Appendices

Appendix 1: Cooking Time/Temperature Tables

Related Meat Plant Guideline: P9.10.01.12

The following tables are derived from the CFIA Manual of Procedures Chapter 4 - Annex D and the USDA document "Draft Compliance Guidelines for Ready-to-Eat Meat and Poultry Products".

• If the meat product contains no poultry ^{footnote 1[1]} species meat, use table 1
• If the meat product contains poultry^{footnote 1[1]} species meat other than turkey, use table 2
• If the meat product contains turkey species meat, but no other poultry^{footnote 1[1]} meat, use table 3

Table 1 - Times for a given temperature, minimum holding time at that temperature (minimum dwell time) needed to obtain a 6.5D lethality of Salmonella spp

Table 2 - Products containing chicken meat - Times for a given temperature, fat level - minimum holding time at that temperature (minimum dwell time) needed to obtain a 7.0D lethality of Salmonella spp

Table 3 - Products containing turkey meat - Times for a given temperature, fat level - minimum holding time at that temperature (minimum dwell time) needed to obtain a 7,0D lethality of Salmonella spp

Appendix 2: Controls to Address Hazards Related to Verotoxinogenic Escherichia coli (e.g. E. coli O157:H7) and to Salmonella in Fermented Sausages

Related Meat Plant Guideline: P9.10.01.13

The following information is derived from the CFIA Manual of Procedures Chapter 4 – Section 4.16.2.2 and Health Canada Guideline no.12.

Intervention 1: Include, as part of the manufacture of the sausage, one of the following heat processes which is recognized for controlling E. coli O157:H7.

Under this intervention, it is not required to test for E. coli O157:H7. Time and temperature controls should be documented in the same manner as is required for other similar cooking processes.

Intervention 2: Use a manufacturing process (combination of fermentation, heating, holding, and/or drying) which has already been scientifically validated to achieve a 5D reduction of E. coli O157:H7.

Manufacturing processes used to make fermented sausages are only considered effective against E. coli O157:H7 if it is shown that they reduce the level of E. coli O157:H7 by 5 logs (for example, from 100,000 cfu/g to less than 1 cfu/g). This is referred to as a 5D process or a 5 log reduction. The manufacturing process used must be evaluated in a scientific manner consistent with the Annex 1 Challenge Protocol (below). Under Intervention 2, it is not required to test each lot for E. coli O157:H7 or Salmonella. The operator shall nevertheless conduct some degree of testing for these organisms as a verification procedure for their process.

The operator must maintain suitable records to demonstrate that all of the critical control points (CCP) for the process have been met. Information to be collected could include things such as casing diameter, fermentation room (green room) thermographs, pH at the end of the fermentation step of the process, A_w, etc.

The following processes have been scientifically validated as achieving a 5D or greater reduction of E. coli O157:H7.

Intervention 3: Microbiological end-product testing must be done on each production lot and the lot held pending reception of results where the manufacturing process does not correspond to one of the processes set out under Interventions 1, 2, 4 or 5.

1. Definition of “lot”: The definition of “lot” for purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions.
2. Sampling plan: For each lot, the operator shall take 30 samples of finished product and submit them for analysis. The sample plan must be representative of the lot.
3. Sample size: Each sample shall consist of at least 25 g of product. Samples must be taken in accordance to standard microbiological techniques to avoid contamination of product and sampling of intact product packages is strongly recommended. It is unacceptable to take multiple samples from one intact package as this is not considered statistically representative of the lot.
4. Compositing of samples by the laboratory for analysis: It is acceptable to combine a maximum of three (3) samples into a composite for purposes of analysis when testing is done for E. coli O157:H7 and Salmonella.
5. Organisms to be tested: At a minimum, each composite sample shall be tested for the presence of E. coli O157:H7 and Salmonella.
6. Laboratory requirements: caution! Since E. coli O157:H7 is pathogenic to humans, the tests should be done in a laboratory that has the proper equipment for containment by personnel trained in handling Level 2 pathogens.
7. Method used: The method used to analyze the end product samples shall be one of the methods listed in Health Canada’s Compendium of Analytical Methods, Vol. 3 Health Canada (ISBN 0-921317-17-4).
8. Reporting of results: Results shall be reported in writing. Results shall be identified to the lot of product being tested and shall include individual results for each test performed, method used, minimum sensitivity of the test used and lot for which these results apply.
9. Release of product: Product will be held under the control of the operator until the written results of analysis have been reviewed and found acceptable (i.e. negative for the presence of E. coli O157:H7 and Salmonella).
10. In case of a positive result for either E. coli O157:H7 or Salmonella: the entire lot must be held and either submitted to a process verified to achieve a minimum 5D reduction or the product must be destroyed. Possible cross-contamination of other lots shall also be assessed.
11. Keeping of records: records of test results shall be kept for a minimum of 12 months beyond the release date of the product.

Intervention 4: Implement a recognized HACCP system at the meat plant which includes testing of raw meat and batter and use a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least a 2D reduction of E. coli O157:H7.

To be eligible to use this intervention, the operator must have implemented a recognized HACCP system. Sampling of raw batter must be done in accordance to the requirements set out in parts (a) to (k) below.

Manufacturing processes used to make fermented sausages are considered partially effective against E. coli O157:H7 if they can be shown to achieve between 2D and 5D reduction of E. coli O157:H7. The manufacturing process used must be evaluated in a scientific manner consistent with the Annex 1 Challenge Protocol.

9. Definition of “lot”: The definition of “lot” for purposes of sampling must be statistically sound and must correspond to like production practices. Provided that effective controls for tracing product are in place and all corresponding dry fermented sausage manufacturing processes have been validated as achieving at least a 2D reduction of E. coli O157:H7, it would be acceptable to conduct one single series of sampling on batter which may be used thereafter in different sausages.
10. Sampling plan: For each lot, the operator shall take 15 samples of raw batter and submit them for analysis. The sample plan must be representative of the lot.
11. Sample size: Each sample shall consist of at least 25 g of batter. Samples must be taken in accordance to standard microbiological techniques to avoid contamination of product. It is unacceptable to take multiple samples from one site as this is not considered statistically representative of the lot.
12. Compositing of samples by the laboratory for analysis: It is acceptable to combine a maximum of three (3) samples into a composite for purposes of analysis when testing is done for E. coli O157:H7 and Salmonella.
13. Organisms to be tested: At a minimum, each composite sample shall be tested for the presence of E. coli O157:H7 and Salmonella.
14. Laboratory requirements: caution! Since E. coli O157:H7 is pathogenic to humans, the tests should be done in a laboratory that has the proper equipment for containment by personnel trained in handling Level 2 pathogens.
15. Method used: The method used to analyze the end-product samples shall be one of the methods listed in Health Canada’s Compendium of Analytical Methods, Vol. 3 Health Canada (ISBN 0-921317-17-4).
16. Reporting of results: Results shall be reported in writing. Results shall be identified to the lot of product being tested and shall include individual results for each test performed, method used, minimum sensitivity of the test used and lot for which these results apply.
17. Release of product: Product will be held under the control of the operator until the written results of analysis have been reviewed and found acceptable (i.e. negative for the presence of E. coli O157:H7 and Salmonella).
18. In case of a positive result for either E. coli O157:H7 or Salmonella: the entire lot must be held and either submitted to a 5D reduction process or be destroyed.
19. Keeping of records: Records of test results shall be kept for a minimum of 12 months beyond the release date of the product.
20. The following processes have been scientifically documented as achieving a minimum 2D reduction in E. coli O157:H7:

Intervention 5: Use an alternative manufacturing process which is scientifically validated for controlling E. coli O157:H7.

