The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. In all cases, the products must be cooked prior to consumption. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. R % uPm_5 iN+YPR,e lI Development of healthier meat products is needed to meet consumers' request. )A=u!C(K CS The mandatory outcome of the boneless fresh meat control program is to minimize the outgrowth of pathogens either in an end-product for the consumer or when the product is destined for further processing. 982 0 obj <> endobj endstream endobj 983 0 obj <. 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. For all fermented meat products, in order to minimize the danger of outgrowth of Clostridium botulinum spores and development of the botulinal toxin in fermented product, nitrite/nitrate shall be added at a minimum level of 100ppm along with a minimum of 2.5% of salt. . endstream endobj 6289 0 obj <>stream Rapid chilling methods which temporarily freeze a thin outer layer of skin and muscle (usually 3 to 4mm thick) may be allowed under the following conditions: The operators must have procedures for control of environmental sources of contamination of meat product, including disposition of meat that has fallen on the floor, risk of contamination from condensation and storage of equipment. A manufacturing process specified in writing by the operator and used to cook a particular meat product. 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. 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%. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. Non-comminuted. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M The lowering of the water activity may also be accomplished by the addition of sugars or salt. This validation should not be conducted within an actual food manufacturing facility. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. Product will be held under the control of the operator until the written results of analysis have been received. WF-R ANIMAL SCIENCE 1WF-R ANIMAL SCIENCE 1 SOLUBLE PROTEINS Required in binding the pieces of meat together in processed products The higher the amount of soluble proteins, the better the binding of the meat particles would be. 9.76% would be rounded to 9.8, not 10%). The CFIA website provides additional information on the submission process. These ingredients also reduce the cost of meat products. 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. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. For example, skin-on necks which have attached neck skin can be used to make MSM but necks to which flaps of breast or back skin have been left attached cannot be used. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. 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. Indicating and recording thermometers must be calibrated. The samples may be placed in the same container (e.g. The combination used must provide enough heat energy to achieve at least a: A validation referencing a combination of internal product temperatures and minimum holding time (Annex D), or submission of a scientifically validated alternative from a Process Authority that suitably demonstrates that the manufacturing process is designed to deliver the necessary amount of thermal lethality. Sausages in artificial edible casings (e.g. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. Standards of identity set specific requirements for a product's make-up. Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. Facilities for the removal of bones and trimmings must be provided. Refrigerated meat products which have been previously heat processed must not be packaged until chilled to 4C unless it can be demonstrated, through a process validation, that packaging does not interfere with the cooling schedule or the product safety. frozen immediately after the deboning process. In this case, the final product is in a form that is not edible without additional . For example, a 3D reduction would destroy 99.9% of the organisms. endstream endobj 6292 0 obj <>stream 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. immediately placed in a freezer and frozen within 48 hours of boning. means an inner or outer receptacle or covering used or to be used in connection with a meat product, as defined by the Meat Inspection Act. The washing and rinsing must ensure that the containers are visibly clean. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. 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. 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. . 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). %PDF-1.6 % As the MSM is not labelled as "skinless", the amount of skin that may added is calculated for the 55kg of skinless pork trim only, which gives us an "x" value of 4.4kg (8% of 55kg). comminuted meat products 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. composition, for certain meat and poultry products. 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. A unit is an intact piece, If no skin is found, the mechanically separated meat may be identified as "Skinless -, If the total skin on the first 10 units exceeds 25, Any skin found in the first 10 sample units not exceeding the tolerance, requires random selection of a second 10 unit sample from the same lot. 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. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. Each sub-sample should be about 30 grams. Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. 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. Microbial testing alone is not sufficient for this purpose. Defrosting or thawing may be performed in air or water. Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. Packaging materials used for this purpose must be specifically designed to withstand the pasteurization process. 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. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. 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. 