Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E.coliO157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes. 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). 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 rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. 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. The approvals for use of preservatives in meat products are contained in Standard 1.3.1 - Food Additives of the Australia New Zealand Food Standards Code. a meat product that has been cooked or dehydrated or to which has been added any substance other than meat, a meat by-product or mechanically separated meat, as per the Meat Inspection Regulations, 1990. steps or procedures that control the operational conditions within a food establishment allowing for environmental conditions that are favourable to the production of safe food. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. The samples may be placed in the same container (e.g. Depending on the composition of the final product, the resulting edible product is referred to as finely textured meat or mechanically separated meat (e.g. This page was archived due to the coming into force of the Safe Food for Canadians Regulations. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". 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. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. For current information visit Food. 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. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. Submissions will be sent to the Area Program Specialist for review with a Food Safety Microbiology Specialist and Health Canada. 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 shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . There have been a variety of studies on mediated polymerization of food proteins such as milk proteins, soybean proteins, egg proteins, chicken, gelatine and myosin. 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). Upon completion of a successful evaluation, the operator must be provided in writing stating that the CFIA has evaluated the process for its ability to control E.coliO157:H7 and that it does not object to the operator using the process. 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. Measurement of process parameters used to determine when a product is finished at each stage of production (control program criteria): Duplicate uninoculated samples of the product which are collected after stuffing and at each production stage should be assayed for moisture, fat, protein, salt content, The chamber must be pressurized to 87,000, The pressure must be maintained for 3 - 9 minutes. The operator is required to validate the preparation instructions: The operator is responsible for ensuring that all heat processed meat and poultry products are handled and chilled so that the product is maintained in a wholesome and unadulterated state. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. 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. 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 . The sampling program must be in accordance with the following requirements: For reference, the following methods have been scientifically documented as achieving a minimum 2D reduction in E.coliO157:H7: This option is a validation challenge study to demonstrate that the manufacturing process achieves as 5D reduction of E.coli 0157:H7. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. The lid must be adequately designed to prevent contamination of the product. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. The bottom of the container cannot have drainage holes or perforations. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. Therefore, the operator must have a program in place to assess the incoming product. 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. 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. The operator must keep records of all products pasteurized. 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. Recording thermometers must be present and properly functioning. The potential increase in the concentration of Clostridium perfringens during cooling depends on the concentration of heat resistant spores in the product. 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. A lot cannot exceed a single day's production. 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. It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. WF-R ANIMAL SCIENCE 1WF-R ANIMAL SCIENCE 1 SOLUBLE PROTEINS Required in binding the pieces of meat together in processed products The higher the amount of soluble proteins, the better the binding of the meat particles would be. Product produced since the last satisfactory evaluation must be reconditioned. The tested lots may move freely prior to receipt of the laboratory report. 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. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. COMMINUTED MEAT. 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. 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)? 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. 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. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. Cooked products that are cooled from 54C to 18C within 2 hours may be held for up to 4 hours if they are: Any deviation from the approved process must be assessed by the operator as part of the establishment control programs. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. The examination program must be capable of achieving the following results: Prior to approval by the Inspector in Charge, the effectiveness of the program must be evaluated using lot examination to assure that on-line examination achieves equivalent or better results than lot examination. qF 1`rA!w) ] Equipment used in the dehydration process must be included in the operator's prerequisite control programs. "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. Operators should validate that their processes reduce the core temperature of products preserved by freezing, to a core temperature of -18C within a time frame allowing for the preservation of organoleptic and microbiological qualities. A manufacturing process specified in writing by the operator and used to cook a particular meat product. 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. !gf)\)gQY>s OkHBPkqy6E&n! This standard categorises food according to a system devised in the European Union. Combo bins cannot not be stored, assembled and/or filled directly on the floor. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 25kg of pork MSM 20kg of water, 25kg of pork MSM without skin 20kg of water xkg of pork skin. Pe`~$/0X.H`87w Pc`T 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). provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). 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. Development of healthier meat products is needed to meet consumers' request. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. Equipment used in the fermentation process must be included in the operator's prerequisite control programs. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. No. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. Only product packaged in sealed bags may be shipped in these shipping containers without lids. 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. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. 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 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. 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. The use of an alternative process or new technology must be approved by the CFIA prior to use. 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. When using shipping containers without a lid, the bottom of the stacked shipping containers must not be supported by the shipping containers below. Degree-hours are calculated for each temperature used in the process. Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. 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. If the number of defects found is between 1 and 4, a second sample of 20 units must be evaluated. 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. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). Most comminuted products are classed as . 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. 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. Important to sausages, reformed hams and other comminuted meat products 11. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). It is most often expressed in quantitative terms, i.e., as the amount of heat energy that must be applied to a specific meat product to achieve a given log10 reduction of a particular microorganism. 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 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. Please refer to Chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and non-food chemical products. Meat products packed in salt or saturated salt solution are considered shelf stable. The minimum sampling size and schedule per boning line should be 15kg for each 30minutes of production (random time sampling twice hourly). 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 formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. means an ingredient that enhances the natural flavour of a meat product, as per the Meat Inspection Regulations, 1990. includes any article manufactured, sold or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose, as defined by the Food and Drugs Act. Of -18C or colder are considered shelf stable degree-hours limit ( between 33 and 37C ) 555degree-hours! 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