Equipment used in the fermentation process must be included in the operator's prerequisite control programs. provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). 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. hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. 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. Once this is achieved, the monitoring plan can be used. a meat product that has been cooked or dehydrated or to which has been added any substance other than meat, a meat by-product or mechanically separated meat, as per the Meat Inspection Regulations, 1990. steps or procedures that control the operational conditions within a food establishment allowing for environmental conditions that are favourable to the production of safe food. This process may be used as an additional step to enhance the microbiological safety of these products. 1 second when the minimum internal (dwell) time is at less than 30seconds. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. 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. }@ What are comminuted products? cooking the product so it reaches an internal temperature of 71, an alternative challenge study of a design acceptable to the, storage of bulk restricted curing agents must be in a locked area; and. Use a manufacturing process (combination of fermentation, heating, holding and/or drying) which has already been scientifically validated to achieve a 5D reduction of E.coliO157:H7. 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. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. Non-comminuted meat products are considered to be intact meat products. 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. Textbook solutions. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. Some examples include pizza (bread-type crust, vegetables, meat and cheese), lasagna (pasta, vegetables and cheese). The operator must make a request for the evaluation of the alternative manufacturing process to the Meat Programs Division and the Food Safety Division. Products containing more than 15% of ground or emulsified trimmings must be labelled to indicate the presence of ground trimmings into the whole muscle piece of meat. Microbial testing alone is not sufficient for this purpose. The following procedure is recommended: add inoculum to meats while grinding or chopping the meats to the desired consistency; blend in starter culture (if used) near end of mixing cycle; and. Meat products packed in salt or saturated salt solution are considered shelf stable. As the MSM is labelled as "skinless", the amount of skin that may be added is calculated for both the pork trim and the MSM which gives us an "x" value of 6.4kg: 4.4kg for the pork trim and 2kg for the MSM (8% of 80kg). The operator must notify the CFIA of each case where degree-hours limits have been exceeded. fewer than 665 degree-hours when the highest fermentation temperature is less than 33, fewer than 555 degree-hours when the highest fermentation temperature is between 33 and 37, fewer than 500 degree-hours when the highest fermentation temperature is greater than 37, If the bacteriological evaluation proves that there are fewer than 10. establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage; establishments which store or handle uncooked beef on site; establishments which obtain raw meat from a supplying establishment which stores or handles uncooked beef on site. * PSI: Pounds per square inch ** MPa: Megapascal. Recording thermometers must be present and properly functioning. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. the surface crusting must disappear within 2.5 hours (150 minutes) of completing the crust freezing process; the process must be monitored, by a designated plant employee, a minimum of every two (2) hours for crust disappearance and internal product temperature; the product must be labelled as either "previously frozen" or "frozen" whenever crust disappearance takes more than 150 minutes; and. in respect of activities taking place in a registered establishment, activities that can take place at the same time, in the same area and do not create a risk of adulterating meat products. The frequency of sampling is to be adjusted according to compliance to specifications. 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. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). 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. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. conditions or circumstances that might contaminate a food with dirt or filth, or render injurious to health, as defined by the Food and Drugs Act. Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. There have been a variety of studies on mediated polymerization of food proteins such as milk proteins, soybean proteins, egg proteins, chicken, gelatine and myosin. Standards of identity set specific requirements for a product's make-up. Indicating and recording thermometers must be calibrated. Start studying processed meats and non-meat ingredients. 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. Storage conditions must in accordance with. The ground or emulsified trimmings originate from like cuts of meat. 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. 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. 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. 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. 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 use of a non-inhibitory, food grade, green dye added to the inoculum may aid in determining the uniform distribution of inoculum. spores to dangerous levels during the interval following cooking. endstream endobj 6291 0 obj <>stream The operator is required to use one of the five (5) options outlined in this section when manufacturing a dry or semi-dry fermented meat sausage product: Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E.coliO157:H7 in dry/semi-dry fermented sausages. Comminuted meat is ground meat. Cooling must be continuous and begins immediately after the heating cycle is completed. Operators are responsible for establishing appropriate best before dates which take into account the length of time elapsed before the product was originally frozen. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. Examples of how to use the calculation method for constant temperature processes: Fermentation room temperature is a constant 26C. This process accelerates the cure process and enhances the appearance of the finished product. 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 manufacturing process must allow an extra 1 minute of dwell time to compensate for measurement error. 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. 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