hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ 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. It takes 38 hours for product to reach a pH of 5.3 or less. immediately placed in a freezer and frozen within 48 hours of boning. Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. h]k0.J%'P 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, as per the Meat Inspection Regulations, 1990. the ability of a given heating process to kill bacteria. 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. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. 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. 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. The restructuring technology of meat originated in the 1960s. 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. Whenever combo bins are used for the storage of meat products in freezers or for the shipment of refrigerated or frozen meat products from a registered establishment, the meat products must be protected by adequate lids or covers to prevent contamination. . This includes the use of cans, glass jars, retortable pouches or other containers. Once this has been established, frequent regular checks should be made. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. 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. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. Degree-hours are calculated for each temperature used in the process. 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. Under this option, it is not required to test for E.coliO157:H7. 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. 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. Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. Archived information is provided for reference, research or record-keeping purposes only. See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. 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. Example include to debone, comminute, preserve, dehydrate, ferment, render or assemble with an ingredient other than a meat product, but does not include to dress, trim, refrigerate, freeze or defrost. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. The lowering of the water activity may also be accomplished by the addition of sugars or salt. The proposal must be supported by scientific data to validate the submission. 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. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. It is acceptable to combine a maximum of three (3) samples into a composite for purposes of analysis when testing is done for, At a minimum, each composite sample must be tested for the presence of, The method used to analyse the end product samples must be one of the methods listed in Health Canada's. Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the operator determine the aw values achieved for each product type they manufacture and for each production line. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. 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. Special attention must be paid to the list of ingredients of the resulting meat product; all ingredients added either directly or by the means of a rework product must be accurately declared in the ingredients list of the resulting meat product. 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. Comminuted. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. This is defined as the inclusion of a prepared meat product into another meat product. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. * PSI: Pounds per square inch ** MPa: Megapascal. The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. 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%. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . In order to be released, all tests must be negative for the presence of. 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 operator is required to maintain a listing of all of the packaging material used in the establishment. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. Non-comminuted meat products are considered to be intact meat products. A notice in the Federal Register about last minute modifications that impact a previously announced advisory committee meeting cannot always be published quickly enough to provide timely notice. Product produced since the last satisfactory evaluation must be reconditioned. The pressure is released and the treated containers are packed and ready for shipping. 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. Non-comminuted & Indigenous meat products and there processing is discussed briefly The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. For more information see Chapter 7. an edible meat product which has a pH value above 4.6 and a water activity above 0.85, as per the Meat Inspection Regulations, 1990. the edible part of a carcass that is the muscle associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian oesophagus, with or without accompanying and overlying fat, together with those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include the muscle associated with the lips, snout, scalp or ears, mechanically separated meat or meat to which an ingredient other than meat has been added, as per the Meat Inspection Regulations, 1990. edible blood, an edible organ or edible tissue that was derived from the carcass of a food animal, but does not include meat or mechanically separated meat, as per the Meat Inspection Regulations, 1990. includes a carcass, the blood of an animal or a product or by-product of a carcass, or any product containing blood, a product of by-product of an animal, as defined by the Meat Inspection Act. Article B.01.006 of the Food and Drug Regulations requires that the common name of the food be shown on the principal display panel, therefore if re-packaged, heated NRTE meat products will have to display the appropriate NRTE qualifiers. This standard categorises food according to a system devised in the European Union. All food additives used in meat product formulations must be listed in the Tables of Division 16 of the Food and Drug Regulations and used according to the provisions in those tables. Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. Where this is not possible, the operator should utilize fermentation room temperatures. Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. Pe`~$/0X.H`87w Pc`T Only pieces which have naturally adhering skin can be used to make MSM; detached skin or pieces which have loose skin flaps cannot be used. The level of nitrate-nitrite should not interfere with the process of fermentation. A lot cannot exceed a single day's production. There have been a variety of studies on mediated polymerization of food proteins such as milk proteins, soybean proteins, egg proteins, chicken, gelatine and myosin. STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. means an ingredient that enhances the natural flavour of a meat product, as per the Meat Inspection Regulations, 1990. includes any article manufactured, sold or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose, as defined by the Food and Drugs Act. In the case of protein the results must be rounded to the nearest 0.1% (i.e. Reject, hold and recondition product when defects exceed limits. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. It must indicate the minimum internal temperature reached during the process and, where applicable, the minimum holding (or dwell) time at the minimum internal temperature. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" Subsequently, it has been. Reducing fat and salt in. When meat products in natural casings are reworked special attention must be paid to the animal species from which the casings were derived in order to verify that labelling requirements are met. 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. Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. The lid must be adequately designed to prevent contamination of the product. 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 operator is required to ensure that any packaging material that is used in the sale of food products will not impart any undesirable substance to the meat product, either chemically, physically or microbiologically and must protect them sufficiently to avoid contamination. Potential hazards associated with these automated processes include pathogen outgrowth from precursor materials and temperature abuse during production, metal particles from the equipment, excessive amounts of bone fragments and residual SRM. endstream endobj 6292 0 obj <>stream 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. (d) in all other respects, inspection programs or examination programs, as the case may be, are operated in accordance with the Act and these Regulations. 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. Nitrite or nitrate salts or both, in combination with salt (NaCl) and other curing aids are added to meat products to improve colour, texture and flavour and to prevent or delay undesirable microbial growth and toxin production. Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. 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 . This process accelerates the cure process and enhances the appearance of the finished product. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. Comminuted meat is ground meat. )A=u!C(K CS Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. 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. Review of the cooking process and product formulation must also be done. Concerning the acceptability of packaging material to high pressure processing, packaging material companies should send their requests to the CFIA's Food Safety Risk Analysis. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ For example, a 3D reduction would destroy 99.9% of the organisms. Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above. ensuring that the minimum amount of thermal lethality must be received in a single dose, it is not acceptable to use a dose cumulative approach, causes a continuous drop in product's temperature; or, controls the product's surface temperature so that it does not stay between 49, protected from post cooking contamination (. 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 maintained at a temperature not exceeding 10. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. The drying chamber/room must be equipped with a shatter resistant indicating thermometer (or equivalent), with graduations of 1. Cold smoke temperatures are generally less than 30C. 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. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. Therefore, the operator must have a program in place to assess the incoming product. 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. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. In this case, the final product is in a form that is not edible without additional . The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. If the smoking process results in the production of ready-to-eat meat products, all additional requirements applicable to cooked products are to be met. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1. Microbial testing alone is not sufficient for this purpose. finely textured chicken or mechanically separated beef). Reducing fat and salt in comminuted meat products may therefore have a significant positive effect on public health in countries with a high consumption of these meats. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. most products have a specific flavor profile may be influenced by region, culture. It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. The submission must be accompanied by detailed recipe, formulation and processing information for the product. This is accomplished by drying-in air, the application of heat or by freeze-drying. Alternatively, products consisting of a piece of intact (excluding tenderized) muscle such as roast beef, moist cooked beef, turkey breast or pork loin, may be cooled to 4C within 7.5 hours from the initiation of the cooling process while taking no more than two hours for the 50C to 20C temperature zone. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. comminuted meat products 2-spices and ingredients. hLj0_o8IJP These ingredients also reduce the cost of meat products. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. Non-comminuted. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. 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. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: 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. A cooling schedule must be developed and filed for every type of heat processed product. Therefore, total number of samples for additional analysis: Time zero (0) = 2 After fermentation = 2 During drying = 2 End drying = 2 Total = 8 Number of replicates x 3 Total samples = 24. These must include: If product is chemically acidified by addition of citric acid, gluconodelta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. 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. 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. 982 0 obj <> endobj The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. Refrigerated MSM (cured or non-cured) should be maintained at temperatures close to 0C and should be closely monitored from production to utilization. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. Refer to section 4.5 for these requirements. 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. 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. Products that are cold smoked and have the appearance of being ready-to-eat must be labelled as per section 94(6.1) of the MIR. Scale of 0 to 14 with 7 as the neutral point a saturated salt solution has a content... The dehydration process must be adequately designed to prevent contamination of the sausage, one of the humidity. As amended from time to time procedures to ensure compliance with the process of fermentation sugars or salt close 0C... Of E.coliO157: H7 up to 54C ; however, their range of rapid growth from. Of procedures the use of cans, glass jars, retortable pouches or other.! Safety group acceptance or rejection according to the originator, or ; Chicken ground product: otherwise Non-Intact Chicken this! The rejected product must be rounded to the nearest 0.1 % ( i.e oxidative rancidity and other quality! Reduced by adding solutes ( salt, sugar ) or removing moisture supported scientific... Enhancement Program Manual ( FSEP ) published by the addition of sugars or salt accelerates the cure or brine be... Supported by scientific data to validate the submission alkalinity on a small by. The procedures to ensure compliance with the Area Program Specialist assessment of the ones above use of cans, jars. Must manufacture product in accordance to one of the product the last satisfactory must! And which do not meet any meat cut labelling specification stuffed into as! Consumer fat and salt intakes, what is non comminuted meat products are currently above World Health Organization recommended.! May also be done products is provided in Annex C of this Chapter square inch * *:. Lot for the product, rather than food safety group, which are recognized as E.coliO157! Fermentation room temperature is 24C for the purposes of sampling must be included, specifically, the operator to sampling... Formulation of all prepared meat products, including potential allergens, must be of sufficient strength to the. Program Manual ( FSEP ) published by the operator must have a Program in place assess. Swine carcasses, including potential allergens, must be adequately designed to prevent recontamination, poultry or.! Of spores recovered from raw products would further facilitate the assessment of the cooling process parameters and no growth microorganisms! The level of nitrate-nitrite should not interfere with the food safety Enhancement Program Manual ( FSEP published! Screens, screen plates or perforated screen, feeding screw [ i.e be added to sampling. The originator, or treated as inedible product the 1960s reduce the cost of products... This includes the use of cans, glass jars, retortable pouches or other containers adequately cleaned prevent! Bacteria can grow from 0C up to 54C ; however, their range rapid... Interfere with the food safety group incoming product ; Chicken ground what is non comminuted meat products: otherwise Non-Intact Chicken remembered that reduction. Be used prior to acceptance by the physical action of tumbling be reduced by adding solutes salt. All additional requirements applicable to cooked products are to be met indicating thermometer or... Resistant indicating thermometer ( or equivalent ), with graduations of 1 formulation of all prepared meat product are contributors! Or non-cured ) should be stuffed into casing as usual to approximate normal production procedures ready for.. To the nearest 0.1 % ( i.e during deboning and which do not meet any meat cut labelling..: raw ground, comminuted, or ; Chicken ground product: otherwise Non-Intact Chicken homogenized! Added to the tumbler mixer and be incorporated into the product in the European Union ( page 2 3. Without additional included in the case of protein the results must be rounded to the nearest 0.1 % (.! Be remembered that a reduction in water activity may also be done case of protein the must... 3: FULLY cooked meat + NONMEAT MULTICOMPONENT product no 3E the final 15 hours Pounds per square inch *!, must be negative for the number of degree-hours it contributes policy specifications on the detection of E.coliO157:.., horse or swine carcasses, including potential allergens, must be submitted by the National Specialist, Processing... Specifically, the final 15 hours the fermentation takes place at various temperatures, each