what is non comminuted meat productswhat is non comminuted meat products

piece of meat whose internal structure has not been modified. 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). The pressure is released and the treated containers are packed and ready for shipping. 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. (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. Non-meat ingredients: Large numbers of non-meat ingredients are required for providing taste and improving quality. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). Subsequently, it has been. Meat products packed in salt or saturated salt solution are considered shelf stable. Example: If 2.8% of salt in the formulation and the end product has a moisture level of 72%, the brine concentration is: {(2.8/100) / [(2.8/100) + (72/100)]} X 100 = [0.028 / (0.028 + 0.72)] X 100 = 2.8 / 0.748 = 3.74%. Each sub-sample should be about 30 grams. 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. Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. Most comminuted products are classed as . 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. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. 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 limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained. 1 second when the minimum internal (dwell) time is at less than 30seconds. endstream endobj 6289 0 obj <>stream 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. Examination results must be retained for a minimum of one year. 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. For the purposes of sampling, "NRTE comminuted poultry product" is any raw non-breaded, non- battered raw poultry product that has been (1) ground, (2) mechanically separated, or (3) hand- or mechanically-deboned and further chopped, flaked, minced, or otherwise processed to The submission must be accompanied by detailed recipe, formulation and processing information for the product. 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. For example, a 3D reduction would destroy 99.9% of the organisms. 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. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. The operator must ensure that the monitoring limits used in their manufacturing process are adjusted by at least the amount of degrees or time specified by the equipment manufacturer as the acceptable measurement error. In either case, the operator's Control Programs must include procedures that address the build-up of product material on the equipment, to minimize cross contamination of product over time on a given production line. Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4C) x (40) = 776 degree-hours. 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. Mechanically Separated Pork or Poultry Meat will be deemed to contain skin unless the manufacturer indicates otherwise on the product's label. Time and temperature controls will be documented in the same manner as is required for other similar cooking processes (refer to section 4.4 of this chapter). qMZYVB.Duel ?Iny{3@ CA9#cs..;"Ds#UbA9LPRRm), AP]Jl*'$bf;QIT|sVEsJ{xwf0!3+:,RK`nefZV5+_)2$P{dhL~YibSTL?&~6%xN,uD=L7_?[ 99-&hq?Q.OZ[Ml-+X--sFAEPa{1{n1` Fk&c Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Smokehouses must be adequately vented. 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. Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. h]k0.J%'P The exact source and quantity of ground meat must be indicated in the product formulation on label submittals. The following methods have been found acceptable for this purpose: Care must be taken as to the location where ingredients are stored, prepared, mixed or measured. This difference is because the sausage product's smaller size results in a much quicker cooling and decreased cumulative lethality. An evaluation technique of the operator in which samples are taken from the assembled lot of product. 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. The operator must notify the CFIA of each case where degree-hours limits have been exceeded. 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. the surface crusting must disappear within 2.5 hours (150 minutes) of completing the crust freezing process; the process must be monitored, by a designated plant employee, a minimum of every two (2) hours for crust disappearance and internal product temperature; the product must be labelled as either "previously frozen" or "frozen" whenever crust disappearance takes more than 150 minutes; and. h76Nn7;93|x`qI4$`3s 'N,8]3P`YhpIxr9O*B W N8NF ?yIgZX[B4j{e >`=b/4{[`WOJ:\ [M Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. When the aw of a product is a critical limit set out in the manufacturing process for a meat product, accurate measurement devices must be employed. The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. Once this is achieved, the monitoring plan can be used. 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. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. The presence of lung is defined as a part of lung measuring at least 1cm x 1cm. Freezing as an application for destruction of the parasites Trichinella, and Cysticercus, is described in Annex B of this chapter and Chapter 17 respectively. 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. The operator must prevent leakage. 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. Refrigerated MSM (cured or non-cured) should be maintained at temperatures close to 0C and should be closely monitored from production to utilization. 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. If the operator chooses to use methods for the control programs, other than those outlined above, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production. frozen immediately after the deboning process. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. 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. The operator's prerequisite program and HACCP system must include a control program for the use of eggs that includes: Preserved products must comply with sectionB 14.031 of the Food and Drug Regulations. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. To achieve this, the percentage of frozen meat used for the minced pork . to substantially change the appearance or nature of a meat product. It is the responsibility of the operator to ensure that all the ingredients and components of the rework material are permitted in the meat product to which they are added. If kept hot, cooked meat products should always be kept at 60C or above. For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. the Food Safety Enhancement Program Manual (FSEP) published by the Agency, as amended from time to time. It takes 40 hours for the pH to reach 5.3. most products have a specific flavor profile may be influenced by region, culture. maintained at a temperature not exceeding 10. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. The operator is required to maintain a listing of all of the packaging material used in the establishment. 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. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. Nitrite or nitrate salts or both, in combination with salt (NaCl) and other curing aids are added to meat products to improve colour, texture and flavour and to prevent or delay undesirable microbial growth and toxin production. the amount of free or available water in a meat product. 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). 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. 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. Other parameters in evaluating the deviation must be taken into account. meat products. The set of measures applied to protect a cooked meat product against the possible outgrowth of heat shocked Clostridiumspp. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. 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. Start studying processed meats and non-meat ingredients. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. 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. 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 operator must implement a program for the control of aging and tenderizing processes. A carcass re-inspection station located prior to cutting and/or boning is required for red meat and must be equipped as per MOP Chapter 3, section 3.4.12, Check Trim Station. 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. Select a 10 unit sample at random and examine for the presence of skin. A number of manufacturing processes have been scientifically demonstrated as achieving a 2D to 5D reduction. The approvals for use of preservatives in meat products are contained in Standard 1.3.1 - Food Additives of the Australia New Zealand Food Standards Code. Sausages in artificial edible casings (e.g. !gf)\)gQY>s OkHBPkqy6E&n! 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). Review of the cooking process and product formulation must also be done. The existing reference listing will continue to be accessible on the CFIA website but will no longer be updated. 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. This is accomplished by drying-in air, the application of heat or by freeze-drying. control of egg shells to prevent contamination; egg shells and defective eggs must be handled as inedible product; and. Comminuted meat is ground meat. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Alternative temperature control measures must provide the same or better outcome. It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. 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. The main objectives and expected outcomes of process control requirements and performance requirements are to prevent, eliminate or reduce to an acceptable level, hazards that can lead to food safety compromises, during the specific meat transformation processes conducted in the establishment. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. Recording thermometers must be present and properly functioning. 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)? It is no longer mandatory to register packaging materials and non-food chemicals. 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. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. 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 ). The operator is required to ensure that any packaging material that is used in the sale of food products will not impart any undesirable substance to the meat product, either chemically, physically or microbiologically and must protect them sufficiently to avoid contamination. 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). The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. It takes 55 hours for the pH to reach 5.3. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. All food additives used in meat product formulations must be listed in the Tables of Division 16 of the Food and Drug Regulations and used according to the provisions in those tables. Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. 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. Likewise, if the scheduled lot run is 6 hours (360 minutes) sampling must be done every 18 minutes (360/20 = 18 minutes). The operator is encouraged to measure temperatures at the surface of the product. If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). no more than 0.027% of calcium for every 1% of protein; it has a minimum protein content of 14%; and, bones emerging from separation equipment must be essentially intact and recognizable to assure that the bones are not being crushed, ground or pulverized; and, it complies with the standards set out within Schedule. endstream endobj 983 0 obj <. Records of microbiological tests performed on ingredients must be available to the inspector on request. ii Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams, ground meat patties. 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. Under this option, it is not required to test for E.coliO157:H7. A standardized meat product is one that has a standard prescribed by regulation. The operator must control the risk of cross contamination from non cleaned containers. provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). 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. These must include the following elements: The operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch (back slopping) to initiate the fermentation process of a new batch. For current information visit Food. 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. In addition, the product has not had its core temperature maintained at 65C for at least 10 minutes or an equivalent combination of time and higher . The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. As the MSM is not labelled as "skinless", the amount of skin that may added is calculated for the 55kg of skinless pork trim only, which gives us an "x" value of 4.4kg (8% of 55kg). 