No. Textbook solutions. To achieve this, the percentage of frozen meat used for the minced pork . 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. Under this option, it is not required to test each lot for E.coliO157:H7 or Salmonella. 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 agent must be an agent approved by Health Canada. The operator must ensure the heat process is sufficient to destroy trichinae. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. 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. relative humidity (where specified) 5%. 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. 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. Equipment used in the fermentation process must be included in the operator's prerequisite control programs. Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. The process may be designed to achieve surface heating only; however, the product must be immediately cooled to 4C within the requirements of section 4.5 of this chapter. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. Mechanically Separated Pork or Poultry Meat will be deemed to contain skin unless the manufacturer indicates otherwise on the product's label. Establishments receiving beef carcasses or partial carcasses from cattle 30 months or older containing SRM must follow control procedures as outlined in Chapter 17 of the MOP. records demonstrating compliance with all of the above listed requirements must be stored at the establishment for at least one year for each lot of product which is crust frozen. 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. Cold smoke temperatures are generally less than 30C. The main objectives and expected outcomes of process control requirements and performance requirements are to prevent, eliminate or reduce to an acceptable level, hazards that can lead to food safety compromises, during the specific meat transformation processes conducted in the establishment. * PSI: Pounds per square inch ** MPa: Megapascal. 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 . The artificial edible casing does not have to be declared on the label of the product. 36. As dried beef products may pose a hazard associated with E.coliO157:H7, these products must be submitted to a heat treatment before the drying process. hLj0_o8IJP 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. 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. 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 shift must be a minimum of 4 hours to be considered in this start-up plan, unless the operator's normal operating shift is less than 4 hours. If an establishment which is required to do end product testing as per option 3 refuses to do the required testing on the finished product, the CFIA must detain the affected product, take measures to prevent cross-contamination of other product and inform the establishment that, if they do not provide the necessary test results within 60 days, the affected product will be treated as inedible and condemned. 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. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. 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. . In order to be released, all tests must be negative for the presence of. High pressure processing is an approved post-lethality, post-packaging intervention step for RTE meats for the control of Listeriaspp. The operator must prevent leakage. The operator must make a request for the evaluation of the alternative manufacturing process to the Meat Programs Division and the Food Safety Division. MSM is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment that contains: FTM is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment that contains: FTM can be used in the preparation of ground meat or identified as ground meat when: The regulatory definition for MSM prohibits the use of any previously deboned meat as input material. Records of microbiological tests performed on ingredients must be available to the inspector on request. to substantially change the appearance or nature of a meat product. 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. For production specifications please consult Chapter 15 of the MOP. Meat is chemically composed of major components such as water, proteins, lipids, carbohydrates and many other small components such as vitamins, enzymes, pigments, and flavours ( Ramalingam, Song, & Hwang, 2019 ). Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. In respect of food or other materials, products that are capable of existing together in the same area, at the same time without creating a risk of adulterating meat products. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. For products stored under refrigerated conditions, the operator must have in place Control Programs to monitor the temperature of these products, such that the internal temperature of each product is 4C or less but not frozen. 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. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. 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). Product produced since the last satisfactory evaluation must be reconditioned. The operator must include in the establishment's control program for raw meat derived from any species, a monitoring program for incoming products, destined for cutting, boning, slicing or dicing, as a fresh meat product. qF 1`rA!w) ] The proposal must be supported by scientific data to validate the submission. There are no mandatory labelling requirements associated with the use of high pressure processing. 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. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. 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