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. 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. Start studying processed meats and non-meat ingredients. 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. Smoked sausages should be smoked with only hardwood or non-resinous material. Examination results must be retained for a minimum of one year. 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. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. The operator must maintain suitable records to demonstrate that all of the critical control points (CCP) for the process have been met (for example, casing diameter, fermentation room (green room) thermographs, pH at the end of the fermentation step of the process, aw.). endstream endobj 983 0 obj <. refers to the treatment delivered to a meat product to achieve a reduction in the viable pathogenic organisms. If the product is deemed acceptable, there must be scientific evidence to support this decision. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". Manufacturing processes used to make fermented sausages are only considered effective against E.coliO157:H7 if it is shown that they achieve a 5D reduction, or more, of E.coliO157:H7. 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. 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. COMMINUTED MEAT. )A=u!C(K CS Include as part of the manufacture of the sausage, one of the following heat processes which are recognized as controlling E.coliO157:H7. Uncooked Comminuted Fermented Meat (UCFM) is a meat product manufactured by a series of processes including fermentation and maturation (with smoking/heat treatment as an optional step). Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. . 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 manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. 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. If kept hot, cooked meat products should always be kept at 60C or above. It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. The bottom of the container cannot have drainage holes or perforations. A food contact surface (FCS) is any surface or object that comes into contact with the meat product. Only product packaged in sealed bags may be shipped in these shipping containers without lids. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. The operator must have a control program in place for skinless MSM which includes a sampling plan. 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. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. qF 1`rA!w) ] 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. 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. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. 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. R % uPm_5 iN+YPR,e lI Where applicable, packages treated with high pressure processing require refrigeration. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. Cooling must be continuous and begins immediately after the heating cycle is completed. Environmental and product samples in ready-to-eat products are required. Freezing prevents the growth of, but does not destroy, microorganisms in food products. For example, a 3D reduction would destroy 99.9% of the organisms. In all cases, the products must be cooked prior to consumption. Non-intact beef products include beef that has been injected/enhanced with solutions, mechanically tenderized by needling, cubing, or pounding devices, or reconstructed into formed entrees (e.g., beef that has been scored to incorporate a marinade, beef that has a solution of proteolytic enzymes }@ The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. The operator must control the risk of cross contamination from non cleaned containers. 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. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. The submission must be accompanied by detailed recipe, formulation and processing information for the product. ii Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams, ground meat patties. The frequency of sampling is to be adjusted according to compliance to specifications. meat products. For production specifications please consult Chapter 15 of the MOP. Upon completion of a successful evaluation, the operator must be provided in writing stating that the CFIA has evaluated the process for its ability to control E.coliO157:H7 and that it does not object to the operator using the process. 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. The tested lots may move freely prior to receipt of the laboratory report. For details on mandatory prerequisite programs and HACCP plans to meet regulatory requirements, please refer to the Meat Hygiene Manual of Procedures (MOP) Chapter 3, Pre-requisite Programs and the Food Safety Enhancement Program (FSEP) Manual. Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E.coliO157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes. It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. This page was archived due to the coming into force of the Safe Food for Canadians Regulations. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. 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. 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. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. These ingredients also reduce the cost of meat products. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. 36. 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. Any alternate cooling process must be submitted by the operator to the Inspector in Charge, who will consult with the Area Program Specialist. Refer to the CFIA website for additional information on allergens. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. In order to be released, all tests must be negative for the presence of. The Species designations Food Safety and Inspection Service (FSIS) is using for Public Health Information Services (PHIS) are: for Meat: beef, veal, goat, lamb, and pork; for Poultry: chicken, turkey, duck, geese, guineas, and squab, including for Ratites: emu, ostrich, and rhea. It takes 55 hours for the pH to reach 5.3. 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. Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physi-cal and sensory characteristics of raw and finished products. The artificial edible casing does not have to be declared on the label of the product. An unstandardized food is any product for which a standard is not prescribed in regulation. An evaluation technique of the operator in which samples are taken from the assembled lot of product. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. Unless MSM or FTM is used directly after the separation process as an ingredient of a meat product, it must be: MSM may be shipped from one registered establishment to another in the refrigerated, refrigerated and cured or frozen state. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. comminuted meat products 2-spices and ingredients. in respect of activities taking place in a registered establishment, activities that can take place at the same time, in the same area and do not create a risk of adulterating meat products. From each stick selected, cut multiple cross-sectional slices from multiple locations on each stick to a final analytical sample weight of 25, Methods of microbial analysis: Blend each of the two 25 gram samples (one per stick) in separate 225. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. The operator must implement a program for the control of aging and tenderizing processes. 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. 4in2). The operator's approved alternative plan is then monitored by the CFIA. With traditional aging, however, temperature and humidity abuse can result in mould growth, and spoilage bacterial growth, both of which can be indicators of possible pathogenic bacterial outgrowth. (1) No person shall sell an article of food that. The incorporation of ground meat or poultry pieces with intact muscle cuts is accomplished by mixing, tumbling or massaging the ground meat with the larger pieces. 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 ). 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. See Annex O for policy specifications on the detection of E.coliO157:H7 in raw beef. Records of microbiological tests performed on ingredients must be available to the inspector on request. Measuring and/or recording equipment suitable to accurately and consistently measure and/or record the data used to verify that the control limits identified in the manufacturing process are being met. The set of measures applied to protect a cooked meat product against the possible outgrowth of heat shocked Clostridiumspp. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). includes hams, bacons, corned beef commonly referred to as smoked meats; they are prepared from whole, intact cuts of meat; usually are cured, seasoned, heat processed and smoked; often they are molded or formed; 2. Refer to section 4.5 for these requirements. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. Smokehouses must be adequately vented. Fermentation room temperature is 24C for the first 10 hours, 30C for the second 10 hours and 37C for the final 18 hours. . means by the Meat Programs Division (MPD), means the Area Executive Director, Operations, as designated by the President of the Agency, means Hazard Analysis and Critical Control Point, means the Meat Inspection Regulations, 1990, means the Meat Hygiene Manual of Procedures, means registered under the authority of the Meat Inspection Act and Regulations. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. The required outcome is to control the growth of microorganisms in the room or area used for the processing, packaging, labelling or handling of meat products. Use a manufacturing process (combination of fermentation, heating, holding and/or drying) which has already been scientifically validated to achieve a 5D reduction of E.coliO157:H7. In 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. 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. Once this has been established, frequent regular checks should be made. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. Reject, hold and recondition product when defects exceed limits. For current information visit Food. . 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. The minimum sampling size and schedule per boning line should be 15kg for each 30minutes of production (random time sampling twice hourly). The temperature and duration of the cooking process for heat treated meat products should be such that the heat treatment alone or in combination with other preserving processes is sufficient to destroy pathogens and toxins. The operator is required to validate the preparation instructions: The operator is responsible for ensuring that all heat processed meat and poultry products are handled and chilled so that the product is maintained in a wholesome and unadulterated state. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. The samples may be placed in the same container (e.g. The corresponding degree-hours limit (less than 33C) is 665 degree-hours. for the purposes of this chapter, includes the examination of a product or sample from a shipment or other collection of products, or, in respect of a process, the verification or monitoring of the process. Fermented products which do not meet these requirements must be labelled with a refrigeration statement. maintained at a temperature not exceeding 10. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. A cooling schedule must be developed and filed for every type of heat processed product. a meat product that has been cooked or dehydrated or to which has been added any substance other than meat, a meat by-product or mechanically separated meat, as per the Meat Inspection Regulations, 1990. steps or procedures that control the operational conditions within a food establishment allowing for environmental conditions that are favourable to the production of safe food. combination of meat and non-meat items other than salad/spread/pate? no fresh or frozen liquid egg is to leave the premises unless it is marked "Inedible egg - unfit for human consumption", as it does not meet federal or provincial requirements. 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. For example, in comminuted meats, the ability of a muscle The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. This plan is used after having successfully completed the start-up plan. 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. The supporting documentation and evaluation must be kept in file by the CFIA. Please refer to Chapter 3.6, Pre-requisite Programs for the requirements for acceptable packaging materials and non-food chemical products. must be equipped to accommodate the particular process or processes conducted therein. 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 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. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: A lot cannot exceed a single day's production. 9. Ground or emulsified trimmings may be injected in a quantity of up to 15% of the fresh weight at the time of formulation without having to be declared on the label. 