line or common source at a specified frequency to determine the ability of the process to produce wholesome product. (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. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. 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. also wrapped in natural casing), to a limit of 3% in weight of the new meat 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. 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. A lot cannot exceed a single day's production. Archived information is provided for reference, research or record-keeping purposes only. Refer to Annex P of this chapter for the CFIA procedures to evaluate bulk container freezing processes for meat products. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. 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. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. The operator must implement a program for the control of aging and tenderizing processes. 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. 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. Is the product a comminuted product other than sausage/sausage link (e.g., patty or meatball) or a breaded or unbreaded molded product (e.g., nugget)? Start studying processed meats and non-meat ingredients. means an edible meat product that does not contain more than 0.027 per cent of calcium for every one per cent of protein in the product or any bone particles larger than 2mm in size and that was obtained by removing most of the bone and cartilage from a comminuted meat product from which the bone and cartilage had not been previously removed, as per the Meat Inspection Regulations, 1990. a meat product that has not received a full lethality treatment for pathogens of concern at the establishment, e.g., par-fried breaded chicken nuggets, or, the meat component in an assembled food is in the ready-to-eat stage while at least one other ingredient is in the non ready-to-eat stage and will require further cooking for lethality before consumption, e.g., pizza with raw dough, frozen entrees with NRTE vegetables and clearly labelled with adequate cooking instructions. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. Where applicable, packages treated with high pressure processing require refrigeration. Examination results must be retained for a minimum of one year. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. R % uPm_5 iN+YPR,e lI 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. 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. Degrees above 15.6C: 24C - 15.6C = 8.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4C) x (10) = 84 degree-hours, Degrees above 15.6C: 30C - 15.6C = 14.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4C) x (10) = 144 degree-hours, Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4C) x (15) = 291 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519, The corresponding degree-hour limit = 555 (between 33C and 37C). 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 degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. Pasteurization of packaged ready-to-eat meat products may be used to extend shelf life and to prevent pathogen growth in ready-to-eat meat products. It is no longer mandatory to register packaging materials and non-food chemicals. 1 log10 reduction = a tenfold reduction (1 x 101) = a 1D reduction 2 log10 reduction = a hundredfold reduction (1 x 102) = a 2D reduction 3 log10 reduction = a thousandfold reduction (1 x 103) = a 3D reduction etc. %%EOF A lot cannot exceed a single day's production. 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). 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. To acceptance by the physical action of tumbling tenderizing processes in Salmonellaspp. ) meet the requirements outlined this. 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