The operator may make a request, for the evaluation of an alternative manufacturing process, to Health Canada, Director, Bureau of Microbial Hazards, Food Directorate, HPB Ottawa. For example, a 5D process that differs from those outlined in Intervention 2 or a 2D process with raw batter testing that differs from Intervention 4 can be submitted to Health Canada. To allow the process to be evaluated, the operator shall use the same Challenge Protocol that was developed by the United States Department of Agriculture (USDA) and described below under Annex 1 Challenge Protocol. Due to the complex nature of the protocol, it is strongly recommended that the services of an experienced food technology centre be retained. Upon completion of a successful evaluation, the operator shall receive, and keep readily available, a letter of no objection indicating that the process has been evaluated for its ability to control E. coli O157:H7 and found acceptable. Until such confirmation is received, the operator will have to manufacture product in accordance to one of the other four interventions outlined above.

Risk Assessment when Fermented Sausage is Found Positive for E. coli O157:H7

If fermented sausages containing beef or beef ingredients are manufactured by processes other than those specified in Interventions 1, 2 or 4 and the plant is not in possession of a letter of no objection, final product should be considered in violation of Section 4 of the Food and Drugs Act and is considered a Health 1 concern. Finding E. coli O157:H7 in the final product is also considered a Health 1 concern. If E. coli is found in raw batter, any ready-to-eat sausages manufactured from this batter must receive a minimum 5D process or the entire batch of batter represented by the testing must be condemned.

The following is a characterization of a Health 1 concern: the health hazard identified represents a situation that could cause serious adverse health consequences or death. Appropriate action should be taken against the product to limit or prevent exposure in the population to the product. Such action should ensure that the product is no longer sold and the population does not consume what they have at home (e.g. action at the consumer level if the product has been distributed). Follow-up action should ensure that the cause has been determined and appropriate corrective action has been taken to correct the problem.

Appendix 3: Approved Methods to Control Trichinella spiralis in Pork

Related Meat Plant Guideline: P9.10.04.04

April 1, 2018

A. Approved Curing Methods to Ensure the Destruction of Trichinella spiralis in Sausages and Other Meat Products Containing Striated Pork Muscle Tissues

Warning: The curing methods described in this Appendix are designed only to ensure that viable Trichinella spiralis are destroyed in sausages and meat products containing striated pork muscle tissues. These methods do not guarantee the safety of the product in terms of other pathogens such as Salmonella spp., Toxoplasma gondii, E. coli and L. monocytogenes etc. When any of these curing methods are used in the production of ready-to-eat meat products, it is the operator’s responsibility to undertake all other additional manufacturing procedures required to ensure product safety.

A.1. Sausages

Sausage may be stuffed in animal casings, hydrocellulose casings or cloth bags. Except as specified in method #5, casings are not to be coated with paraffin or a like substance at any stage during the Trichinella spiralis destruction process, nor shall they be washed during any prescribed period of drying. Several curing methods are acceptable. They are:

A.1.1. Method #1 (Cured and Dried Sausages)

Meat shall be ground or chopped into pieces of no more than 1.9 cm (¾ inch) in diameter. A minimum of 3.33% of salt per weight of unstuffed sausage material shall be mixed thoroughly with the ground or chopped meat.

• Pepperoni sausages stuffed into casings of 3.5 cm (1⅜ inches) diameter or less as measured at the time of stuffing shall be held in a drying room for a minimum of 15 days at a temperature not lower than 7.3 degrees Celsius. In no case, however, shall the sausage be released from the drying room less than 20 days from the time the curing materials are added.
• Sausage having a diameter not exceeding 8.8 cm (3½ inches) measured at the time of stuffing shall be held in a drying room for a minimum of 20 days at a minimum temperature of 7.3 degrees Celsius. In no case, however, shall the sausage be released from the drying room less than 25 days from the time the curing materials are added.
• Sausage in casings exceeding 8.8 cm (3½ inches) but not exceeding 10.2 cm (4 inches) in diameter at the time of stuffing shall be held in a drying room for a minimum of 35 days at a minimum temperature of 7.3 degrees Celsius. In no case shall the sausage be released from the drying room less than 40 days from the time the curing materials are added to the meat.

A.1.2. Method #2 (Cured, Smoked and Dried Sausages)

Meat shall be ground into pieces of 1.9 cm (¾ inch) maximum diameter or less. A dry-curing mixture containing a minimum of 3.33% of salt per weight of unstuffed sausage material shall be mixed thoroughly with the ground or chopped meat. After stuffing, sausage shall be smoked a minimum of 40 hours at a temperature not lower than 26.7 degrees Celsius.

After smoking, sausage having a diameter not exceeding 8.8 cm (3½ inches), measured at the time of stuffing, shall be held in a drying room for a minimum of 10 days at a minimum temperature of 7.3 degrees Celsius. In no case, however, shall the sausage be released from the drying room less than 18 days from the time curing materials are added to the meat.

After smoking, sausage in casings exceeding 8.8 cm (3½ inches) but not exceeding 10.2 cm (4 inches) in diameter at the time of stuffing shall be held in a drying room for a minimum of 25 days at a minimum temperature of 7.3 degrees Celsius. In no case shall the sausage be released from the drying room less than 33 days from the time the curing materials are added to the meat.

A.1.3. Method #3 (Cured and Smoked Sausages)

Meat shall be ground or chopped into pieces of 1.9 cm (¾ inch) maximum diameter or less. A dry-curing mixture containing a minimum of 3.33% of salt per weight of unstuffed sausage material shall be mixed thoroughly with the ground or chopped meat.

Total curing time shall not be less than six days; this six-day period must include:

• a minimum 36-hour holding period before stuffing of casings (calculated from the admixture of salt and curing material), where the mixture is held at a temperature not lower than 1.2 degrees Celsius; and
• an additional period of time, after stuffing, sufficient to attain the minimum curing period of six days. During this period, sausages shall either be held at a temperature not lower than 1.5 degrees Celsius or placed in a pickle-curing medium of a minimum strength of 50° (salimeter reading) at a minimum temperature of 6.7 degrees Celsius.

Smoking of sausages is mandatory in this process:

Sausages having a diameter of 8.8 cm (3½ inches) or less, measured at the time of stuffing, shall be smoked after the prescribed curing, for a minimum period of 12 hours during which time:

• the temperature shall be maintained at 32.3 degrees Celsius minimum; and
• the temperature shall be gradually raised (over a period of no less than four hours) and maintained for at least four consecutive hours at a minimum temperature of 53.4 degrees Celsius.

Sausage in casings exceeding 8.8 cm (3½ inches) but not exceeding 10.2 cm (4 inches) in diameter, measured at the time of stuffing, shall be smoked, following the prescribed curing, for a minimal period of 15 hours during which time:

• the temperature shall be maintained above a minimum of 32.3 degrees Celsius; and
• the temperature shall be gradually raised (over a period of no less than four (4) hours) and maintained for at least seven (7) consecutive hours at a minimum temperature of 53.4 degrees Celsius.

A.1.4. Method #4 (Cured and Dried Sausages with Optional Cooking or Smoking)

Meat shall be ground or chopped into pieces of 0.6 cm (¼ inch) maximum diameter. A dry-curing mixture containing a minimum of 2.5% of salt per weight of unstuffed sausage material shall be mixed thoroughly with the ground or chopped meat.

After adding mixture containing curing salts and before stuffing, the ground or chopped meat shall be held as a compact mass of a depth of 15.2 cm (6 inches) or less at a minimum temperature of 2.3 degrees Celsius for a minimum of 10 days. At the end of this holding period, the sausage shall be stuffed in casings or cloth bags not to exceed a maximum diameter of 8.5 cm (3⅓ inches), as measured at the time of stuffing.

At any time after stuffing, if the operator so wishes, the product may be heated in a water bath for a period not to exceed 3 hours at a temperature no lower than 29.5 degrees Celsius, or may be smoked at a minimum temperature of 26.7 degrees Celsius during a period not to exceed 3 hours, or may be both heated and smoked as specified.

