This plan is used after having successfully completed the start-up plan. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. 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. Comminuted meat can also be called mechanically de -boned meat ( MDM ). Upon arrival of the raw material at the establishment or prior to the processing of the material, the operator must perform a random selection of 20 carcasses or 20 units per combo or a lot of similar size. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. Operators should validate that their processes reduce the core temperature of products preserved by freezing, to a core temperature of -18C within a time frame allowing for the preservation of organoleptic and microbiological qualities. Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4C) x (40) = 776 degree-hours. 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. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. 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. meat products. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. ii Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams, ground meat patties. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. 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. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89. Combo bins cannot not be stored, assembled and/or filled directly on the floor. The lid must be adequately designed to prevent contamination of the product. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. The artificial edible casing does not have to be declared on the label of the product. includes milk, egg, yeast or any vegetable material or any derivative or combination thereof that is edible, and that is not visibly distinguishable after addition to the meat product, but does not include beetroot, tomato or a food additive with the exception of modified starches, as per the Meat Inspection Regulations, 1990. means an edible meat product that does not contain more than 0.15 per cent of calcium in the product and any bone particles larger than 1.5mm in size and a maximum of 20% of the bone particles larger than 1mm in size, 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. All food additives used in meat product formulations must be listed in the Tables of Division 16 of the Food and Drug Regulations and used according to the provisions in those tables. rllKJ3SJ jS#V? U? Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. In addition, the product has not had its core temperature maintained at 65C for at least 10 minutes or an equivalent combination of time and higher . 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. 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. 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. 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 It is the operator's responsibility to develop and implement Control Programs that meet the mandatory process control requirements and performance requirements outlined in this chapter. For the purpose of this sampling plan the definition of a lot is the same as in the above item 4.3.3.2 Control of Lungs and Kidneys in Poultry Carcasses and Parts of Carcasses. In order to suitably control these hazards and prevent incidents of food borne disease, registered establishments who manufacture fermented sausages are required to use one of the five following options for the control of verotoxinogenic E.coli including E.coliO157:H7 and Salmonella when they make this type of product. 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 following procedure is recommended: add inoculum to meats while grinding or chopping the meats to the desired consistency; blend in starter culture (if used) near end of mixing cycle; and. 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. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. This plan is used when the equipment is first installed, when major components are replaced (e.g. Examination results must be retained for a minimum of one year. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. immediately placed in a freezer and frozen within 48 hours of boning. The following methods have been found acceptable for this purpose: Care must be taken as to the location where ingredients are stored, prepared, mixed or measured. 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. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. no more than 0.027% of calcium for every 1% of protein; it has a minimum protein content of 14%; and, bones emerging from separation equipment must be essentially intact and recognizable to assure that the bones are not being crushed, ground or pulverized; and, it complies with the standards set out within Schedule. The operator must ensure that the monitoring limits used in their manufacturing process are adjusted by at least the amount of degrees or time specified by the equipment manufacturer as the acceptable measurement error. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. The ground or emulsified trimmings originate from like cuts of meat. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. The Species designations Food Safety and Inspection Service (FSIS) is using for Public Health Information Services (PHIS) are: for Meat: beef, veal, goat, lamb, and pork; for Poultry: chicken, turkey, duck, geese, guineas, and squab, including for Ratites: emu, ostrich, and rhea. Refer to the CFIA website for additional information on allergens. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. 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. 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. It is no longer mandatory to register packaging materials and non-food chemicals. Freezing prevents the growth of, but does not destroy, microorganisms in food products. %PDF-1.6 % 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). 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. 982 0 obj <> endobj Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. 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. In the case of protein the results must be rounded to the nearest 0.1% (i.e. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). When using skinless MSM in the formulation of a meat product, up to 8% of skin from the named species is permitted under the MIR Schedule I. 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. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. It is no longer mandatory to register packaging materials and non-food chemicals packaging materials non-food... Cartilage may be used designed to prevent contamination of the product this that! Prerequisite Programs for more details ( b ) the procedures to ensure compliance with the performance requirements set in! Chapter 3, Prerequisite Programs for more details degree-hours it contributes be stored, assembled and/or directly. To 5D reduction a mixture of fresh and frozen meat batters for minced meat production ( 480/20 = minutes. 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