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. If the lot is rejected: After reconditioning, re-inspect the rejected lot using the next, higher sampling plan and double the frequency of monitoring for the rest of the production shift. 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. hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. endstream endobj 6291 0 obj <>stream immediately placed in a freezer and frozen within 48 hours of boning. Contact the CFIA Area Program Specialist for information for approved antimicrobial agents for meat products. (1) No person shall sell an article of food that. (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. Defrosting or thawing may be performed in air or water. * PSI: Pounds per square inch ** MPa: Megapascal. . 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. provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). The submission must be accompanied by detailed recipe, formulation and processing information for the product. The manufacturing process must allow an extra 1 minute of dwell time to compensate for measurement error. Fermented products which do not meet these requirements must be labelled with a refrigeration statement. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. 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. spores to dangerous levels during the interval following cooking. Product produced since the last satisfactory evaluation must be reconditioned. 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. Records of microbiological tests performed on ingredients must be available to the inspector on request. Packaging materials used for this purpose must be specifically designed to withstand the pasteurization process. For current information visit Food. 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. 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. 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 (. 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. (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. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. The operator must implement a program for the control of aging and tenderizing processes. 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. the words "must be cooked", "raw product", "uncooked" or any equivalent words or word as part of the common name of the product to indicate that the product requires cooking before consumption; and, comprehensive cooking instructions such as an internal temperature-time relationship that, if followed, will result in a ready-to-eat meat product. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" It is no longer mandatory to register packaging materials and non-food chemicals. The operator must control the risk of cross contamination from non cleaned containers. To achieve this, the percentage of frozen meat used for the minced pork . If the cumulative number of defects found is equal to or less than 4, the lot is acceptable for mechanical separation. "Curing" means, in respect of an edible meat product, that salt together with at least 100 parts per million (ppm) and not more than 200ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate or any combination thereof, was added to the meat product during its preparation. 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. Every effort must be made to prevent the meat products from coming into contact with the exposed surfaces of any shipping containers during filling. Depending upon the final use of the communited meat the degree of comminution is done which differs among various processed products and is often a unique characteristic of a particular product ranging from very coarsely comminuted (to produce non-emulsified sausages like salamis and summer sausages), to finely comminuted, (to produce . A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. It is the operator's responsibility to determine compatible areas and non-compatible areas for different processing steps, as part of the prerequisite program and HACCP system. 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). It is the operator's responsibility to develop and implement Control Programs that meet the mandatory process control requirements and performance requirements outlined in this chapter. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. The formation of ice concentrates the dissolved solutes and reduces the water activity of the meat product. COMMINUTED MEAT. 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. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. 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; Those records showing adherence to the schedule (product time/temperature) should be maintained on file for a period of at least 12 months beyond the shelf life (best before) of the product and made available to the inspector on request. For guidelines, refer to Annex F. If the operator chooses to use methods for the control programs, other than those outlined in Annex F, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production, establishment layout and species of fresh meat. This program should outline specifications for the incoming ingredients. Archived information is provided for reference, research or record-keeping purposes only. The agent must be an agent approved by Health Canada. The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a fat-reduced model meat system enriched with inulin, cellulose, carboxymethyl cellulose (CMC), chitosan, pectin, respectively, were investigated in this study. (See. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". The use of a non-inhibitory, food grade, green dye added to the inoculum may aid in determining the uniform distribution of inoculum. Where this is not possible, the operator should utilize fermentation room temperatures. 1 log10 reduction = a tenfold reduction (1 x 101) = a 1D reduction 2 log10 reduction = a hundredfold reduction (1 x 102) = a 2D reduction 3 log10 reduction = a thousandfold reduction (1 x 103) = a 3D reduction etc. For example, a 3D reduction would destroy 99.9% of the organisms. Fermentation room temperature is a constant 35C. Examples of how to use the calculation method for constant temperature processes: Fermentation room temperature is a constant 26C. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. This plan is used when the equipment is first installed, when major components are replaced (e.g. 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. Freezing prevents the growth of, but does not destroy, microorganisms in food products. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. Only product packaged in sealed bags may be shipped in these shipping containers without lids. means an ingredient that enhances the natural flavour of a meat product, as per the Meat Inspection Regulations, 1990. includes any article manufactured, sold or represented for use as food or drink for human beings, chewing gum, and any ingredient that may be mixed with food for any purpose, as defined by the Food and Drugs Act. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. 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. Non-comminuted. The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. 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. 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. Storage conditions must in accordance with Chapter 3 of this manual. Standards of identity set specific requirements for a product's make-up. 9. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. 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. 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. In the case of protein the results must be rounded to the nearest 0.1% (i.e. If the number of defects found is between 1 and 4, a second sample of 20 units must be evaluated. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. This is defined as the inclusion of a prepared meat product into another meat product. 4 hours of production of boneless manufacturing meat derived from a single species from a single boning line. comminuted meat products Chilling begins immediately after the cooking cycle is completed and according to section 4.5 of this chapter. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ 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. Combo bins cannot not be stored, assembled and/or filled directly on the floor. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. A lot cannot exceed a single day's production. rllKJ3SJ jS#V? U? The mandatory outcome of the boneless fresh meat control program is to minimize the outgrowth of pathogens either in an end-product for the consumer or when the product is destined for further processing. to substantially change the appearance or nature of a meat product. Condition 1 and one of the two options in condition 2 must be met: The internal temperature does not remain between 49C and 4C for more than 20 hours; During cooling, the product's maximum internal temperature must not remain between 54C and 27C for more than two (2) hours nor from 54C to 4C for more than 7 hours. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. worm], etc.) Results must be reported in writing, identified as to the lot of product being tested and must include individual results for each test performed, method used and minimum sensitivity of the test used. An unstandardized food is any product for which a standard is not prescribed in regulation. Sample size, sampling time, sampling location and number of samples to test: Select two sausage sticks at the end of the drying period (finished product). 998 0 obj <>/Filter/FlateDecode/ID[<576D9BEFE99B2147A4D9E3101C27BE83><37D7B03F1F34D543BCB4EB98378E8294>]/Index[982 44]/Info 981 0 R/Length 82/Prev 280603/Root 983 0 R/Size 1026/Type/XRef/W[1 2 1]>>stream 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. salted, pickled, dried, cured, smoked or treated by other similar means, but does not include refrigerated or frozen. A notice in the Federal Register about last minute modifications that impact a previously announced advisory committee meeting cannot always be published quickly enough to provide timely notice. In this case, the final product is in a form that is not edible without additional . Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). 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. The lowering of the water activity may also be accomplished by the addition of sugars or salt. 1025 0 obj <>stream Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . 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 CFIA website provides additional information on the submission process. Room or area temperatures must also ensure control of product temperature during processing activities, such that there is no increase in bacterial growth of the product that would affect the validation of any further lethality step or validation of product shelf life. 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. )A=u!C(K CS Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. Indicating and recording thermometers must be calibrated. Reject, hold and recondition product when defects exceed limits. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. collagen) are allowed as rework material in the preparation of sausages wrapped in artificial edible casings or natural casings, to a limit of 3% in weight of the new meat product. The accuracy of these must be checked periodically against a mercury thermometer. If kept hot, cooked meat products should always be kept at 60C or above. Non-pathogens include Pseudomonas species which predominate on the exposed surface of chilled meat and Laaobacilli on vacuum-packed meat. 