After stuffing, the sausage shall be held in a drying room at a minimum temperature of 7.3 degrees Celsius for the remainder of a 35-day period, measured from the time curing materials were added to the meat. The time spent smoking or heating the sausage shall not be included in the 35-day holding/drying period calculation.

A.1.5. Method #5 (Sausages with Coated Casings or Coverings)

Meat shall be ground or chopped into pieces of 1.9 cm (¾ inch) maximum diameter. A dry-curing mixture containing a minimum of 3.33% of salt per weight of unstuffed sausage material shall be mixed thoroughly with the ground or chopped meat.

After stuffing, the sausage shall be held in a drying room at a temperature no lower than 7.3 degrees Celsius for a minimum period of 65 days.

The casings or coverings for sausages prepared according to this method may be coated, before or during the drying period, with paraffin, or another substance if the operator can demonstrate that the substance is suitable for the intended purpose. The operator may use a substance if it is listed in the Canadian Food Inspection Agency’s Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. As this reference listing is no longer maintained, the operator may instead request from their supplier a Letter of Acceptance provided by the CFIA or a Letter of No Objection provided by Health Canada, or request that the supplier issues a Letter of Guarantee for the product.

A.1.6. Method #6 (Dry Cured Sausage; Optional Cooking or Smoking; Optional Reduced Salt Formulation)

A.1.6.1. General Requirements:

Meat shall be ground or chopped into pieces of 1.9 cm (¾ inch) maximum diameter. A dry-curing mixture containing a minimum of 3.33% salt per weight of unstuffed sausage material, excluding the weight of dry ingredients, shall be mixed thoroughly with the ground or chopped meat. Salt concentration for this method is calculated with the following formula:

Salt concentration = [weight of salt in sausage formula ÷ (weight of sausage formula – weight of dry ingredients)] X 100

The result is rounded down to the next lowest 0.1%

Example:

Formula: 120 kg pork, 3.56 kg salt, 2 kg spice, 0.5 kg wine, 1 kg water and starter culture, 0.8 kg sugar, 0.012 kg sodium nitrite.

Salt concentration = [weight of salt at 3.56 kg ÷ (weight of formula at 127.872 kg – weight of dry ingredients at 6.372 kg)] X 100 = 0.0293 or 2.93%; (2.9%)

After mixing, the sausage shall be held for two time periods:

• a minimum 48-hour holding period in a room maintained at a temperature of no lower than 1.7 degrees Celsius; and
• a drying period, in a room maintained at a temperature no lower than 10.0 degrees Celsius, of a duration equal to, or greater than, the minimum number of drying days obtained by the following formula:

Baseline value for minimum number of drying days for the type of sausage (ref. Table A.1.6.1.) – Number of days which can be reduced from the drying period because of smoking or fermentation of the sausage during the holding period (ref. section A.1.6.2.) + Number of days which must be added to the drying period because of a sausage formulation which has a reduced salt content (ref. section A.1.6.3.) = Minimum number of drying days

Note: The 48-hour holding period can take place entirely or partially before the beginning of the drying period; if the holding period is not completed before the beginning of the drying period, that part which remains must be completed either after the end of the drying period or as an extension of the drying period.

Table A.1.6.1. Sausage Drying Times by Method #6 (baseline table)

A.1.6.2.Reduction in the number of drying days for sausages which are smoked or fermented during the holding period:

Sausages fabricated according to the methods outlined in sections A.1.6.1. and A.1.6.3. may be smoked or fermented between the time curing materials are added and the time drying commences. If the internal temperature of the product is increased to 21.1 degrees Celsius or higher during the 48 hours holding period and maintained according to one of the time/temperature combinations described in Table A.1.6.2. below, the drying time prescribed for the product may be reduced.

No interpolation of values is permissible.

Table A.1.6.2. – Sausages manufactured according to method #6 which are smoked or fermented during the holding period – reduction (%) of the drying period according to the temperature and the duration of the smoking or fermentation period

Minimum number of hours during which the sausage is held at a temperature no lower than:

Internal Temperature of Product^{footnote 4[4]} (minimum)

How to use Table A.1.6.2:

1. Determine how long and at which temperature the sausage will be fermented or smoked (Note: the heat treatment must take place during the holding period).
2. Identify the appropriate row and column for these values in the table: when the time and/or temperature values used in the preparation of the product are not listed, select the next lowest value(s) (see following example).
3. Find the % in reduction time using the table above.
4. To obtain the number of days by which the minimum drying period can be reduced, multiply the % in reduction value by the baseline minimum number of drying days for the type of sausage (ref. Table A.1.6.1) and round this value to the next lower integer number of days.

Example:

A 7.6 cm (3 inches) diameter sausage fermented at 29 degrees Celsius for 60 hours.

1. The exact temperature is not in the table; the next lowest value in the table is 26.7 degrees Celsius.
2. The exact time is not in the table; the next lowest value in the table is 48 hours.
3. The percentage of reduction found in the table with 26.7 degrees Celsius and 48 hours is 18%.
4. According to Table A.1.6.1., the baseline number of minimum drying days for is 20 days. The number of days by which the minimum drying period can be reduced is: 20 days X 18% = 3.6 days (round to 3 days (nearest lowest number))

Therefore, a reduction of three days to the number of drying days is allowed; the minimum number of drying days for this type of sausage is 20 days – 3 days = 17 days.

A.1.6.3. Reduced Salt Content: Increase in Drying Room Times

Sausages prepared according to the general requirements in section A.1.6.1., but with a recipe using less than 3.33% of salt per weight of unstuffed sausage material excluding the weight of dry ingredients (such as salts, sugars and spices) may be permitted provided the drying time is increased according to the schedule contained in Table A.1.6.3.

Table A.1.6.3. Increase in Drying Room Times for Reduced Salt Content Sausages Prepared According to Method #6

How to use Table A.1.6.3:

1. Calculate the percentage of salt in the sausage with the formula in section A.1.6.1.
2. With Table A.1.6.3. above, find the percentage by which the drying period must be extended.
3. To obtain the number of days by which the drying period must be extended, multiply the % by the baseline minimum number of drying days specified in Table A.1.6.1. for the type of sausage in question and round this value to the nearest greater integer.

Example:

A 5.0 cm (2 inches) diameter sausage with 2.0% salt requires a 40% increase in drying time according to Table A.1.6.3.

1. According to Table A.1.6.3., an increase of 40% in the drying time is required for sausages containing 2.0% salt.
2. Same as 1.
3. The formula used: 40% X 16 days = 6.4 days i.e. (round to next highest integer) 7 days. (The baseline number of drying days for a 2 inch sausage (ref. Table A.1.6.1.) is 16 days).

Therefore an extension to the drying period of 7 days is required; the minimum number of drying days for the sausage in this example is 16 days + 7 days = 23 days.

A.1.7. Method #7 (Dry Sausages)

Meat shall be ground or chopped into pieces of a maximum 0.6 cm (¼ inch) diameter or less. A minimum of 2.7% of salt per weight of sausage meat shall be uniformly mixed with the ground or chopped meat.

Depending on the size of the sausages, the treatment shall be as follows:

A.1.7.1. Sausages with a diameter of 10.5 cm (4⅛ inches) or less

Sausages with a diameter of 10.5 cm (4⅛ inches) or less at the time of stuffing shall be subjected to the following 23-hour process schedule after stuffing.

Table A.1.7.1. Process Schedule for Heat Treated Dry Sausage of a Diameter of 10.5 cm (4⅛ inches) or Less

Total Time: 23 Hours

The sausages shall then be dried at a minimum temperature of 10 degrees Celsius for not less than 7 days.