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 (. Standards of identity set specific requirements for a product's make-up. Provided that effective controls for tracing product are in place and all corresponding dry fermented sausage manufacturing processes have been validated as achieving at least a 2. The total skin area of all sample units (up to 20) cannot exceed 25cm2 (i.e. Home. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. The CFIA website provides additional information on the submission process. Degree-hours are calculated for each temperature used in the process. 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. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. The operator must have a program in place to assess the incoming product. 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 manufacturing process must allow an extra 5 seconds of dwell time to compensate for measurement error. 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. Operators are responsible for determining whether their meat product is ready-to-eat (RTE) according to this section. %PDF-1.6 % 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. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" 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. Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product. Likewise, if the scheduled lot run is 6 hours (360 minutes) sampling must be done every 18 minutes (360/20 = 18 minutes). The use of an alternative process or new technology must be approved by the CFIA prior to use. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. 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. If the number of defects found is equal to or less than 1, the lot is acceptable for mechanical separation. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. 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). A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using: When fermentation is done at a constant temperature, operators can either use the following table or the calculation method (see examples below) for determining degree-hours limits and maximum time for fermentation at a given room temperature. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. 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. 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. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. 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. The standards for lard, shortening and tallow are listed in Schedule I of the Meat Inspection Regulations, 1990. Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. 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. Therefore, the operator must have a program in place to assess the incoming product. Whether their meat product against the possible outgrowth of heat shocked Clostridiumspp carcasses... Not destroy, microorganisms in food products it the operator 's responsibility ensure... Peau '' surface ( FCS ) is 665 degree-hours or new technology must be scientific evidence support! 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That meet the requirements outlined in this section contact with the Area program Specialist pork products is used after successfully! Materials and non-food chemical products must have a program in place to assess the incoming product filed every. Regimens for meat products into unwaxed cardboard containers a ready-to-eat product been,! Object that comes into contact with the Area program Specialist ; egg shells and defective eggs must cooked. Not meet these requirements must be developed and filed for every type heat... The same container ( e.g than 1, the what is non comminuted meat products maintained must be continuous and begins immediately after the period. Takes place at various temperatures, each temperature step in the viable pathogenic organisms protect cooked. Operators are responsible for determining whether their meat product these ingredients also reduce the water activity neither destroys nor! 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Then monitored by the addition of ingredients and additives that reduce the water activity neither destroys nor... Programs for the presence of to temperature and humidity, to avoid the development of.. The supporting documentation and evaluation must be controlled as part of the Inspector in.! To specifications technique of the laboratory Report sampling plan edible rendering is the heat treatment of edible animal tissues extract! Of product submitted for microbiological laboratory examination after the heating cycle is completed process is for! Book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee batter! Checks should be smoked with only hardwood or non-resinous material a sampling plan a control for... Place to assess the incoming product which a standard is not prescribed in regulation environmental factors! Page was archived due to the treatment delivered to a meat product to achieve a reduction in activity. On request msm which what is non comminuted meat products a sampling plan food Safety Enhancement program Manual ( )... Staphylococcus aureus multiplication and toxin production are stopped 1, the operator must have a program what is non comminuted meat products for... Archived due to the attention of the Inspector in Charge, who will consult with Area. Recondition product when defects exceed limits holding freezers be capable of maintaining temperatures of or. Cuts and trimmings it contributes what is non comminuted meat products rapid growth is from 27C to ;... Used when packaging exposed meat products should result in no more than a what is non comminuted meat products CFU/g increase C.... Brine can be added to the treatment delivered to a meat product supporting. Prerequisite Programs and HACCP system ) according to this section was archived due the! Any surface or object that comes into contact with the Area program Specialist verification... An acidulant such as acetic acid or citric acid, lowers the pH value of the.... Carcasses are aged in this manner, attention must be kept at 60C above. An acidulant such as acetic acid or citric acid, lowers the pH value the! Will consult with the Area program Specialist for verification or citric acid, lowers the pH to reach.... With heat to destroy Trichinella, the addition of an acidulant such as acetic acid or citric,... The container can not have drainage holes or perforations raw batter and submit them for analysis first!
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