Part 10: Meat products-process controls

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Reference No.: P9.10.01.01 Provision of written recipes

Element: Provision of written recipes
Factor: Process controls
Area: Meat products - Process controls
Component: Food safety
Revision date: April 1, 2019
Last version: March 1, 2009

Authoritative Source:

Food Safety and Quality Act, 2001; O. Reg. 31/05: s. 1 (1), 92, 93 (1)(a)(b)(2)

(1) “prepared meat product” means a meat product that is derived in whole or part from a carcass of a food animal that is intended for human consumption and that,
1. is cooked, fermented or dehydrated, or
2. contains any ingredient, other than meat, a meat by-product or mechanically separated meat, unless the ingredient is salt or a seasoning that has only been applied to the surface of the product; (“produit de viande préparé”)
“recipe”, in respect to a meat product, means a written description of,
1. the ingredients contained in the meat product and the components of the ingredients, including food additives,
2. the proportions of the ingredients and components mentioned in clause (a), and
3. the method of manufacture of the product; (“recette”)

No person shall engage in the production, processing, packaging, labelling, handling or storage of a meat product at a meat plant except in accordance with this Regulation.

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe;
2. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
(2) The operator of a meat plant shall ensure that every prepared meat product at the plant and any ingredients added to it in accordance with the recipe meet the requirements of the Food and Drugs Act (Canada) and the regulations made under it.

Rationale:

A recipe is a set of documented and written instructions for the production of a prepared meat product that describe all ingredients present, the proportion of ingredients, the method of manufacture and processing parameters. Prepared meat products can pose food safety risks that are dependent on their methods of manufacture and added ingredients. Therefore, it is important that all elements of preparation and processing are controlled.

Ingredients in prepared meat products must be correctly listed in the recipe. All ingredients must be accurately measured to reflect the recipe as written. For example, the success of some processes depend on accurate proportions of ingredients (e.g. fermentation, curing) which can impact the safety of the final product.

The method of manufacture of a prepared meat product should include, but is not limited to, all processing steps, necessary equipment, refrigeration requirements and cooking and cooling methods, where applicable. Processing parameters must also be defined in recipes, including size control methods, such as the type of casing, the shape of moulds or other such factors, as these will impact the processing time. Finally, storage instructions for the finished product must be included to ensure that the safety of the finished product is sustained after production.

Recipes must be available for review by the inspector and/or the director. Standard batch sizes should be reflected in the recipes to limit measurement error during formulation. The batch records should also be available to ensure the prepared meat product was accurately produced according to the provided recipe.

The regulatory requirements contained in this guideline will be met when:

(P9.10.01.01.01) current written recipes are available for each prepared meat product.

(P9.10.01.01.02) prepared meat products are produced in accordance with the recipe.

(P9.10.01.01.03) removed

Reference No.: P9.10.01.02 Control procedures

Element: Control procedues
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: August 15, 2023
Last version: February 15, 2024

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1), 99 (8)

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe;
2. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
3. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product;
4. monitor the processes and control procedures mentioned in clauses (b) and (c);
5. record the results of the monitoring mentioned in clause (d), including all deviations from the processes and control procedures mentioned in clauses (b) and (c) and all corrective actions in respect of the deviations;
6. evaluate and verify, through observation, sampling and testing procedures, the effectiveness of the control procedures mentioned in clause (c) affecting product safety; and
7. subject to subsection 99 (8), ensure that the records mentioned in clauses (a) and (e) are kept on the plant premises at least until the first anniversary of the date on which they were made.

(8) The operator shall retain, on the plant premises, at least until the third anniversary of the date of thermal processing of a low-acid meat product packaged in a hermetically sealed container, records that adequately set out the history of the product, including at least the following information with respect to the product:
1. Production volume, identification and distribution records.
2. The unit of thermal processing equipment used, the duration, the temperature and, if appropriate, the pressure of the process used.
3. The systems used to control the thermal process and critical factors.
4. Information concerning maintenance and calibration of and modifications to each unit of thermal processing equipment and monitoring devices.
5. All deviations from the process and all corrective action.
6. Incubation results.
7. If applicable, cooling water treatments that have been used in the scheduled process.

Rationale:

The ultimate food safety of any product depends on the identification, prevention, minimization, elimination or control of hazards that may be inherently present in a food or introduced during processing and handling. The development and implementation of procedures during the processing of food to control hazards is therefore critical to food safety. Examples of such procedures include having written procedures, schedules and protocols in place for all food processing operations such as cooking, cooling, freezing, curing and fermenting. Maximum and/or minimum times for various aspects of processing need to be stated. There are many different types of process controls, some as simple as having written recipes, others related to processing parameters such as time/temperature, pH or water activity. For all products, it is critical to document such parameters as ingredients and amounts, processing instructions, antimicrobial treatments, mould handling and preparation, filling and stuffing procedures, guidelines for adequate mixing, blending pumping/injecting and emulsifying to ensure homogeneity, and many other parameters. These scheduled processes should be defined for every product and every size, documented in a manual or computer or in another suitable manner, and made accessible to personnel responsible for each process treatment.

Meat products that contain fish products

Fish products rely on a combination of the processing methods, the type of packaging, the storage conditions, the product shelf-life, and other post-processing controls to control or prevent growth or toxin formation of Clostridium botulinum, Listeria monocytogenes and other bacterial pathogens within the product up until consumption.

The food safety controls required to ensure a safe fish product, may differ from the food safety controls required to ensure a safe meat product.

When a meat product regulated under O. Reg. 31/05 contains fish products (in any amount), effective control procedures for this mixed meat/fish product must consider hazards related to both meat processing and fish processing. The safety of the product will depend on effective controls that are specific to both the meat component and the fish component of the final product.

OMAFRA’s Fish Plant Guidelines (FPGs) provide guidance and examples of effective control procedures for fish products. The FPGs should be used in combination with the Meat Plant Guidelines (MPGs) when developing effective control procedures for mixed meat/fish products.

A Fish Handling and Processing Protocol must be completed by the meat plant operator for all licensed meat plants that handle fish products.

Note — nitrites/nitrates are not permitted for use in fish products in Canada. (Except: Sodium nitrite is permitted in preserved marine mammal meat at the maximum level of 200 ppm).

The regulatory requirements contained in this guideline will be met when:

(P9.10.01.02.01) effective control procedures are designed, implemented and documented for every product of every size and are made accessible to appropriate personnel.

Reference No.: C9.10.01.04 Written specifications for incoming materials

Element: Written specifications for incoming materials
Factor: Process controls
Area: Meat products - Process controls
Component: Food safety
Revision date: April 1, 2019
Last version: April 1, 2010

Authoritative Source:

Food Safety and Quality Act, 2001; O. Reg. 31/05: s. 93 (1)(c)

(1) An operator of a meat plant shall,
1. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

Rationale:

As part of an overall process control program, it is important that operators maintain specifications of incoming materials. These specifications describe the standard to which incoming materials must adhere and demonstrate the suitability of incoming materials for use in a meat plant.

The operator is responsible for demonstrating that all incoming materials and ingredients are acceptable and suitable for their intended use in a meat plant. The suitability of materials for use in a meat plant can be demonstrated by the accompanying specifications and/or documentation of the materials, or by accepting pre-approved materials. A Certificate of Analysis for incoming materials such as dry ingredients, ice, meat and meat products, should be obtained by the operator from the supplier and should be specific to the lot of received product. For other types of materials, such as construction materials, packaging materials, non-food chemicals and working apparel, the operator has several options available for ensuring suitability is met during receiving. Some materials previously received CFIA approval for use in meat plants, and these are currently 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, for products not found on this list the operator may instead request from their supplier a Letter of Acceptance provided by the CFIA, a Letter of No Objection provided by Health Canada, or a supplier Letter of Guarantee.

Once the specifications for incoming materials are received and/or verified, the operator should keep on file all Certificate of Analyses, any documentation accompanying incoming materials, or references of prior approved materials, to be used for your plants’ internal inspection criteria or internal auditing programs (see MPG C9.11.07.01 Receiving procedures).

The regulatory requirements contained in this guideline will be met when:

(C9.10.01.04.01) the operator obtains and keeps on file any supplier provided documents, or proof of pre-approval of use in a meat plant, for incoming meat, meat products, ingredients and other materials

(C9.10.01.04.02) removed

Reference No.: P9.10.01.05 Use of food additives

Element: Use of food additives
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (2), 104 (2)(b)

“contaminated”,

in respect of a food animal, a carcass or part of a carcass derived from a food animal, a meat product, a farm slaughtered carcass, a farm slaughtered product, a hunted game carcass, a hunted game product, an ingredient or another food means,
1. containing or having been treated with or exposed to,
  1. a substance not permitted by, or in an amount in excess of, limits prescribed under the Canadian Environmental Protection Act, 1999 (Canada), the Food and Drugs Act (Canada) or the Pest Control Products Act (Canada), or
  2. an ingredient, a food additive or any source of ionizing radiation not permitted by, or in excess of, limits prescribed under the Food and Drugs Act (Canada),
2. containing or having on it any decomposed matter, foreign matter or visible extraneous material, or
3. containing or having been exposed to a hazard, or
in respect of water, a packaging material, any other substance or thing or a condition of a premises, facilities, equipment, utensils or conveyances, means containing or having been exposed to a hazard, and “contamination”, as a noun, has a corresponding meaning; (“contaminé”, “contaminer”, “contamination”).
(2) The operator of a meat plant shall ensure that every prepared meat product at the plant and any ingredients added to it in accordance with the recipe meet the requirements of the Food and Drugs Act (Canada) and the regulations made under it.
(2) A meat product specified in Column 2 of Table 1 shall,
1. contain no food additive and no ingredient that is not a meat product, other than those specified as required or permitted in Column 4 opposite it. (See Table 1, O. Reg. 31/05)

Rationale:

Food additives are chemical substances added to food during preparation or storage that either become a part of the food or affects its characteristics for the purpose of achieving a particular technical effect. Food additives are controlled by means of a positive listing system of permitted substances, according to the Food and Drug Regulations. If an additive is not on this list, it may not be used in a food offered for sale in Canada. The permitted list names the additive and lists the foods in which it may be used and the levels of use. Use of food additives must be strictly controlled, because misuse or inappropriate control could result in biological, chemical or physical hazards in the food product being processed. Food manufacturers therefore should ensure that any additives being used are permitted for use in the particular food and are used at the correct level, meeting all the requirements of the Food and Drugs Regulations. Operators should also maintain written specifications for all additives used for each processed product, including verification from the supplier that the additives meet the specifications in the Food and Drugs Regulations. When premixes are used, directions should be provided on the label that will ensure that, when these directions are followed, the food will not contain nitrites/nitrates in excess of maximum levels. Operators should calculate the appropriate levels of nitrites to be used, and maintain records of these calculations. In addition, the operator should ensure the product is analysed at least once a year to determine the nitrite level. If any calculation or analysis reveals excessive levels of nitrite, monitoring frequencies should be increased.