A.1.7.2. Sausages with a diameter of 5.5 cm (2⅛ inches) or less

Alternatively, sausages with a diameter of 5.5 cm (2⅛ inches) or less at the time of stuffing are to be subjected to the following 19-hour process schedule:

Table A.1.7.2. Process Schedule for Heat Treated Dry Sausage of a Diameter of 5.5 cm (2⅛ inches) or Less

Total Time: 19 Hours

The sausages shall then be dried at a minimum temperature of 10 degrees Celsius for not less than 4 days.

Summary Table of Approved Curing Methods for Sausage to Ensure the Destruction of Trichinella spiralis in Sausage Containing Striated Pork Muscle

A.2. Capicola (Capocollo Capacola) and Coppa

Capicola, Capocollo and Capacola are dry-cured smoked boneless pork shoulder butts. Coppa is a dry-cured unsmoked boneless pork shoulder butt.

Boneless pork butts used for coppa or capicola (or Capocolo or Capacola) shall be dry-cured using a mixture containing a minimum 4.5 kg of salt per 100 kg of fresh meat (weight before curing). Product must be cured and dried according to the schedule set out in Table A.2 below.

If curing materials are applied by the “churning” process, a small amount of pickle may be added. During the curing period, butts may be overhauled, e.g. turned over for application of additional pickle or dry salt during the process.

In addition, capicola, capocollo and capacola shall be smoked for a minimum temperature of 26.7 degrees Celsius for a minimum period of 30 hours.

Butts shall not be treated in any manner designed to remove salt from the meat during or after curing; superficial washing of the butts may however be permitted.

Table A.2. Minimum treatments for ensuring the destruction of Trichinella in Coppa, Capicola, etc.

A.3. Hams and Pork Shoulder Picnics

In the curing of hams and pork shoulder picnics, one of the following methods shall be used to destroy Trichinella spiralis.

A.3.1. Method #1

Hams and pork shoulder picnics shall be laid down in salt, in a ratio of at least 4.0 kg of salt for each 100 kg of fresh meat (before curing) for a minimum of 40 days in a room maintained at a temperature not lower than 2.3 degrees Celsius.

Salt is to be applied in a thorough manner to the lean meat of each item. When placed in cure, product may be pumped with pickle. At least once during the curing process, products are to be overhauled (turned over for application of additional cure) and additional salt applied, if required, to thoroughly cover the lean meat of each item.

At the end of the curing period, product may be soaked up to a maximum of 15 hours in water at a temperature not to exceed 21 degrees Celsius (70°F). The water may be changed only once during this 15-hour period. The product shall not be treated, except for superficial washing, in any other manner designed to remove salt from the meat.

Product shall finally be dried or smoked at a time and temperature as specified in Table A.3.4 which is at the end of this section.

A.3.2. Method #2 [Reserved]

A.3.3. Method #3

A.3.3.1. Traditional Dry Curing

Hams and shoulders shall have all exposed muscle tissue covered and the hock region packed with a cure mixture containing a minimum of 70% salt (by weight of the curing mixture).

Curing shall consist of:

• A mandatory cure contact time of a minimum 28 days but no less than 3.3 days/kg of uncured product (whichever period is longest) at a room temperature between 1.7 and 7.3 degrees Celsius; and
• An optional cure equalization time at a room temperature no lower than 1.7 degrees Celsius and no higher than 15.6 degrees Celsius to permit the cure mixture to penetrate deeply into the muscle tissues of the product.

The number of days obtained using days/kg is calculated by multiplying the value of #days/kg by the weight in kilograms of the heaviest piece of the lot (as weighed prior to the addition of cure materials).

The total curing time (between application of cure and entry into the drying room) shall be at least 40 days and in no case less than 4.4 days/kg of uncured ham or shoulder.

During the mandatory cure time, exposed muscle tissue must stay coated with the cure mixture. After this period, the operator may remove excess cure from the product’s surface either mechanically or by a water rinse of a maximum duration of 60 seconds, and allow the product to rest in order to permit salt to permeate the product’s inner tissues (equalization). Soaking of hams to remove cure is not permitted.

Product is to be dried in accordance with Table A.3.4.

A.3.3.2. Bag Curing

Hams and cure mixture are wrapped together in uncoated kraft paper and hung individually. Reapplication of salt is not necessary since the wrapping keeps the cure mixture in close contact with the product.

Exposed muscle tissue shall be rubbed and hocks packed with a cure mixture containing at least 6 kg of salt for each 100 kg of uncured meat (weighed before the addition of curing material). Any remaining cure mixture shall be used in wrapping the product in the paper bag.

Product shall remain wrapped during a minimum curing period of at least 40 days, but not less than 4.4 days/kg of uncured ham or shoulder (which ever period is longest) at a room temperature between 1.7 degrees Celsius and 7.3 degrees Celsius. It may be unwrapped during the drying period.

The number of days obtained using days/kg is calculated by multiplying the value of #days/kg by the weigh in kilograms of the heaviest piece of the lot (as weighed prior to the addition of cure materials).

Product is to be dried in accordance with Table A.3.4.

A.3.4. Method #4

Hams and shoulders shall be cured with a cure mixture containing a minimum of 71.5% salt by weight. The operator may substitute potassium chloride (KCl) for up to half of the required salt on an equal weight basis.

Cure shall be applied at a minimum rate of 5.72 kg of cure for each 100 kg of fresh meat (weighed before addition of the curing materials). The hock region is to be packed and all exposed muscle tissue covered. The cure shall be applied in either three or four approximately equal amounts (three or four overhauls) at separate times during the first 14 days of curing.

The product shall be kept in contact with the cure mixture at a minimum temperature of 1.7 degrees Celsius for a minimum period of 4.4 days/kg of uncured product but for at least 30 days; whichever period is longest.

The number of days obtained using days/kg is calculated by multiplying the value of #days/kg by the weigh in kilograms of the heaviest piece of the lot (as weighed prior to the addition of cure materials).

At the end of the cure contact period, excess cure mixture may be removed either by rinsing for a maximum of 60 seconds with water or by mechanically removing the excess from the product’s surface; soaking is not allowed.

After the cure contact period has ended and the excess cure has been removed, an additional period of a minimum 2.2 days/kg of uncured product but at least 14 days, whichever period is longest, shall be provided to allow the cure to permeate the deeper muscle masses. Additional cure contact days may be substituted for an equal number of equalization days.

Drying cannot begin until the end of the equalization period. Drying is to be performed according to one of the methods described in Table A.3.4.

Table A.3.4. Minimum Drying Time/Temperature Combinations to Ensure the Destruction of Trichinella spiralis in Dry Cured Hams.

How to use Table A.3.4:

Drying at a single constant temperature:

• Determine the lowest temperature attained/which will be attained during the drying period. Using the table, select the appropriate row (if the drying room temperature is not in the table, select the row with the next lowest temperature value) and determine the “Minimum Days at Drying Temperature” in column 3.

Drying at two or more different temperatures:

• Using the drying schedule, determine, for each day of drying, the lowest temperature reached/ which will be reached. Using the table, determine the fractional period contributed by each drying day using the lowest drying temperature for each day. In order for the process to be acceptable, the sum of these fractions must be greater than 1.5.

Interpolation of these times or temperatures is not acceptable.

A.4. Boneless Pork Loins and Loin Ends

In lieu of heat or cold treatment, curing may be used to ensure the destruction of Trichinella spiralis in boneless loins.

Loins are cured for a minimum period of 25 days at a temperature not lower than of 2.3 degrees Celsius using one of the following methods:

• Application of a dry-salt curing mixture containing a minimum of 5 kg of salt per 100 kg of fresh meat (weighed prior to the addition of curing materials).
• Application of a pickle solution (minimum 80 degrees strength on the salimeter) at a ratio of 60 kg of pickle for each 100 kg of fresh meat (weighed prior to the addition of curing materials).
• Application of a pickle solution added to the dry-salt cure prescribed in the first point above, provided the pickle solution is not less than 80 degrees strength (salimeter).