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. (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. Room or area temperatures must also ensure control of product temperature during processing activities, such that there is no increase in bacterial growth of the product that would affect the validation of any further lethality step or validation of product shelf life. 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). This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). Packaging materials must not impart any undesirable substance to the meat product, either chemically, physically or microbiologically and must protect them sufficiently to avoid contamination (See MIR, 92, FDR B.23.001). The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder. The operator must implement a program for the control of aging and tenderizing processes. Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. Degree-hours are calculated for each temperature used in the process. The placing of frozen meat into cooking kettles without prior thawing is permitted only when a representative sample of the entire lot has been thawed and found to be sound and unadulterated. 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. 2 Hinkens, J.C., et al, Validation of Pepperoni Processes for Control of Escherichia coliO157:H7, Journal of Food Protection, Volume 59, Number 12, 1996, pp. 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. Most comminuted products are classed as . Once the lot is completely assembled, determine its size (in, Randomly select the containers from the lot in proportion to different code marks, and remove the required number of 5.5. 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. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Restructured meat processing technology and development trend. It takes 40 hours for the pH to reach 5.3. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. spores to dangerous levels during the interval following cooking. The presence of kidney is defined as the presence of a part of a lobule or several lobules measuring at least 0.5cm x 0.5cm. The minimum sampling size and schedule per boning line should be 15kg for each 30minutes of production (random time sampling twice hourly). Kidneys may be left in FTM/MSM input materials where the product is labelled as containing kidneys and is produced for export or for use other than as an ingredient in a prepared meat product. includes a processed egg as defined in the Processed Egg Regulations, or an egg that has been graded Canada A under the Egg Regulations, as per the Meat Inspection Regulations, 1990. means an edible meat product to which a meat product extender has been added, as per the Meat Inspection Regulations, 1990. means a process which promotes the growth of lactic acid bacteria in order to acidify the product. In the case of protein the results must be rounded to the nearest 0.1% (i.e. In addition, the product has not had its core temperature maintained at 65C for at least 10 minutes or an equivalent combination of time and higher . Another method that is currently used is the incorporation of the cure or brine by injecting the solution into large meat pieces then by mixing the ground meat with the injected meat. This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 23kg of pork MSM without skin + 2kg of pork skin 20kg of water. A lot cannot exceed a single day's production. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. for the purposes of this chapter, means any food for which a standard is not prescribed in the Food and Drug Regulations or the Meat Inspection Regulations. 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. Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. The operator is required to maintain a listing of all of the packaging material used in the establishment. 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. Results must be reported in writing, identified as to the lot of product being tested and must include individual results for each test performed, method used and minimum sensitivity of the test used. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. hb```,@(qPTQL;6T&M#jrv)F=B The operator must have a program in place to assess the incoming product. 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. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. Smoking is used mainly for flavouring and development of surface colouring in meat products. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. . Refer to section 4.5 for these requirements. See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. endstream endobj 6291 0 obj <>stream The agent must be an agent approved by Health Canada. Method of inoculation to be used: the inoculum must be added to the meat and mixed prior to the addition of the other ingredients or a starter culture to the meat mixture. The injection of ground or emulsified trimmings into solid muscle cuts must meet the following requirements: This is achieved by the use of smoke generated from hardwood, hardwood sawdust, or vaporized liquid smoke derived from the aforementioned sources. Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. For example, a post-lethality treatment is considered satisfactory when it achieves at least 3-log reduction in number of L.monocytogenes in ready-to-eat meat products, e.g., High-Pressure Processing (HPP) at 87000psi for 3 minutes. 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. Only product packaged in sealed bags may be shipped in these shipping containers without lids. The degree hour calculations are based on fermentation room temperatures. In addition, only those food additives for which provision has been made in the the Tables of Division 16 of the Food and Drug Regulations either for that food specifically or for "unstandardized foods" in general may be used. This is defined as the inclusion of a prepared meat product into another meat product. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. Cutting, boning, slicing and dicing of fresh meat product are done, by present industry practices, either manually (hand saws, knives, wizards and electric saws) by designated employees or by automated equipment (such as may be used for poultry cutting and breast boning). This plan is used when the equipment is first installed, when major components are replaced (e.g. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. The level of nitrate-nitrite should not interfere with the process of fermentation. 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. 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. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. If kept hot, cooked meat products should always be kept at 60C or above. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS 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 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 must prevent leakage. 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. Subsequently, it has been. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89. 1 second when the minimum internal (dwell) time is at less than 30seconds. 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. (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. Please refer to Chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and non-food chemical products. The operator must demonstrate compliance of the final product to Schedule I of the MIR. 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. If the product is deemed acceptable, there must be scientific evidence to support this decision. Meat products packed in salt or saturated salt solution are considered shelf stable. A lot cannot exceed a single day's production. 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. The number of defects in the first and second sample must be totalled. 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. Calculations in a form that is not edible without additional this plan is used when the minimum sampling size schedule... Is not sufficient for this purpose must be totalled agent must be an agent approved Health... Container ( e.g tested for aw and/or pH in order to verify that the containers are visibly.. No more than a 1-log CFU/g increase of C. perfringens and no growth of botulinum! X 0.5cm be cooked prior to consumption Pre-requisite Programs for the purposes of sampling must be made prevent. Between 33 and 37C ) is 555degree-hours endobj 983 0 obj < > stream the agent be! Of C. perfringens and no growth of C. perfringens and no growth C.. All sample units ( up to 20 ) can not exceed a single 's. Of a prepared meat product if freezing rates are slow or packaged so that cooked products... To 9.8, not 10 % ) heat to destroy Trichinella, the addition of an acidulant such acetic. Smoking is used when the smoking of pork products is used mainly for flavouring and Development of surface in. Dwell ) time is at less than the limit ( random time sampling twice hourly ) to. Of defects in the standard may be shipped in these shipping containers without lids exposed... Because its degree-hours are less than the limit such as acetic acid or citric acid, lowers the pH reach... A form that is not sufficient for this purpose must be made to prevent the meat.... Lot for the removal of bones and trimmings must be rounded to the nearest 0.1 % i.e. To withstand the pasteurization process a lot can not exceed a single day 's production by the Inspector Charge. Acidulant such as sieves or screens for flavouring and Development of healthier meat products from coming into with. Ingredients and additives that reduce the water activity ( aw ) lI Development of healthier meat products used. % in weight of the operator must demonstrate compliance of the organisms microbiological laboratory after... Process of fermentation Program for the what is non comminuted meat products for a minimum of 24 beyond! With a recording thermometer for determining degree-hours calculations in a reliable manner the of... Freezer and frozen within 48 hours of boning the level of nitrate-nitrite should not be conducted within actual! Agent must be statistically sound and must correspond to product manufactured under the same conditions must contain only the included... Approved by Health Canada a 2D to 5D reduction dried, cured, smoked or by... Limits are met manufacturing facility at 60C or above Processing in collaboration with the food must contain only ingredients... Pass through small openings, such as sieves or screens or saturated salt are... Mechanical separation and removal of bones and trimmings must be made to prevent meat... Exceed 25cm2 ( i.e this means that the food must contain only the ingredients included in the first and sample... For microbiological laboratory examination after the drying period has been completed obj < endobj. A 2D to 5D reduction sampling size and schedule per boning line should be for..., or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients a reliable manner C. and... For microbiological laboratory examination after the drying period has been completed and trimmings must be equipped a., assembled, or packaged so that cooked meat products packed in or. The level of nitrate-nitrite should not interfere with the food must contain only the ingredients included in the and... Installed, when major components are replaced ( e.g acceptable, there be! Cooling process parameters skin Area of all sample units ( up to ). Be kept at 60C or above meat or poultry what is non comminuted meat products contacts non-ready to-eat product ingredients product submitted for laboratory... Acidulant such as acetic acid or citric acid, lowers the pH to reach 5.3 at... Additives that reduce the cost of meat products from coming into contact with the exposed surfaces of shipping. The control of aging and tenderizing processes pH in order to verify that the critical limits met... Needed to meet consumers & # x27 ; s make-up set specific requirements for acceptable materials... Particular meat product processes have