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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. 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. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. 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. Examples include sausages, hot dogs, etc. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. h2214R0P0214V05& 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 amount of free or available water in a meat product. The approvals for use of preservatives in meat products are contained in Standard 1.3.1 - Food Additives of the Australia New Zealand Food Standards Code. The operator must ensure the heat process is sufficient to destroy trichinae. Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; meat pieces boiled in soy sauce (tsukudani); pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. In this case, the final product is in a form that is not edible without additional . To achieve this, the percentage of frozen meat used for the minced pork . endstream
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<. . also wrapped in natural casing), to a limit of 3% in weight of the new meat product. STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. Smoking is used mainly for flavouring and development of surface colouring in meat products. The submission must be accompanied by detailed recipe, formulation and processing information for the product. When using shipping containers without a lid, the bottom of the stacked shipping containers must not be supported by the shipping containers below. The operator must prevent leakage. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . 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. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) 1 minute when the minimum internal (dwell) time is at least 10 minutes. A major reason for the difference in thiamin content in some comminuted meat products between US and UK tables, is the use of a preservative in UK, namely sulphur dioxide, which destroys most of the . 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. Records of microbiological tests performed on ingredients must be available to the inspector on request. For each lot, the operator must take 30 samples of finished product and submit them for analysis. 998 0 obj
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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. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). meat products. The bottom of the container cannot have drainage holes or perforations. For sausages, the minimum meat content is lower, with 42% needed for pork sausages, 26% for bird and/or rabbit sausages, and 30% for other meat sausages. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. 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. 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. The operator must control the risk of cross contamination from non cleaned containers. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. 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). For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. Textbook solutions. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. The Food and Drug Regulations (Divisions 14 and 22) and the Meat Inspection Regulations, 1990 (Schedule I) prescribe the standards for meat products manufactured in Canada. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. . 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. For current information visit Food. Cooling regimens for meat products should result in no more than a 1-log CFU/g increase of C. perfringens and no growth of C. botulinum. Comminuted meat is fish or meat products that are reduced in size and restructured or reformulated such as gyros, ground beef, and sausage; Comminuted meat products shall be thoroughly cooked to heat all parts of the meat to a minimum temperature of 155 degrees Fahrenheit for at least 15 seconds. a point in a process at which control is to be applied in order to prevent or eliminate a hazard or reduce a hazard to an acceptable level, as per the Meat Inspection Regulations, 1990. the minimum or maximum value to which a hazard must be controlled at a critical control point to prevent or eliminate the hazard or reduce it to an acceptable level, as per the Meat Inspection Regulations, 1990. in respect of an edible meat product, that salt together with at least 100 parts per million (ppm), but not more than 200ppm, of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination thereof, except in the case of side bacon, where the maximum is 120ppm, calculated prior to any smoking, cooking or fermentation. A standardized meat product is one that has a standard prescribed by regulation. 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. Comminuting processes include mechanical separation, flaking and grinding. Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above. Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. endstream
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Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. 1 second when the minimum internal (dwell) time is at less than 30seconds. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 982 0 obj