Loins may be soaked in maximum 21 degrees Celsius temperature water for a maximum duration of one hour or washed under a spray. Product shall not be subjected, during or after curing, to any other treatment designed to remove salt.

Loins shall be smoked for a minimum of 12 hours. The smokehouse temperature shall be maintained above a minimum temperature of 37.8 degrees Celsius during the entire smoking process. In addition, within the 12-hour smoking period, the smokehouse temperature shall be maintained at a minimum temperature of 51.7 degrees Celsius for at least four consecutive hours.

Smoked product shall then be held in a drying room maintained at a temperature of not less than 7.3 degrees Celsius for a minimum period of 12 days.

B. Heating and Freezing Methods

B.1.General requirements and information

For freezing, heating and curing methods used to ensure the destruction of viable Trichinella spiralis in striated pork muscle or meat product containing striated pork muscle, the operator is responsible for keeping current and accurate records which document all parameters required for process control (e.g. lot identification, time/temperature records, % salt, casing diameter, etc.), the critical limits which must be respected as well as the actual measurements confirming that the critical limits were met and, when a process deviation has occurred, the corrective action(s) taken.

All operator control records shall be verified on a regular basis and kept for at least one year or for the duration of the shelf life of the product if the latter is greater than one year. Records shall be available to the inspector upon request.

B.2.Heating

All parts of the pork muscle tissue shall be heated according to one of the time/temperature combinations listed in Table B.2.

Table B.2. Thermal Treatments to Ensure the Destruction of Trichinella in Pork Meat

The operator shall use procedures which ensure the proper heating of all parts of the product. It is important that each piece of sausage, ham and other product treated by heating in water be kept entirely submerged throughout the heating period; and that the largest pieces in a lot, the innermost links of bunched sausage or other massed articles, and those pieces placed in the coolest part of a heating cabinet, compartment or cooking vat be included in the temperature test.

The operator shall keep records of their monitoring procedures including results, process deviations and corrective actions.

B.3.Freezing

Highlights of the various approved freezing methods for destroying Trichinella spiralis

In methods #1 and #2, room temperature is controlled for the purposes of establishing that the process for destroying trichinae is compliant. Products are put in the freezer after chilling (i.e. once they have reached a temperature no higher than 4 degrees Celsius without being frozen). Owing to these two factors, spacers must be used. The boxes may not be shrink-wrapped.

In method #3, products are already frozen when the treatment for destroying trichinae begins. The entire treatment needs to be monitored using a properly installed thermocouple. Spacers are not required in this method and the boxes may be shrink-wrapped.

Method #4 uses both types of monitoring (i.e. first the thermocouple, then room temperature) to ensure the destruction of trichinae. Spacers are not required and the boxes may be shrink-wrapped.

Method #5 has been developed for meat products frozen in bulk containers according to a specific protocol; the trichinae destruction treatment uses the time/temperature combinations adopted in method #3. Given the size of the containers, spacers cannot be used. Boxes may not be shrink-wrapped.

Freezing Method #1:

When this method is used, pork striated muscle or products containing pork striated muscle tissue, after preparatory chilling to a temperature of 4 degrees Celsius or less, shall be kept frozen at the indicated temperature for an uninterrupted length of time equal or longer to the one specified in the following table.

Table B.3.1. Freezing Method #1 to Ensure the Destruction of Trichinella (Temperature -25 degrees Celsius)

Insulating packaging material shall be removed prior to the commencement of the freezing process. Boxes shall be stacked in such a way as to permit air circulation and to permit product to reach the freezing room temperature as quickly as possible (spacers required and no shrink wrap).

Freezing time calculation shall begin only from the moment that the freezer’s temperature reaches the specified value. In cases where the freezer temperature exceeds the specified maximum temperature indicated in the freezing schedule, the operator shall either use a different time-temperature schedule which allows for the higher temperature or shall restart the counting of the number of uninterrupted freezing days from the moment that the freezer temperature returns below the specified maximum.

Freezing Method #2:

When this method is used, pork striated muscle or products containing pork striated muscle tissue, after preparatory chilling to a temperature of 4 degrees Celsius or less, shall be kept frozen at the indicated temperature for an uninterrupted length of time equal or longer to the one specified in Table B.3.2.

Insulating packaging material shall be removed prior to the commencement of the freezing process. Boxes shall be stacked in such a way as to permit air circulation and to permit product to reach the freezing room temperature as quickly as possible (spacers required and no shrink wrap).

Freezing time calculation shall begin only from the moment that the freezer’s temperature reaches the specified value. In cases where the freezer temperature exceeds the specified maximum temperature indicated in the freezing schedule, the operator shall either use a different time-temperature schedule which allows for the higher temperature or shall restart the counting of the number of uninterrupted freezing days from the moment that the freezer temperature returns below the specified maximum.

Table B.3.2. Freezing Method #2 to Ensure the Destruction of Trichinella

When in doubt, the documented case should be submitted to the OMAFRA, Food Inspection Branch.

Freezing Method #3:

In lieu of the methods prescribed in Freezing Method #1 and Freezing Method #2 above, products containing pork striated muscle may be treated by means of commercial freeze drying or controlled freezing.

When using this method # 3, there is no obligation to use spacers and the use of shrink wrap around pallets is acceptable.

Product brought in already frozen shall be treated in accordance with one of the time/temperature combinations specified in Table B.3.3. For each lot, the internal temperature is to be monitored by a thermocouple placed in the centre of the thickest piece of meat and in the warmest location of the freezer (not close to cooling equipment). The temperature shall be measured with properly calibrated thermoelectric instruments (recording thermometers) and continuously recorded.

Table B.3.3. Freezing Method #3 to Ensure Destruction of Trichinella

Temperature, when measured in degrees Celsius, shall be measured to the next lowest tenth of a degree Celsius or, in the case of temperature measuring devices unable to attain such a degree of accuracy, to the next lowest degree Celsius. For example, if a thermoter is not accurate enough to read -23.5 degrees Celsius, the meat shall be frozen at -24 degrees Celsius.

Freezing Method #4:

For methods #1 and #2, the control of the freezing temperature is accomplished by monitoring the freezer’s ambient temperature. For Method #3, the same control is exerted through the use of a thermocouple in the centre of the warmest piece of meat.

A fourth method has been found acceptable. This method is based on both types of controls to ensure the destruction of trichinae.

When using this method #4, there is no obligation to use spacers and the use of shrink wrap around pallets is acceptable.

This method is done in two steps.

Step 1: The purpose of this first step is to ensure that the temperature of all products of the lot to be treated has attained a temperature equilibrium with the freezer temperature. For each lot, the internal temperature is to be monitored by a thermocouple placed in the centre of the thickest piece of meat and in the warmest location of the freezer (not close to cooling equipment). For doing so, as soon as the product is brought into the freezer, a thermocouple is placed at the centre of the warmest box of the lot. This box is then placed at the centre of the largest pallet. The temperature shall then be measured with properly calibrated thermoelectric instruments (recording thermometers) and continuously recorded until product temperature at the centre of this box is the same as the freezer’s ambient temperature.

Step 2: At this time, the thermocouple may be removed. The freezing time calculation may begin.

The treated products shall be kept frozen at the indicated temperature for an uninterrupted length of time equal or longer to the one specified in Table B.3.1 or B.3.2.

For each lot treated, the operator shall keep the charts of the two steps to clearly demonstrate the control that is exerted. Records for the two steps shall be kept on file for each lot. The charts shall include all pertinent information and, at least, the lot number, its description, the number of boxes, date in, date out, the freezing method used and the signature of the inspector.

Freezing Method #5

This method is based on the protocol for freezing meat products in bulk containers (refer to information in Part C of this Appendix and Table B.3.3.) It applies only to big cuts of meat in bulk containers (e.g. a ham with bone) and has two steps.

