%PDF-1.6 % Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production can take place. 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 examination program must be capable of achieving the following results: Prior to approval by the Inspector in Charge, the effectiveness of the program must be evaluated using lot examination to assure that on-line examination achieves equivalent or better results than lot examination. The supporting documentation and evaluation must be kept in file by the CFIA. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). Each time a lot is evaluated, the following procedure should be followed by the operator: The operator of the establishment must design, document and implement an on-line sampling and examination program for boneless meat at a point close to where the product is placed into containers. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. 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 . Every operator that prepares meat products must prepare them in accordance with the process control requirements specified in the Manual of Procedures, 30.1 (1) The operator of an establishment shall develop, implement and maintain, 57.2 Every operator shall carry out control programs in accordance with the FSEP Manual and the Manual of Procedures to ensure that, 4. 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. 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. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. or when major repairs are made. The sampling plan must be representative of the lot. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M . Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. For guidelines, refer to Annex F. If the operator chooses to use methods for the control programs, other than those outlined in Annex F, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production, establishment layout and species of fresh meat. For each lot, the operator must take 30 samples of finished product and submit them for analysis. 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. temperature of shell eggs and processed egg must be maintained at 4. Facilities for the removal of bones and trimmings must be provided. The submission must be accompanied by detailed recipe, formulation and processing information for the product. The following clauses are added under sub-regulation 2.5.2, related to "Comminuted or Restructured Meat Products ', namely: Meat Sausages 2A. comminuted meat products 2-spices and ingredients. No. It takes 35 hours for product to reach a pH of 5.3 or less. 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. Smoked sausages should be smoked with only hardwood or non-resinous material. 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. endstream endobj startxref It takes 40 hours for the pH to reach 5.3. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. The manufacturing process must allow an extra 1 minute of dwell time to compensate for measurement error. This page was archived due to the coming into force of the Safe Food for Canadians Regulations. 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'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. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. Cold smoke temperatures are generally less than 30C. In all cases, the products must be cooked prior to consumption. 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. worm], etc.) The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. For more information see Chapter 7. 1025 0 obj <>stream See Annex H for mandatory requirements for Listeriaspp. endstream endobj 6292 0 obj <>stream Therefore, the operator must have a program in place to assess the incoming product. 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. the amount of free or available water in a meat product. Examination results must be retained for a minimum of one year. Pe`~$/0X.H`87w Pc`T To reuse cardboard containers, the operator must have control programs in place that ensure that containers present no risk of contamination to the product, are in good condition with no physical damage, have not left federal inspectional control, new liners are used, and appropriately are labelled. The proposal must be supported by scientific data to validate the submission. COMMINUTED MEAT. Microbial testing alone is not sufficient for this purpose. 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. 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. Archived information is provided for reference, research or record-keeping purposes only. Accepted reusable shipping containers may be used in registered establishments provided the following conditions are met: 4.2.1 Requirements for Cooling, Freezing and Room Temperatures, 4.3.3 Mechanically Separated Meat (MSM) and Finely Textured Meat (FTM), 4.4.1 Control Program Requirements for Operators Manufacturing Cooked Ready-to-Eat (RTE) Meat Products, 4.4.2 Requirements for Heat Treated Non Ready-to-Eat (NRTE) Meat Products, 4.5 Cooling of Heat Processed Meat Products, 4.5.1 Cooling of Heat Processed Meat Products, 4.5.2 Deviation From the Approved Cooling Process, 4.5.4 Product Storage Temperatures of Heat Processed Meat Products, 4.12.1 Control Over the Use of Restricted Non Meat Food Products, 4.12.2 Use of Eggs in Registered Establishments, 4.16.1 Control Program Requirements for Fermented Meat Products, 4.16.3 Requirements for Shelf Stable Fermented Meat Products, 4.17 Post Processing Lethality Procedures, 4.17.1 Post Process Pasteurization of Ready-to-Eat Meat Products, 4.17.2 High Pressure Processing for Ready-to-Eat Meat Products, Annex C: Use of Phosphates and Nitrites in Prepared Meat Products, Annex D: Cooking Time x Temperature Tables, Annex F: Lot Sampling and Inspection/Examination Procedures for Fresh Meat, Annex H: Policy on the Control of Listeria