The regulatory requirements contained in this guideline will be met when:

(P9.10.01.05.01) calculations, records or laboratory analyses demonstrate that the food additives used in preparing meat products are permitted for use and used within the levels permitted by the Food and Drugs Regulations.

(P9.10.01.05.02) written specifications are available for all additives, including supplier verification.

Reference No.: P9.10.01.06 Preparation of meat

Element: Preparation of meat
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2018
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97 (1)

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminated, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

Rationale:

Raw meats containing unacceptable contamination and defects may cause an unacceptable level of hazards in the manufacturing process. For example, during cutting and boning operations, contamination on the surface or interior of carcasses may be transferred to boned primal and subprimal cuts, and subsequently to boneless meat. Presence of unacceptable materials and conditions such as hair, bruises, blood clots, faecal material, bone fragments, abscesses, ingesta, grease, rail dirt, spear grass, pieces of hide, or other foreign materials on carcasses and other raw meats can result in unacceptable materials and conditions in the resulting products. To control such hazards, carcasses, cuts and other raw meat materials should be inspected by plant personnel before processing operations begin, and any defects must be removed to ensure a safe product.

The regulatory requirements contained in this guideline will be met when:

(P9.10.01.06.01) raw meat materials are examined and necessary corrective actions are taken by plant personnel prior to commencing processing operations.

Reference No.: P9.10.01.08 Cooling rate of heat-treated meat products

Element: Cooling rate of heat-treated meat products
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: August 14, 2023
Last version: June 16, 2016

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c)(d)(e)(g), 97 (1)(2)

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product;
3. monitor the processes and control procedures mentioned in clauses (b) and (c);
4. record the results of the monitoring mentioned in clause (d), including all deviations from the processes and control procedures mentioned in clauses (b) and (c) and all corrective actions in respect of the deviations;
5. subject to subsection 99 (8), ensure that the records mentioned in clauses (a) and (e) are kept on the plant premises at least until the first anniversary of the date on which they were made

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.
(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Proper cooling of heat-treated meat products contributes significantly to their microbiological safety. It is the plant operator’s responsibility to ensure that all heat-treated meat products are cooled and handled properly to prevent the growth of spore-forming bacteria and ensure finished products are not adulterated. Heat-treated products include both fully cooked and partially cooked products.

Provincially licensed plants producing heat-treated meat products are required to meet one of the applicable schedules below.

Cooling must be continuous and begins immediately after the heating cycle is completed. Most common food-poisoning bacteria can grow from 0 degrees Celsius up to 54 degrees Celsius; however, their range of rapid growth is from 27 degrees Celsius to 54 degrees Celsius. It is very important to cool product effectively but it is even more important to cool it quickly through this rapid growth range to prevent the outgrowth of heat-shocked pathogen spores, including the Clostridium species.

The plant must keep the cooling schedule for every type of heat-treated meat product on record. The cooling schedules must be monitored to demonstrate that each lot complies with the validated established cooling schedule. For example, product time/temperature records must be kept for these products.

Operators must use one of the three cooling schedules described in this MPG (i.e., Slow Cooling, Rapid Cooling, Interrupted Cooling) or one of the three alternate cooling schedules identified in in Appendix 5: Alternate Validated Cooling Schedules, that is appropriate to the product type, to cool heat-treated products in order to minimize growth of pathogenic bacteria in/on their products.

Slow Cooling for Specific Heat-treated Products (cured/nitrites added/salted/reduced water activity)

For products following the slow-cooling schedule, analytical results must be evaluated by OMAFRA, prior to the slow cooling schedule being used, to ensure that the product is eligible for slow cooling.

These generic requirements for slow cooling are applicable to a meat product that has:

a water activity (a_w) of above 0.92, no less than 120 ppm of sodium nitrite (or its equivalent in KNO₂) and a salt concentration of 3.5% in the finished product or more; or
a water activity (a_w) above 0.92, no less than 40 ppm of sodium nitrite (or its equivalent in KNO₂) and a salt concentration of 6% or more in the finished product; or
a water activity (a_w) that is less than or equal to 0.92 at the beginning of the cooling process, with or without nitrite (such as dried products); or
a water activity (a_w) of above 0.92, no less than 180 ppm of sodium nitrite (or its equivalent in KNO₂) and a salt concentration of 2.3% in the finished product or more.

Determining salt concentration:

salt concentration in the finished product =

[% salt ÷ (% salt + % moisture in end product)] x 100

If 2.8% of salt in the formulation and the end product has a moisture level of 72%, the salt 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%

To determine if a product meets the requirements for slow cooling, see the section below on determining eligibility for slow cooling.

Slow Cooling Rate:

Please note that condition 1 and one of the two options in condition 2 must be met:

Condition 1

The internal temperature does not remain between 49 degrees Celsius and 4 degrees Celsius for more than 20 hours;

and

Condition 2

The cooling process:

causes a continuous drop in product’s temperature; or
controls the product’s surface temperature so that it does not stay between 49 degrees Celsius and 20 degrees Celsius for more than 2 hours.

Determining Eligibility for Slow Cooling

If a plant wishes to use slow cooling for a product, the following is a recommended method to demonstrate that the product meets one of the sets of requirements in 1a)-d), listed above.

Samples must be submitted to a laboratory for moisture content (at least), which is then used to calculate the salt concentration in the finished product using the above formula. Alternatively, the salt content can be directly measured by a laboratory.
The nitrite concentration can be calculated from the product recipe.
Water activity can be measured by the operator or a laboratory, as long as the person conducting the measurement is qualified and the equipment used is properly calibrated.

An accredited lab is strongly recommended for moisture or salt analyses, and any other parameters not measured by the operator, to ensure that the results are accurate. A validated method must be used by the lab for any analysis.

For each product, at least three samples from each of three batches (for a total of nine samples) should be analyzed to ensure that the resulting values are representative of the product within the same batch and between batches. The plant must ensure that the product can consistently meet the parameters required for slow cooling.

Some products may have the same base recipe but contain slightly different ingredients; for instance, different spices, etc. In this case, one representative set of nine samples may be submitted (as described above), as long as the products do not differ significantly.

The samples should be collected at the end of the process (finished product), except for the third option, which states that the water activity must be 0.92 or less at the beginning of the cooling process.

If the product formulation changes (salt, nitrite, water activity, etc.), the product must be re-assessed to ensure that the product still meets the requirements for slow cooling.

Other methods of demonstrating eligibility to use slow cooling may be acceptable. These methods will be evaluated by OMAFRA before they are accepted.

Rapid cooling rate

During cooling, the products maximum internal temperature must not remain between 54 degrees Celsius and 27 degrees Celsius for more than 2 hours and must not remain between 54 degrees Celsius to 4 degrees Celsius for more than 7 hours.

Alternatively, products consisting of a piece of intact (excluding tenderized) muscle such as roast beef, moist cooked beef, turkey breast or pork loin, may be cooled to 4 degrees Celsius within 7.5 hours from the initiation of the cooling process while remaining between 50 degrees Celsius to 20 degrees Celsius for no more than 2 hours.

Interrupted Cooling Rate

The following applies to heat-treated product kept at intermediate temperatures. Heat-treated products that are cooled from 54 degrees Celsius to 18 degrees Celsius within 2 hours may be held for up to 4 hours if they are:

kept below 18 degrees Celsius during the 4 hours, and
protected from post cooking contamination (e.g. covered, wrapped, etc.), and
cooled to 4 degrees Celsius within 2 hours immediately at the end of the 4 hour holding period.

Alternate Cooling Process

There are three alternate cooling methods that have been approved by OMAFRA. More information is found in Appendix 5: Alternate Validated Cooking Schedules on these alternate cooling methods. These methods are considered to be validated, so a recommendation from a process authority is not required. However, a detailed evaluation of the recipe and entire process (including packaging details) must be completed and assessed by OMAFRA prior to the alternate cooling schedule being used.

Any other alternate cooling process must be submitted by the operator to OMAFRA for evaluation. The proposal must be supported by scientific data to validate the submission. Microbial testing alone is not sufficient for this purpose. This documentation package must include a recommendation from a recognized process authority demonstrating that the alternate cooling process is as effective as the current performance standards.

Note that cooling schedules do not apply to heat-treated products shipped hot under approved conditions or to low acid/acidified low acid meat products in hermetically sealed containers (canned foods).

Deviation from the Approved Cooling Process

The plant operator is responsible for assessing any deviation from the cooling process and demonstrating that appropriate actions were taken. For example, condemning the product or using the services of a competent food processing authority to validate its safety. If the product is deemed acceptable by the food processing authority, there must be scientific evidence to support this decision.

The guideline for cooling rate of heat-treated meat products will be met when:

(P9.10.01.08.01) for each heat-treated meat product, one of the three established cooling schedules (or alternative approved schedule) is recorded.

(P9.10.01.08.02) time and temperature records are kept that demonstrate that the cooling schedule is followed for each heat-treated meat product.

(P9.10.01.08.03) removed

(P9.10.01.08.04) for each slow-cooled meat product, the operator must be able to demonstrate that the product is eligible for slow cooling.

Reference No.: P9.10.01.09 Thawing of meat products

Element: Thawing of meat products
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)

(1) The operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product.