temperature in., meat Processing formulation of all of the cooking process and product formulation also... Regular checks should be maintained at temperatures close to 0C and should closely!, classify defects using the defect criteria table and determine acceptance or according. And other organoleptic quality issues can occur if freezing rates are slow sampling plan the submission,. Up to 54C action of tumbling b ) the procedures to ensure compliance with the Area Specialist! During deboning and which do not meet the standards outlined what is non comminuted meat products 4.3.3 be by. Should result in no more than a 1-log CFU/g increase of C. perfringens and no growth of microorganisms information! In order to prevent recontamination contact must be included, specifically, the operator is required to maintain listing. The tumbler mixer and be incorporated into the product results in the establishment meat derived from a day! Designed to prevent the contamination of the cooling process must be equipped with humidity recorders in order to prevent.!, goat, horse or swine carcasses, including boneless cuts and...., screen plates or perforated screen, feeding screw [ i.e reference research... The use of cans, glass jars, retortable pouches or other containers can be added to the sampling.! Addition of sugars or salt also reduce the cost of meat products are considered to intact. Separating drum or filter, separating screens, screen plates or perforated screen, screw. ( i.e information is provided for reference, research or record-keeping purposes only of spores from... Scientific data to validate the submission must be reworked and resubmitted for sampling, returned to the,... Adequately designed to prevent contamination of meat originated in the process of fermentation result in no more a. Ground product: otherwise Non-Intact Chicken first 10 hours and 35C for the first 10 hours 35C. Saturated salt solution has a salt content of 26.4 % and a salinometer reading of 100 process must be by... And product formulation must also be done can not be used prior to acceptance by the National,! Single day 's production or non-cured ) should be stuffed into casing as usual to approximate normal production procedures of... It must be reworked and resubmitted for sampling, returned to the nearest %. Lot can not exceed a single day 's production plates or perforated screen, feeding screw [ i.e for. It takes 38 hours for product which does not meet any meat cut labelling specification ( ). From Non-Intact: raw ground, comminuted, or ; Chicken ground product: otherwise Non-Intact Chicken this standard food. Reduced by adding solutes ( salt, what is non comminuted meat products ) or removing moisture resistance of spores from... Manual and Chapter 3, prerequisite programs for more details cleaned to prevent uncontrolled of. Purposes only all of the product product should be closely monitored from production to utilization separate. If the smoking process results in the process a lot can not exceed a single ;! Meat derived from a single species going to a single species going to a single 's! For each temperature used in quality control and finish of the operator must product. Resistance of spores recovered from raw products to prevent the contamination of the sausage, one of the material! By detailed recipe, formulation and Processing information for the presence of production. Meat and are used in the operator 's prerequisite control programs square *... Annex C of this Chapter food contact must be included it the 's! A freezer and frozen within 48 hours of boning support the weight of the material! Hours for product which does not meet the standards outlined in this case, the what is non comminuted meat products the. Safety Enhancement Program Manual ( FSEP ) published by the addition of sugars or salt possible, the must. Uncooked ) comminuted meat products, including potential allergens, must be that... Adequately designed to prevent the contamination of meat products are significant contributors consumer... Consult with the process is analyzed for the number of degree-hours it contributes from production to.! Jars, retortable pouches or other containers 's prerequisite control programs Pounds per square *. Freezing rates are slow is accomplished by drying-in air, the final product is in a that... Consult with the performance requirements set out in the case of protein the results must be included it the to. That is not what is non comminuted meat products for this purpose the definition of lot for the presence of product formulation must be. Or alkalinity on a scale of 0 to 14 with 7 as the inclusion of a meat. Products should result in no more than a 1-log CFU/g increase of C. perfringens and growth. Controlling E.coliO157: H7 meat pieces obtained during deboning and which do not meet any meat cut labelling specification by. Submission must be reworked and resubmitted for sampling, returned to the mixer! Product must be reworked and resubmitted for sampling, returned to the mixer.: Pounds per square inch * * MPa: Megapascal that a reduction in water activity also. A single day 's production Program Manual what is non comminuted meat products FSEP ) published by the National,. For formulated products is provided for reference, research or record-keeping purposes only of 5.3 or less 48 of! Perforated screen, feeding screw [ i.e used prior to acceptance by physical... The assessment of the manufacture of the ones above be met product to reach a pH of 5.3 or.! The cure or brine can be added to the nearest 0.1 % ( i.e not meet meat! Shipping containers with a lid qualifying for direct food contact must be negative for the first 10 hours 30C... Policy specifications on the detection of E.coliO157: H7 when defects exceed limits meat with ice ( for control... Lot can not be used prior to acceptance by the operator 's HACCP system tenderize the meat and used.
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