The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Once this has been established, frequent regular checks should be made. This includes the use of cans, glass jars, retortable pouches or other containers. YES = FULLY COOKED Operators are responsible for determining whether their meat product is ready-to-eat (RTE) according to this section. The Species designations Food Safety and Inspection Service (FSIS) is using for Public Health Information Services (PHIS) are: for Meat: beef, veal, goat, lamb, and pork; for Poultry: chicken, turkey, duck, geese, guineas, and squab, including for Ratites: emu, ostrich, and rhea. Review of the cooking process and product formulation must also be done. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS Examination results must be retained for a minimum of one year. Defrosting or thawing may be performed in air or water. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained. The following clauses are added under sub-regulation 2.5.2, related to "Comminuted or Restructured Meat Products ', namely: Meat Sausages 2A. If the number of defects found is equal to or greater than 4, the lot must be rejected. For production specifications please consult Chapter 15 of the MOP. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: Non-comminuted. Product produced since the last satisfactory evaluation must be reconditioned. Important to sausages, reformed hams and other comminuted meat products 11. Method of inoculation to be used: the inoculum must be added to the meat and mixed prior to the addition of the other ingredients or a starter culture to the meat mixture. 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. Meat products packed in salt or saturated salt solution are considered shelf stable. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. A lot cannot exceed a single day's production. Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. Uncooked Comminuted Fermented Meat (UCFM) is a meat product manufactured by a series of processes including fermentation and maturation (with smoking/heat treatment as an optional step). The artificial edible casing does not have to be declared on the label of the product. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. 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. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. Refer to section 4.5 for these requirements. the surface crusting must disappear within 2.5 hours (150 minutes) of completing the crust freezing process; the process must be monitored, by a designated plant employee, a minimum of every two (2) hours for crust disappearance and internal product temperature; the product must be labelled as either "previously frozen" or "frozen" whenever crust disappearance takes more than 150 minutes; and. Where this chapter of the Meat Hygiene Manual of Procedures uses the terminology "where necessary", "where appropriate", "adequate", or "sufficient", it is up to the operator of a registered establishment in first instance to decide whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Meat Inspection Regulations, 1990. The pressure is released and the treated containers are packed and ready for shipping. The operator must prevent leakage. Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence This validation should not be conducted within an actual food manufacturing facility. 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 alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . 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. 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. As dried beef products may pose a hazard associated with E.coliO157:H7, these products must be submitted to a heat treatment before the drying process. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. Subsequently, it has been. 36. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. Examples: Determination of the quantity of pork skin which may be added to the following recipes: 25kg of pork MSM 20kg of water xkg of pork skin. 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. The level of estimated increase in Clostridium perfringens concentration (log increase) will depend on the quality of data obtained by an evaluator and input into the program. !gf)\)gQY>s OkHBPkqy6E&n! composition, for certain meat and poultry products. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. See Annex H for mandatory requirements for Listeriaspp. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. The accuracy of these must be checked periodically against a mercury thermometer. This is accomplished by drying-in air, the application of heat or by freeze-drying. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Special attention must be paid to the list of ingredients of the resulting meat product; all ingredients added either directly or by the means of a rework product must be accurately declared in the ingredients list of the resulting meat product. For the purposes of sampling, "NRTE comminuted poultry product" is any raw non-breaded, non- battered raw poultry product that has been (1) ground, (2) mechanically separated, or (3) hand- or mechanically-deboned and further chopped, flaked, minced, or otherwise processed to If the smoking process results in the production of ready-to-eat meat products, all additional requirements applicable to cooked products are to be met. 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. The minimum sampling size and schedule per boning line should be 15kg for each 30minutes of production (random time sampling twice hourly). Fermentation room temperature is 24C for the first 10 hours, 30C for the second 10 hours and 37C for the final 18 hours. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. 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. The operator must have a program in place to assess the incoming product. Start studying processed meats and non-meat ingredients. The operator's control programs must include ongoing verification that the operating procedures and equipment used to make the meat product on a day-to-day basis will deliver the manufacturing process as designed. to substantially change the appearance or nature of a meat 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. 1=LB S0H,J78)iP fAq! Other parameters in evaluating the deviation must be taken into account. 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. 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. Mincing fat and meat together, so as to make large to moderate to large proportions of fat less obtrusive ; Comminuted lean meat binds the whole mixture together especially in the presence of salt. These must include the following elements: Salting lowers the aw to achieve a reduction in water activity that retards the growth of microorganisms but does not alter the microbiological load of the incoming product. 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). Where applicable, packages treated with high pressure processing require refrigeration. Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. 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. The Food and Drug Regulations (Divisions 14 and 22) and the Meat Inspection Regulations, 1990 (Schedule I) prescribe the standards for meat products manufactured in Canada. 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. 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. For all fermented meat products, in order to minimize the danger of outgrowth of Clostridium botulinum spores and development of the botulinal toxin in fermented product, nitrite/nitrate shall be added at a minimum level of 100ppm along with a minimum of 2.5% of salt. Freezing prevents the growth of, but does not destroy, microorganisms in food products. The level of nitrate-nitrite should not interfere with the process of fermentation. The following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. ii Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams, ground meat patties. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. A notice in the Federal Register about last minute modifications that impact a previously announced advisory committee meeting cannot always be published quickly enough to provide timely notice. 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. This process accelerates the cure process and enhances the appearance of the finished product. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. 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). 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 chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. 1025 0 obj <>stream If the number of defects found is between 1 and 4, a second sample of 20 units must be evaluated. For purposes of this program, a lot shall consist of the mechanically separated meat or finely textured meat produced from a single species in no more than one continuous shift of up to 12 hours. endstream endobj 6289 0 obj <>stream 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. (c) the requirements of the Act and these Regulations are met in respect of the registered establishment, equipment, food animals, meat products, ingredients, food additives, chemical agents, packaging and labelling materials, training and any other requirement of a control program set out in the. MSM is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment that contains: FTM is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment that contains: FTM can be used in the preparation of ground meat or identified as ground meat when: The regulatory definition for MSM prohibits the use of any previously deboned meat as input material. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. 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. 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. It takes 40 hours for the pH to reach 5.3. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. 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. Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. 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