Rationale:

Thawing practices for meat products should be designed to prevent cross-contamination of the product by other sources of micro-organisms, to prevent cross-contamination of surfaces and other products by the product and to minimize bacterial growth resulting from temperature abuse. Most bacteria in meat will be present on the surface of the meat. In the freezing process, the surface temperature is rapidly reduced and bacteria multiplication on the surface is severely limited. In the thawing process the reverse is true – the surface temperature increases first, and bacteria can begin to multiply, unless conditions are controlled to prevent this from happening. The larger the size of the product, the greater this effect, so that on very large pieces of meat, surface spoilage and growth of pathogens can occur before the internal temperature reaches thawing temperatures. Therefore meat products must be thawed as quickly as possible and care must be taken to minimize the time that any portion of the meat is above 4 degrees Celsius. Thawing time depends on a number of factors including, among others, size and shape of the product, particularly its thickness, and the temperature of the thawing medium. Meat is generally considered to be thawed when the temperature reaches 0 degrees Celsius. Air and water thawing are most frequently used. If thawing meat in water, the water must be cold, potable and continuously exchanged. The continuously running tap water must not exceed 21 degrees Celsius and the surface temperature of the meat product must not exceed 7 degrees Celsius at any time during thawing. Ideally, the meat product is removed from the cardboard packaging and thawed in plastic to avoid net gain while thawing in water. When thawing meat using passive air, the product must be kept in a refrigerated room of 4 degrees Celsius or less. When all portions of the meat have reached 0 degrees Celsius, the product must be processed or stored at a temperature of 4 degrees Celsius or less. Often, meat that is to be used in products where it is to be ground or cut into small pieces before it is used, can be tempered (thawed to a temperature of -5 degrees Celsius to -2 degrees Celsius) rather than completely thawed. Microbiological quality of thawed meat is affected not only by the final surface temperature of the meat, but also by the microbial load when the meat was frozen. The higher the microbial load, the greater the microbial load when the meat thaws. The higher the temperature for thawing, the greater the increase in microbial numbers. The thawing method should be designed to raise the temperature of the meat as quickly as possible, but control the surface temperature (to a maximum of 7 degrees Celsius) as much as possible. Thermometers should be used to monitor the internal temperature during thawing, and time/temperature should be tracked.

The regulatory requirements contained in this guideline will be met when:

(P9.10.01.09.01) the thawing process for frozen meat products is controlled, monitored and designed to prevent surface temperatures from rising to unacceptable levels during thawing.

Reference No.: P9.10.01.10 Thawing of poultry in water

Element: Thawing of poultry in water
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)

(1) The operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product.

Rationale:

When poultry is thawed in water, thawing practices should be designed to prevent cross-contamination of the poultry by other sources of micro-organisms, to prevent cross-contamination of surfaces and other products by the poultry, to minimize bacterial growth resulting from temperature abuse, and to prevent carcass adulteration with excess moisture. If poultry is thawed in water, the water must be cold, potable and continuously exchanged. An acceptable method for thawing is to immerse the poultry in continuously running tap water at a temperature not exceeding 21 degrees Celsius only as long as necessary for thawing. If using re-circulated water, the temperature of the water must not exceed 10 degrees Celsius. The surface temperature of the poultry must not exceed 7 degrees Celsius. The room used for thawing must be refrigerated and must maintain a temperature of 4 degrees Celsius. Ideally, the poultry should be removed from the cardboard packaging and thawed in plastic bags. There should be no net gain in thawed weight from the frozen weight. The product label must state “previously frozen”.

The regulatory requirements contained in this guideline will be met when:

(P9.10.01.10.01) poultry is thawed by an acceptable method under conditions that prevent cross-contamination, minimize bacterial growth and prevent absorption of water.

Reference No.: P9.10.01.12 Cooking of ready-to-eat meat products

Element: Cooking of ready-to-eat meat products
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2011
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97 (1), 98 (1)

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.
(1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

Rationale:

Sufficient cooking can be used to produce ready-to-eat (RTE) meat products. A combination of internal product temperature and minimum holding time must be used. Established time and temperature combinations are provided in the Meat Plant Guidelines Appendix 1 – Cooking Time / Temperature Tables.

The tables in Appendix 1 are intended to be used in the preparation of cooked beef, cooked corned beef and roast beef as well as other cooked meat and poultry products. The time and temperature combinations presented in the tables can also be applied during the heat treatment of other RTE meat and poultry products with characteristics (e.g. pH, water activity, product formulation, per cent salt, etc.) similar to the above mentioned products. Thermal lethality is the ability of a given heating process to kill bacteria. The manufacturing process must be set out in writing by the operator and must indicate how sufficient thermal lethality is being provided to the meat product. The recipe for each fully cooked meat product must indicate the internal temperature reached during the process and the minimum holding time at that temperature. Cooking records must be kept and must meet the requirements of MPG P9.10.05.01. The operator must provide validation records to demonstrate that the manufacturing process is designed to deliver the necessary amount of thermal lethality to reach food safety. Validation can be done by referencing the product temperature and minimum holding time shown in Appendix 1. If an operator’s process does not appear in Appendix 1, the process must be scientifically validated by the operator and submitted for review and approval by the Food Inspection Branch, OMAFRA. If the operator has not validated that the process provides the minimum needed amount of thermal lethality, the product must be considered a heat treated non RTE meat product and labelled accordingly. The operator must verify that operating procedures will ensure that all lots of meat product are made according to the written manufacturing process. Cooking equipment must consistently deliver the intended thermal process in order to achieve proper cooking. Cold spots must be addressed according to the requirements in MPG P9.04.09.05.

Note that the processing of low acid and acidified low acid meat products in hermetically sealed containers (canned foods) is not covered in this guideline.

The regulatory requirements contained in this guideline will be met when:

(P9.10.01.12.01) the written manufacturing process for each ready-to-eat meat and poultry product indicates the minimum internal product temperature and the minimum holding time that produce sufficient lethality.

(P9.10.01.12.02) the manufacturing process delivers the established time and temperature combination set out in the written procedure.

Reference No.: P9.10.01.13 Control of E. coli O157:H7 and Salmonella in fermented sausages

Element: Control of E. coli O157:H7 and Salmonella in fermented sausages
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: January 1, 2014
Last version: May 1, 2013

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97 (1), 98 (1)

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.
(1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

Rationale:

Fermented sausage has been implicated in several food-borne illness outbreaks. Verotoxinogenic strains of Escherichia coli and in particular E. coli O157:H7 have been identified in this type of finished product. Salmonella can also be found in fermented sausages. Research has found that some methods used to manufacture fermented sausage do not control or eliminate these pathogens from the finished product. These products are considered ready-to-eat and have, from time to time, posed a health risk to the consumer. Infection with these organisms has serious and sometimes fatal consequences. To date, outbreaks of E. coli O157:H7 associated with dry/semi-dry fermented sausages have been linked to beef meat ingredients.

As a result of this link, the following types of meat plants manufacturing any kind of fermented sausage must implement an intervention when the meat plant:

uses beef as an ingredient in a dry or semi-dry fermented sausage;
stores or handles uncooked beef on site; or
obtains raw meat from a supplying meat plant which stores or handles uncooked beef.

Acceptable interventions as per Health Canada guidelines are listed in Appendix 02 Controls to Address Hazards Related to Verotoxinogenic E. coli (e.g. E. coli O157:H7) and to Salmonella in Fermented Sausages. The interventions in Appendix 02 also provide for the control of Salmonella in the fermented meat product. If the meat plant does not follow one of the interventions described in Appendix 02, they are automatically considered to be using Intervention 3 – end product testing. With this method, test results must be obtained in accordance with a scientifically valid sampling plan developed by the operator and reviewed by the Food Inspection Branch, OMAFRA. The tests must be carried out at an accredited laboratory at the operator’s expense. If a plant, required to do end product testing as per Intervention 3, refuses to do the required testing on each lot of the finished product, action must be taken to deal with a potential health hazard. The affected product must be detained and measures must be taken to prevent cross-contamination of other products. If the plant operator does not provide the necessary test results for the detained product, it will be treated as inedible and will be condemned. If a deviation from an established intervention is found in the plant’s fermentation process, the operator must perform a risk assessment, take appropriate corrective actions and maintain records of these processes for at least one year.

Note that other meat plants (for example meat plants which only handle pork and do not obtain meat ingredients from other plants who handle beef) are not required to use one of the interventions in Appendix 02. However, the meat plant must use a validated method to control the presence of E. coli O157:H7 and Salmonella in the finished product. The validated method could include one of the interventions in Appendix 02, one of the methods found in Appendix 01 Cooking Time/Temperature Tables, or another method scientifically validated by the operator and approved by Health Canada.

The regulatory requirements contained in this guideline will be met when:

(P9.10.01.13.01) an intervention from Appendix 02 is used and documented or another validated and approved method is used.

(P9.10.01.13.02) the process is being followed according to the intervention documented.

(P9.10.01.13.03) a risk assessment is performed and appropriate corrective actions are taken when a deviation from the established process is found.

Reference No.: C9.10.02.01 Provision of adverse laboratory results

Element: Provision of adverse laboratory results
Factor: Information for inspector
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 95

The operator of a meat plant shall immediately notify and provide an inspector with a copy of all laboratory examination results that are in the possession or under the control of the operator and that indicate that a meat product that has been processed, packaged, labelled, handled or stored at the plant does not comply with this Regulation.

Rationale:

To assure safety, aesthetic acceptability and compliance to standards of meat products, laboratory examinations may be conducted by a plant to detect chemical substances and micro-organisms and to verify compliance to compositional standards. Results from any laboratory examinations indicating that a meat product that has been processed, packaged, labelled, handled or stored at the plant, does not comply with O. Reg. 31/05 must be immediately brought to the attention of the inspector.

The regulatory requirements contained in this guideline will be met when:

(C9.10.02.01.01) the operator immediately provides the inspector with a copy of laboratory results if these results indicate that a meat product does not comply with O. Reg. 31/05.

Reference No.: C9.10.03.01 Handling and storage of meat products and ingredients

Element: Handling and storage of meat products and ingredients
Factor: Handling and storage of meat and ingredients
Area: Meat products - process controls
Component: Food safety
Revision date: January 1, 2014
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05, s. 1 (1), 96 (1)

(1) “contamination”,
1. in respect of a food animal, a carcass or part of a carcass derived from a food animal, a meat product, a farm slaughtered carcass, a farm slaughtered product, a hunted game carcass, a hunted game product, an ingredient or another food means,
  1. containing or having been treated with or exposed to,
    1. a substance not permitted by, or in an amount in excess of limits prescribed under the Canadian Environmental Protection Act, 1999 (Canada), the Food and Drugs Act (Canada) or the Pest Control Products Act (Canada), or
    2. an ingredient, a food additive or any source of ionizing radiation not permitted by, or in excess of limits prescribed under the Food and Drugs Act (Canada),
  2. containing or having on it any decomposed matter, foreign matter or visible extraneous material, or
  3. containing or having been exposed to a hazard, or
2. in respect of water, a packaging material, any other substance or thing or a condition of a premises, facilities, equipment, utensils or conveyances, means containing or having been exposed to a hazard, and “contamination”, as a noun, has a corresponding meaning; (“contaminé”, “contaminer”, “contamination”)

“hazard” means a biological, chemical or physical agent or factor, a condition of a food or an agricultural commodity or the environment in which a food or an agricultural commodity is produced, processed, handled or stored, if the agent, factor, condition or environment, as the case may be, may directly or indirectly cause the food or agricultural commodity to be unsafe for human consumption in the absence of its control.

