Review of the cooking process and product formulation must also be done. 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. 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. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. or when major repairs are made. 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. 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). Recording thermometers must be present and properly functioning. The washing and rinsing must ensure that the containers are visibly clean. . Use a manufacturing process (combination of fermentation, heating, holding and/or drying) which has already been scientifically validated to achieve a 5D reduction of E.coliO157:H7. This is defined as the inclusion of a prepared meat product into another meat product. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. collagen) are allowed as rework material in the preparation of sausages wrapped in artificial edible casings or natural casings, to a limit of 3% in weight of the new meat product. This includes the use of cans, glass jars, retortable pouches or other containers. A lot cannot exceed a single day's production. 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. To achieve this, the percentage of frozen meat used for the minced pork . The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. 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. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. The injection of ground or emulsified trimmings into solid muscle cuts must meet the following requirements: This is achieved by the use of smoke generated from hardwood, hardwood sawdust, or vaporized liquid smoke derived from the aforementioned sources. To improve the appearance of the finished product some tumbler mixers have been modified by adding paddles, blades or spikes in the tumblers so that during the tumbling action, the ground meat and cure is pushed into the solid meat cuts. For the purpose of this sampling plan the definition of a lot is the same as in the above item 4.3.3.2 Control of Lungs and Kidneys in Poultry Carcasses and Parts of Carcasses. 36. For products stored under refrigerated conditions, the operator must have in place Control Programs to monitor the temperature of these products, such that the internal temperature of each product is 4C or less but not frozen. The operator must maintain suitable records to demonstrate that all of the critical control points (CCP) for the process have been met (for example, casing diameter, fermentation room (green room) thermographs, pH at the end of the fermentation step of the process, aw.). The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. 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. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. Condition 1 and one of the two options in condition 2 must be met: The internal temperature does not remain between 49C and 4C for more than 20 hours; During cooling, the product's maximum internal temperature must not remain between 54C and 27C for more than two (2) hours nor from 54C to 4C for more than 7 hours. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. 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 more information see Chapter 7. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. Therefore, the operator must have a program in place to assess the incoming product. Product produced since the last satisfactory evaluation must be reconditioned. 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). Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; meat pieces boiled in soy sauce (tsukudani); pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. Non-comminuted & Indigenous meat products and there processing is discussed briefly the amount of free or available water in a meat product. It takes 35 hours for product to reach a pH of 5.3 or less. 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. Each sub-sample should be about 30 grams. Fermented products which do not meet these requirements must be labelled with a refrigeration statement. 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. However, labelling of the product must comply with Section 94(6.1) of the MIR which stipulates: "If any meat product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat meat product, the meat product shall bear the following information on its label: In order to meet these requirements, the operator must label the meat product to prevent it from being mistaken for a cooked RTE product and provide clear preparation instructions that when followed by the consumer will fully cook the product (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. It takes 40 hours for the pH to reach 5.3. They can not have perforations; if perforated, a liner must be used. To ensure that all of the requirements corresponding to the selected option are met, and to suitably demonstrate this, operators of registered establishments who manufacture a dry/semi-dry fermented sausage are required to complete a copy of Annex K "Option used for the control of E.coliO157:H7 in dry and semi-dry fermented sausage" for each different product and attach all the required information. 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. The submission must be accompanied by detailed recipe, formulation and processing information for the product. For production specifications please consult Chapter 15 of the MOP. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. The operator's approved alternative plan is then monitored by the CFIA. 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. This validation should not be conducted within an actual food manufacturing facility. This standard categorises food according to a system devised in the European Union. 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. 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. 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. 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. This plan is used after having successfully completed the start-up plan. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. 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. 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. The set of measures applied to protect a cooked meat product against the possible outgrowth of heat shocked Clostridiumspp. This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 23kg of pork MSM without skin + 2kg of pork skin 20kg of water. Development of healthier meat products is needed to meet consumers' request. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. Meat products which have been frozen and thawed for sale in a refrigerated state must be labelled in accordance with article B.01.080 of the Food and Drug Regulations as "previously frozen". The frequency of sampling is to be adjusted according to compliance to specifications. 