Should the operator elect to use alternate sampling plans, methods and/or criteria, these must be evaluated by the CFIA to ensure that they are at least equivalent with Annex F, Part 1. 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. The operator must have a control program in place for skinless MSM which includes a sampling plan. Submissions will be sent to the Area Program Specialist for review with a Food Safety Microbiology Specialist and Health Canada. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. * PSI: Pounds per square inch ** MPa: Megapascal. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. When meat products in natural casings are reworked special attention must be paid to the animal species from which the casings were derived in order to verify that labelling requirements are met. (See. 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. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. The number of defects in the first and second sample must be totalled. Computer modeling may be used to evaluate the safety of the product. 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. Under this option, it is not required to test for E.coliO157:H7. This process accelerates the cure process and enhances the appearance of the finished product. The operator is required to implement a control program based on 4.16.2.1.1, Fermentation Done at a Constant Temperature (Constant Temperature Process) and 4.16.2.1.2, Fermentation Done at Different Temperatures (Variable Temperature Processes) to control pathogens. A standardized meat product is one that has a standard prescribed by regulation. Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product. }@ For example, in comminuted meats, the ability of a muscle 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. Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the operator determine the aw values achieved for each product type they manufacture and for each production line. Review of the cooking process and product formulation must also be done. maintained at a temperature not exceeding 10. . frozen immediately after the deboning process. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. 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. The operator must prevent leakage. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. When using shipping containers without a lid, the bottom of the stacked shipping containers must not be supported by the shipping containers below. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. Select a 10 unit sample at random and examine for the presence of skin. must be equipped to accommodate the particular process or processes conducted therein. Smokehouses must be adequately vented. (d) in all other respects, inspection programs or examination programs, as the case may be, are operated in accordance with the Act and these Regulations. 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. 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 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. The incorporation of ground meat or poultry pieces with intact muscle cuts is accomplished by mixing, tumbling or massaging the ground meat with the larger pieces. The optional use of antimicrobial agents, when used as pathogen reduction procedures for cutting of raw meat, must be included as part of the operator's control program. 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 restructuring technology of meat originated in the 1960s. Annex I: This Annex has been incorporated into Annex H. (c) the meat product conforms to the applicable standards prescribed by these Regulations and the Food and Drug Regulations. For example, a post-lethality treatment is considered satisfactory when it achieves at least 3-log reduction in number of L.monocytogenes in ready-to-eat meat products, e.g., High-Pressure Processing (HPP) at 87000psi for 3 minutes. The operator is responsible to ensure that the temperature of the meat is controlled to minimize the time that any portion of a meat product is above 4C. It is no longer mandatory to register packaging materials and non-food chemicals. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. The level of nitrate-nitrite should not interfere with the process of fermentation. The rate of freezing is important to prevent growth of microorganisms or production of their toxins prior to the product reaching freezing temperatures. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. Number of replicates: a minimum of three replicates of the study should be performed. 2 Hinkens, J.C., et al, Validation of Pepperoni Processes for Control of Escherichia coliO157:H7, Journal of Food Protection, Volume 59, Number 12, 1996, pp. The presence of kidney is defined as the presence of a part of a lobule or several lobules measuring at least 0.5cm x 0.5cm. 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. The following procedure is recommended: add inoculum to meats while grinding or chopping the meats to the desired consistency; blend in starter culture (if used) near end of mixing cycle; and. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. Fermentation relies on good control over a complex and precise combination of time, temperature, nitrites, salt concentration, pH and aw factors to ensure food safety. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. Where the manufacturing process does not correspond to one of the processes set out under options 1, 2 or 4 of this section and has not been assessed in accordance with option 5 of this section, the operator is required to test and hold each production lot pending satisfactory results. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". The manufacturing process must allow an extra 5 seconds of dwell time to compensate for measurement error. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physi-cal and sensory characteristics of raw and finished products. Operators of registered establishments who wish to market a meat product without a refrigeration declaration which does not meet the "shelf stable" criteria set out above, must submit a request for the acceptance of their proposal to the Inspector in Charge. 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. Products containing more than 15% of ground or emulsified trimmings must be labelled to indicate the presence of ground trimmings into the whole muscle piece of meat. 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. Establishments receiving beef carcasses or partial carcasses from cattle 30 months or older containing SRM must follow control procedures as outlined in Chapter 17 of the MOP. 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. 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. No. 982 0 obj <> endobj 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. Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. 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. 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. It takes 38 hours for product to reach a pH of 5.3 or less. 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. 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. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). Submissions will be sent to the FSEP Manual and Chapter 3, Prerequisite Programs for details... 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Nitrate-Nitrite should not interfere with the specifications particular process or processes conducted therein as achieving a 2D to 5D.... And Health Canada process of fermentation be taken to ensure that the process is in line with validated. Replicates of the product reaching freezing temperatures removing moisture submissions will be to...
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