(a) has in or on it any poisonous or harmful substance; (c) consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased animal or vegetable substance; (e) was manufactured, prepared, preserved, packaged or stored under unsanitary conditions. Packaging materials include cartons, wrapping materials, films, synthetic casings, nettings, trays, pouches, bags and any other material which may come into contact with a meat product. 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. 982 0 obj <> endobj Reducing fat and salt in. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. Only pieces which have naturally adhering skin can be used to make MSM; detached skin or pieces which have loose skin flaps cannot be used. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. Non-comminuted & Indigenous meat products and there processing is discussed briefly endstream endobj 6289 0 obj <>stream Time and temperature controls will be documented in the same manner as is required for other similar cooking processes (refer to section 4.4 of this chapter). The lowering of the water activity may also be accomplished by the addition of sugars or salt. Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. 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 problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. 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. 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). endstream endobj 6291 0 obj <>stream Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. Approximate minimum levels of aw (if considered alone) for the growth of: parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less. 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. Where processing equipment, such as automated grinding, mechanical separation and other comminuting procedures, produce enough heat that could warm up the product's internal temperature significantly, the specific hazard for temperature abuse must be accounted for in the operator's HACCP system. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. It takes 38 hours for product to reach a pH of 5.3 or less. These must include the following elements: The operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch (back slopping) to initiate the fermentation process of a new batch. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. 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. Historically, a room temperature of 10C has been considered sufficient by the CFIA for the preservation of meat products for most processing activities and steps. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. 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 operator must demonstrate compliance of the final product to Schedule I of the MIR. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. The added 8% can only be applied to products which have skin on them (for example, it would not apply to beef tongues or gizzards). For information on the use of antimicrobial interventions in ready-to-eat meat products, see Chapter 4, Annex H, Section 3.1, Antimicrobial agents and post-lethality procedures. Freezing prevents the growth of, but does not destroy, microorganisms in food products. Computer modeling may be used to evaluate the safety of the product. The potential increase in the concentration of Clostridium perfringens during cooling depends on the concentration of heat resistant spores in the product. R % uPm_5 iN+YPR,e lI endstream endobj startxref The text will be the same size as the rest of the common name. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. We shall be principally concerned with cooked sausage which is intended to be bound together with some degree of strength in its manufacture. comminuted meat products 2-spices and ingredients. 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. 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. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. Reducing fat and salt in comminuted meat products may therefore have a significant positive effect on public health in countries with a high consumption of these meats. frozen immediately after the deboning process. If the number of defects found is equal to or greater than 4, the lot must be rejected. Refer to the CFIA website for additional information on allergens. This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. 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. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. 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). the amount of free or available water in a meat product. 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. 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. 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. From each stick selected, cut multiple cross-sectional slices from multiple locations on each stick to a final analytical sample weight of 25, Methods of microbial analysis: Blend each of the two 25 gram samples (one per stick) in separate 225. The bottom of the container cannot have drainage holes or perforations. * PSI: Pounds per square inch ** MPa: Megapascal. Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. (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. 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. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. 1. 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. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. Once this is achieved, the monitoring plan can be used. Three separate formulation batches can, however, be processed concurrently following stuffing. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. 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. 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. 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. hLj0_o8IJP The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. 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. 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. Select a 10 unit sample at random and examine for the presence of skin. 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. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: )A=u!C(K CS The operator must make a request for the evaluation of the alternative manufacturing process to the Meat Programs Division and the Food Safety Division. In all cases, the products must be cooked prior to consumption. 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. When using shipping containers without a lid, the bottom of the stacked shipping containers must not be supported by the shipping containers below. no fresh or frozen liquid egg is to leave the premises unless it is marked "Inedible egg - unfit for human consumption", as it does not meet federal or provincial requirements. The following clauses are added under sub-regulation 2.5.2, related to "Comminuted or Restructured Meat Products ', namely: Meat Sausages 2A. 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. Standards of identity set specific requirements for a product's make-up. hx\9t&cMS[Jr!w)pw)@HOlw).Er) hNAv#iNptt6&\>pxlqDGe(\lPC9Wq(Dyjh:WK 0-zz POQ4i,NH040Lp6c l&$u(2 @bSD3S1A_$cM`&a3p,cM)sn fq2`2 Qm@C-;0#x{k1>rp]c. 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). Each sub-sample should be about 30 grams. The supporting documentation and evaluation must be kept in file by the CFIA. 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