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. composition, for certain meat and poultry products. A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using: When fermentation is done at a constant temperature, operators can either use the following table or the calculation method (see examples below) for determining degree-hours limits and maximum time for fermentation at a given room temperature. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. Please refer to Chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and non-food chemical products. piece of meat whose internal structure has not been modified. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. Thus, it is very important to cool product effectively but it is even more important to cool it quickly through this rapid growth range to prevent the outgrowth of heat shocked pathogen spores including the Clostridium species. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. There are no mandatory labelling requirements associated with the use of high pressure processing. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. 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. 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. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). 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). 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. rllKJ3SJ jS#V? U? This program should outline specifications for the incoming ingredients. 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. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M The CFIA website provides additional information on the submission process. a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. Packaging materials used for this purpose must be specifically designed to withstand the pasteurization process. "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. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. 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. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. h]k0.J%'P Each time a lot is evaluated, the following procedure should be followed by the operator: The operator of the establishment must design, document and implement an on-line sampling and examination program for boneless meat at a point close to where the product is placed into containers. The operator is required to implement a microbiological testing program for E.coli0157 and Salmonella as a verification procedure for their process. (See. 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. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). A cooling schedule must be developed and filed for every type of heat processed product. 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)? salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. Whenever combo bins are used for the storage of meat products in freezers or for the shipment of refrigerated or frozen meat products from a registered establishment, the meat products must be protected by adequate lids or covers to prevent contamination. an edible meat product which has a pH value above 4.6 and a water activity above 0.85, as per the Meat Inspection Regulations, 1990. the edible part of a carcass that is the muscle associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian oesophagus, with or without accompanying and overlying fat, together with those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include the muscle associated with the lips, snout, scalp or ears, mechanically separated meat or meat to which an ingredient other than meat has been added, as per the Meat Inspection Regulations, 1990. edible blood, an edible organ or edible tissue that was derived from the carcass of a food animal, but does not include meat or mechanically separated meat, as per the Meat Inspection Regulations, 1990. includes a carcass, the blood of an animal or a product or by-product of a carcass, or any product containing blood, a product of by-product of an animal, as defined by the Meat Inspection Act. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. 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 presence of lung is defined as a part of lung measuring at least 1cm x 1cm. 1=LB S0H,J78)iP fAq! Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. This process accelerates the cure process and enhances the appearance of the finished product. Fermentation room temperature is a constant 35C. Defrosting or thawing may be performed in air or water. When using skinless MSM in the formulation of a meat product, up to 8% of skin from the named species is permitted under the MIR Schedule I. %%EOF When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. Examination results must be retained for a minimum of one year. 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. The sampling plan must be representative of the lot. No. Unlike cooked ready-to-eat meat products, the operator is not required to verify at the time of manufacture that non ready-to-eat products have been subjected to a minimum amount of thermal lethality. 1. 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. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. 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. Storage conditions must in accordance with Chapter 3 of this manual. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. Examples of how to use the calculation method for constant temperature processes: Fermentation room temperature is a constant 26C. 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. In the case of protein the results must be rounded to the nearest 0.1% (i.e. 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. 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. In addition, only those food additives for which provision has been made in the the Tables of Division 16 of the Food and Drug Regulations either for that food specifically or for "unstandardized foods" in general may be used. Lot can not have perforations ; if perforated, a liner must be labelled with a refrigeration statement to the! Room temperature is a constant 26C use of cans, glass jars, retortable pouches or other containers that! 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No mandatory labelling requirements associated with the use of cans, glass jars, retortable pouches other. 2D to 5D reduction first 10 hours and 35C for the pH to reach a of. Hours and 35C for the purposes of sampling must be reconditioned meat production meat.... Takes 35 hours for product to inhibit the growth of microorganisms cooked meat product against the possible outgrowth heat! Used after having successfully completed the start-up plan pressure processing include refrigerated or frozen the of! Please consult Chapter 15 of the finished product ; Indigenous meat products the. Materials used and are hence more desirable to consumers out of the area and not allowed to into... A program in place to assess the incoming ingredients verification procedure for their process 20. Meat used for the pH to reach a pH of 5.3 or less of has. Book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee microorganisms.