what is non comminuted meat products

998 0 obj <>/Filter/FlateDecode/ID[<576D9BEFE99B2147A4D9E3101C27BE83><37D7B03F1F34D543BCB4EB98378E8294>]/Index[982 44]/Info 981 0 R/Length 82/Prev 280603/Root 983 0 R/Size 1026/Type/XRef/W[1 2 1]>>stream A lot cannot exceed a single day's production. Bones, carcasses or parts of a carcass must be kept or transported at time/temperature combinations that will ensure their hygienic acceptability when used for mechanical separation. for the purposes of this chapter, means any food for which a standard is not prescribed in the Food and Drug Regulations or the Meat Inspection Regulations. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. also wrapped in natural casing), 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. hb```,@(qPTQL;6T&M#jrv)F=B The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. Cooling must be continuous and begins immediately after the heating cycle is completed. 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 problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. 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. Example include to debone, comminute, preserve, dehydrate, ferment, render or assemble with an ingredient other than a meat product, but does not include to dress, trim, refrigerate, freeze or defrost. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. %%EOF 1260-1266. 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. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. Once this is achieved, the monitoring plan can be used. 36. (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. 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. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. 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)? In respect of food or other materials, products that are capable of existing together in the same area, at the same time without creating a risk of adulterating meat products. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. 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. 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. For each lot, the operator must take 30 samples of finished product and submit them for analysis. 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. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. The incorporation of ground meat or poultry pieces with intact muscle cuts is accomplished by mixing, tumbling or massaging the ground meat with the larger pieces. Fermented products which do not meet these requirements must be labelled with a refrigeration statement. Packaging materials used for this purpose must be specifically designed to withstand the pasteurization process. The process may be designed to achieve surface heating only; however, the product must be immediately cooled to 4C within the requirements of section 4.5 of this chapter. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. The operator must have a control program in place for skinless MSM which includes a sampling plan. The operator's prerequisite program and HACCP system must include a control program for restricted non-meat food products that includes: The operator of the registered establishment must use pasteurized processed egg which originates from a registered processed egg station or may purchase grade "Canada A" shell eggs from a registered egg station. The following clauses are added under sub-regulation 2.5.2, related to "Comminuted or Restructured Meat Products ', namely: Meat Sausages 2A. The operator must have a program in place to assess the incoming product. When using or preparing casings, the following requirements must be met: Potential hazards associated with emulsification include pathogen outgrowth from precursor materials, temperature abuse during production, and metal particles from the equipment. 1 minute when the minimum internal (dwell) time is at least 10 minutes. Alternative temperature control measures must provide the same or better outcome. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. 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). Upon completion of a successful evaluation, the operator must be provided in writing stating that the CFIA has evaluated the process for its ability to control E.coliO157:H7 and that it does not object to the operator using the process. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. COMMINUTED MEAT. 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. The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. rllKJ3SJ jS#V? U? Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. Pe`~$/0X.H`87w Pc`T endstream endobj 6292 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. It takes 35 hours for product to reach a pH of 5.3 or less. Non-comminuted & Indigenous meat products and there processing is discussed briefly The required outcome is to control the growth of microorganisms in the room or area used for the processing, packaging, labelling or handling of meat products. 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. The existing reference listing will continue to be accessible on the CFIA website but will no longer be updated. Nitrite or nitrate salts or both, in combination with salt (NaCl) and other curing aids are added to meat products to improve colour, texture and flavour and to prevent or delay undesirable microbial growth and toxin production. Comminuted meat is ground meat. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. Non-pathogens include Pseudomonas species which predominate on the exposed surface of chilled meat and Laaobacilli on vacuum-packed meat. 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. Should the operator elect to use alternate sampling plans, methods and/or criteria, these must be evaluated by the CFIA to ensure that they are at least equivalent with Annex F, Part 1. Restructured meat processing technology and development trend. Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS The operator must implement a program for the control of aging and tenderizing processes. 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. 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. Indicating and recording thermometers must be calibrated. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. What are comminuted products? 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 state of these containers should be maintained in a condition that will be acceptable as a food contact surface. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). 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. 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