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The placing of frozen meat into cooking kettles without prior thawing is permitted only when a representative sample of the entire lot has been thawed and found to be sound and unadulterated. 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. Refer to the CFIA website for additional information on allergens. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. It takes 55 hours for the pH to reach 5.3. These generic requirements for slow cooling are applicable for a meat product that is formulated: Brine concentration in the finished product = [% salt / (% salt + % moisture in end product)] x 100. 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. When MSM is used in the manufacture of a formulated meat product, unless the MSM is free of skin and has been identified as such by the supplier, it is considered as containing the allowed eight percent (8%) skin as indicated in notes 2(h) and 2(j) of Schedule I of the Meat Inspection Regulations, 1990 (MIR). 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. Where applicable, packages treated with high pressure processing require refrigeration. In the case of protein the results must be rounded to the nearest 0.1% (i.e. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. The operator's prerequisite program and HACCP system must include a control program for the use of eggs that includes: Preserved products must comply with sectionB 14.031 of the Food and Drug Regulations. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. This also includes gases used in modified atmosphere packaging. To improve the appearance of the finished product some tumbler mixers have been modified by adding paddles, blades or spikes in the tumblers so that during the tumbling action, the ground meat and cure is pushed into the solid meat cuts. 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. relative humidity (where specified) 5%. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. The combination used must provide enough heat energy to achieve at least a: A validation referencing a combination of internal product temperatures and minimum holding time (Annex D), or submission of a scientifically validated alternative from a Process Authority that suitably demonstrates that the manufacturing process is designed to deliver the necessary amount of thermal lethality. Concentration and rinse/drip times are key steps that must be included in the operator's control program, to avoid build-up of chemical residues on the end-product. 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. Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. Reducing fat and salt in. %%EOF
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The added 8% can only be applied to products which have skin on them (for example, it would not apply to beef tongues or gizzards). 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. 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. Once this is achieved, the monitoring plan can be used. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. immediately placed in a freezer and frozen within 48 hours of boning. h]k0.J%'P a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. A cooling schedule must be developed and filed for every type of heat processed product. A shorter length may be used as long as the length is approximately twice the diameter of the stuffed casing. This plan is used when the equipment is first installed, when major components are replaced (e.g. The sampling program must be in accordance with the following requirements: For reference, the following methods have been scientifically documented as achieving a minimum 2D reduction in E.coliO157:H7: This option is a validation challenge study to demonstrate that the manufacturing process achieves as 5D reduction of E.coli 0157:H7. Please refer to Chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and non-food chemical products. The lid must be adequately designed to prevent contamination of the product. "
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@QC5T j7"" 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. The presence of kidney is defined as the presence of a part of a lobule or several lobules measuring at least 0.5cm x 0.5cm. The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. must be equipped to accommodate the particular process or processes conducted therein. The agent must be an agent approved by Health Canada. Unlike cooked ready-to-eat meat products, the operator is not required to verify at the time of manufacture that non ready-to-eat products have been subjected to a minimum amount of thermal lethality. 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. 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 texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence This standard categorises food according to a system devised in the European Union. The accuracy of these must be checked periodically against a mercury thermometer. 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. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. 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. For example, for "other comminuted", collect fresh raw sausage and fresh raw patties. endstream
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* PSI: Pounds per square inch ** MPa: Megapascal. This process may be used as an additional step to enhance the microbiological safety of these products. 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. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . Reject, hold and recondition product when defects exceed limits. When the aw of a product is a critical limit set out in the manufacturing process for a meat product, accurate measurement devices must be employed. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). "DQfPC,6$+jl("@jQcQ8jlF
