For each lot, the operator must take 15 samples of raw batter and submit them for analysis. The operator must have a program in place to assess the incoming product. Subjects. 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 . A carcass re-inspection station located prior to cutting and/or boning is required for red meat and must be equipped as per MOP Chapter 3, section 3.4.12, Check Trim Station. The samples may be placed in the same container (e.g. }@ Fermented products which do not meet these requirements must be labelled with a refrigeration statement. Examples of how to use the calculation method for constant temperature processes: Fermentation room temperature is a constant 26C. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Alternative temperature control measures must provide the same or better outcome. In the Meat Inspection Regulations, 1990 (MIR) "refrigerate" means to lower the temperature of a meat product to, and to maintain the temperature at, 4C or lower, but does not include to freeze. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). h]k0.J%'P 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 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. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Should the operator elect to use alternate sampling plans, methods and/or criteria, these must be evaluated by the CFIA to ensure that they are at least equivalent with Annex F, Part 1. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. The operator is required to maintain a listing of all of the packaging material used in the establishment. temperature of shell eggs and processed egg must be maintained at 4. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. 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). refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. 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. The tested lots are to be held until receipt of an acceptable laboratory report. These ingredients also reduce the cost of meat products. Archived information is provided for reference, research or record-keeping purposes only. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" The tested lots may move freely prior to receipt of the laboratory report. 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. 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. Once this has been established, frequent regular checks should be made. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. meat products. The washing and rinsing must ensure that the containers are visibly clean. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. This validation should not be conducted within an actual food manufacturing facility. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. 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. 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. STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. Where the manufacturing process does not correspond to one of the processes set out under options 1, 2 or 4 of this section and has not been assessed in accordance with option 5 of this section, the operator is required to test and hold each production lot pending satisfactory results. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. The potential increase in the concentration of Clostridium perfringens during cooling depends on the concentration of heat resistant spores in the product. !gf)\)gQY>s OkHBPkqy6E&n! Comminuted meat is ground meat. combination of meat and non-meat items other than salad/spread/pate? Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. 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. The set of measures applied to protect a cooked meat product against the possible outgrowth of heat shocked Clostridiumspp. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. A standardized meat product is one that has a standard prescribed by regulation. 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. 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. 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. 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. 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. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. The operator must keep records of all products pasteurized. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. qF 1`rA!w) ] For production specifications please consult Chapter 15 of the MOP. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physi-cal and sensory characteristics of raw and finished products. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). Packaging procedures must be included it the operator's prerequisite programs and HACCP system. Comminuting processes include mechanical separation, flaking and grinding. 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. h2214R0P0214V05& The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. 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; 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). Therefore, total number of samples for microbiological analysis: Time zero (0) = 2 After fermentation = 0 During drying = 0 End drying = 2 Total = 4 Number of replicates x 3 Total samples = 12. treatment with enzymes (enzymes that are approved for use in Canada as defined in the Food and Drug Regulations- Division 16, Table 5); holding muscles in traction during rigor mortis; use of fibre breakers or other mechanical means (needles, blades); The temperature in the drying chamber/room must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product. For the purposes of this section a lot is whichever is the lesser of: Evaluation technique of CFIA inspectors, in which samples are taken from the assembled "lot" of product to determine its wholesomeness. However, labelling of the product must comply with Section 94(6.1) of the MIR which stipulates: "If any meat product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat meat product, the meat product shall bear the following information on its label: In order to meet these requirements, the operator must label the meat product to prevent it from being mistaken for a cooked RTE product and provide clear preparation instructions that when followed by the consumer will fully cook the product (i.e. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. 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. Meat is chemically composed of major components such as water, proteins, lipids, carbohydrates and many other small components such as vitamins, enzymes, pigments, and flavours ( Ramalingam, Song, & Hwang, 2019 ). This includes the use of cans, glass jars, retortable pouches or other containers. For the purposes of sampling, "NRTE comminuted poultry product" is any raw non-breaded, non- battered raw poultry product that has been (1) ground, (2) mechanically separated, or (3) hand- or mechanically-deboned and further chopped, flaked, minced, or otherwise processed to Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat 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). The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. It is no longer mandatory to register packaging materials and non-food chemicals. Temperature and humidity should be uniform throughout the fermentation room. 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. In order to be released, all tests must be negative for the presence of. 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. A shorter length may be used as long as the length is approximately twice the diameter of the stuffed casing. Select a 10 unit sample at random and examine for the presence of skin. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. This is defined as the inclusion of a prepared meat product into another meat product. a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. If the product is deemed acceptable, there must be scientific evidence to support this decision. composition, for certain meat and poultry products. Once this is achieved, the monitoring plan can be used. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. . Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . What are comminuted products? This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 25kg of pork MSM 20kg of water, 25kg of pork MSM without skin 20kg of water xkg of pork skin. . 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. 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 . Sausages in artificial edible casings (e.g. Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. 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. 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. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Review of the cooking process and product formulation must also be done. 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. This process may be used as an additional step to enhance the microbiological safety of these products. (1) Subject to subsection (2) and section 121, no meat product shall be identified as edible unless, 22.1. A lot cannot exceed a single day's production. For purposes of this program, a lot shall consist of the mechanically separated meat or finely textured meat produced from a single species in no more than one continuous shift of up to 12 hours. 4in2). hx\9t&cMS[Jr!w)pw)@HOlw).Er) hNAv#iNptt6&\>pxlqDGe(\lPC9Wq(Dyjh:WK 0-zz POQ4i,NH040Lp6c l&$u(2 @bSD3S1A_$cM`&a3p,cM)sn fq2`2 Qm@C-;0#x{k1>rp]c. Meat products packed in salt or saturated salt solution are considered shelf stable. The CFIA website provides additional information on the submission process. endstream endobj 6289 0 obj <>stream 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. This process accelerates the cure process and enhances the appearance of the finished product. 9.76% would be rounded to 9.8, not 10%). Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit - hold the product and refer to sub-section 4.16.2.1.3. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. 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. The drying chamber/room must be equipped with a shatter resistant indicating thermometer (or equivalent), with graduations of 1. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. Bones, carcasses or parts of a carcass must be kept or transported at time/temperature combinations that will ensure their hygienic acceptability when used for mechanical separation. 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. R % uPm_5 iN+YPR,e lI The restructuring technology of meat originated in the 1960s. 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. finely textured chicken or mechanically separated beef). Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. 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. Under this option, it is not required to test for E.coliO157:H7. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. The term comminuted meat is used to describe meat, either raw or pre-cooked, which has been cut, shredded, ground or minced into small pieces. It takes 40 hours for the pH to reach 5.3. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. 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. The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a fat-reduced model meat system enriched with inulin, cellulose, carboxymethyl cellulose (CMC), chitosan, pectin, respectively, were investigated in this study. 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Deboned trimmings that contain bone particles in 1 lot out of 5 lots, including gases, must equipped., research or record-keeping purposes only Charge and forwarded to the area program Specialist verification.