Step 1: The first step consists of ensuring that all refrigerated products that will be put in bulk containers will reach a temperature of -18 degrees Celsius or lower, according to a protocol that has been validated and approved by the Food Inspection Branch, OMAFRA.

From the outset of the freezing process, core temperature must be monitored for each lot to be treated using a thermocouple inserted in the centre of the biggest cut of meat located in the warmest part of the freezer (not close to a refrigeration unit). Temperature must be recorded on a continuous basis using properly calibrated thermoelectric instruments (recording thermometers).

A protocol must be submitted, validated and approved by the Food Inspection Branch, OMAFRA and be in compliance with Part C of this Appendix.

Step 2: Freezing time for the treatment to destroy trichinae starts now. Treated products must be kept at the prescribed temperature without interruption for the amount of time specified in Table B.3.3.

The thermographs for each lot processed in each step should be preserved to clearly demonstrate that the proper controls have been applied. The temperature recordings for both steps must be kept for a period of 12 months, along with all pertinent information, notably the lot number, lot description, number of bulk containers, date of entry and removal, and the inspector’s signature.

B.4. Other Processes

Treatment processes for the destruction of viable Trichinella spiralis in pork striated muscle and meat products containing pork striated muscle, other than those identified in this Appendix, may be used. Proposed methods must be demonstrated to the satisfaction of the Food Inspection Branch, OMAFRA to be safe and to be verifiable by inspection staff. Data must be collected for assessment according to an experimental protocol which has been previously reviewed and accepted by the Food Inspection Branch.

C. Protocol for Evaluating Bulk Container Freezing Processes for Meat Products

C.1. Introduction

This protocol sets out the steps operators are to follow when developing a method for freezing meat products (e.g. carcasses, carcass portions and offal) in bulk containers (hereinafter “bulk container freezing”). In order to validate their HACCP (Hazard Analysis Critical Control Point) systems, operators must show that their processes reduce the core temperature of these products to minus 18 degrees Celsius within a time frame allowing for the preservation of organoleptic and microbiological qualities.

C.2. Scope

The following processes must be evaluated in accordance with the present protocol:

• Pallets (without spacers) of boxed meat products that were pre-cooled (4 degrees Celsius) with a view to subsequent freezing.
• Combo bins of meat products that were pre-cooled (4 degrees Celsius) with a view to subsequent freezing.

Additional conditions may apply if freezing is intended to prepare products for subsequent treatment (e.g. to destroy Trichinella spiralis or cysticercosis).

The present protocol does not cover situations in which products that have not reached a core temperature of 4 degrees Celsius are placed in bulk containers for freezing purposes. Processes that involve this approach (i.e. placing products that have not yet reached this temperature in bulk containers) require validation and approval by the Food Inspection Branch, OMAFRA.

C.3. Prerequisites for freezing meat products in bulk containers

• Recognized HACCP system.
  
  Plants may freeze products in bulk containers, provided that the validity of their method has been proven through tests. HACCP controls are required in order to conduct the tests, and the meat plant’s HACCP system must be adjusted to encompass data collection. The results of tests conducted in this manner are used to validate the HACCP system itself.
• Plants that produce meat to be frozen in bulk containers must have determined and validated the shelf life of all of these meat products in order to confirm that a given product will have reached the freezing temperature during its specified shelf life. This will ensure that frozen meat products in bulk containers have the requisite microbiological quality upon thawing.
• Specify the products targeted, the packaging method (including palletization method) and the freezing method. This must be determined jointly by the plants producing and packaging the meat products and by the plant freezing the meat products, as appropriate.
• Once a method has been selected, the test results cannot be used to validate another process. Here are examples of bulk container freezing that an operator might want to validate:
  • Pork hams weighing between X and Y kg (market weight animals) are received at a temperature not exceeding 4 degrees Celsius in a cardboard combo with a sealed PVC lining. The maximum quantity per combo bin is 800 kg. Combo bins are stored in a warehouse at minus 18 degrees Celsius for five days; they are stacked five high on racks with spacing of at least X between each combo level and row. Air velocity X. Estimated time to reach minus 18 degrees Celsius: 48 hours.
  • Cuts of beef (the largest being an outside round weighing X kg), vacuum-packed and received at a temperature not exceeding 4 degrees Celsius, are stored five per box. The boxes are stacked five high, with X boxes per row, and stretch-wrapped. They are kept in a freezer at minus 25 degrees Celsius with spacing of at least X between pallets. The air velocity is X. Estimated time to reach minus 10 degrees Celsius: 48 hours. Once the temperature is reached, the boxes are palletized without spacers and stored for 10 days.
• Have labelled containers. The inspector will determine whether the proposed method enables him/her to identify containers that undergo testing.
• Determine a method for taking temperature readings that accurately reflects the process to be tested.
  
  Temperature readings taken during testing will be used to demonstrate that the freezing method, when properly applied, guarantees that the temperatures required in order to control unacceptable bacterial growth are reached within a given time frame. The operator must prove that the data collected during testing represent the worst-case scenario.
• Determine the temperature profile of the freezer rooms.
  
  If the temperature of the freezer room is uniform throughout the room, the test may be conducted anywhere in the room. If the temperature is not uniform, the data must be collected in the warmest part of the room to reflect the worst-case scenario.
  
  Identify and analyze hazards specific to the process that is the subject of the request.
  
  The capacity to systematically cool meat products to a specific temperature within a given time frame depends on how precisely the process under evaluation is applied. When the cooling process is not rigorously implemented, bacteria may have the opportunity to grow, resulting in an unacceptable risk.
  
  For each parameter of the bulk container freezing process that is the subject of the request, the operator must identify the hazards that could arise in the event that the process is not strictly followed.

To continue with the examples above, the following hazards could pose an unacceptable risk and need to be assessed:

• Presence of pathogens because the product is delivered in a state that makes it unsuitable for freezing in a bulk container.
• Bacterial growth that occurs between the time the product is received and the time it reaches a temperature at which bacteria are no longer able to grow.
• Bacterial growth resulting from failure to maintain the ambient temperature required for the process.
• Bacterial growth resulting from a slowdown in freezing caused by packaging that does not comply with the specifications of the process being evaluated.
• Etc.

Incorporate each new hazard into the HACCP plan (i.e. apply the CCP decision tree and determine whether the hazard is controlled by prerequisite programs or whether a CCP needs to be established).

C.4. Submitting the request for in-plant testing to the inspector

Before a bulk container freezing process can be adopted, testing needs to be done to identify potential shortcomings. The management of the meat plant must submit the following documents before testing can be authorized.

Item No. 1. A letter from management containing:

• a brief description of the proposed process;
• a statement explaining that the hazard analysis of the process complied with HACCP principles and that the HACCP system was modified in order to monitor the hazards during testing;
• a statement explaining that, for testing purposes, the company agrees to submit only those analysis results obtained using recognized laboratory methods; and
• a statement explaining that quality control officials have been instructed to stop the test if they feel it is not being carried out in the manner agreed upon with OMAFRA.

Item No. 2. The dated test protocol specifying:

• the name of the official to be contacted in the event of problems during the test;
• the duration of the test (start and end date);
• the number of lots proposed for testing before the process can be implemented in normal production operations;
• the method for taking temperature readings of products and in cooling rooms that will be used during testing, including: Who will take the temperature readings – How – How often – Number of samples – What products – etc.;
• data on the microbiological quality of meat products at the start of the bulk container freezing process. Microbiological data generated for the validation of the product’s shelf life may be used;
• when applicable, the microbiological method that will be used during testing, including: Who will take the samples – How – How often – Number of samples – Type of analysis to be conducted – etc.;
• a model of the table to be used to record temperatures from the time the product is received to the time the product reaches a temperature at which bacteria are no longer able to grow. This must include the temperature range from 4 to -5 degrees Celsius; and
• the date on which management is expected to submit its test report to OMAFRA following data collection and analysis.