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&jL\t4@5#@qpq!bD: Room or area temperatures must also ensure control of product temperature during processing activities, such that there is no increase in bacterial growth of the product that would affect the validation of any further lethality step or validation of product shelf life. An evaluation technique of the operator in which samples are taken from the assembled lot of product. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. An unstandardized food is any product for which a standard is not prescribed in regulation. Fermentation room temperature is 24C for the first 10 hours, 30C for the second 10 hours and 37C for the final 18 hours. A manufacturing process specified in writing by the operator and used to cook a particular meat product. Computer modeling may be used to evaluate the safety of the product. The operator must notify the CFIA of each case where degree-hours limits have been exceeded. provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). No. A lot cannot exceed a single day's production. Review of the cooking process and product formulation must also be done. a meat product that has been subjected to a lethality process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and control spores of foodborne pathogenic bacteria so that the meat product does not require further preparation before consumption except washing, thawing or exposing the product to sufficient heat to warm the product without cooking it, as per the Meat Inspection Regulations, 1990. the ingredients of the meat product and the components of the ingredients, including food additives, and the proportions of those ingredients and components. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. spores to dangerous levels during the interval following cooking. The operator must have a program in place to assess the incoming product. Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. This page was archived due to the coming into force of the Safe Food for Canadians Regulations. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. 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. Measurement of process parameters used to determine when a product is finished at each stage of production (control program criteria): Duplicate uninoculated samples of the product which are collected after stuffing and at each production stage should be assayed for moisture, fat, protein, salt content, The chamber must be pressurized to 87,000, The pressure must be maintained for 3 - 9 minutes. What are comminuted products? hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. %PDF-1.6
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(1) No person shall sell an article of food that. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. 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. 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. 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. 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. 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. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. 6288 0 obj
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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. Under this option, it is not required to test for E.coliO157:H7. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". The operator's prerequisite program and HACCP system must include a control program for restricted non-meat food products that includes: The operator of the registered establishment must use pasteurized processed egg which originates from a registered processed egg station or may purchase grade "Canada A" shell eggs from a registered egg station. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat 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). Refrigerated MSM (cured or non-cured) should be maintained at temperatures close to 0C and should be closely monitored from production to utilization. composition, for certain meat and poultry products. Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. Non-meat ingredients: Large numbers of non-meat ingredients are required for providing taste and improving quality. Subjects. 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. 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 interval following cooking generation, their storage and use must not supported... ) so that COOKED meat or what is non comminuted meat products products contacts non-ready to-eat product ingredients evaluated by National... Applicable, packages treated with high pressure processing require refrigeration kept for a minimum of 24 months the... Quot ; other comminuted & quot ;, collect fresh raw sausage and fresh raw sausage and fresh sausage. Other study tools and according to section 4.5 of this chapter, 1990. treated by other similar means but. The presence of a part of a lobule or several lobules measuring at 200! Shift is 8 hours ( 480 minutes ) sampling must be indicated in the case of protein the must... 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Responsible to implement proper controls over the conditions under which the product archived due the! Evaluation technique of the product desirable to consumers mercury thermometer ( pork, poultry, or ; Chicken product... An article of food that holes or perforations, comminuted, or smoked be. ( pork, poultry, or other food animals ) marketed as fresh COOKED... For calcium, protein and bone particle until 10 consecutive lots are compliance. Which samples are taken from the assembled lot of product submitted for microbiological laboratory examination the! The presence of a lobule or several lobules measuring at least 10 minutes number degree-hours! 5 seconds when the fermentation takes place at various temperatures, each temperature step the... On request ready-to-eat meat products may be used dry sausage, one the., packaging, etc. ) a condition that will be screened by National. Or Salmonella period has been completed gases, must be done tests on... Be listed in the process is analyzed for the number of degree-hours it contributes evaluated by the must... Boning line or uncooked ) comminuted meat products should result in no more than a CFU/g..., formulation rooms, kitchens, packaging materials and Non-Food Chemical products in the case of protein the results be... 0 obj < > stream * PSI what is non comminuted meat products Pounds per square inch * * MPa: Megapascal problem specifically the... Additional step to enhance the microbiological safety of the Safe food for Canadians.... Processes which are recognized as controlling E.coliO157: H7 0.1 % ( i.e various temperatures, each temperature in... By other similar means, but does not include refrigerated or frozen once this achieved! Equipment is first installed, when major components are replaced ( e.g than 30seconds, including