STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). COMMINUTED MEAT. 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. (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. 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. Product will be held under the control of the operator until the written results of analysis have been received. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. However, they must validate through a microbiological testing program that their process will not result in the presence of E.coliO157:H7 or Salmonella in the finished product. Pe`~$/0X.H`87w Pc`T 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. For example, a 3D reduction would destroy 99.9% of the organisms. 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). endstream endobj 983 0 obj <. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. This table is identical to the roast beef cooking table with one exception: the minimum processing time for a minimum internal product temperature of 145F/62.8C is 4 minutes instead of "instantaneous". 36. Rapid chilling methods which temporarily freeze a thin outer layer of skin and muscle (usually 3 to 4mm thick) may be allowed under the following conditions: The operators must have procedures for control of environmental sources of contamination of meat product, including disposition of meat that has fallen on the floor, risk of contamination from condensation and storage of equipment. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. 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. 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. Combo bins cannot not be stored, assembled and/or filled directly on the floor. The operator must implement a control program for each individual cooked ready-to-eat meat product which contains: Monitoring equipment capable of measuring within the following limits is required: When the operator is using time as a critical limit in the process, they must have automatic recording devices which can capture this data and that are capable of measuring within the following limits: If the operator is cooking a pork product in order to make it RTE, use of a recording thermograph is required when the product is not subjected to other Trichinella controls. the period, commencing on the day on which a meat product is packaged, during which the meat product, when it is stored under conditions appropriate to that product, will retain, without any appreciable deterioration, its normal edibility, palatability, nutritional value and any other qualities claimed for it by the manufacturer, as per the Meat Inspection Regulations, 1990. in respect of a meat product, a meat product that is fit for use as human food, as per the Meat Inspection Regulations, 1990. to extract fats and oils from edible animal tissues by the application of heat for consumption as an edible product. If an establishment which is required to do end product testing as per option 3 refuses to do the required testing on the finished product, the CFIA must detain the affected product, take measures to prevent cross-contamination of other product and inform the establishment that, if they do not provide the necessary test results within 60 days, the affected product will be treated as inedible and condemned. 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. Examples include sausages, hot dogs, etc. The artificial edible casing does not have to be declared on the label of the product. 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. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. relative humidity (where specified) 5%. Equipment used in the fermentation process must be included in the operator's prerequisite control programs. 4in2). endstream endobj 6292 0 obj <>stream In all cases, the products must be cooked prior to consumption. 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. Degree-hours are calculated for each temperature used in the process. most products have a specific flavor profile may be influenced by region, culture. means a skin-like container used for a meat product, as per the Meat Inspection Regulations, 1990. an individual unit of food that is combined with one or more other individual units of food to form an ingredient, as per the Meat Inspection Regulations, 1990. means, in respect of a meat product, to determine that the meat product is inedible, as per the Meat Inspection Regulations, 1990. means a package in which a meat product is placed to be offered for sale, or intended to be offered for sale, but does not include a lining, a bulk container, or a transport container, as per the Meat Inspection Regulations, 1990. a control program consisting of actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level. The following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. The accuracy of these must be checked periodically against a mercury thermometer. In this case, the final product is in a form that is not edible without additional . 1=LB S0H,J78)iP fAq! Refer to the CFIA website for additional information on allergens. . In order to be considered "shelf-stable" and not require refrigeration, a fermented meat product must have a minimum of 100ppm nitrite/nitrate, a minimum of 2.5% of salt, meet degree hours requirements (4.16.2.1) and meet one of the following sets of specific requirements. 1 log10 reduction = a tenfold reduction (1 x 101) = a 1D reduction 2 log10 reduction = a hundredfold reduction (1 x 102) = a 2D reduction 3 log10 reduction = a thousandfold reduction (1 x 103) = a 3D reduction etc. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. A lot cannot exceed a single day's production. 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. Other parameters in evaluating the deviation must be taken into account. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. endstream endobj 6290 0 obj <>stream Three separate formulation batches can, however, be processed concurrently following stuffing. 1. 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 . For more information see Chapter 7. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. h]k0.J%'P Fermentation relies on good control over a complex and precise combination of time, temperature, nitrites, salt concentration, pH and aw factors to ensure food safety. 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). 1 second when the minimum internal (dwell) time is at less than 30seconds. Recording thermometers must be present and properly functioning. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. Learn vocabulary, terms, and more with flashcards, games, and other study tools. The operator's approved alternative plan is then monitored by the CFIA. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. Smoking is used mainly for flavouring and development of surface colouring in meat products. Operator 's approved alternative plan is then monitored by the addition of and! Formulation batches can, however, be processed concurrently following stuffing held under the control the... This monitoring plan a sample of at least 1cm x 1cm in this case, the product. The coldest spot of both the equipment and the product the number of found... Second of dwell time to compensate for measurement error is at less than 30seconds COOKED prior to consumption products be. 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