(1) The operator of a meat plant shall ensure that meat products and ingredients used in meat products are,
1. handled and stored in a manner that prevents their contamination; (a.1) stored in a manner that keeps dry ingredients dry;
2. stored in an environment that effectively controls the growth of pathogenic micro-organisms; and
3. stored at the plant in a manner that protects them from physical damage.

Rationale:

If meat and ingredients are not stored appropriately, contamination, spoilage or damage may occur. Meat and ingredients should be stored in covered containers on suitable shelves or skids. Meat and ingredients must be stored at an appropriate temperature and humidity level. Meat that is not shelf stable must be kept refrigerated at a temperature of 4 degrees Celsius or kept frozen. Dry ingredients must be kept dry until use. This can be achieved by storing ingredients in closed containers or away from processing areas. Meat and ingredients should not be stored with incompatible items such as non-food chemicals as this could potentially result in chemical contamination.

The regulatory requirements contained in this guideline will be met when:

(C9.10.03.01.01) meat products and ingredients are handled and stored in a manner that prevents their contamination.

(C9.10.03.01.02) meat products and ingredients are stored in an environment that effectively controls the growth of pathogenic micro-organisms.

(C9.10.03.01.03) meat products and ingredients are stored in a manner that protects them from physical damage.

(C9.10.03.01.04) ingredients are stored in a manner that keeps dry ingredients dry.

Reference No.: C9.10.03.02 Contact surfaces

Element: Contact surfaces
Factor: Handling and storage of meat and ingredients
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 96 (2)

(2) The operator shall ensure that,
1. meat products do not come into direct contact, at the plant, with any floor, wall or other surface that is not a food contact surface; and
2. containers of meat products are not placed in direct contact with the floor of the plant.

Rationale:

Floors represent a serious potential source of contamination. Accordingly, it is essential that food products be stored on shelves, racks or pallets or hung from rails to prevent them from contact with the floor. This means of storage reduces the hazard of contamination, allows maintenance of the floor surface and aids in inspection of conditions. Carcasses on rails must be hung in a manner that avoids all contact with the floor. At the same time the floors and the walls must always be cleaned, sanitized and must be maintained in good repair. If shelves, racks and pallets are not kept clean, they represent a major source of spoilage by pathogenic micro-organisms. Therefore it is very important that they are smooth and made from non-toxic material(s) that are corrosion resistant, non-absorbent, and capable of withstanding repeated exposure to normal cleaning and sanitizing without damage. Shelves, racks and pallets should be included in the regular sanitation program and kept clean, sanitized and in good repair to avoid any contamination. If the pallets are stacked, then a slip sheet must be placed between the wood and the product packaging.

The regulatory requirements contained in this guideline will be met when:

(C9.10.03.02.01) meat products do not come into direct contact with any floor, wall or other surface that is not a food contact surface.

(C9.10.03.02.02) containers of meat products are not placed in direct contact with the floor of the plant.

(C9.10.03.02.03) where wooden pallets are used, they are in good condition and are not a source of contamination.

Reference No.: P9.10.03.03 Conditions for storage of non-meat ingredients

Element: Conditions for storage of non-meat ingredients
Factor: Handling and storing meat and ingredients
Area: Meat products - Process controls
Component: Food safety
Revision date: April 1, 2009
Last version: April 1, 2010

Authoritative Source:

Food Safety and Quality Act, 2001; O. Reg. 31/05: s. 93 (1)(c), 96(1)(a)(a.1)(b)(c)(3)(a)(b)

(1) An operator of a meat plant shall,
1. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that meat products and ingredients used in meat products are,
1. handled and stored in a manner that prevents their contamination;
  - (a.1) stored in a manner that keeps dry ingredients dry;
2. stored in an environment that effectively controls the growth of pathogenic micro-organisms; and
3. stored at the plant in a manner that protects them from physical damage.
(3) If ingredients used in meat products are stored at a meat plant, the operator of the plant shall ensure that,
1. they are labelled to indicate the name of the ingredient, its composition and directions for its use; and
2. in the case of nitrite or nitrate, packaged separately from any spice, seasoning or other proteinaceous ingredient.

Rationale:

Proper storage of ingredients used in the preparation of meat products is important in ensuring the safety of the end product. Not only does it protect the ingredients from contamination and deterioration, but also prevents their accidental use in products they were not intended to be part of, therefore contributing to the safety of the end product.

Proper storage of ingredients can prevent restricted ingredients being added to products in excess of allowable limits. For example, restricted ingredients such as bulk nitrites or nitrates should be locked up and secured for access only by qualified and authorized personnel and stored in such a way that protects them from contaminants. This allows operators control, and records of their use should be maintained. Records should include information such as: quantity on hand, quantity used, date used and signature of authorized employee. Adequate storage is also critical to avoid undesirable chemical reactions between incompatible ingredients. For example, when nitrites/nitrates react with proteinaceous ingredients, they produce nitrosamines, which are potential carcinogens which may end up in the meat product. Therefore stringent precautions must be taken during storage to ensure that all nitrites/nitrates are packaged separately from any spice, seasoning or other protein-containing ingredient.

To prevent accidental misuse ingredients must be clearly labelled; it allows operators to easily identify ingredients, including priority allergens. See MPG P9.10.09.01 Allergens for more information regarding allergen control. Ingredients must be labelled with the name of the ingredient, its composition and directions for its use.

Other important practices that contribute to adequate storage of ingredients include, but are not limited to:

Storage rooms, areas and environments must not act as a source of contamination and must not contribute to growth of pathogenic microorganisms or enterotoxin formation.
Dry ingredients must be stored in a dry environment to prevent their contamination and deterioration.
Raw ingredients must be stored in a manner that prevents cross-contamination of any finished products.

The regulatory requirements contained in this guideline will be met when:

(P9.10.03.03.01) ingredients are labelled to indicate the name of the ingredient, its composition and directions for use.

(P9.10.03.03.02) nitrites/nitrates are safely stored and only accessible to qualified and authorized personnel.

(P9.10.03.03.03) removed

Reference No.: P9.10.03.04 Storage of ready-to-eat (RTE) meats

Element: Storage of ready-to-eat (RTE) meats
Factor: Handling and storage of meat and ingredients
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 96 (1)(a)(b)(c), 105 (3)

(1) The operator of a meat plant shall ensure that meat products and ingredients used in meat products are,
1. handled and stored in a manner that prevents their contamination;
2. stored in an environment that effectively controls the growth of pathogenic micro- organisms; and
3. stored at the plant in a manner that protects them from physical damage.

(3) Ready-to-eat meat products shall be treated, handled and packaged so that they do not contain any pathogen, toxin or parasite that makes them unfit for human consumption.

Rationale:

Refrigeration of meat at 4 degrees Celsius or less is essential to prevent bacterial growth. Ready-to-eat (RTE) meat products are completely prepared and intended to be consumed without further preparation by the consumer. Therefore it is essential to take particular care with these products to ensure that microbial contamination does not take place. Raw products must not be stored in the same area as RTE meat products; only RTE meat products (packaged or unpackaged) may be stored in RTE coolers. Separation of raw and cooked products is an absolute necessity in storage and handling areas, and effective cleaning and sanitation is critical in all product contact areas. Appropriate packaging of RTE products further protects them from contamination.

The regulatory requirements contained in this guideline will be met when:

(P9.10.03.04.01) ready-to-eat meat products are stored in an appropriate area under required temperature conditions and completely segregated from raw meat products.

(P9.10.03.04.02) during storage and handling, potential contamination of ready-to-eat meat products is controlled by effective cleaning and sanitizing, separation from raw products and packaging.

Reference No.: C9.10.03.07 Inventory control

Element: Inventory control
Factor: Handling and storage of meat and ingredients
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(c), 97

(1) An operator of a meat plant shall,
1. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Controlling inventories of raw materials, packaging and finished products is essential in food manufacturing businesses. The key concept is rotation of materials based on a “first in, first out” principle, often abbreviated as “FIFO”. Following the FIFO principle means that contamination, damage or spoilage of food product and packaging materials is prevented or minimized. Receiving records for raw materials and packaging and records of usage of these products are essential for inventory control. Similarly, production documents that record information about carcasses and finished products that are placed in storage, and shipping records that provide information about the shipment of carcasses and products are critical to manage finished product inventories. Storage and inventory procedures should be specified for dry ingredients and packaging as well as other raw materials. All storage areas should be included in inventory control systems, including all freezers and coolers as well as dry storage areas. Accurate labelling provides a foundation for an inventory control system. Inventory systems can be manual or computerized.

The regulatory requirements contained in this guideline will be met when:

(C9.10.03.07.01) an inventory control system based on rotation control is in place for incoming raw materials and packaging materials.

(C9.10.03.07.02) an inventory control system based on rotation control is in place for carcasses and meat products.

Reference No.: P9.10.04.01 Manufacture of cured products - ingredients

Element: Manufacture of cured products - ingredients
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: July 1, 2011
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(a)(2), 97

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe;
(2) The operator of a meat plant shall ensure that every prepared meat product at the plant and any ingredients added to it in accordance with the recipe meet the requirements of the Food and Drugs Act (Canada) and the regulations made under it.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Curing is the treatment of meat products with at least 100 ppm of sodium nitrate/nitrite, potassium nitrate/nitrite, or any combination thereof along with salt (NaCl). Curing aids may also be used. Some examples of curing aids are phosphates, class l preservatives, glucono delta-lactone, citric acid, sodium citrate, vinegar, sweetening agents, sodium bicarbonate, sodium hydroxide, potassium hydroxide, seasonings and spices. Nitrate or nitrite salts or both, in combination with salt 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 formation. Nitrates or nitrites preserve meat as they specifically inhibit growth of Clostridium botulinum.

