Fermentation room temperature is a constant 35C. finely textured chicken or mechanically separated beef). Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. This standard categorises food according to a system devised in the European Union. The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. Standards of identity set specific requirements for a product's make-up. Kidneys may be left in FTM/MSM input materials where the product is labelled as containing kidneys and is produced for export or for use other than as an ingredient in a prepared meat product. Environmental and product samples in ready-to-eat products are required. This documentation package should include, but not be limited to, a recommendation from a process authority demonstrating that the alternate cooling process is as effective as the current performance standards. For each lot, the operator must take 30 samples of finished product and submit them for analysis. 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. 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. means gelatin, agar or carrageenan, as per the Meat Inspection Regulations, 1990. a hazard analysis critical control points plan that is prepared in accordance with the FSEP Manual for a process or product and that specifies, in respect of the process or product, all the hazards, critical control points, critical limits, monitoring procedures, deviation procedures, verification procedures and records, as per the Meat Inspection Regulations, 1990. the edible meat product that is derived from the hind leg of a dressed swine carcass above the tarsal joint, as per the Meat Inspection Regulations, 1990. means a biological, chemical or physical agent or factor that has the potential to cause a food to be unsafe for human consumption in the absence of its control, as per the Meat Inspection Regulations, 1990. an individual unit of food that is combined with one or more other individual units of food so that the individual unit are no longer distinguishable as separate units. Therefore, the operator must have a program in place to assess the incoming product. Facilities for the removal of bones and trimmings must be provided. Once this is achieved, the monitoring plan can be used. Accepted reusable shipping containers may be used in registered establishments provided the following conditions are met: 4.2.1 Requirements for Cooling, Freezing and Room Temperatures, 4.3.3 Mechanically Separated Meat (MSM) and Finely Textured Meat (FTM), 4.4.1 Control Program Requirements for Operators Manufacturing Cooked Ready-to-Eat (RTE) Meat Products, 4.4.2 Requirements for Heat Treated Non Ready-to-Eat (NRTE) Meat Products, 4.5 Cooling of Heat Processed Meat Products, 4.5.1 Cooling of Heat Processed Meat Products, 4.5.2 Deviation From the Approved Cooling Process, 4.5.4 Product Storage Temperatures of Heat Processed Meat Products, 4.12.1 Control Over the Use of Restricted Non Meat Food Products, 4.12.2 Use of Eggs in Registered Establishments, 4.16.1 Control Program Requirements for Fermented Meat Products, 4.16.3 Requirements for Shelf Stable Fermented Meat Products, 4.17 Post Processing Lethality Procedures, 4.17.1 Post Process Pasteurization of Ready-to-Eat Meat Products, 4.17.2 High Pressure Processing for Ready-to-Eat Meat Products, Annex C: Use of Phosphates and Nitrites in Prepared Meat Products, Annex D: Cooking Time x Temperature Tables, Annex F: Lot Sampling and Inspection/Examination Procedures for Fresh Meat, Annex H: Policy on the Control of Listeria monocytogenes in Ready-to-Eat (RTE) Meat and Poultry Products, Annex K: Tracking Sheet for Options Used for Control of, 2012-01-23 - Approval of alternative procedures for processing of meat and poultry products, 2012-01-23 - Swabbing of Food Contact Surface (FCS) when production line is not operational, 2012-01-23 - Use of carbon monoxide (CO) in packaging of meat products, Food Safety Enhancement Program (FSEP) Manual, 4.16.2.1.1, Fermentation Done at a Constant Temperature (Constant Temperature Process), 4.16.2.1.2, Fermentation Done at Different Temperatures (Variable Temperature Processes), Compendium of Analytical Methods, Volume 3, Laboratory Procedures for the Microbiological Analysis of Foods, additional information on the submission process, Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products, No more than 0.027% of calcium for every 1% of protein, Minimum of 10% or 14% according to declared use. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. relative humidity (where specified) 5%. Therefore, total number of samples for microbiological analysis: Time zero (0) = 2 After fermentation = 0 During drying = 0 End drying = 2 Total = 4 Number of replicates x 3 Total samples = 12. The operator must prevent leakage. Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1. 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. to substantially change the appearance or nature of a meat product. Only product packaged in sealed bags may be shipped in these shipping containers without lids. A manufacturing process specified in writing by the operator and used to cook a particular meat product. 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. The rate of freezing is important to prevent growth of microorganisms or production of their toxins prior to the product reaching freezing temperatures. 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. 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. records demonstrating compliance with all of the above listed requirements must be stored at the establishment for at least one year for each lot of product which is crust frozen. 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. Most comminuted products are classed as . 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. In this case, the final product is in a form that is not edible without additional . The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. The operator's approved alternative plan is then monitored by the CFIA. rllKJ3SJ jS#V? U? 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. 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). If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. %%EOF 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. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. The operator must implement a program for the control of aging and tenderizing processes. If the lot is rejected: After reconditioning, re-inspect the rejected lot using the next, higher sampling plan and double the frequency of monitoring for the rest of the production shift. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. 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. Likewise, if the scheduled lot run is 6 hours (360 minutes) sampling must be done every 18 minutes (360/20 = 18 minutes). Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. More particularly, the present disclosure relates to high protein puffed snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat . This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. Mechanically Separated Pork or Poultry Meat will be deemed to contain skin unless the manufacturer indicates otherwise on the product's label. 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; 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. 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. procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. Degrees above 15.6C: 26C - 15.6C = 10.4C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4C) x (55) = 572 degree-hours. There are no mandatory labelling requirements associated with the use of high pressure processing. Home. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. The drying chamber/room must be equipped with a shatter resistant indicating thermometer (or equivalent), with graduations of 1. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. hLj0_o8IJP control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. A lot cannot exceed a single day's production. 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. hb```,@(qPTQL;6T&M#jrv)F=B Pe`~$/0X.H`87w Pc`T (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. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) Refer to section 4.5 for these requirements. 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. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. 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)? 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). most products have a specific flavor profile may be influenced by region, culture. 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. Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit - hold the product and refer to sub-section 4.16.2.1.3. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. Freezing temperatures increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration the Union. Are effective and verifiable pass through small openings, such as sieves or screens or meat. - hold the product is handled to ensure that the control of aging and tenderizing processes process specified in by... Forwarded to the Area program Specialist for verification of a meat product, formulation rooms, kitchens packaging! 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