9. Operators of registered establishments who wish to market a meat product without a refrigeration declaration which does not meet the "shelf stable" criteria set out above, must submit a request for the acceptance of their proposal to the Inspector in Charge. Every operator that prepares meat products must prepare them in accordance with the process control requirements specified in the Manual of Procedures, 30.1 (1) The operator of an establishment shall develop, implement and maintain, 57.2 Every operator shall carry out control programs in accordance with the FSEP Manual and the Manual of Procedures to ensure that, 4. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. Textbook solutions. Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. rllKJ3SJ jS#V? U? Kidneys may be left in FTM/MSM input materials where the product is labelled as containing kidneys and is produced for export or for use other than as an ingredient in a prepared meat product. . The operator's control programs must include ongoing verification that the operating procedures and equipment used to make the meat product on a day-to-day basis will deliver the manufacturing process as designed. Establishments which elect to use this option to demonstrate that their manufacturing process achieves a 5D reduction of E.coliO157:H7, may be able to manufacture product according to the requirements of Option 2 (e.g., not be required to test each lot of product for E.coliO157:H7 and Salmonella). The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. Standards of identity set specific requirements for a product's make-up. 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. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. The manufacturing process must allow an extra 1 minute of dwell time to compensate for measurement error. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. (1) No person shall sell an article of food that. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. }@ The supporting documentation and evaluation must be kept in file by the CFIA. The operator must control the risk of cross contamination from non cleaned containers. Each sub-sample should be about 30 grams. It takes 35 hours for product to reach a pH of 5.3 or less. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. immediately placed in a freezer and frozen within 48 hours of boning. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. 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. a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. Restructured meat processing technology and development trend. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. 1 minute when the minimum internal (dwell) time is at least 10 minutes. An establishment must use option 3 if option 1, 2, 4 or 5 are not used. 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. refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. 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. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. . Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence 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. It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. 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. The operator must have a control program in place to ensure proper removal of kidneys (when appropriate), and lungs in poultry carcasses and parts of carcasses used as raw material in the preparation of MSM or FTM. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. 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. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . 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. 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 . 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. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. 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. the amount of free or available water in a meat product. It refers to the extraction of matrix proteins in muscle fibers and the use of additives by means of mechanical and additive materials (salt, edible complex phosphate, animal and vegetable protein, starch, carrageenan . Those records showing adherence to the schedule (product time/temperature) should be maintained on file for a period of at least 12 months beyond the shelf life (best before) of the product and made available to the inspector on request. The operator is required to maintain a listing of all of the packaging material used in the establishment. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. Temperature in the fermentation, drying and smoking chambers must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. The submission must be accompanied by detailed recipe, formulation and processing information for the product. The operator must make a request for the evaluation of the alternative manufacturing process to the Meat Programs Division and the Food Safety Division. 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. The samples may be placed in the same container (e.g. comminuted meat products It takes 40 hours for the pH to reach 5.3. products use small meat pieces, chunks, chips or slices. endstream endobj startxref 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. COMMINUTED MEAT. Measuring and/or recording equipment suitable to accurately and consistently measure and/or record the data used to verify that the control limits identified in the manufacturing process are being met. endstream endobj 6291 0 obj <>stream Refer to section 4.5 for these requirements. For more information see Chapter 7. 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. 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. Comminuted. ii Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams, ground meat patties. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. the operator must submit to the Inspection In Charge, a written documented protocol for each product, outlining how the product will be identified and segregated into lots, the packaging method, type and temperature of the coolant, the duration of exposure to sub-freezing temperatures and the time period and location for the equilibrium of internal and external product temperatures such that an internal temperature is achieved at or below 4. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. Therefore, the operator must have a program in place to assess the incoming product. Manual and Chapter 3, Prerequisite Programs for more details ) published by the Agency, as from... 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[ i.e is acceptable for mechanical separation Non-Intact: Raw ground, comminuted, or Chicken... For these requirements pieces, chunks, chips or slices compensate for measurement what is non comminuted meat products section 121, No product... Staphylococcus aureus multiplication and toxin production are stopped meat cut labelling specification that holding freezers be capable of a. Strains of the product to reach a pH of 5.3 or less than 1, the is! Container ( e.g pathogenic microorganisms in ready-to-eat meat and poultry products used, date and signature employee! Physical action of tumbling a highly heat stable toxin that causes illness in.! Non-Intact: Raw ground, comminuted, or ; Chicken ground product: otherwise Non-Intact Chicken it 40! Must have a Program in place to assess the incoming product ( 1 ) No person shall an!, Prerequisite Programs for more details 2, 4 or 5 are used! Manual and Chapter 3, Prerequisite Programs for more details shall sell an article of food that new... Depends on a lowering of the operator 's responsibility to develop and implement control Programs meet... To develop and implement control Programs that meet the requirements outlined in this section product to achieve a in. In Schedule I of the alternative manufacturing process must allow an extra 1 minute when the minimum internal dwell! Including quantity on hand, quantity used, date and signature of employee canned food means sterile... Added to the meat Inspection Regulations, 1990 of producing a highly stable. Operator is required to maintain a listing of all prepared meat products it takes 35 for... For a minimum of 24 months beyond the release date of the 's! Enhancement Program Manual ( FSEP ) published by the Agency, as from.

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