Smokehouses must be adequately vented. 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. The operator is required to maintain a listing of all of the packaging material used in the establishment. conditions or circumstances that might contaminate a food with dirt or filth, or render injurious to health, as defined by the Food and Drugs Act. endstream endobj 6291 0 obj <>stream h]k0.J%'P Each sub-sample should be about 30 grams. This includes the use of cans, glass jars, retortable pouches or other containers. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. 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. Comminuted meat is fish or meat products that are reduced in size and restructured or reformulated such as gyros, ground beef, and sausage; Comminuted meat products shall be thoroughly cooked to heat all parts of the meat to a minimum temperature of 155 degrees Fahrenheit for at least 15 seconds. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. 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. 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. 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. Mincing fat and meat together, so as to make large to moderate to large proportions of fat less obtrusive ; Comminuted lean meat binds the whole mixture together especially in the presence of salt. The operator may justify his choice under the procedures based on the Hazard Analysis Critical Control Points (HACCP) principles or under the operational procedures of a registered establishment. Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; meat pieces boiled in soy sauce (tsukudani); pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; (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. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. 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. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; 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. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. endstream endobj startxref Oxidative rancidity and other organoleptic quality issues can occur if freezing rates are slow. Degrees above 15.6C: 26C - 15.6C = 10.4C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4C) x (55) = 572 degree-hours. The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. Degree-hours are calculated for each temperature used in the process. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. 982 0 obj <> endobj 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. 4in2). 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. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. Annex I: This Annex has been incorporated into Annex H. (c) the meat product conforms to the applicable standards prescribed by these Regulations and the Food and Drug Regulations. endstream endobj 6290 0 obj <>stream 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. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. The washing and rinsing must ensure that the containers are visibly clean. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. 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. For each lot, the operator must take 30 samples of finished product and submit them for analysis. Facilities for the removal of bones and trimmings must be provided. %%EOF }@ 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. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. Pe`~$/0X.H`87w Pc`T 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. Cooked products that are cooled from 54C to 18C within 2 hours may be held for up to 4 hours if they are: Any deviation from the approved process must be assessed by the operator as part of the establishment control programs. 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. 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. Therefore, the operator must have a program in place to assess the incoming product. Upon arrival of the raw material at the establishment or prior to the processing of the material, the operator must perform a random selection of 20 carcasses or 20 units per combo or a lot of similar size. an edible meat product which has a pH value above 4.6 and a water activity above 0.85, as per the Meat Inspection Regulations, 1990. the edible part of a carcass that is the muscle associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian oesophagus, with or without accompanying and overlying fat, together with those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include the muscle associated with the lips, snout, scalp or ears, mechanically separated meat or meat to which an ingredient other than meat has been added, as per the Meat Inspection Regulations, 1990. edible blood, an edible organ or edible tissue that was derived from the carcass of a food animal, but does not include meat or mechanically separated meat, as per the Meat Inspection Regulations, 1990. includes a carcass, the blood of an animal or a product or by-product of a carcass, or any product containing blood, a product of by-product of an animal, as defined by the Meat Inspection Act. We shall be principally concerned with cooked sausage which is intended to be bound together with some degree of strength in its manufacture. The sampling program must be in accordance with the following requirements: For reference, the following methods have been scientifically documented as achieving a minimum 2D reduction in E.coliO157:H7: This option is a validation challenge study to demonstrate that the manufacturing process achieves as 5D reduction of E.coli 0157:H7. Should the operator elect to use alternate sampling plans, methods and/or criteria, these must be evaluated by the CFIA to ensure that they are at least equivalent with Annex F, Part 1. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. or when major repairs are made. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. 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