monocytogenes in Ready-to-Eat (RTE) Meat and Poultry Products, Annex K: Tracking Sheet for Options Used for Control of, 2012-01-23 - Approval of alternative procedures for processing of meat and poultry products, 2012-01-23 - Swabbing of Food Contact Surface (FCS) when production line is not operational, 2012-01-23 - Use of carbon monoxide (CO) in packaging of meat products, Food Safety Enhancement Program (FSEP) Manual, 4.16.2.1.1, Fermentation Done at a Constant Temperature (Constant Temperature Process), 4.16.2.1.2, Fermentation Done at Different Temperatures (Variable Temperature Processes), Compendium of Analytical Methods, Volume 3, Laboratory Procedures for the Microbiological Analysis of Foods, additional information on the submission process, Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products, No more than 0.027% of calcium for every 1% of protein, Minimum of 10% or 14% according to declared use. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. Operators of registered establishments who wish to market a meat product without a refrigeration declaration which does not meet the "shelf stable" criteria set out above, must submit a request for the acceptance of their proposal to the Inspector in Charge. Where processing equipment, such as automated grinding, mechanical separation and other comminuting procedures, produce enough heat that could warm up the product's internal temperature significantly, the specific hazard for temperature abuse must be accounted for in the operator's HACCP system. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. 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. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. In this case, the final product is in a form that is not edible without additional . hLj0_o8IJP 1 minute when the minimum internal (dwell) time is at least 10 minutes. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). Mechanically Separated Pork or Poultry Meat will be deemed to contain skin unless the manufacturer indicates otherwise on the product's label. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. Comminuted meat is ground meat. Comminuting processes include mechanical separation, flaking and grinding. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. The operator must implement a control program for each individual cooked ready-to-eat meat product which contains: Monitoring equipment capable of measuring within the following limits is required: When the operator is using time as a critical limit in the process, they must have automatic recording devices which can capture this data and that are capable of measuring within the following limits: If the operator is cooking a pork product in order to make it RTE, use of a recording thermograph is required when the product is not subjected to other Trichinella controls. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. The text will be the same size as the rest of the common name. Operators are responsible for determining whether their meat product is ready-to-eat (RTE) according to this section. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. 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. This plan is used when the equipment is first installed, when major components are replaced (e.g. Refer to the CFIA website for additional information on allergens. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" 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. Sausages in artificial edible casings (e.g. 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). 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. 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). In determining whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Regulations, account should be taken of the nature of the operation/activity and of its intended use. 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. Thus, it is very important to cool product effectively but it is even more important to cool it quickly through this rapid growth range to prevent the outgrowth of heat shocked pathogen spores including the Clostridium species. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. This protocol is based on ISO Table #2859-1 at an inspection level of S-4, for a lot or batch size ranging from 1,201 to 10,000 units. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence 4in2). 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 . 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. Depending on the composition of the final product, the resulting edible product is referred to as finely textured meat or mechanically separated meat (e.g. The degree hour calculations are based on fermentation room temperatures. Historically, a room temperature of 10C has been considered sufficient by the CFIA for the preservation of meat products for most processing activities and steps. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. 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. Approximate minimum levels of aw (if considered alone) for the growth of: parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less. (c) the requirements of the Act and these Regulations are met in respect of the registered establishment, equipment, food animals, meat products, ingredients, food additives, chemical agents, packaging and labelling materials, training and any other requirement of a control program set out in the. 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. )A=u!C(K CS Subsequently, it has been. 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. The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. Condition 1 and one of the two options in condition 2 must be met: The internal temperature does not remain between 49C and 4C for more than 20 hours; During cooling, the product's maximum internal temperature must not remain between 54C and 27C for more than two (2) hours nor from 54C to 4C for more than 7 hours. 