Most of the ingredients used in the preparation of curing mix are used in small amounts and some are potentially toxic. Ingredient quantities must be strictly controlled and must meet the requirements of the Food and Drugs Act (Canada) and the tables in Division 16 of the Food and Drug Regulations. Nitrates and nitrites are very toxic and stringent precautions must be taken when measuring and calculating recipe quantities. Nitrite is limited to 200 ppm in cooked meat products and 120 ppm in bacon. In the production of slow cured meat products, sodium nitrate salt may be used at a maximum input level of 20 g per 100 kg of meat product (i.e. 200 ppm of nitrate salts may be used in addition to nitrite salts). Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in MPG Appendix IV – Use of Phosphate Salts and Nitrites in the Preparation of Meat Products. Many curing mixes have the nitrite mixed with salt so if, by mistake, an excessive amount is used, the resulting product will be too salty to eat. The advantage of such ‘ready mixes’ is that they dissolve in water more readily and are easily weighed to be added in the correct amount. If, however, nitrites are used in a bulk format, the operator must develop strict control procedures to ensure the correct amount is measured and used. Note that conditions for storage of ingredients are discussed in MPG P9.10.03.03. Only highly refined salt is used for curing, since heavy metals are often found as impurities in rock salt and can result in oxidative rancidity. Water quality is important too as certain types of hard water may interfere with the dissolving of curing ingredients and some minerals in water can cause discoloration of the finished product. Other ingredients used in the curing mix, such as sugar, phosphates, sodium ascorbate and flavouring must be obtained from a reliable source and be free of contaminants. In the formulation of a product, addition of all ingredients must be controlled, as changes in the proportion of one ingredient will cause proportional changes in the remaining formulation. Spices are frequently added to cured meat products for flavouring purposes. The cure must not be mixed with spices prior to addition to the brine, as this may lead to the formation of nitrosamines, which are potential carcinogens.

Cultured celery powder may be used as an alternate source of nitrites in the production of cured or fermented meat products. Cultured celery powder contains preformed nitrites produced by the bacterial action on nitrates present in the celery product. The levels of preformed nitrites present in the celery powder must be declared by the manufacturer of the cultured celery powder. The meat plant operator must determine the amount of cultured celery powder to be included in the formulation to achieve the minimum levels of nitrites (100 ppm) needed to cure the product without exceeding the maximum allowable limit (200 ppm). This is an approved alternate curing method and the processed meat and poultry products cannot be referred to as “uncured” or “no preservatives added”.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.01.01) combination of the cure with the spices prior to addition to the brine is avoided.

(P9.10.04.01.02) ingredients used in curing mixes conform to the tables in Division 16 of the Food and Drug Regulations.

(P9.10.04.01.03) the operator evaluates the meat product to ensure that levels of nitrite do not exceed 200 ppm in cooked meat products and 120 ppm in bacon.

(P9.10.04.01.04) removed

Reference No.: P9.10.04.02 Manufacture of cured products - process and application of cure

Element: Manufacture of cured products - process and application of cure
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: July 1, 2011
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97

(1) An operator of a meat plant shall,
1. record the results of the monitoring mentioned in clause (d), including all deviations from the processes and control procedures mentioned in clauses (b) and (c) and all corrective actions in respect of the deviations;
1. subject to subsection 99 (8), ensure that the records mentioned in clauses (a) and (e) are kept on the plant premises at least until the first anniversary of the date on which they were made.
(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Cured meats are made from intact muscles and cuts of meat (e.g. ham, bacon), from pieces of meat that have been massaged and tumbled and then formed in casings or moulds (e.g. pressed shoulders), or from fully comminuted meats that are extruded into casings or moulds (e.g. emulsion-style sausages, pâtés). Cure is added to the meat by injection of brine, soaking in brine, blending during emulsion preparation, or applying the cure mix in a dry form. Note that dry cured meat products are discussed in MPG P9.10.04.12. It is crucial for the meat processor to keep control over environmental conditions during processing operations to avoid contamination or deterioration of the meat products. Temperature control during curing is of utmost importance. If curing solutions are re-used, the meat plant must follow a protocol approved by the Food Inspection Branch, OMAFRA. Note: In the formulation of a cured meat product, the use of a previously cured meat product as an ingredient in excess of 10% will require recalculation of the nitrate/nitrite input to account for the nitrate/nitrite contribution from those ingredients.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.02.01) strict control of time and temperature is maintained throughout the curing process.

(P9.10.04.02.02) procedures are in place to prevent contamination of meat products during curing.

(P9.10.04.02.03) an approved protocol is followed when curing solutions are re-used.

(P9.10.04.02.04) recalculation of nitrate/nitrite is performed when previously cured meat is used asan ingredient in excess of 10%.

Reference No.: P9.10.04.04 Trichinella spiralis control

Element: Trichinella spiralis control
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: November 7, 2011
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(a)(e)(g), 97, 105 (1)(2)

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe;
1. record the results of the monitoring mentioned in clause (d), including all deviations from the processes and control procedures mentioned in clauses (b) and (c) and all corrective actions in respect of the deviations;
1. subject to subsection 99 (8), ensure that the records mentioned in clauses (a) and (e) are kept on the plant premises at least until the first anniversary of the date on which they were made.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

(1) Subject to subsection (2), a prepared meat product that contains pork shall be heated, cured, frozen or otherwise treated in such a manner that all Trichinella spiralis in it are destroyed. (2) Subsection (1) does not apply to,
1. bacon;
2. Wiltshire bacon;
3. smoked pork jowls; and
4. any other prepared meat product that contains pork and that does not have the appearance of having been cooked.

Rationale:

Trichinella spiralis is a parasite of humans, some domestic animals such as pigs, and carnivorous wild animals such as bears. Infective larvae are found encapsulated within cysts in the muscle. Ingestion of meat with viable larvae, by humans, can lead to digestion of the cyst which will start the organism’s reproductive cycle in the human body. While heat treatment can destroy the larvae, many pork products are prepared containing raw meat which is not further cooked, or which has the appearance of a cooked product. Therefore, treatment of pork to destroy the larvae is essential prior to using pork in such products. This standard is for trichina control for pork products (striated muscle) or meat products containing striated pork muscle, which are customarily eaten without further cooking or which have the appearance of a cooked meat product. These meat products must be subjected to a treatment which will destroy all live Trichinella spiralis. Treatments include heating, freezing and curing under specified conditions. Acceptable methods for Trichinella spiralis control are provided in MPG Appendix 03 – Approved Methods to Control Trichinella spiralis in Pork. The operator must keep accurate records which document all parameters required for the process control (e.g. lot identification, time/temperature records, % salt, casing diameter, etc.). Any deviation from the acceptable method used must be recorded and corrective actions must be taken and documented. Records of the treatment must be kept until at least one year after the date on which they were made; refer to MPG P9.10.05.01. Products exempt from requiring treatment for Trichinella spiralis destruction include prepared pork products previously treated at a federally registered establishment or provincially licensed meat plant, when records indicating the treatment are kept. In addition, all forms of fresh pork containing striated muscle (e.g. fresh unsmoked sausage containing pork muscle tissue), pork products designated as side bacon, Wiltshire bacon and smoked pork jowls, do not require treatment.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.04.01) striated pork muscle used in meat products has been treated according to an established control measure.

(P9.10.04.04.02) removed

Reference No.: P9.10.04.05 Manufacture of fermented meat products - ingredients

Element: Manufacture of fermented meat products - ingredients
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2010
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(a), 97

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Fermented meat products rely on the growth of specific lactic acid-producing bacteria to achieve the pH that ensures their safety. One method of fermenting involves the use of starter cultures. Starter cultures are pure, living cultures of the lactic acid-producing bacteria, available in two forms, freeze-dried and frozen cultures. Various strains can be used separately or in combination for making sausages and other meat products. They have to be stored under appropriate conditions prior to use as recommended by the manufacturer. Propagating and sanitary handling of the culture must be carried out properly to achieve sufficient lactic acid production and avoid contamination by undesirable or pathogenic micro-organisms. Another method of achieving fermentation is using a portion of a previously successful mixture of fermented meat mix, which contains lactic acid-producing bacteria, is used; this is called “back-slopping”. The added portion introduces the bacteria into the new product batch. This approach largely depends on luck. Serious contamination could arise if undesirable or pathogenic bacteria were to grow in the portion used, so extreme care must be taken in handling and storing the portion under hygienic conditions and controlled temperature prior to use. Any spoiled mix must be discarded. To ensure that the “back-slopped” portion is usable, measurement of the pH is desirable. A pH in the range of 5.0 to 5.3 is usually an indication of safety. If product is chemically acidified by addition of citric acid, glucono-delta-lactone or another chemical agent approved for this purpose, controls should be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the conclusion of the process. Another method, natural fermentation – which relies on the fermentation process self-initiating without help of a commercial starter culture or inoculation from a previous batch – is unacceptable and should not be used due to the high potential for process failure and food safety risk.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.05.01) manufacturers’ specifications for storing, handling and adding starter cultures to products are followed.

(P9.10.04.05.02) manufacturers’ specifications for storing, handling and adding acidulants to products are followed.

(P9.10.04.05.03) when back-slopping is used, the portion of the previous mix to be used for a new batch is stored under hygienic conditions at 4 degrees Celsius or less, and pH is 5.3 or lower before use in a new batch.

(P9.10.04.05.04) natural fermentation is not used to produce fermented meat products.

(P9.10.04.05.05) the use of starter culture, acidulants, back-slopping and other ingredients is suitable to achieve a pH of 5.3 or less specified in the recipe.

Reference No.: P9.10.04.06 Manufacture of fermented meat products - fermentation process

Element: Manufacture of fermented meat products - fermentation process
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2018
Last version: April 1, 2010

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 97, 98 (1) (2)

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products

(1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

(2) The operator shall ensure that the records mentioned in subsection (1) are kept on the plant premises at least until the first anniversary of the date on which they were made.

Rationale:

The manufacture of fermented meat products relies on a combination of time, temperature, nitrites, salt concentration, pH and a_w to control pathogenic microorganisms. Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat-stable toxin that causes illness in humans. Above a critical temperature of 15.6°C, Staphylococcus aureus toxin production can take place. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped. Processors can control this hazard by ensuring that products attain a pH of 5.3 within pre-defined limits, known as “degree/hours”. Degree/hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6°C (the critical temperature at which staphylococcal growth effectively begins). This requires monitoring the pH of each lot at the beginning of fermentation and recording the time taken from the moment of formulation until the product achieved a pH of 5.3 or lower. If possible, temperatures should be measured at the surface of the product, but where this is not possible manufacturers should utilize fermentation room temperatures. Measuring devices should be capable of measuring accurately, with graduations of 1°C or less. Temperature and humidity should be uniform throughout the fermentation room. The CFIA Meat Hygiene Manual of Procedures provides guidance for the maximum degree/hour limits at various temperatures, including tables for determining degree-hour limits and maximum time for fermentation at a given room temperature. This information is contained in Chapter 4 of the Manual of Procedures in section 4.16.2 Pathogen Control.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.06.01) the product pH and product surface and room temperature are monitored throughout the fermentation process, and records demonstrate that a pH of 5.3 is achieved for all batches of fermented meat products.