Note: When responsibility for ensuring the microbiological quality of frozen products in bulk containers is to be shared between two or more meat plants, the cover letter and the test protocol must be signed by the management of all the plants concerned.

C.5. OMAFRA decision on whether the testing may be authorized

The inspector who receives the request determines whether it includes all of the information required. With the assistance of the program specialist, the inspector determines whether the request appears to be compatible with sound hygiene practices and whether any changes need to be made to the protocol before the testing can be conducted. Together with the Food Inspection Branch, the inspector gives the go-ahead for the testing when he/she is satisfied that the test protocol is complete and acceptable.

C.6. Conducting the test

The operator must conduct the test in compliance with the approved test protocol. The operator must inform the inspector in writing if it becomes necessary to modify the protocol before, during or after the test. The inspector may temporarily halt the test to discuss protocol changes with the program specialist. The inspector may also require that the test be stopped if changes are made to the protocol without his/ her knowledge.

C.7.Test report: analysing and submitting collected data

The operator is responsible for collecting and analyzing data gathered during testing and submitting them to the inspector within the agreed time frame. To this end, the operator will submit a report to the inspector. The report must be prepared in such a manner that anyone who reviews the report (e.g. third- party auditor) has all of the necessary information. Therefore, the test report must include the following:

• An introduction summarizing (in a few lines) the purpose of the test and providing an accurate description of the process tested;
• A methodology section summarizing (in a few lines) how the test was conducted. The test protocol may be appended to the report to avoid the need to write a methodology section;
• A results section summarizing the main observations made during testing;
• If needed, a discussion section clarifying results that may raise questions;
• A conclusion outlining whether the company will be applying the new process on a regular basis; and an appendix, including at least the following:
  • the data is set out in a table.;
  • cooling curves based on the data collected; the curves must show that the cooling is continuous;
  • instead of data tables and curves, it is encouraged that sensors attached to a thermograph be used to automatically record temperatures; and
  • the results of microbiological analyses conducted during testing.

C.8. OMAFRA approval

The inspector will review the report submitted by the operator to ensure that it is complete and to assess its content. This involves determining whether the conditions described in the report clearly reflect what he/she knows to be true about the conditions in which the test was conducted and whether the operator satisfactorily explained all of the results that raised questions, in the “discussion” section. If the report is incomplete, the inspector will ask the operator to review the section(s) in question. When the report is deemed complete, the inspector will forward it to the program specialist with his/her comments on the report’s content. The Food Inspection Branch will then determine whether the proposed process is acceptable and recommend that the inspector authorize or reject the bulk container freezing process for meat products.

Appendix 4: Use of Phosphate Salts and Nitrites in the Preparation of Meat Products

Related Meat Plant Guideline: P9.10.04.01

Use of Phosphate Salts and/or Water in the Preparation of Meat Products

Sections B.01.090, B.01.091, and B.01.092 of the Food and Drug Regulations (FDR) permit the addition of phosphate salts and/or water to meat products. The permitted forms of phosphate are listed in the FDR: Division 16 Table XII. The maximum permitted level of phosphate use is 0.5% calculated as sodium phosphate dibasic added to the meat product.

The composition and labelling requirements for meat products which contain phosphate salts and/or water are described in the Guide to Food Labelling and Advertising.

The following chart is used to convert other permitted forms of phosphate to sodium phosphate dibasic when calculating the amount of phosphate in a meat product formulation. The synonyms of each form are provided:

Calculation of phosphate salt input levels

Example:

Calculation of phosphate salt input levels in a product that is pumped or immersed in brine containing a phosphate salt.

Cure unit:

Sodium tripolyphosphate: 6.41 kg + Sodium nitrite: 0.28 kg + Sodium erythorbate: 0.84 kg + Spices: 0.70 kg

= Total Cure Unit 8.23 kg

Brine preparation: Cure unit: 8.23 kg + Water: 134.00 kg + Salt: 40.00 kg

= Total Brine 182.23 kg

% Pump (gain) = 15

2. Formula 1: % added disodium phosphate

[(weight of phosphate in kg (in disodium phosphate equivalent)) ÷ weight of brine in kg] x 100 x [gain ÷ (gain + 100)]

Calculation

[(7.43 kg (6.41 kgx 1.16)) ÷ 182.23 kg] x 100 x [15 ÷ 115]

= 0.53% added disodium phosphate

3. Formula 2: 1. Determine initial % phosphate in brine (in disodium phosphate equivalent)

= [(weight phosphate x conversion factor) ÷ weight of brine] x 100

Calculation

= [(6.41 kg x 1.16) ÷ 182.23 kg] x 100 = 4.08% disodium phosphate in brine

4. % of phosphate based on initial weight of product

= (100 x % pump x % phosphate) ÷ (100 x 100)

Calculation

= (100 x 15 x 4.08) ÷ (100 x 100) = 0.612%

5. % Yield

= [(weight final product - weight initial product) x 100] ÷ weight of initial product

Calculation

= [(115 - 100) x 100] ÷ 100 = 15%

6. % added disodium phosphate in final product

= (% phosphate based on initial weight of product x 100) ÷ (weight of initial product + % yield)

Calculation

= (0.612% x 100) ÷ (100 + 15) = 0.53% added disodium phosphate

Notes

It is not necessary to make adjustments for the addition of “rework” containing phosphates, provided the quantity of “rework” material is not more than 10% of the batch weight. In the case of bone-in meat cuts, the pumping percentage will be calculated on a boneless basis. The amount of bone in a bone-in ham is approximately 15% by weight. In the case of injected products with rind on (ham, bacon, etc.), no consideration is necessary for the weight of the rind. Rind may be considered as meat. Fillers (e.g. soy) are not permitted to be injected into solid meat cuts.

Labelling requirements for meat products containing added phosphates and/or water

Refer to the Guide to Food Labelling and Advertising.

Calculation of Nitrate/Nitrite Salt Input Levels in Prepared Meat Products

Example A:

Formulation: 114 kg sausage mix (23 g sodium nitrite in bulk ÷ 114.023 kg emulsion)

Formula 1: ppm nitrite = (sodium nitrite in g x 1000 mg/kg) ÷ weight of emulsion in kg

Calculation

= (23 g x 1000 mg/g) ÷ 114.023 kg

= 23,000 mg ÷ 114.023 kg

= 201.71 mg/kg

= 201.71 ppm

Formula 2: ppm nitrite = (sodium nitrite in kg x 10⁶) ÷ weight of emulsion in kg

Calculation

= (.023 kg x 10⁶) ÷ 114.023 kg

= 23,000 kg ÷ 114.023 kg

= 201.71 ppm

Example B:

Formulation: 114 kg sausage mix (350 g Prague Powder ÷ 114.35 kg emulsion)

Note: Prague Powder = 6.25% sodium nitrite therefore 350 g Prague Powder = 21.875 g sodium nitrite

Formula 2: ppm nitrite = (sodium nitrite in kg x 10⁶) ÷ weight of emulsion in kg

Calculation: = (.021875 kg x 10⁶) ÷ 114.35 kg

= 21875 kg ÷ 114.35 kg

= 191.30 ppm

Calculation of nitrite in injected product

Example:

Formulation: Cure unit: Sodium tripolyphosphate: 6.41 kg + Sodium nitrite: 0.28 kg +

Sodium erythorbate: 0.84 kg + Spices: 0.70 kg +

= Total Cure Unit 8.23 kg

Brine preparation: Cure Unit: 8.23 kg + Water: 134.00 kg + Salt: 40.00 kg

= Total Brine 182.23 kg

% Pump (gain) = 15

Formula 1: ppm nitrite = (weight of nitrite in kg ÷ weight of brine in kg) x [(gain x 10⁶) ÷ (gain + 100)]

Calculation: = (0.28 kg ÷ 182.23 kg) x [(15 x 10⁶) ÷ 115)

= 0.0015365 x 0.130 x 10⁶

= 200 ppm

Formula 2: ppm nitrite = [(weight of nitrite in g x gain in kg) ÷ weight of brine in kg] ÷ (100 kg + gain in kg)

Note: Assume weight before injection = 100 kg gain = 15 kg

weight after injection = 115 kg (weight before injection + gain)

Calculation: = [(280 g x 15 kg) ÷ 182.23 kg] ÷ 115 kg

= 23.047 g ÷ 115 kg

= 0.200 g/kg

= 200 mg/kg

= 200 ppm

Appendix 5: Alternate validated cooling schedules

There are three alternate cooling schedules that have been approved by OMAFRA as validated cooling methods for heat-treated and/or cooked meat products. Details of the methods are provided below. Note that the selected process should not allow more than 1-log10 total growth of Clostridium perfringens in the finished product, and should also control other pathogens of concern, including Staphylococcus aureus.

