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). 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. Annex G: The content of this Annex has been removed due to discontinuation of the starter culture review program. 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. 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. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. Once this has been established, frequent regular checks should be made. Equipment used in the fermentation process must be included in the operator's prerequisite control programs. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. Operator's examination technique in which product is sampled from each production line or common source at a specified frequency to determine the ability of the process to produce wholesome product. 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. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. 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. Non-comminuted & Indigenous meat products and there processing is discussed briefly comminuted meat products The samples may be placed in the same container (e.g. 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. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. 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. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). Potential hazards associated with these automated processes include pathogen outgrowth from precursor materials and temperature abuse during production, metal particles from the equipment, excessive amounts of bone fragments and residual SRM. 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. Operators are responsible for determining whether their meat product is ready-to-eat (RTE) according to this section. relative humidity (where specified) 5%. products use small meat pieces, chunks, chips or slices. 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 ensure that any packaging material that is used in the sale of food products will not impart any undesirable substance to the meat product, either chemically, physically or microbiologically and must protect them sufficiently to avoid contamination. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. 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. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented 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. Defrosting or thawing may be performed in air or water. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. The operator must have a program in place to assess the incoming product. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. the surface crusting must disappear within 2.5 hours (150 minutes) of completing the crust freezing process; the process must be monitored, by a designated plant employee, a minimum of every two (2) hours for crust disappearance and internal product temperature; the product must be labelled as either "previously frozen" or "frozen" whenever crust disappearance takes more than 150 minutes; and. 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 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. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. 6288 0 obj <>stream 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). measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. (See. Reject, hold and recondition product when defects exceed limits. Comminuted meat is ground meat. Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. Manufacturing processes used to make fermented sausages are only considered effective against E.coliO157:H7 if it is shown that they achieve a 5D reduction, or more, of E.coliO157:H7. }@ For production specifications please consult Chapter 15 of the MOP. What are comminuted meat products prepared with meat or meat by-products and seasoned with spices (salt, pepper, etc) in small amounts, which may be cooked or uncooked and smoked or unsmoked? If the number of defects found is equal to or greater than 4, the lot must be rejected. Microbial testing alone is not sufficient for this purpose. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" The operator is required to maintain a listing of all of the packaging material used in the establishment. Where the manufacturing process does not correspond to one of the processes set out under options 1, 2 or 4 of this section and has not been assessed in accordance with option 5 of this section, the operator is required to test and hold each production lot pending satisfactory results. R % uPm_5 iN+YPR,e lI Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. 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. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. This also includes gases used in modified atmosphere packaging. 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. 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. 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. Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product. For example, in comminuted meats, the ability of a muscle 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. 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)? The operator is encouraged to measure temperatures at the surface of the product. 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