It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. Concerning the acceptability of packaging material to high pressure processing, packaging material companies should send their requests to the CFIA's Food Safety Risk Analysis. endstream endobj 6291 0 obj <>stream We shall be principally concerned with cooked sausage which is intended to be bound together with some degree of strength in its manufacture. For example, a post-lethality treatment is considered satisfactory when it achieves at least 3-log reduction in number of L.monocytogenes in ready-to-eat meat products, e.g., High-Pressure Processing (HPP) at 87000psi for 3 minutes. 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 . The operator is required to maintain a listing of all of the packaging material used in the establishment. The operator must include in the establishment's control program for raw meat derived from any species, a monitoring program for incoming products, destined for cutting, boning, slicing or dicing, as a fresh meat product. To reuse cardboard containers, the operator must have control programs in place that ensure that containers present no risk of contamination to the product, are in good condition with no physical damage, have not left federal inspectional control, new liners are used, and appropriately are labelled. For each lot, the operator must take 30 samples of finished product and submit them for analysis. piece of meat whose internal structure has not been modified. products use small meat pieces, chunks, chips or slices. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. Collect the identified product so that the sample equals approximately 900 grams 10% For product collected in its final packaging, place the packaged sample in a non sterile bag In either case, the operator's Control Programs must include procedures that address the build-up of product material on the equipment, to minimize cross contamination of product over time on a given production line. The operator is required to maintain a listing of all of the packaging material used in the establishment. Three separate formulation batches can, however, be processed concurrently following stuffing. Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. 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)? hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ The shift must be a minimum of 4 hours to be considered in this start-up plan, unless the operator's normal operating shift is less than 4 hours. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. 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. 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. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. 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. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. 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 Development of healthier meat products is needed to meet consumers' request. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. 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 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. Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production can take place. A carcass re-inspection station located prior to cutting and/or boning is required for red meat and must be equipped as per MOP Chapter 3, section 3.4.12, Check Trim Station. 1260-1266. This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 25kg of pork MSM 20kg of water, 25kg of pork MSM without skin 20kg of water xkg of pork skin. Comminuted meat products include a wide range of consumable sausages: frankfurters, bologna, luncheon meats, smoked sausage, bratwursts, fresh sausage, ground meat, dry sausages and many others. Where this is not possible, the operator should utilize fermentation room temperatures. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. Records of microbiological tests performed on ingredients must be available to the inspector on request. 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. This process may be used as an additional step to enhance the microbiological safety of these products. Degrees above 15.6C: 37C - 15.6C = 21.4C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4C) x (18) = 385.2 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2, Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit; hold the product and refer to sub-section 4.16.2.1.3. Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. 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). Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. If kept hot, cooked meat products should always be kept at 60C or above. 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). Combo bins cannot not be stored, assembled and/or filled directly on the floor. Therefore, the operator must have a program in place to assess the incoming product. This protocol is based on ISO Table #2859-1 at an inspection level of S-4, for a lot or batch size ranging from 1,201 to 10,000 units. 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. Review of the cooking process and product formulation must also be done. Pasteurization of packaged ready-to-eat meat products may be used to extend shelf life and to prevent pathogen growth in ready-to-eat meat products. Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. If a dehydrated product that is not cooked is sold as shelf-stable (i.e., there is no "keep refrigerated" statement), it has to meet the same applicable controls as shelf-stable fermented meat products (see section 4.16.3). refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. cooking the product so it reaches an internal temperature of 71, an alternative challenge study of a design acceptable to the, storage of bulk restricted curing agents must be in a locked area; and. The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a fat-reduced model meat system enriched with inulin, cellulose, carboxymethyl cellulose (CMC), chitosan, pectin, respectively, were investigated in this study. 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. A lot cannot exceed a single day's production. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. There are no mandatory labelling requirements associated with the use of high pressure processing. The manufacturing process must allow an extra 5 seconds of dwell time to compensate for measurement error. 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. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. 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. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. The operator's written control program must justify the room or area temperature most appropriate for the specific processing step conducted therein, specifying hazards related to temperature abuse in the establishment HACCP system. The term comminuted meat is used to describe meat, either raw or pre-cooked, which has been cut, shredded, ground or minced into small pieces. 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. In determining whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Regulations, account should be taken of the nature of the operation/activity and of its intended use. 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. Home. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . 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. This standard categorises food according to a system devised in the European Union. The samples may be placed in the same container (e.g. Once this is achieved, the monitoring plan can be used. This validation should not be conducted within an actual food manufacturing facility. Product will be held under the control of the operator until the written results of analysis have been received. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. combination of meat and non-meat items other than salad/spread/pate? They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. 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. Storage conditions must in accordance with. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. Records of test results must be kept for a minimum of 24 months beyond the release date of the 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). Where applicable, packages treated with high pressure processing require refrigeration. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. Environmental and product samples in ready-to-eat products are required. The mandatory outcome of the boneless fresh meat control program is to minimize the outgrowth of pathogens either in an end-product for the consumer or when the product is destined for further processing. 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). 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. Degrees above 15.6C: 24C - 15.6C = 8.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4C) x (10) = 84 degree-hours, Degrees above 15.6C: 30C - 15.6C = 14.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4C) x (10) = 144 degree-hours, Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4C) x (15) = 291 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519, The corresponding degree-hour limit = 555 (between 33C and 37C). Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. relative humidity (where specified) 5%. A raw comminuted product that exceeds the maximum allowable ppm of a restricted ingredient at formulation would be considered "adulterated" in accordance with 9 CFR 301.2 or 381.1 because it contains a food additive that is unsafe within the meaning of section 409 of the Federal Food, Drug, and Cosmetic Act. 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. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. YES = FULLY COOKED The level of nitrate-nitrite should not interfere with the process of fermentation. 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. 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. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. 2 Hinkens, J.C., et al, Validation of Pepperoni Processes for Control of Escherichia coliO157:H7, Journal of Food Protection, Volume 59, Number 12, 1996, pp. An unstandardized food is any product for which a standard is not prescribed in regulation. Submissions will be sent to the Area Program Specialist for review with a Food Safety Microbiology Specialist and Health Canada. Smoked sausages should be smoked with only hardwood or non-resinous material. Freezing prevents the growth of, but does not destroy, microorganisms in food products. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. Important to sausages, reformed hams and other comminuted meat products 11. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. The artificial edible casing does not have to be declared on the label of the product. The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. The operator is required to implement a control program based on 4.16.2.1.1, Fermentation Done at a Constant Temperature (Constant Temperature Process) and 4.16.2.1.2, Fermentation Done at Different Temperatures (Variable Temperature Processes) to control pathogens. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. Fermentation room temperature is a constant 35C. 1025 0 obj <>stream (See. The CFIA website provides additional information on the submission process. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. The operator must have a program in place to assess the incoming product. 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. They can not have perforations; if perforated, a liner must be used. 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. 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. Some examples include pizza (bread-type crust, vegetables, meat and cheese), lasagna (pasta, vegetables and cheese). Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. 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. 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. The degree hour calculations are based on fermentation room temperatures. The operator may justify his choice under the procedures based on the Hazard Analysis Critical Control Points (HACCP) principles or under the operational procedures of a registered establishment. Fresh and frozen meat batters for minced meat ( pork, poultry or.! 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