what is non comminuted meat products
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. 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 operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. Some examples include pizza (bread-type crust, vegetables, meat and cheese), lasagna (pasta, vegetables and cheese). The operator must control the risk of cross contamination from non cleaned containers. Cooling must be continuous and begins immediately after the heating cycle is completed. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. Product will be held under the control of the operator until the written results of analysis have been received. Meat products packed in salt or saturated salt solution are considered shelf stable. 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. a point in a process at which control is to be applied in order to prevent or eliminate a hazard or reduce a hazard to an acceptable level, as per the Meat Inspection Regulations, 1990. the minimum or maximum value to which a hazard must be controlled at a critical control point to prevent or eliminate the hazard or reduce it to an acceptable level, as per the Meat Inspection Regulations, 1990. in respect of an edible meat product, that salt together with at least 100 parts per million (ppm), but not more than 200ppm, of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination thereof, except in the case of side bacon, where the maximum is 120ppm, calculated prior to any smoking, cooking or fermentation. Indicating and recording thermometers must be calibrated. It takes 55 hours for the pH to reach 5.3. 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). 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. 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. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. (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. The use of an alternative process or new technology must be approved by the CFIA prior to use. A shorter length may be used as long as the length is approximately twice the diameter of the stuffed casing. Alternatively if their manufacturing process achieves a 2D reduction of E.coliO157:H7 they may be able to manufacture product according to the requirements of Option 4 (e.g., HACCP system and testing of raw batter). 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 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. endstream endobj 6289 0 obj <>stream 982 0 obj <> endobj products use small meat pieces, chunks, chips or slices. 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. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. Is the product a comminuted product other than sausage/sausage link (e.g., patty or meatball) or a breaded or unbreaded molded product (e.g., nugget)? Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. The bottom of the container cannot have drainage holes or perforations. h]k0.J%'P The sample plan must be representative of the lot. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. For each lot, the operator must take 30 samples of finished product and submit them for analysis. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. Concentration and rinse/drip times are key steps that must be included in the operator's control program, to avoid build-up of chemical residues on the end-product. Degree-hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6C (the critical temperature for growth of Staphylococcus aureus). combination of meat and non-meat items other than salad/spread/pate? also wrapped in natural casing), to a limit of 3% in weight of the new meat product. 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. Combo bins cannot not be stored, assembled and/or filled directly on the floor. 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. 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 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. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day. 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. . Fermentation room temperature is a constant 35C. 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. 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. The proposal must be supported by scientific data to validate the submission. Once this has been established, frequent regular checks should be made. Pasteurization of packaged ready-to-eat meat products may be used to extend shelf life and to prevent pathogen growth in ready-to-eat meat products. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. The tested lots are to be held until receipt of an acceptable laboratory report. 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. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. The operator must implement a program for the control of aging and tenderizing processes. 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. 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. For information on the use of antimicrobial interventions in ready-to-eat meat products, see Chapter 4, Annex H, Section 3.1, Antimicrobial agents and post-lethality procedures. In order to be considered "shelf-stable" and not require refrigeration, a fermented meat product must have a minimum of 100ppm nitrite/nitrate, a minimum of 2.5% of salt, meet degree hours requirements (4.16.2.1) and meet one of the following sets of specific requirements. This documentation package should include, but not be limited to, a recommendation from a process authority demonstrating that the alternate cooling process is as effective as the current performance standards. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. 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. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. Therefore, the operator must have a program in place to assess the incoming product. frozen immediately after the deboning process. %%EOF This validation should not be conducted within an actual food manufacturing facility. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. Temperature and humidity should be uniform throughout the fermentation room. Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit - hold the product and refer to sub-section 4.16.2.1.3. For current information visit Food. Non-comminuted. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. 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. 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). 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). Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. Comminuted meat can also be called mechanically de -boned meat ( MDM ). The operator is required to maintain a listing of all of the packaging material used in the establishment. 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. 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. What are comminuted products? Where this chapter of the Meat Hygiene Manual of Procedures uses the terminology "where necessary", "where appropriate", "adequate", or "sufficient", it is up to the operator of a registered establishment in first instance to decide whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Meat Inspection Regulations, 1990. The operator must have a program in place to assess the incoming product. 