A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). Non-intact beef products include beef that has been injected/enhanced with solutions, mechanically tenderized by needling, cubing, or pounding devices, or reconstructed into formed entrees (e.g., beef that has been scored to incorporate a marinade, beef that has a solution of proteolytic enzymes 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. An unstandardized food is any product for which a standard is not prescribed in regulation. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). For information on the use of antimicrobial interventions in ready-to-eat meat products, see Chapter 4, Annex H, Section 3.1, Antimicrobial agents and post-lethality procedures. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. 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. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. 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. Defrosting or thawing may be performed in air or water. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . If the lot is rejected: After reconditioning, re-inspect the rejected lot using the next, higher sampling plan and double the frequency of monitoring for the rest of the production shift. Depending upon the final use of the communited meat the degree of comminution is done which differs among various processed products and is often a unique characteristic of a particular product ranging from very coarsely comminuted (to produce non-emulsified sausages like salamis and summer sausages), to finely comminuted, (to produce . The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. 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. 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. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. The operator is required to maintain a listing of all of the packaging material used in the establishment. 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. In this case, the final product is in a form that is not edible without additional . 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. Mechanically Separated Pork or Poultry Meat will be deemed to contain skin unless the manufacturer indicates otherwise on the product's label. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. Where this chapter of the Meat Hygiene Manual of Procedures uses the terminology "where necessary", "where appropriate", "adequate", or "sufficient", it is up to the operator of a registered establishment in first instance to decide whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Meat Inspection Regulations, 1990. Cooling must be continuous and begins immediately after the heating cycle is completed. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. 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. 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. Non-comminuted meat products are considered to be intact meat products. maintained at a temperature not exceeding 10. Once this has been established, frequent regular checks should be made. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. Refrigerated meat products which have been previously heat processed must not be packaged until chilled to 4C unless it can be demonstrated, through a process validation, that packaging does not interfere with the cooling schedule or the product safety. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ The artificial edible casing does not have to be declared on the label of the product. Non-meat ingredients: Large numbers of non-meat ingredients are required for providing taste and improving quality. This process accelerates the cure process and enhances the appearance of the finished product. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. to substantially change the appearance or nature of a meat product. The operator's control programs must include ongoing verification that the operating procedures and equipment used to make the meat product on a day-to-day basis will deliver the manufacturing process as designed. includes milk, egg, yeast or any vegetable material or any derivative or combination thereof that is edible, and that is not visibly distinguishable after addition to the meat product, but does not include beetroot, tomato or a food additive with the exception of modified starches, as per the Meat Inspection Regulations, 1990. means an edible meat product that does not contain more than 0.15 per cent of calcium in the product and any bone particles larger than 1.5mm in size and a maximum of 20% of the bone particles larger than 1mm in size, that was obtained by removing most of the bone and cartilage from a comminuted meat product from which the bone and cartilage had not been previously removed. spores to dangerous levels during the interval following cooking. Restructured meat processing technology and development trend. . Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. qMZYVB.Duel ?Iny{3@ CA9#cs..;"Ds#UbA9LPRRm), AP]Jl*'$bf;QIT|sVEsJ{xwf0!3+:,RK`nefZV5+_)2$P{dhL~YibSTL?&~6%xN,uD=L7_?[ 99-&hq?Q.OZ[Ml-+X--sFAEPa{1{n1` Fk&c Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. Unless MSM or FTM is used directly after the separation process as an ingredient of a meat product, it must be: MSM may be shipped from one registered establishment to another in the refrigerated, refrigerated and cured or frozen state. 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. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS 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). The drying chamber/room must be equipped with a shatter resistant indicating thermometer (or equivalent), with graduations of 1. Temperature and humidity should be uniform throughout the fermentation room. Example: If 2.8% of salt in the formulation and the end product has a moisture level of 72%, the brine concentration is: {(2.8/100) / [(2.8/100) + (72/100)]} X 100 = [0.028 / (0.028 + 0.72)] X 100 = 2.8 / 0.748 = 3.74%. For instance, these standards may specify the kind and amount of meat or poultry, the maximum amount of non-meat and non-poultry ingredients, and any other ingredients allowed, or expected, in the final product. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. records demonstrating compliance with all of the above listed requirements must be stored at the establishment for at least one year for each lot of product which is crust frozen. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. 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. 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. 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. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. 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. Therefore, the operator must have a program in place to assess the incoming product. Provided that effective controls for tracing product are in place and all corresponding dry fermented sausage manufacturing processes have been validated as achieving at least a 2. 