(P9.10.04.06.02) degree hours are calculated and recorded and degree/hour requirements have been met for all batches of fermented meat products shipped.

Reference No.: P9.10.04.07 Manufacture of fermented meat products - drying process

Element: Manufacture of fermented meat products - drying process
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2010
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 97, 108 (2)

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe. (2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

(2) Fermented shelf stable meat products shall have a pH of 4.6 or less, a water activity level of 0.85 or less or a combination of a pH between 4.6 and 5.3 and a water activity of level of 0.90 or less.

Rationale:

For preservation and maintenance of shelf stability in dry or semi-dry sausages, the pH must be reduced to below 5.3 and the A_w to less than 0.90. A reduction in pH is accomplished during the fermentation step so it is essential that fermentation be carried out in a controlled manner, ideally with the use of a starter culture. pH is measured on a scale of 0-14 and is a measure of the acidity of the product – the lower the pH, the higher the acidity. Monitoring of the pH during fermentation allows the operator to determine when a pH in the desirable range is achieved. The drying process then begins and should be controlled by monitoring the water activity (A_w) on a routine basis. A_w is a measure of the moisture available for microbial growth in a product. Measurements range from 0.00 (dry) to 1.00 (pure water). The pH and/or A_w should be measured for every batch if water activity and/or pH measurements are used to determine shelf stability. If any analysis reveals unacceptable pH or A_w levels monitoring frequencies should be increased and the process should be reviewed. Products that do not meet the requirements for a shelf stable product must be refrigerated and labelled appropriately. Records of the fermentation and drying process should be kept by the operator.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.07.01) records show that fermented shelf stable products have a pH of 4.6 or less, an A_w level of 0.85 or less or a combination of a pH between 4.6 and 5.3 and an A_w of 0.9 or less.

(P9.10.04.07.02) fermented meat products that do not meet requirements for shelf stable products are refrigerated and labelled “Keep Refrigerated”.

Reference No.: P9.10.04.08 Controls for inadequately processed fermented meat products

Element: Controls for inadequately processed fermented meat products
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2010
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 97, 98

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.
(1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

(2) The operator shall ensure that the records mentioned in subsection (1) are kept on the plant premises at least until the first anniversary of the date on which they were made.

Rationale:

The manufacture of fermented meat products relies on a combination of time, temperature, nitrites, salt concentration, pH and A_w to control pathogenic micro-organisms. Processors are required to control Staphylococcus aureus multiplication and toxin production by ensuring that the product attains a pH of 5.3 within defined degree/hours limits as described in Meat Plant Guideline P9.10.04.06. During processing of fermented meat products, it may happen that degree hour limits are inadvertently exceeded. It is critical that action be taken to ensure that affected product is held, tested for pathogens and that an appropriate disposition be made. A written control procedure should be developed and followed to describe what actions are to be taken and by whom. In all cases where degree/hour requirements are exceeded, the inspector must be notified and affected lots held. Samples of product should be submitted for microbiological laboratory examination after the drying period has been completed. Analyses should be done, at least for Staphylococcus aureus and its enterotoxin, and ideally for principal pathogens such as E. coli O157:H7, Salmonella, Listeria monocytogenes, and others. If the bacteriological evaluation shows that there are fewer than 104 Staphylococcus aureus per gram and that neither enterotoxin nor other pathogens are detected, then the product may be sold provided it is labelled as requiring refrigerated storage. In the case of a Staphylococcus aureus level higher than 104 per gram but no enterotoxin present, or if other pathogens are present in very low numbers, the product may be used in the production of compatible cooked product but only if the heating process destroys all of the pathogens present. If Staphylococcus aureus enterotoxin is detected in the product, irrespective of the level of viable Staphylococcus aureus cells, the product must be destroyed.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.08.01) written and effective control procedures are in place for the disposition of fermented meat products that do not meet the degree-hour requirements, and records are kept.

(P9.10.04.08.02) appropriate actions are taken with inadequately processed product.

Reference No.: P9.10.04.09 Manufacture of boneless meat

Element: Manufacture of boneless meat
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Cutting, boning and manufacture of boneless meat may introduce hazards. During cutting and boning operations, for example, contamination on the surface of carcasses may be transferred to boned primal and sub-primal cuts, and subsequently to the boneless meat. If temperature and time are not controlled, this contamination may result in growth of micro- organisms to unacceptable levels. Additionally, presence of unacceptable materials and conditions such as hair, bruises, blood clots, faecal material, bone fragments or other materials and conditions on carcasses and cuts can result in the presence of unacceptable materials and conditions in the resulting boneless meat. To control the potential for such hazards, carcasses and cuts should be inspected by plant personnel prior to commencing cutting and boning operations, and any defects should be removed. Additionally, time and temperature should both be controlled in cutting and boning and all other meat processing areas: the temperature of the area should be maintained at 10 degrees Celsius or lower, if possible; the internal temperature of the meat should be monitored; and the time for cutting and boning operations should be controlled. Finally, boneless meat should be examined by the operator for the presence of defects, and meat which has a large number of defects should be rejected and reconditioned. Records of such procedures should be maintained. A sampling plan should be used to select sampling units for examination, and decision criteria for rejection should be predetermined. The CFIA Meat Hygiene Manual of Procedures provides guidance for sampling and examination.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.09.01) carcasses and cuts are examined by plant personnel prior to commencing cutting and boning operations.

(P9.10.04.09.02) time and temperature are controlled during cutting and boning operations.

(P9.10.04.09.03) boneless meat is examined by the operator for the presence of defects and the appropriate actions are taken.

Reference No.: P9.10.04.10 Manufacture of ground meat

Element: Manufacture of ground meat
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2010
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Ground meat is a particularly hazardous product because the grinding process breaks meat into small particles, greatly increasing the surface area. The increased surface area increases the potential for contamination. Additionally, the raw materials (trim, boneless meat) used for manufacture of ground meat may be more hazardous because of increased handling. To control hazards in ground meat, operators must take particular care to implement procedures to prevent contamination and limit the growth of micro-organisms. Processing controls that maintain the microbial integrity of starting materials, including temperature control, inventory management and sanitation management help to control grinding processes. Such controls should also manage assigning lots to systems for coding and tracking purposes, separate processing into higher and lower risk categories and strictly control rework. Shipping, handling and distribution control should be established to maintain the microbial integrity of finished products, including packaging procedures, storage and inventory controls. A record-keeping system that facilitates a recall by including trace forward and backward information as well as processing and handling data should be developed and maintained. Observation of these principles can reduce public health concerns associated with contaminated ground meat.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.10.02) process controls are in place that maintain the microbial integrity of starting materials.

(P9.10.04.10.04) a record-keeping system for ground meat is in place to facilitate recall and provide processing and handling information.

Reference No.: P9.10.04.11 Manufacture of donairs

Element: Manufacture of donairs
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2010
Last version: March 1, 2009

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

In Canada, donairs are usually made with beef, though chicken and lamb donairs are also common. There are two distinct types of donairs. Donairs or gyros are made with ground meat that is formed into a cone shape and frozen. Chawarmas (or shawarmas) are made with thin, whole cuts of meat that are marinated before being stacked on a vertical skewer. Microbial hazards associated with both types of products are considered similar because thin layers of sliced meats stacked on top of one another have increased surface areas resembling that of ground product, and pathogens may be introduced throughout all areas of the meat. In addition, the slow, extended cooking process on a vertical broiler may further contribute to potential microbial hazards. These risks can be minimized through controls implemented during donair cone production, cooking and serving, and cooling and storage procedures followed at the end of the day. Therefore, plant operators must pay attention to implementing procedures that prevent contamination and limit growth of micro-organisms, such as controlling incoming raw materials. Processing controls such as written instructions and protocols, time and temperature controls, and controlled grinding/ cutting processes as well as lotting systems for coding and tracking purposes, and strict control of rework are critical. Essential good manufacturing practices for donair/shawarrma manufacture include inventory management and other shipping, handling, storage and distribution controls, sanitation management and record keeping to facilitate trace forward and backward in the event of a recall and provide information on processing and handling. Cone size is also a factor that should be considered in manufacturing. It is easier to manage critical food safety factors in smaller cones. Cooking and serving instructions should be provided for cones, whether being shipped or used in the plant. Such instructions should include time/temperature controls (e.g. 71 degrees Celsius for 15 seconds for beef). Cooking methods, end of day procedures, cooling and storage instructions which provide advice on using a cone size appropriate for needs to avoid incompletely used cones which are then repeatedly used on more than one day should be included.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.11.01) written instructions, process controls and good manufacturing practices are in place for donair/shawarma that includes appropriate controls of raw ingredients, hygiene and environmental conditions.

(P9.10.04.11.02) a record-keeping system for donairs/shawarma is in place to facilitate recall and provide processing and handling information.

Reference No.: P9.10.04.12 Manufacture of cured and dry-cured products

Element: Manufacture of cured and dry-cured products
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: November 20, 2017
Last version: July 1, 2011

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

The manufacture of cured and dry-cured products may introduce hazards and allow opportunity for growth of pathogens if processes are not strictly controlled. The safety of these products depends on the inhibition of microbial growth through reduction of water activity and/or the use of curing ingredients. Two important processing parameters in manufacturing cured and dry-cured meat products are using correct quantities of salt and/or cure ingredients and appropriate water activity. These parameters must be documented in written processing procedures and records. As a starting point, raw ingredients must be of a high standard of microbiological quality. It is advisable to conduct microbiological testing of meat products of unknown quality before subjecting them to a curing process which does not involve thermal lethality to control pathogens (e.g. prosciutto hams). As with other manufactured products, temperature control, employee hygiene and sanitation of the working area and equipment are critical. Many different combinations of processes and ingredients may be used depending on the particular product and recipe. In dry-cured products, cure ingredients are applied in dry form. For these products, nitrites/nitrates may or may not be used (for instance, some products may be made with only salt). For dry rub cured meat products on racks that are cured with nitrite and/or nitrate, the maximum permitted level of nitrite is 62 g of sodium nitrite salts and 186 g of sodium or potassium nitrate salts per 100 kg of meat product, which corresponds to 620 ppm of nitrite and 1860 ppm of nitrate. Operators using alternate processes for production of dry-cured meat products must submit a scientifically validated study for review and approval by the Food Inspection Branch, OMAFRA. The study must document compliance with the Food and Drug Regulations for use of nitrates or nitrites.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.12.01) appropriate controls of raw ingredients, hygiene and environmental conditions are in place.