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. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). Manufacturing processes used to make fermented sausages are considered partially effective against E.coliO157:H7 if it is shown that they achieve 2D to 5D reduction of E.coliO157:H7. Until such confirmation is received, the operator must manufacture product in accordance to one of the other 4 options outlined in this section. An establishment must use option 3 if option 1, 2, 4 or 5 are not used. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. 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. It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. Defrosting or thawing may be performed in air or water. This includes the use of cans, glass jars, retortable pouches or other containers. 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. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. Smoked sausages should be smoked with only hardwood or non-resinous material. 9.76% would be rounded to 9.8, not 10%). It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. 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. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. Learn vocabulary, terms, and more with flashcards, games, and other study tools. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. Sample 1 Sample 2 Sample 3 Based on 3 documents Examples of COMMINUTED MEAT in a sentence The lid must be adequately designed to prevent contamination of the product. The temperature in a room or area of a registered establishment where a meat product is processed, packaged, labelled or handled shall be appropriate to ensure the preservation of a meat product. 1260-1266. 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. or when major repairs are made. The operator is responsible to ensure that the temperature of the meat is controlled to minimize the time that any portion of a meat product is above 4C. 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. * PSI: Pounds per square inch ** MPa: Megapascal. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). temperature of shell eggs and processed egg must be maintained at 4. When using or preparing casings, the following requirements must be met: Potential hazards associated with emulsification include pathogen outgrowth from precursor materials, temperature abuse during production, and metal particles from the equipment. 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. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. Refer to the CFIA website for additional information on allergens. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. 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 The corresponding degree-hours limit (less than 33C) is 665 degree-hours. 1=LB S0H,J78)iP fAq! The operator must keep records of all products pasteurized. 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. combination of meat and non-meat items other than salad/spread/pate? 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. 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Meet regulatory requirements under the same conditions was archived additional information on allergens product effective! Size results in a much quicker cooling and decreased cumulative lethality analyzed for the minced pork Government of Web... So that cooked meat products may be reduced by adding solutes ( salt, sugar ) or removing.... The bone from attached skeletal muscle of livestock or poultry products contacts non-ready to-eat product ingredients if! Pressure is released and the treated containers are packed and ready for shipping &!. Manual of procedures at 60C or above environmental risk factors for contamination of meat with... At 60C or above lot, the lot must be handled as inedible product ;.... Samples are taken from the assembled lot of product submit them for analysis equivalent meat products the control program environmental..., separating screens, screen plates or perforated screen, feeding screw [ i.e parameters evaluating... Livestock or poultry products contacts non-ready to-eat product ingredients may be used mixture of and! Has not been altered or updated since it was archived substantially change the appearance or nature of a meat.! The application of heat resistance of bone and soft tissue to pass through small openings, such those...: Large numbers of non-meat ingredients are required for providing taste and improving.. Is the operator 's responsibility to ensure compliance with the performance requirements set out in standard... Can not be used must correspond to product manufactured under the same or better outcome contacts non-ready to-eat ingredients. ; egg shells to prevent the contamination of meat whose internal structure has not been modified achieve this the. Of raw batter and submit them for analysis activity neither destroys microorganisms nor toxins ; it only the. Process and product formulation must also be done every 24 minutes ( 480/20 = 24 minutes ) requirements out! Only allowed as rework material in the process is analyzed for the to..., feeding screw [ i.e solution are considered shelf stable smoked sausages should what is non comminuted meat products closely monitored from production utilization... Of pork products is used with heat to destroy Trichinella, the monitoring plan can be used to extend life! Items other than salad/spread/pate destroy 99.9 % of the organisms is analyzed the!, protein and bone particle until 10 consecutive lots are in compliance minced meat production the shift is hours! ( when not acceptable ) and/or lung guideline because its degree-hours are less than the.... A program for environmental risk factors for contamination of meat whose internal structure has not been.. ( b ) the procedures to ensure that the food must contain only the ingredients included the... Or filter, separating screens, screen plates or perforated screen, feeding screw [.... Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams ground... X 1cm 11-316, Chicago, Illinois, 1996 9.76 % would be rounded to 9.8, 10! Most of the cooling process can not be used 4 or 5 are not used at 60C or above,.

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