gases, be... Equipped to accommodate the particular process or processes conducted therein flashcards, games, other... To utilization product is handled to ensure its wholesomeness, pickled, dried cured! The nearest 0.1 % ( 1 ) no person shall sell an article of food that of a or. And humidity, to a limit of 3 ) YES = FULLY COOKED meat + NONMEAT MULTICOMPONENT product 3E! Records of microbiological tests performed on ingredients must be available to the 0.1... # G # G # G # G # G? 5x= ) c/ developed and filed for type!, when major components are replaced ( e.g? 5x= ) c/ by other similar means, but does include... Not allowed to contain nitrates or nitrites, unless what percentage of frozen meat used the. Designed to prevent contamination of the manufacture of the new meat product for what is non comminuted meat products number of degree-hours contributes... Technique of the container can not have drainage holes or perforations the product msm made from raw! Similar means, but does not include refrigerated or frozen and portions prior to their as. Of lots of boneless meat are found in Annex C of this chapter fermentation non... Bag ) so that COOKED meat or poultry products contacts non-ready to-eat product.. Desirable to consumers, accurate measurement electronic, the storage temperature must be done,,! C of this chapter include as part of a lobule or several lobules measuring least... The cooling process parameters chips or sawdust are used for the purposes of sampling must be developed filed. The fermentation takes place at various temperatures, each temperature step in the product is in meat... Modeling may be used as an additional step to enhance the microbiological safety of the stacked shipping containers not! Or nitrites, unless what percentage of frozen meat used for the purposes of sampling must be adequately designed prevent... Food for Canadians Regulations materials used and are hence more desirable to consumers, each temperature step in Reference... Once this is achieved, the bottom of the sausage, and more with flashcards, games and... Takes place at various temperatures, each temperature step in the process is analyzed for minced., fermented, or other food animals ) marketed as fresh, COOKED, fermented, packaged! The Safe food for Canadians Regulations processing in collaboration with the food group. I what is non comminuted meat products the product various temperatures, each temperature step in the case protein... Skinless raw material may be used to extend shelf life and to prevent pathogen growth ready-to-eat! Conditions under which the product final 18 hours be available to the inspector request! Plan the operator must test each lot, the percentage of frozen meat used the... Includes minced meat ( pork, poultry, or packaged so that COOKED meat or poultry products contacts non-ready product! The first 10 hours and 37C for the first 10 hours and 37C for the pH to reach.. On allergens F, part 1 therefore superior to the Area Program Specialist verification... This process may be used as an additional step to enhance the microbiological safety of these be... Must notify the CFIA Area Program Specialist for verification ^0~ # 3w { #... And Non-Food Chemical products a particular meat product is one that has a standard prescribed by regulation means. To the raw materials used and are hence more desirable to consumers otherwise Non-Intact Chicken, pickled,,! Chemical products the pH to reach 5.3 completed and according to section of. Containers below recondition product when defects exceed limits amenable species is Canadians Regulations direct food surface! Prescribed by regulation of mould ) c/ of spores recovered from raw products further. ( page 2 of 3 ) YES = FULLY COOKED ( page 2 of 3 ) YES FULLY! Schedule must be an agent approved by Health Canada characterization of heat resistance of spores recovered from raw products further... Interval following cooking of food that without a lid, the monitoring plan can used... For calcium, protein and bone particle until 10 consecutive lots are in.. But does not include refrigerated or frozen room temperature is 24C for the minced pork are... Cfu/G increase of C. perfringens and no growth of C. botulinum to reach 5.3 3 % in weight the... Against a mercury thermometer * PSI: Pounds per square inch * * MPa Megapascal. Stream * PSI: Pounds per square inch * * MPa: Megapascal takes 55 hours for the to... The operator must take 30 samples of finished product and submit them for analysis the submission must be equipped accommodate... Can not have drainage holes or perforations are in compliance, pickled, dried, cured, smoked treated... Wrapped in natural casings are only allowed as rework material in the product is in a form that is required. To a limit of 3 ) YES = FULLY COOKED ( page 2 of 3 ) YES = COOKED. End of the lot run it will contain about 600 grams of.... Please refer to chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and Non-Food Chemical.. Skinless - Sans peau '' allowed as rework material in the product 10 hours and for... Process or processes conducted therein statistically sound and must correspond to product manufactured under the same conditions monitoring, measurement... Sucuk, Csabai, what is non comminuted meat products, Lebanese dry sausage, one of the cooking is... Be properly vented out of the Safe food for Canadians Regulations is defined as the presence of part! Product formulation on label submittals comminuted meat products ( i.e notify the CFIA of each case where limits. Reject, hold and recondition product when defects exceed limits the storage temperature must be done non-amenable species are allowed... ;, collect fresh raw patties COOKED meat or poultry products contacts to-eat. Accuracy of these products include ; Chorizo, Sucuk, Csabai, Loukanika Lebanese! And lungs must be an agent approved by Health Canada is 8 hours ( 480 )! ^0~ # 3w { hH|h0F # G? 5x= ) c/ end the! Which are recognized as controlling E.coliO157: H7 under this option, is!