(P9.10.04.12.02) written procedures and records are in place that include quantities of curing ingredients and water activity.

(P9.10.04.12.03) the level of nitrite does not exceed 62 g of nitrite salts (620 ppm) and 186 g (1860 ppm) of sodium or potassium nitrate salts per 100 kg of meat product in dry rub cured meat products on racks, or an alternate approved process is used.

Reference No.: P9.10.04.13 Manufacture of assembled meat products

Element: Manufacture of assembled meat products
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b)(c), 97

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Assembled meat products are products that contain meat as an ingredient, such as meat pies, lasagna and other pasta dishes, meat sauces, Jamaican patties, perogies and many other products. Manufacture of such products may introduce hazards and allow opportunity for growth of micro-organisms if processes are not strictly controlled. As a starting point, raw ingredients must be of a high standard of microbiological quality, and, as with all manufactured products, temperature control, worker hygiene and sanitation of the working area and equipment are critical. Many different combinations of processes and ingredients may be used, depending on the particular product and recipe. Whatever the product, the operator should determine where hazards could be introduced or need to be controlled, and take appropriate steps to ensure that this takes place. For example, if a process involves combining a meat mixture in a yeast dough that requires proofing, an alternate proofing procedure at controlled temperatures may need to be used to avoid microbial growth in the meat portion. Control can only be exercised through written protocols and procedures that clearly define how the product is to be handled throughout all stages of assembly or manufacture.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.13.01) written instructions and protocols are in place for manufacture of assembled meat products that include appropriate controls of raw ingredients, hygiene and environmental conditions.

Reference No.: P9.10.04.14 Use of rework

Element: Use of rework
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(a)(2), 97 (1)

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe;
(2) The operator of a meat plant shall ensure that every prepared meat product at the plant and any ingredients added to it in accordance with the recipe meet the requirements of the Food and Drugs Act (Canada) and the regulations made under it.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

Rationale:

Rework refers to the inclusion of one prepared or finished meat product into another meat product. While rework is generally used in manufacturing to describe any work that is performed to correct defects, in the meat processing industry, rework may be required for many reasons, including, among others: to use up leftover product from a previous day’s run; to use defective product that may have been rejected in previous operations; to use product that has inadvertently been contaminated. Whenever rework is undertaken, all components and ingredients of the material to be reworked must be allowed to be included in the product to which they are being added. Additionally, controlled ingredients must be considered so that in the end product, they are present in amounts that comply with Food and Drug Regulations. If rework is being added in excess of 10% to a product and ingredients such as nitrites/nitrates or phosphates are present, the level of these controlled ingredients must be recalculated. It is also important to consider the nature of the product to which rework is being added. Rework should not be added to fermented meat products. Additionally, if rework is being added because the microbial load on the material to be reworked is too high, or the material was inadvertently contaminated, it should only be added to products which are being cooked as part of the process. Two other important concerns related to rework are the potential for allergens to be included in the final product, and the need to consider labelling to reflect the added product if necessary. It is a good practice to develop policies concerning rework use that clearly spell out to employees which products can be reworked and how, which products cannot be reworked, and which products can and cannot include rework. Use of rework should be tracked through a recording system that includes, at a minimum, the date and time of rework inclusion, name of the material being added, quantity used, original lot or batch code, and the name of the product, lot and batch code to which it was added, and the reason for the addition.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.14.01) use of rework is strictly controlled so that reworked product does not contain undeclared allergens, controlled ingredients in excess of permitted amounts or excessive microbial levels.

(P9.10.04.14.02) records of rework use are kept and contain information about the date used, material and quantity added, original lot/batch code, new lot/batch code and reasons for addition.

Reference No.: P9.10.04.15 Smoke generation

Element: Smoke generation
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2011
Last version: April 1, 2010

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b), 97 (1)

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

Rationale:

Smoking of meat products can be achieved by the use of smoke generated from hardwood, hardwood sawdust or vaporized liquid smoke derived from these sources. Changes in air pressure or air flow inside the plant or smokehouse can cause sawdust and ashes to disperse into the air and contaminate meat products. Soot particles rising off the fire and sticking to the meat product surface during hot smoking also causes contamination. Another food safety concern associated with smoke generation is polycyclic aromatic hydrocarbons (PAHs). PAHs are fine particulate matter which are present in smoke and many of them are known or suspected carcinogens. The most well publicized of the carcinogenic PAHs that is found in smoked meat is benzo(a)pyrene. A smoking process, directed by good manufacturing practice principles, deposits only small amounts of PAHs on meat products. However, a smoking process with uncontrolled conditions for the preparation of heavy- smoked products, as well as smoking generated in the absence of good manufacturing practice principles or hygienic control measures pose an increased risk to the consumer, especially after a long period of consumption of these products. Concentrations of PAHs in smoked meats can be reduced by avoiding contact of products with flames. Fat should not drip down onto an open flame sending up a column of smoke that coats the products with PAHs. PAH accumulation on smoked meats can be significantly reduced by replacing direct smoking (i.e. smoke generated in the same chamber as the meat is processed) with indirect smoking. Indirect smoking uses smoke generators where smoke is generated outside the smokehouse then carried into the smoking chamber. Smoking under mild conditions, in modern smokehouses supplied with filtered smoke from external generators, does not lead to significant accumulation of PAHs on the products. The use of medium to low heat as well as placing the meat further from the heat source can greatly reduce PAH accumulation. Formation of PAHs cannot be avoided if the temperature of the process exceeds 400 degrees Celsius. However, by lowering the temperature of smoke generation to 300 degrees Celsius – 400 degrees Celsius and using filters, the PAH content in the smoke can be reduced about tenfold. The use of smoke flavourings is generally considered to be less of a health concern than the traditional smoking process, as it may minimize PAH accumulation. Note that limits for PAHs in meat products have been established in some jurisdictions. For example, limits imposed by the European Union can be found in the European Commission Regulation (EC) No 208/2005. However, Health Canada has not established limits for PAHs in meat products in Canada. If Health Canada establishes limits for PAHs in meat products and it is determined that the food safety risks associated with direct smoking are such that these chemical limits cannot be met, this policy will be amended accordingly. If smoke is generated outside the smokehouse there should be proper air circulation for smoke distribution inside the smokehouse. If the smoke is generated inside the smokehouse, a baffle must be used to protect the meat from physical contaminants such as flames, embers and ash and the meat must be suspended at a height which will allow sufficient separation between the meat and the flames. The sawdust pan used in the smokehouse must be effective for its purpose and easily cleanable. Sawdust cannot be stored in processing areas. Limited quantities of sawdust are permitted to be stored in sealed containers in the area where the smoke is generated.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.15.01) meat products in the smokehouse are completely protected from physical contaminants, flames, embers and ash.

(P9.10.04.15.02) removed

Reference No.: P9.10.04.16 Smokehouse temperature

Element: Smokehouse temperature
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2011
Last version: April 1, 2010

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(a), 97, 98 (1)

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.
(1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

Rationale:

Smoking of meat products can be conducted without heat treatment (fermented sausages, cold-smoked products), with partial heat treatment (bacon), or with full cooking of products. When meat products are fully cooked by smoking in a smokehouse, the cooking process must be designed to destroy pathogenic micro-organisms. Heat treatment is a critical control in the manufacturing of a meat product. It is essential that the time/temperature relationship of the process be controlled sufficiently to ensure that a specified internal product temperature is achieved and that it is held at that temperature for a length of time sufficient to destroy any viable pathogens. A smokehouse must be equipped with a means of measuring and monitoring ambient and product temperatures during its operation. If the smokehouse is used to produce a fully cooked product, at least one internal temperature probe is required. The internal temperature probe must be located in the coldest part of the product. The product must be located in the coldest spot within the cooking chamber, or in the case of continuous throughput equipment, the product must travel through the coldest spot within the cooking chamber. The required end-point temperature for the required length of time must be specified and carefully followed. Factors affecting the operation of the smokehouse, such as the initial temperature of the product, the size, shape and weight of the product, the spacing, air movement and clearance between product and the walls, ceiling and floor of the smokehouse, should also be considered and controlled. Crowding should be avoided and products processed together should have uniform weight and size. It is important to ensure that the entire meat product is fully cooked by ensuring adequate heat penetration throughout.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.16.01) the smokehouse is equipped with a means of measuring and monitoring the smokehouse temperature if the smokehouse is used to produce a fully cooked meat product.

(P9.10.04.16.02) meat products are processed in the smokehouse according to the recipe and reach the temperature specified in the recipe for the required length of time.

(P9.10.04.16.03) the internal temperature of meat products is monitored to ensure that the appropriate endpoint temperature has been reached for the required time if the smokehouse is used to produce a fully cooked meat product.

(P9.10.04.16.04) products are properly spaced in the smokehouse to permit effective air circulation.

(P9.10.04.16.05) the smokehouse is equipped with at least one internal product temperature probe if the smokehouse is used to produce a fully cooked meat product.

Reference No.: P9.10.04.17 Control of cold spots in smokehouses and ovens

Element: Control of cold spots in smokehouses and ovens
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2011
Last version: April 1, 2010

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(b), 97 (1)

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

Rationale:

Ovens and smokehouses rely on circulation of heated air for cooking. Therefore, both temperature and air movement are important to achieve consistent endpoint temperatures where the oven or smokehouse is used to produce a fully cooked meat product. A range of smokehouse and oven designs are available. Equipment can range from small, single batch size equipment in which the meat is placed in a stationary configuration throughout the cooking period, all the way to continuous throughput, large scale equipment in which the meat is conveyed through the equipment. Whatever the scale of the equipment, one food safety concern is the presence of cold spots in which there is an inconsistent application of heat in the interior of the equipment as the meat is cooking. This is less of an issue in continuous throughput smokehouses. Cold spots can result in uneven heating and inconsistent endpoint temperatures, and thus an opportunity for the survival of micro- organisms. Manufacturers take care in designing cooking equipment to avoid the presence of cold spots, but it is difficult to eliminate this completely. Any smokehouse or cooking chamber used to produce a fully cooked meat product must be tested for the presence of cold spots on a regular basis. Records of such testing must be kept and loading instructions provided to equipment operators to ensure that control is maintained over cold spots.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.17.01) regular testing for cold spots in the oven or smokehouse takes place and adjustments are made to the process or the equipment to control cold spots, if the oven or smokehouse is used to produce a fully cooked meat product.