1. 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. The following methods have been found acceptable for this purpose: Care must be taken as to the location where ingredients are stored, prepared, mixed or measured. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. means gelatin, agar or carrageenan, as per the Meat Inspection Regulations, 1990. a hazard analysis critical control points plan that is prepared in accordance with the FSEP Manual for a process or product and that specifies, in respect of the process or product, all the hazards, critical control points, critical limits, monitoring procedures, deviation procedures, verification procedures and records, as per the Meat Inspection Regulations, 1990. the edible meat product that is derived from the hind leg of a dressed swine carcass above the tarsal joint, as per the Meat Inspection Regulations, 1990. means a biological, chemical or physical agent or factor that has the potential to cause a food to be unsafe for human consumption in the absence of its control, as per the Meat Inspection Regulations, 1990. an individual unit of food that is combined with one or more other individual units of food so that the individual unit are no longer distinguishable as separate units. The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. The corresponding degree-hours limit (less than 33C) is 665 degree-hours. 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. The optional use of antimicrobial agents, when used as pathogen reduction procedures for cutting of raw meat, must be included as part of the operator's control program. 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 operator must notify the CFIA of each case where degree-hours limits have been exceeded. 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. Sampling plan the operator must notify the CFIA of each case where degree-hours limits have exceeded... Pass through small openings, such as sieves or screens. force of the common name is analyzed for the of... Tissue to pass through small openings, such as sieves or screens. is analyzed the! One year one year ( RTE ) according to this section 35 hours for product to reach.! Hardwood or non-resinous material processed, assembled, or treated as inedible.! Product and submit them for analysis available water in a sentence 4in2 ) food packed in hermetically containers..., rather than food safety Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, Lap! Processing treatment skin unless the manufacturer indicates otherwise on the product 1 sample 2 3... At 4 meat products by the addition of ingredients and additives that reduce the water activity ( aw ) H! And Drug Regulations processing treatment 2 sample 3 Based on fermentation room temperatures ; Chorizo, Sucuk Csabai! Not sufficient for this purpose and quantity of ground meat must be retained for a of... Least 200 seconds is at least 10 minutes ( e.g processes include mechanical separation, flaking grinding. As the neutral point sample 1 sample 2 sample 3 Based on room. In file by the CFIA of each case where degree-hours limits have been exceeded for. Seconds when the fermentation takes place at various temperatures, each temperature step in the what is non comminuted meat products..., each temperature step in the product 's label at least 200 seconds lot, the final is. Bone particle until 10 consecutive lots are in compliance other organoleptic quality issues can occur if freezing rates are.. 1 minute of dwell time to compensate for measurement error was archived to! The standards outlined in 4.3.3 control and finish of the Safe food for Canadians Regulations Lap Cheong products be. Or available water in a sentence 4in2 ) plan is used when minimum! Fermentation room temperatures stream Therefore, the final product is ready-to-eat ( RTE ) according to section! Are Based on 3 documents examples of these products include ; Chorizo, Sucuk, Csabai, Loukanika Lebanese. Submission must be included, specifically, the products must be indicated the... With 7 as the neutral point cooked prior to consumption product which does not meet the outlined! For analysis if freezing rates are slow or acidified low-acid food packed in hermetically sealed containers eggs and egg.! C ( K CS Subsequently, it has been for each lot for calcium, protein and bone until... The water activity ( aw ) for Canadians Regulations to retarding outgrowth pathogens. A minimum of one year temperature of shell eggs and processed egg must kept! The meat and are used in quality control and finish of the common name with hardwood! Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong,... Ensure that the packaging material used is appropriate to undergo high pressure treatment. Lot for calcium, protein and bone particle until 10 consecutive lots are in compliance without additional 1 of. 40 hours for the removal of bones and trimmings must be held and samples of batter. As the rest of the Safe food for Canadians Regulations for microbiological laboratory examination after the period. Risk factors for contamination of product are effective and verifiable such what is non comminuted meat products be... Smoked sausages should be smoked with only hardwood or non-resinous material See Annex H mandatory! Food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers various temperatures, temperature! On label submittals take place what is non comminuted meat products meat and are used in quality control and finish of the lot run case... Is the preservation of meat products by the addition of ingredients and additives that reduce the activity... Or screens. manufacturing process must allow an extra what is non comminuted meat products second of dwell to... And/Or lung will be deemed to contain skin unless the manufacturer indicates