Rapid cooling Method #1:

applicable to all heat-treated and cooked products; preferred over Method #2.

1. During cooling, the product’s maximum internal temperature should not remain between 54.4 degrees Celsius (130°F) and 26.6 degrees Celsius (80°F) for more than 1.5 hours.
2. The product’s maximum internal temperature should not remain between 26.6 degrees Celsius (80°F) and 4.4 degrees Celsius (40°F) for more than 5 hours.

Rapid cooling Method #2:

applicable to all heat-treated and cooked products

1. Cooling must begin within 90 minutes after the cooking step has finished.
2. Products must be cooled from 48.8 degrees Celsius (120°F) to 12.7 degrees Celsius (55°F) in no more than 6 hours.
3. Chilling should then continue until the product reaches 4.4 degrees Celsius; the product should not be shipped until it reaches 4.4 degrees Celsius (40°F).
4. Operators must ensure that cooling between 48.8 degrees Celsius (120°F) and 26.6 degrees Celsius (80°F) does not take more than 1 hour, and chilling must continue between 12.7 degrees Celsius (55°F) and 4.4 degrees Celsius (40°F).

Slow cooling Method #3:

applicable only to specific cooked products. Any products for which this method is being considered must be assessed on a case-by-case basis by FSSU.

Products must:

1. Be cured with a minimum of 100 ppm sodium nitrite (ingoing).
2. Not contain reducing agents (such as sodium erythorbate or sodium ascorbate) that reduce the efficacy of nitrites, unless there are sufficient levels of other C. perfringens inhibitors (e.g. sodium lactate or salt) that can compensate for the presence of reducing agents.
3. Not be held in a significantly anaerobic state during cooling (as might occur if they are vacuum packaged for prolonged periods of time between formulation and cooking), unless there are sufficient levels of other C. perfringens inhibitors that can be demonstrated to compensate for the anaerobic conditions.
4. Cured products must be cooled so that the maximum internal temperature is reduced from 54.4 degrees Celsius (130°F) to 26.6 degrees Celsius (80°F) in 5 hours and from 26.6 degrees Celsius (80°F) to 7.2 degrees Celsius (45°F) in 10 hours (15 hours total cooling time). The entire process should allow no more than 1-log10 total growth of C. perfringens in the finished product.
5. If products are cooked and cooled shortly after formulation (e.g. 3 hours), when air would still be present from mixing, growth of C. perfringens should not exceed 1 log using the full 15 hours cooling time, provided that the products contain a minimum of 100 ppm nitrite, and no reducing agents are present.

Appendix 6

Risk Ranking of Sub-Elements

Each of the 572 sub-elements (or standards) of the Meat Plant Guidelines (MPGs) has been assigned a risk ranking based on the risk it may present to food safety (2009/2010) or animal welfare (updated in 2016). These risk rankings were put in place to improve program consistency and aid both meat plant operators and inspectors in determining which areas we should focus efforts on. The risk rankings also serve to minimize the potential for subjective actions throughout the compliance process.

A working group comprised of OMAFRA managers, veterinarians, food safety advisors, data analysts, food scientists, auditors, Meat Inspection Program staff as well as a representative from the Ontario Independent Meat Processors assessed each sub-element for risk. As a result of this process, each sub- element of the Meat Plant Guidelines now falls into one of the following rankings:

• low risk,
• medium risk,
• high risk,
• significant high risk,
• critical high risk.

Depending on the risk level, a deficiency noted in a sub-element may result in different compliance actions being taken. All deficiencies found in a plant should be addressed in a timely manner. However, any findings of non-compliance for sub-elements that are ranked as critical high risk or significant high risk will have the most immediate impact on plant operations. It should also be noted that further progressive compliance actions will be taken if deficiencies continue.

Critical High Risk Standards

A standard classified as a critical high risk presents an immediate risk to food safety or animal welfare. Any deficiency observed of one or more critical high risk standards results in a Fail rating and immediate cessation of all meat processing activities until non-compliance is corrected. Progressive compliance action will be initiated immediately and if immediate corrective action cannot be taken to address the deficiency, the plant’s licence will be provisionally suspended.

Significant High Risk Standards

A standard classified as a significant high risk presents a potential and significant risk to food safety or animal welfare. Any deficiency observed of one or more significant high risk standards results in a Conditional Pass rating and immediate cessation of some or all meat processing activities until non-compliance is corrected. Progressive compliance action will be initiated immediately.

High Risk Standards

A standard classified as a high risk presents a high risk to food safety or animal welfare. These deficiencies must be corrected as soon as is reasonably possible. Progressive compliance actions will occur if deficiencies in this standard continue.

Medium Risk Standards

A standard classified as a medium risk presents a moderate risk to food safety or animal welfare. These deficiencies must be corrected in a reasonable time frame. Progressive compliance actions will occur if deficiencies in this standard continue.

Low Risk Standards

A standard classified as a low risk presents a minimal risk to food safety or animal welfare. These deficiencies must be corrected in a reasonable time frame. Progressive compliance actions will occur if deficiencies in this standard continue.

Please refer to the specific guideline for further details on each of the sub-elements below.

Bibliography

About Canada’s Enhanced Feed Ban (CFIA) Canadian Environmental Protection Act, 1999 Commission Regulation (EC) No. 208/2005 Consumer Packaging and Labelling Regulations Dead Animal Disposal Act (Ontario), 1990

Dictionary of Canadian Law (3rd edition) by Daphne A. Dukelow Drinking Water Systems: O. Reg. 170/03. Section 12

Food and Drugs Act (Canada)

Food and Drug Regulations (Canada)

Food Safety and Quality Act (Ontario), 2001 Health Canada

Health of Animals Regulations (Canada)

Livestock Behaviour: Design of Facilities and Humane Slaughter by Dr. Temple Grandin Meat Hygiene Manual of Procedures (CFIA)

Meat Hygiene Manual of Procedures, (CFIA), Chapter 19.8.

Meat Hygiene Manual of Procedures, Chapter 11. (CFIA).

Annex N: Labelling of Meat and Poultry Meat Products Destined to the U.S.

Meat Hygiene Manual of Procedures, Chapter 4. (CFIA). Annex D: Cooking Time/Temperature Tables Meat Hygiene Manual of Procedures, Chapter 17. (CFIA). Annex D: SRM Policy

Meat Inspection Act (Canada), 1985 Meat: O. Reg. 31/05

North American Meat Institute

Occupational Health and Safety Act (Ontario), 1990 Ontario Drinking Water Quality Standards: O. Reg. 169/03 Pest Control Products Canada

Reference Listing of Accepted Construction Materials

Packaging Materials and Non-Food Chemical Products Database (CFIA)