The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5, sub-section 4.16.2.2.5). It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For sausages, the minimum meat content is lower, with 42% needed for pork sausages, 26% for bird and/or rabbit sausages, and 30% for other meat sausages. 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. 982 0 obj <> endobj Most comminuted products are classed as . 9. 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. Reducing fat and salt in. The bottom of the container cannot have drainage holes or perforations. 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. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. %PDF-1.6 % endstream endobj 6291 0 obj <>stream In the Meat Inspection Regulations, 1990 (MIR) "refrigerate" 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. In order to be considered "shelf-stable" and not require refrigeration, a fermented meat product must have a minimum of 100ppm nitrite/nitrate, a minimum of 2.5% of salt, meet degree hours requirements (4.16.2.1) and meet one of the following sets of specific requirements. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. finely textured chicken or mechanically separated beef). 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. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). This also includes gases used in modified atmosphere packaging. frozen immediately after the deboning process. Cold smoke temperatures are generally less than 30C. A lot cannot exceed a single day's production. This plan is used after having successfully completed the start-up plan. 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. The set of measures applied to protect a cooked meat product against the possible outgrowth of heat shocked Clostridiumspp. maintained at a temperature not exceeding 10. Indicating and recording thermometers must be calibrated. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. 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. hLj0_o8IJP Recording thermometers must be present and properly functioning. 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. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. 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. For production specifications please consult Chapter 15 of the MOP. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. In order to be released, all tests must be negative for the presence of. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . 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. a meat product that has been subjected to a lethality process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and control spores of foodborne pathogenic bacteria so that the meat product does not require further preparation before consumption except washing, thawing or exposing the product to sufficient heat to warm the product without cooking it, as per the Meat Inspection Regulations, 1990. the ingredients of the meat product and the components of the ingredients, including food additives, and the proportions of those ingredients and components. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. It should be noted that the presence of some curing aids may be found in significant amounts in the final product if their presence in the rework was not taken into consideration. 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. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. 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. Provided that effective controls for tracing product are in place and all corresponding dry fermented sausage manufacturing processes have been validated as achieving at least a 2. products use small meat pieces, chunks, chips or slices. worm], etc.) must be equipped to accommodate the particular process or processes conducted therein. The operator must have a program in place to assess the incoming product. Temperature and humidity should be uniform throughout the fermentation room. Comminuted meat can also be called mechanically de -boned meat ( MDM ). Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. 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). 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). The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. 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; Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. 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. 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 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. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. This validation should not be conducted within an actual food manufacturing facility. 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. 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). also wrapped in natural casing), to a limit of 3% in weight of the new meat product. 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 lowering of the water activity may also be accomplished by the addition of sugars or salt. 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. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS 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. (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. In addition, the product has not had its core temperature maintained at 65C for at least 10 minutes or an equivalent combination of time and higher . The main objectives and expected outcomes of process control requirements and performance requirements are to prevent, eliminate or reduce to an acceptable level, hazards that can lead to food safety compromises, during the specific meat transformation processes conducted in the establishment. the amount of free or available water in a meat 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. 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. 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