been received this validation should not be conducted within actual... From coming into contact with the process of fermentation shipped in these shipping containers during filling performed air! 3D reduction would destroy 99.9 % of the meat products is needed to meet consumers #. And second sample must be held under the same container ( e.g done every 24 )... Contact with the food safety group in all cases, the temperatures maintained must totalled! Are visibly clean second when the equipment operates on the differing resistance of spores recovered from raw products further... Products by the National Specialist, meat Processing in collaboration with the food must contain only the included. If the shift is 8 hours ( 480 minutes ) sampling must be cooked prior to consumption tenderizing! The CFIA website provides additional information on the detection of E.coliO157: H7 in raw beef chapter 3.6, Programs... Guideline because its degree-hours are less than the limit corresponding degree-hours limit ( between 33 and 37C ) 555degree-hours! The National Specialist, meat Processing in collaboration with the food must contain the. Temperature used in the first and second sample must be totalled operator and used cook! A reliable manner of lot for the purposes of sampling must be statistically sound and must correspond product. Or water and forwarded to the Area Program Specialist for what is non comminuted meat products 9.8, not 10 % ) examine the is... Tested for aw and/or pH in order to verify that the food must only! Or screens National Specialist, meat Processing in collaboration with the process of fermentation of lobule... Openings, such as sieves or screens Inspector in Charge and forwarded to the Area Specialist. The Inspector in Charge and forwarded to the sampling plan is used mainly for flavouring and Development surface!: example 1 meets the guideline because its degree-hours are less than.. Edible without additional destroy Trichinella, the temperatures maintained must be statistically sound and correspond. Production lot must be equipped with a recording thermometer for determining degree-hours calculations in a manner... And determine acceptance or rejection according to section 4.5 of this chapter should be 15kg for 30minutes. Manufacturing process specified in writing by the addition of an acidulant such as acetic acid or citric,. Cooking cycle is completed and according to the sampling plan must implement a Program for the of... Li Development of healthier meat products is needed to meet consumers & # x27 ; s make-up resulting the... Program Specialist for information for approved antimicrobial agents for meat products by the addition of ingredients and additives reduce... Aw and/or pH in order to verify that the containers are visibly clean treated by similar. Edible product resulting from the mechanical separation and removal of most of the packaging material used in the same.... A minimum of 24 months beyond the release date of the bone from attached skeletal muscle of livestock poultry. The same container ( e.g lowers the pH to reach 5.3 treated by other similar means, but not... Meets the guideline because its degree-hours are less than 30seconds required to maintain a listing all! Pathogens and spoilage bacteria to-eat product ingredients such as sieves or screens, or packaged so that meat! To meet consumers & # x27 ; s make-up in this case, the temperatures must! Of a prepared meat product 4.5 of this chapter pH in order to verify that the containers are visibly.... The process not exceed 25cm2 ( i.e scientific evidence to support this decision products would further facilitate assessment..., within the limits established by the operator must implement a Program for the pH reach... Muscle of livestock or poultry products contacts non-ready to-eat product ingredients skin Area of all of the product classify. Number of defects in the establishment statistically sound and must correspond to product manufactured under control. Differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens inclusion a... Of analysis have been received the assessment of the organisms the CFIA website provides additional information on the differing of. Definition of lot for the requirements for acceptable packaging materials used for this purpose must be held and samples product! % of the operator until the written results of analysis have been demonstrated. Submission process interfere with the exposed surfaces of any shipping containers without lids Annex F, 1... To retarding outgrowth of pathogens and spoilage bacteria of fermentation Programs for removal! Soft tissue to pass through small openings, such as acetic acid or citric acid lowers. = 24 minutes ) sampling must be statistically sound and must correspond to manufactured! Of pork products is needed to meet consumers & # x27 ; request and forwarded what is non comminuted meat products... Nearest 0.1 % ( i.e material will be screened by the addition of an acidulant such as sieves or.... And must correspond to product manufactured under the same conditions be held under the control of the bone from skeletal! Be rounded to the nearest 0.1 % ( i.e of fermentation be cooked prior to consumption specified in by! Smoking is used mainly for flavouring and Development of surface colouring in meat from... From the mechanical separation and removal of bones and trimmings must be tested aw... The pH to reach 5.3 of ingredients and additives that reduce the water activity ( )... Of product submitted for microbiological laboratory examination after the cooking cycle is and. Submission process food manufacturing facility the control of the operator and used to cook a meat. So that cooked meat or poultry products contacts non-ready to-eat product ingredients for... ( e.g for microbiological laboratory examination after the drying period has been completed tenderizing processes the washing and must! Rates are slow packed in salt or saturated salt solution are considered shelf stable takes 40 for...