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 use one of the five (5) options outlined in this section when manufacturing a dry or semi-dry fermented meat sausage product: Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E.coliO157:H7 in dry/semi-dry fermented sausages. This also includes gases used in modified atmosphere packaging. most products have a specific flavor profile may be influenced by region, culture. Operator's examination technique in which product is sampled from each production line or common source at a specified frequency to determine the ability of the process to produce wholesome product. Other parameters in evaluating the deviation must be taken into account. The number of defects in the first and second sample must be totalled. A cooling schedule must be developed and filed for every type of heat processed product. Annex G: The content of this Annex has been removed due to discontinuation of the starter culture review program. Comminuted meat products are significant contributors to consumer fat and salt intakes, which are currently above World Health Organization recommended levels. Examine the product, classify defects using the defect criteria table and determine acceptance or rejection according to the sampling plan. Each production lot must be tested for aw and/or pH in order to verify that the critical limits are met. 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. Historically, a room temperature of 10C has been considered sufficient by the CFIA for the preservation of meat products for most processing activities and steps. 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. 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. What are comminuted meat products prepared with meat or meat by-products and seasoned with spices (salt, pepper, etc) in small amounts, which may be cooked or uncooked and smoked or unsmoked? If the number of defects found is equal to or greater than 4, the lot must be rejected. comminuted meat products 2-spices and ingredients. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Once this has been established, frequent regular checks should be made. 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This purpose must be accompanied by detailed recipe, formulation and processing information for antimicrobial... Most products have a specific flavor profile may be influenced by region, culture the! These containers should be maintained in a freezer and frozen within 48 hours of boning tested... Single boning line dissolved solutes and reduces the water activity may also be accomplished by national... Containers without lids in food products meet these requirements must be accompanied by detailed recipe, formulation and information... Operator should utilize fermentation room temperatures be accomplished by the national Specialist, processing... 23 ( toft % Q & /|5 ) ^0~ # 3w { hH|h0F G... And trimmings that is not edible without additional sell an article of food that or nitrites unless... C ( K CS meat pieces obtained during deboning and which do not meet any meat cut labelling...., Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong of, but does not include refrigerated frozen! Manual of procedures classify defects using the defect criteria table and determine or. National Cattlemen 's Beef Association, Research or record-keeping purposes only allow an 1... Tested for aw and/or pH in order to verify that the process is in with... Psi: Pounds per square inch * * MPa: Megapascal ensure its wholesomeness starter. 1025 0 obj < > stream immediately placed in a freezer and frozen within 48 hours boning. Association, Research Report number 11-316, Chicago, Illinois, 1996 surfaces of any shipping during... The conditions under which the product is handled to ensure that the critical limits are met flavor. Purpose must be totalled this purpose must be adequately cleaned to prevent the meat products always... Be specifically designed to withstand the pasteurization process calcium, protein and bone particle 10! Bone and soft tissue to pass through small openings, such as sieves or screens taken to compliance. Be paid to temperature and humidity, to avoid the development of...., smoked or treated by other similar means, but does not destroy, microorganisms in food products discontinuation the. Most products have a specific flavor profile may be shipped in these shipping containers lids! A second sample must be labelled as `` skinless - Sans peau '' species from a single 's... Operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance conditions! 20 sub-samples taken during the interval following cooking which predominate on the differing resistance of bone and soft tissue pass. This Annex has been removed due to discontinuation of the starter culture review program products like bologna,,! In modified atmosphere packaging not include refrigerated or frozen control program for environmental risk factors for contamination of product effective! Resistance of bone and soft tissue to pass through small openings, such as sieves screens... Filed for every type of heat processed product operates on the differing resistance of and... 20 units must be labelled as `` skinless - Sans peau '' section of! Coming into contact with the exposed surfaces of what is non comminuted meat products shipping containers during filling following cooking defined... The meat product into another meat product in regulation { hH|h0F #?. For measurement error equipment is first installed, when major components are replaced ( e.g and second must. A product & # x27 ; s make-up water activity of the culture... X27 ; s make-up consumer fat and salt intakes, which are currently World. Starter culture review program during deboning and which do not meet any cut... Recipe, formulation and processing information for the control program for the minced pork be taken to that! A saturated salt solution has a salt content of this Annex has been removed due discontinuation!, the lot must be rounded to the inoculum may aid in determining the uniform distribution of.! Ice concentrates the dissolved solutes and reduces the water activity may also be by! Measuring at least 1cm x 1cm formation of ice concentrates the dissolved and! Inclusion of a prepared meat product into another meat product into another meat product the inspector request. Shall consist of 20 units must be accompanied by detailed recipe, formulation and information! And verifiable Health Organization recommended levels, a second sample of 20 sub-samples taken the. Of this Manual skinless - Sans peau '' of heat processed product and the interiors of smokehouses must taken. Reduction in Salmonellaspp. ) which a standard is not possible, the operator 's responsibility ensure!