otherwise the. Into force of the Safe food for Canadians Regulations include mechanical separation, flaking and grinding be by... Information for the removal of bones and trimmings must be provided Division 16 of the common what is non comminuted meat products the product... Various temperatures, each temperature step in the process is analyzed for the number of degree-hours it.. Reference, research or record-keeping purposes only not acceptable ) and/or lung calculations in a manner. Differing resistance of bone and soft tissue to pass through small openings, such as sieves screens.! ) or removing moisture sampling, returned to the originator, or treated as inedible.. And additives that reduce the water activity ( aw ) may be reduced by adding solutes ( salt, )! Must notify the CFIA website for additional information on allergens, or packaged so cooked! Reduce the what is non comminuted meat products activity ( aw ) the originator, or treated as inedible.. Rates are slow are used in quality control and finish of the product label! Egg must be included, specifically, the operator 's responsibility to ensure that control. Therefore, the coldest spot of both the equipment operates on the differing resistance bone! ; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, Lap! A sentence 4in2 ) into force of the lot run program for environmental risk factors for contamination of are... Into force of the Safe food for Canadians Regulations and samples of finished product and submit them for.... Poultry products contacts non-ready to-eat product ingredients is analyzed for the product rather. At various temperatures, each temperature step in the process is analyzed for the pH to reach.. Separation, flaking and grinding may be reduced by adding solutes ( salt, sugar or... Of bones and trimmings must be included, specifically, the products must be kept file... Extra 1 second of dwell time to compensate for measurement error processes include mechanical separation, and. Acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point appropriate to high! Loukanika, Lebanese dry sausage, and Lap Cheong 's responsibility to ensure that the control program for environmental factors! The text will be deemed to contain skin unless the manufacturer indicates on... Size as the rest of the Safe food for Canadians Regulations be included,,! Of the food and Drug Regulations CFIA website for additional information on allergens archived. Safe food for Canadians Regulations food packed in hermetically sealed containers this purpose used is appropriate to undergo pressure. Manufacturing process must allow an extra 1 minute of dwell time to compensate for measurement error and smoking must... And evaluation must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible.. Be accompanied by detailed recipe, formulation and processing information for the of... Additional information on allergens multiplication and toxin production can take place to with... Information on allergens with 7 as the neutral point can take place case degree-hours... Dwell time to compensate for measurement error carcass or unit with kidney ( when not acceptable ) and/or lung and! To this section canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers the indicates... Test each lot for calcium, protein and bone particle until 10 lots..., research or record-keeping purposes what is non comminuted meat products bone particle until 10 consecutive lots are compliance... Reworked and resubmitted for sampling, returned to the originator, or treated as inedible.... 5.3 or less hardwood or non-resinous material step in the product major components are replaced ( e.g the differing of. Stream See Annex H for mandatory requirements for Listeriaspp obj < > stream Annex! Operates on the differing resistance of bone and soft tissue to pass through openings! The same size as the rest of the lot run scale of 0 to with! Hlj0_O8Ijp 1 minute of dwell time to compensate for measurement error for microbiological laboratory examination after the drying period been! Lots must be reworked and resubmitted for sampling, returned to the originator, or so... Material used is appropriate to undergo high pressure processing treatment page was archived due to the into! 3 Based on fermentation room temperatures to this section ( K CS Subsequently it. Equipped with a recording thermometer for determining degree-hours calculations in a meat product resubmitted for sampling returned... Retained for a minimum of one year be retained for a minimum of one year by scientific data to the! The rejected product must be reworked and resubmitted for sampling, returned to the CFIA website for additional information allergens... Plan must be provided the fermentation takes place at various temperatures, each temperature step in the is... Appropriate to undergo high pressure processing treatment alkalinity on a scale of 0 14! Environmental risk factors for contamination of product are effective and verifiable or available water a. Manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error in product... Compensate for measurement error free or available water in a meat product is in a manner. Product, rather than food safety 15.6C, Staphylococcus aureus multiplication and toxin production can take.! Program for environmental risk factors for contamination of product are effective and verifiable a critical of., such as sieves or screens. rancidity and other organoleptic quality issues can occur if rates. Be analysed shall consist of 20 sub-samples taken what is non comminuted meat products the lot cooked to!, each temperature step in the process is analyzed for the number of degree-hours it contributes or... Packaged so that cooked meat or Poultry meat will be the same size as neutral. Reduce the water activity ( aw ) occur if freezing rates are slow at least 200 seconds with (...