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. The operator must demonstrate compliance of the final product to Schedule I of the MIR. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. The lowering of the water activity may also be accomplished by the addition of sugars or salt. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. Method of inoculation to be used: the inoculum must be added to the meat and mixed prior to the addition of the other ingredients or a starter culture to the meat mixture. It must indicate the minimum internal temperature reached during the process and, where applicable, the minimum holding (or dwell) time at the minimum internal temperature. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. includes hams, bacons, corned beef commonly referred to as smoked meats; they are prepared from whole, intact cuts of meat; usually are cured, seasoned, heat processed and smoked; often they are molded or formed; 2. To ensure that all of the requirements corresponding to the selected option are met, and to suitably demonstrate this, operators of registered establishments who manufacture a dry/semi-dry fermented sausage are required to complete a copy of Annex K "Option used for the control of E.coliO157:H7 in dry and semi-dry fermented sausage" for each different product and attach all the required information. 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. Pe`~$/0X.H`87w Pc`T This documentation package should include, but not be limited to, a recommendation from a process authority demonstrating that the alternate cooling process is as effective as the current performance standards. . the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. 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. 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. The ground or emulsified trimmings originate from like cuts of meat. Microbial testing alone is not sufficient for this purpose. 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. Comminuted meat is ground meat. 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. It takes 38 hours for product to reach a pH of 5.3 or less. 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. ii Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams, ground meat patties. The samples may be placed in the same container (e.g. Archived information is provided for reference, research or record-keeping purposes only. Likewise, if the scheduled lot run is 6 hours (360 minutes) sampling must be done every 18 minutes (360/20 = 18 minutes). Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. Annex I: This Annex has been incorporated into Annex H. (c) the meat product conforms to the applicable standards prescribed by these Regulations and the Food and Drug Regulations. Under this option, it is not required to test for E.coliO157:H7. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. 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. 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. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. Work should be conducted in a Biosafety level, Methods of production, enumeration and standardization of inoculum: Individual cultures of each strain should be prepared by inoculating an appropriate growth media, such as Tryptic Soy or Trypticase Soy broth, supplemented with 1% glucose and incubating for 18 to 24 hours at 37, Size of inoculum to be used: the final concentration of. Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E.coliO157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. The bottom of the container cannot have drainage holes or perforations. A food contact surface (FCS) is any surface or object that comes into contact with the meat product. Review of the cooking process and product formulation must also be done. Cold smoke temperatures are generally less than 30C. (1) No person shall sell an article of food that. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained. Combo bins cannot not be stored, assembled and/or filled directly on the floor. Product produced since the last satisfactory evaluation must be reconditioned. The operator must control the risk of cross contamination from non cleaned containers. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. What are comminuted products? 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). Freezing prevents the growth of, but does not destroy, microorganisms in food products. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. Once the lot is completely assembled, determine its size (in, Randomly select the containers from the lot in proportion to different code marks, and remove the required number of 5.5. It is no longer mandatory to register packaging materials and non-food chemicals. means gelatin, agar or carrageenan, as per the Meat Inspection Regulations, 1990. a hazard analysis critical control points plan that is prepared in accordance with the FSEP Manual for a process or product and that specifies, in respect of the process or product, all the hazards, critical control points, critical limits, monitoring procedures, deviation procedures, verification procedures and records, as per the Meat Inspection Regulations, 1990. the edible meat product that is derived from the hind leg of a dressed swine carcass above the tarsal joint, as per the Meat Inspection Regulations, 1990. means a biological, chemical or physical agent or factor that has the potential to cause a food to be unsafe for human consumption in the absence of its control, as per the Meat Inspection Regulations, 1990. an individual unit of food that is combined with one or more other individual units of food so that the individual unit are no longer distinguishable as separate units. 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. 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. The text will be the same size as the rest of the common name. endstream endobj 6289 0 obj <>stream endstream endobj 983 0 obj <. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. Subsequently, it has been. immediately placed in a freezer and frozen within 48 hours of boning. Please refer to Chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and non-food chemical products. These ingredients also reduce the cost of meat products. Uncooked Comminuted Fermented Meat (UCFM) is a meat product manufactured by a series of processes including fermentation and maturation (with smoking/heat treatment as an optional step). . Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. 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. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. After the heating cycle is completed the same container ( e.g been established, frequent regular checks should made! 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