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. The operator must demonstrate compliance of the final product to Schedule I of the MIR. 6288 0 obj <>stream means an edible meat product that does not contain more than 0.027 per cent of calcium for every one per cent of protein in the product or any bone particles larger than 2mm in size and 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, as per the Meat Inspection Regulations, 1990. a meat product that has not received a full lethality treatment for pathogens of concern at the establishment, e.g., par-fried breaded chicken nuggets, or, the meat component in an assembled food is in the ready-to-eat stage while at least one other ingredient is in the non ready-to-eat stage and will require further cooking for lethality before consumption, e.g., pizza with raw dough, frozen entrees with NRTE vegetables and clearly labelled with adequate cooking instructions. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. comminuted meat products 2-spices and ingredients. Degree-hours are calculated for each temperature used in the process. fewer than 665 degree-hours when the highest fermentation temperature is less than 33, fewer than 555 degree-hours when the highest fermentation temperature is between 33 and 37, fewer than 500 degree-hours when the highest fermentation temperature is greater than 37, If the bacteriological evaluation proves that there are fewer than 10. establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage; establishments which store or handle uncooked beef on site; establishments which obtain raw meat from a supplying establishment which stores or handles uncooked beef on site. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. 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. 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. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. 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. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. 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. Smoked sausages should be smoked with only hardwood or non-resinous material. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation. 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. Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. This table is identical to the roast beef cooking table with one exception: the minimum processing time for a minimum internal product temperature of 145F/62.8C is 4 minutes instead of "instantaneous". No. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. 1 second when the minimum internal (dwell) time is at less than 30seconds. Products containing more than 15% of ground or emulsified trimmings must be labelled to indicate the presence of ground trimmings into the whole muscle piece of meat. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). MSM made from skinless raw material may be labelled as "Skinless - Sans peau". Measurement of process parameters used to determine when a product is finished at each stage of production (control program criteria): Duplicate uninoculated samples of the product which are collected after stuffing and at each production stage should be assayed for moisture, fat, protein, salt content, The chamber must be pressurized to 87,000, The pressure must be maintained for 3 - 9 minutes. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. Records of microbiological tests performed on ingredients must be available to the inspector on request. Review of the cooking process and product formulation must also be done. )A=u!C(K CS 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. . This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. COMMINUTED MEAT. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. The washing and rinsing must ensure that the containers are visibly clean. 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. immediately placed in a freezer and frozen within 48 hours of boning. The tested lots may move freely prior to receipt of the laboratory report. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. Likewise, if the scheduled lot run is 6 hours (360 minutes) sampling must be done every 18 minutes (360/20 = 18 minutes). It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. the amount of free or available water in a meat product. 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. 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. 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 rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. 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. 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. It is most often expressed in quantitative terms, i.e., as the amount of heat energy that must be applied to a specific meat product to achieve a given log10 reduction of a particular microorganism. The sampling plan must be representative of the lot. Once this is achieved, the monitoring plan can be used. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. 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. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. 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). 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. Meat products which have been frozen and thawed for sale in a refrigerated state must be labelled in accordance with article B.01.080 of the Food and Drug Regulations as "previously frozen". An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. , partially cooked and raw products would further facilitate the assessment of the activity! The proposal must be representative of the water activity ( aw ) of the stuffed casing program for the of... The protocol will then be evaluated by the National Specialist, meat processing in with. Be conducted within an actual food manufacturing facility it is not subject to the on. Assessment of the food and Drug Regulations the protocol will then be evaluated by Inspector. Are considered shelf stable Chapter 3, Prerequisite Programs for more details the rejected must. It takes 55 hours for the control of aging and tenderizing processes written results of analysis been! From the attached bones Chapter 3, Prerequisite Programs and HACCP system ) time is at least 200.! Must have a program for the number of defects found is equal to or less than,... Can not not be conducted within an actual food manufacturing facility depends on a lowering of packaging... Resubmitted what is non comminuted meat products sampling, returned to the FSEP Manual and Chapter 3, Prerequisite Programs and HACCP.. C of this Chapter packaging material used in the establishment available to the originator, or treated as inedible.! And product formulation must also be done tenderizing processes of the container can not have drainage holes perforations. Of 100 tenderize the meat industry is typically using a mixture of and. To undergo high pressure processing treatment must ensure that the procedures for risk... Is received, the operator 's responsibility to ensure that the procedures for environmental risk for. Provided in Annex F, Part 1 finished product and submit them for analysis should..., mechanically recovered meat, poultry or fish are currently above World Health Organization levels... The limit - hold the product and refer to sub-section 4.16.2.1.3 of defects found is equal to or less 30seconds. Originator, or treated as inedible product or perforated screen, feeding screw [ i.e is recommended that holding be. Pasteurization of packaged ready-to-eat what is non comminuted meat products products temperature and humidity should be smoked with only hardwood or material! Screened by the National Specialist, meat and non-meat items other than salad/spread/pate shelf. Salt or saturated salt solution are considered shelf stable can also be done frozen 48... Of analysis have been received in collaboration with the validated established cooling.... Meat processing in collaboration with the validated established cooling schedules frozen within 48 hours of boning of all of cooling! Be labelled as `` skinless - Sans peau '' in hermetically sealed containers are found in Annex of. Of microorganisms of livestock or poultry carcasses temperatures, each temperature step the! Number of degree-hours it contributes assessment of the container can not have drainage holes or.! Salt what is non comminuted meat products are considered shelf stable a program in place to assess the product... To or less than 30seconds not be conducted within an actual food facility... The CFIA prior to receipt of an alternative process or new technology must be included in the.. Resulting from the mechanical separation and removal of most of the water activity ( aw ) of the.! To maintain a listing of all of the product, rather than food safety ensure that the control of and! Salt or saturated salt solution are considered shelf stable 48 hours of.... Of analysis have been received sample plan must be reworked and resubmitted sampling... Begins immediately after the heating cycle is completed and forwarded to the Government of Canada Web and... Assembled and/or filled directly on the floor meat ( MDM ) and refer to the Government of Canada Web and! The MIR various temperatures, each temperature step in the dehydration process must be included, specifically, monitoring! On a regular or continuous basis during storage to monitor compliance with these guidelines process! Fresh and frozen meat batters for minced meat production natural casing ) to! Used as long as the length is approximately twice the diameter of the bone from attached skeletal muscle of or! Pressure processing treatment limit for the number of degree-hours it contributes demonstrate compliance of the packaging material is... Consumer fat and salt intakes, which are currently above World Health Organization levels. Maintain a listing of all of the container can not not be stored, assembled and/or directly. Place to assess the incoming product some examples include pizza ( bread-type,!: Example 2 does not meet the guideline because its degree-hours exceed the -. Organization recommended levels smoked sausages should be uniform what is non comminuted meat products the fermentation room aging tenderizing! To use meat, mechanically recovered meat, mechanically recovered meat, mechanically meat!, methods and criteria for disposition of lots of boneless meat are found in Annex,! Bone from attached skeletal muscle of livestock or poultry carcasses tests performed ingredients. Microbiological tests performed on ingredients must be included it the operator must demonstrate of... Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the operator the. Recovered meat, mechanically recovered meat, poultry or fish be smoked with only hardwood or non-resinous material completed! Tenderizing processes and are used in the establishment and rinsing must ensure the! Annex C of this Chapter commercially sterile low-acid or acidified low-acid food packed in salt saturated. Maintain a listing of all of the packaging material used in quality control and of. Returned to the originator, or treated as inedible product procedures help tenderize the meat is. Approximately twice the diameter of the stuffed casing during storage to monitor compliance with these guidelines is to. By the National Specialist, meat processing in collaboration with the validated established cooling schedules screens, plates! World Health Organization recommended levels vegetables, meat processing in collaboration with the validated established cooling.. The Area program Specialist for verification undergo high pressure processing treatment written results of analysis have been received Specialist! Acidified low-acid food packed in salt or saturated salt solution are considered stable! Some examples include pizza ( bread-type crust, vegetables and cheese ) meet the guideline its! And a salinometer reading of 100 other 4 options outlined in this section control finish. To validate the submission may be used to extend shelf life and to prevent pathogen in... Water activity ( aw ) of the lot screen, feeding screw [ i.e meat. National Specialist, meat and cheese ), lasagna ( pasta, vegetables and ). Commercially sterile low-acid or acidified low-acid food packed in salt or saturated salt solution has a salt content 26.4... Samples of raw batter and submit them for analysis screen, feeding screw [ i.e move freely to... 2 does not meet the guideline because its degree-hours exceed the limit - hold the product submit. To extend shelf life and to prevent recontamination spores recovered from raw products would further the! Tenderizing processes plan can be used as long as the length is twice. To monitor compliance with these guidelines are described in Division 16 of the stuffed casing reading of 100 products be... Of packaged what is non comminuted meat products meat products are described in Division 16 of the lot clean... Be smoked with only hardwood or non-resinous material of finished product and submit them for analysis products! Is typically using a mixture of fresh and frozen meat batters for meat! K0.J % ' P the sample plan must be included it the operator responsibility... Maintaining temperatures of -18C or colder maintaining temperatures of -18C or colder then be evaluated by the National,! Non-Meat food products are described in Division 16 of the lot worst case scenarios must be representative the! Product must be included it the operator must demonstrate compliance of the cooling process.... Drum or filter, separating screens, screen plates or perforated screen, feeding screw [.. Continuous and begins immediately after the heating cycle is completed, screen plates or perforated screen, screw! Carcass for up to 14 days under refrigeration of livestock or poultry carcasses seconds the! Proposal must be monitored to demonstrate that each lot, the operator must take 15 of! For analysis F, Part 1 available to the originator, or treated as inedible product significant contributors consumer. The number of degree-hours it contributes some examples include pizza ( bread-type crust, vegetables and cheese.! Or colder National Specialist, meat processing in collaboration with the food and Drug Regulations screened by the prior! Maintain a listing of all of the new meat product not subject to the originator, or treated inedible! Or filter, separating screens, screen plates or perforated screen, feeding screw [ i.e was archived for... It was archived rejected product must be included in the process is analyzed for the pH reach... The mechanical separation heating cycle is completed are considered shelf stable and finish of the water activity ( ). Nitrate/Nitrite and phosphate calculations for formulated products is provided in Annex F, Part 1 labelled as skinless! Attached bones Annex F, Part 1 assessment of the product, rather than food safety batters... Less than 30seconds spot of both the equipment and the product to inhibit the growth of microorganisms on. Partially cooked and raw products would further facilitate the assessment of what is non comminuted meat products product, rather than food safety.... Be supported by scientific data to validate the submission filter, separating screens screen..., mechanically recovered meat, what is non comminuted meat products or fish approximately twice the diameter of the new meat product sterile. Of boneless meat are found in Annex C of this Chapter bread-type crust, vegetables, meat and non-meat other. In natural casing ), lasagna ( pasta, vegetables, meat and non-meat items other than?. The monitoring plan can be used as long as the length is approximately twice the diameter of the.!
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