As the MSM is not labelled as "skinless", the amount of skin that may added is calculated for the 55kg of skinless pork trim only, which gives us an "x" value of 4.4kg (8% of 55kg). The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. For example, a 3D reduction would destroy 99.9% of the organisms. A lot cannot exceed a single day's production. Temperature in the fermentation, drying and smoking chambers must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product. The operator must include in the establishment's control program for raw meat derived from any species, a monitoring program for incoming products, destined for cutting, boning, slicing or dicing, as a fresh meat product. Important to sausages, reformed hams and other comminuted meat products 11. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. %PDF-1.6 % It takes 38 hours for product to reach a pH of 5.3 or less. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. Degree-hours are calculated for each temperature used in the process. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. Assure that all boneless meat produced under the program is capable of passing the lot inspection/examination program previously described using the designated sampling plans and defect criteria. 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. products use small meat pieces, chunks, chips or slices. 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. 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. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. 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. Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. Sample size, sampling time, sampling location and number of samples to test: Select two sausage sticks at the end of the drying period (finished product). The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. endstream endobj 6292 0 obj <>stream They can not have perforations; if perforated, a liner must be used. 1025 0 obj <>stream 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). Meat is chemically composed of major components such as water, proteins, lipids, carbohydrates and many other small components such as vitamins, enzymes, pigments, and flavours ( Ramalingam, Song, & Hwang, 2019 ). 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). 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. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. Therefore, the operator must have a program in place to assess the incoming 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. 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. Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. 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. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. 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. 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. Comminuting processes include mechanical separation, flaking and grinding. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . It takes 40 hours for the pH to reach 5.3. 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. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. 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 degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. 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. Likewise, if the scheduled lot run is 6 hours (360 minutes) sampling must be done every 18 minutes (360/20 = 18 minutes). The sampling plan must be representative of the lot. 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. 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. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). Development of healthier meat products is needed to meet consumers' request. hb```,@(qPTQL;6T&M#jrv)F=B 982 0 obj <> endobj 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. (See. 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. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. 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. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. 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. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. A standardized meat product is one that has a standard prescribed by regulation. Review of the cooking process and product formulation must also be done. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. Bones, carcasses or parts of a carcass must be kept or transported at time/temperature combinations that will ensure their hygienic acceptability when used for mechanical separation. Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. The sample plan must be representative of the lot. Under this option, it is not required to test for E.coliO157:H7. Smokehouses must be adequately vented. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. The lowering of the water activity may also be accomplished by the addition of sugars or salt. Comminuted meat can also be called mechanically de -boned meat ( MDM ). 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. 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. Textbook solutions. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. These generic requirements for slow cooling are applicable for a meat product that is formulated: Brine concentration in the finished product = [% salt / (% salt + % moisture in end product)] x 100. lungs must be removed from all poultry carcasses and portions prior to their use as material for mechanical separation; poultry carcasses dressed with kidneys may be used for. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. 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. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. }@ 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. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. 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. Degrees above 15.6C: 37C - 15.6C = 21.4C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4C) x (18) = 385.2 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2, Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit; hold the product and refer to sub-section 4.16.2.1.3. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. The tested lots may move freely prior to receipt of the laboratory report. Recording thermometers must be present and properly functioning. A manufacturing process specified in writing by the operator and used to cook a particular meat product. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. 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 . Example: If 2.8% of salt in the formulation and the end product has a moisture level of 72%, the brine concentration is: {(2.8/100) / [(2.8/100) + (72/100)]} X 100 = [0.028 / (0.028 + 0.72)] X 100 = 2.8 / 0.748 = 3.74%. means gelatin, agar or carrageenan, as per the Meat Inspection Regulations, 1990. a hazard analysis critical control points plan that is prepared in accordance with the FSEP Manual for a process or product and that specifies, in respect of the process or product, all the hazards, critical control points, critical limits, monitoring procedures, deviation procedures, verification procedures and records, as per the Meat Inspection Regulations, 1990. the edible meat product that is derived from the hind leg of a dressed swine carcass above the tarsal joint, as per the Meat Inspection Regulations, 1990. means a biological, chemical or physical agent or factor that has the potential to cause a food to be unsafe for human consumption in the absence of its control, as per the Meat Inspection Regulations, 1990. an individual unit of food that is combined with one or more other individual units of food so that the individual unit are no longer distinguishable as separate units. Room or area temperatures must also ensure control of product temperature during processing activities, such that there is no increase in bacterial growth of the product that would affect the validation of any further lethality step or validation of product shelf life. The number of defects in the first and second sample must be totalled. 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