(P9.10.04.17.02) records of cold spot testing activities are maintained if the oven or smokehouse is used to produce a fully cooked meat product.

(P9.10.04.17.03) removed

Reference No.: P9.10.04.18 Water bath configuration and operation

Element: Water bath configuration and operation
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (1)(a)(c), 31 (1)(4), 93 (1)(a), 97, 98 (1)

(1) A meat plant shall be designed, constructed and equipped in a manner that,
1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;
2. accommodates the separation of incompatible activities.

(1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.

(4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.
(1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

Rationale:

Cooking of meat products is a critical control point that destroys pathogenic micro-organisms. It is also essential that once cooked, meat products are not re-contaminated by contact with raw meat products or equipment, utensils and persons that have been in contact with such products. The location of cooking equipment is a critical factor in ensuring food safety. A water bath should be located to ensure that cooked products being removed from the bath are not subjected to potential contamination. The two important factors in cooking meat are control of time/temperature during heating/chilling, and prevention of recontamination of the product after cooking. The internal temperature specified for the recipe must be met for a sufficient length of time. The internal temperature of the product should be monitored by insertion of a calibrated thermocouple probe or probe thermometer in a sufficient number of locations to permit accurate assessment of the entire load throughout the cooking process. Results of monitoring should be recorded. The relationship between time and temperature is dependent on factors such as the initial product temperature, the size, shape and weight of the product, the desired end point temperature as well as the heating medium (e.g. steam, water) being used.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.18.01) the water bath cooker and adjacent area allow adequate separation from incompatible activities and the cooker is located so that it is accessible for cleaning and servicing without risking cross-contamination.

(P9.10.04.18.02) meat products are cooked in a water bath according to the recipe and reach the temperature specified in the recipe.

(P9.10.04.18.03) calibrated measuring devices inserted in a sufficient number of locations to permit accurate assessment are used to monitor product temperatures, and results of monitoring are recorded.

(P9.10.04.18.04) condensation in the area of the water bath cooker is controlled by means such as ventilation hood or with the use of an exhaust fan.

Reference No.: P9.10.04.19 Cooking devices configuration and operation

Element: Cooking devices configuration and operation
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: July 1, 2011
Last version: April 1, 2010

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (1)(a)(c), 31 (1)(4), 93 (1)(a), 97

(1) A meat plant shall be designed, constructed and equipped in a manner that,
1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;
2. accommodates the separation of incompatible activities.

(1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.

(4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.

(1) An operator of a meat plant shall,
1. maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Cooking of meat products is a critical control point that destroys pathogenic micro-organisms. The three important factors in the preparation of cooked meat are control of time and temperature during cooking, control of time and temperature during chilling, and prevention of re-contamination of the product after cooking. It is essential that once cooked, finished meat products do not come into contact with raw meat products or equipment, utensils and persons that have been in contact with such products. Cooking devices should be located in an area that ensures cooked products are kept separate from incompatible activities and the equipment should be located so that it is accessible for cleaning, maintenance and inspection without risking cross-contamination. Cooked meat products are considered fully cooked when the meat is subjected to heat for a sufficient time and temperature required to make it ready-to-eat. Fully cooking meat products can be accomplished using a variety of established temperature and time combinations, one of which is heating to an internal temperature of at least 69 degrees Celsius. Other acceptable methods are presented in MPG P9.10.01.12. During cooking, the internal temperature and holding times specified for the recipe must be met. Temperatures must be monitored by insertion of a calibrated thermocouple probe or probe thermometer into the thickest part of the meat product. A sufficient number of locations throughout the cooking device should be chosen to monitor temperatures to accurately assess the entire load throughout the cooking process. The relationship between time and temperature is dependent on factors such as the initial product temperature, the size, shape and weight of the product, the desired end point temperature as well as the heating medium (e.g. steam, water, air) being used.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.19.01) the cooking device and adjacent area allow adequate separation from incompatible activities and the device is located so that it is accessible for cleaning and maintenance without risking cross-contamination.

(P9.10.04.19.02) removed

(P9.10.04.19.03) calibrated measuring devices are inserted into the thickest part of the meat product and are placed in a sufficient number of locations throughout the cooking chamber.

(P9.10.04.19.04) removed

Reference No.: P9.10.04.21 Configuration and operation of drying rooms

Element: Configuration and operation of drying rooms
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 15 (3), 31 (1)(4), 51 (1), 97

(3) A meat plant shall have enough rooms or areas to accommodate the separation of incompatible activities.

(1) Equipment used in a meat plant shall be designed, constructed, located, installed, calibrated, maintained and operated in a manner that facilitates the sanitary operation of the plant and the hygienic processing, packaging, labelling, storing, handling and testing of carcasses, parts of carcasses and meat products.

(4) Equipment used at a meat plant to cook, heat, treat, refrigerate or freeze a carcass, part of a carcass or a meat product shall be designed and maintained so that it is capable of achieving any conditions or temperatures that are required by this Regulation for cooking, heating, treating, refrigerating or freezing the carcass, part of a carcass or meat product.

(1) The operator of a meat plant shall ensure that no carcass, part of a carcass, meat product or ingredient is kept at the plant at a temperature or humidity level that may cause them to deteriorate or become unfit for human consumption.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

It is important for the operator to assign special rooms and areas for the production and drying of fermented meat products. The intended rooms to be used for manufacture of ready-to-eat meat products must be separated and designed in such a manner to ensure that products flow in a single direction, from raw to finished, to prevent cross-contamination. A smokehouse may be used for drying, provided that it has a drying cycle. To manufacture fermented sausages safely, it is essential that the drying step be carried out properly. Drying may be done at temperatures of 13-18 degrees Celsius and at a relative humidity of 65-70% for a period of 21-90 days. The success of the process depends on the rate of drying, which must be strictly controlled because drying too rapidly would result in case- hardening. When moisture loss is too slow, the surface of the sausage will be soft and mould may develop. Air movement during drying is quite crucial: too slow will encourage mould, while too fast will cause excess drying. It is important that a thorough and efficient control be made over temperature, relative humidity, rate of drying and uniform movement of the air throughout the drying room. The relative humidity of the drying room should be monitored using wet bulb and dry bulb thermometers, checking these measurements against a chart. Regular checks should also be made to ensure that the daily weight loss during drying does not exceed 0.7%. Monitoring of the A_w during drying is also important to ensure that adequate drying takes place.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.21.01) suitable rooms, located to allow adequate separation from incompatible activities, are provided for drying meat products or an acceptably designed and equipped smokehouse is used for drying.

(P9.10.04.21.02) temperature and relative humidity are maintained at an acceptable level, routinely monitored during the drying process and records are kept.

(P9.10.04.21.03) the rate of air movement allows for an appropriate rate of drying, without causing mould formation.

Reference No.: P9.10.04.22 Manufacture of jerky and similar dried meat products

Element: Manufacture of jerky and similar dried meat products
Factor: Processing standards
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2018
Last version: January 1, 2014

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 93 (1)(a)(b)(c)(d)(e), 97 (1), 98, 105 (3)

(1) An operator of a meat plant shall, (a) maintain a current written recipe for each prepared meat product at the plant and ensure that the product is produced in accordance with the recipe;
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product;
3. monitor the processes and control procedures mentioned in clauses (b) and (c);
4. record the results of the monitoring mentioned in clause (d), including all deviations from the processes and control procedures mentioned in clauses (b) and (c) and all corrective actions in respect of the deviations.

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

(2) The operator shall ensure that the records mentioned in subsection (1) are kept on the plant premises at least until the first anniversary of the date on which they were made.

(3) Ready-to-eat meat products shall be treated, handled and packaged so that they do not contain any pathogen, toxin or parasite that makes them unfit for human consumption.

Rationale:

Jerky and similar dried meat products can be made from beef, pork, and poultry. The manufacturing process may involve slicing or forming the meat, marinating then drying. As an example, jerky can be made from solid pieces of meat, chunks of meat that are formed then cut into strips or ground meat which is then formed into pieces. Dried meat products may also be cured or smoked. Jerky and similar dried meat products are generally considered ready-to-eat and processed to be shelf stable. If these meat products are sold as shelf stable (i.e. not labelled as “keep refrigerated”), they must meet the same requirements as other shelf stable meat products. Water activity must be measured for every product considered to be shelf stable. Although not mandatory, it is recommended that the average value for water activity be determined for each dried meat product that the plant is processing, even though they may not be marketed as shelf stable. Once these values are established, regular checks can be made to monitor deviations from the normal values for each type of product. Refer to MPG P9.12.04.06 for additional information on shelf stability and storage instructions. The durable life of meat products is dependent on such factors as sanitary manufacturing procedures, water activity, pH, packaging, and storage temperature. The following control points are highly recommended when producing jerky and similar dried meat products: determine the microbial load of the raw meat (contamination controlled during slaughter and dressing), follow microbial specifications for ingredients and perform testing of inputs, ensure the temperature in the drying chamber/room is uniform and controlled to prevent any fluctuation that could impact on the safety of the final product, and follow control procedures for trichinosis in raw pork. If a deviation from a process is found, the operator must take appropriate corrective actions and maintain records of the process for one year. Bacteria require water to survive and grow. Although the drying process does not destroy microorganisms or their toxins, it reduces the water activity (a_w) of a product to slow down the growth of microorganisms. Meat that is dried, without being through a kill step first, may not be adequately processed to achieve the lethality necessary to produce a safe product. Several scientific studies on meat dehydration report that precooking of meat prior to drying minimizes food safety concerns related to pathogens such as E. coli O157:H7 and Salmonella. Therefore, the manufacturing process of jerky and similar dried meat products must include a kill step before the drying process. The following methods are acceptable for this purpose:

one of the methods found in Meat Plant Guideline Appendix 01 Cooking Time/Temperature Tables; or
an applicable intervention from Meat Plant Guideline Appendix 02 Controls to Address Hazards Related to Verotoxinogenic Escherichia coli (e.g. E. coli O157:H7) and to Salmonella in Fermented Sausages.

Plant operators are required to document the time and internal product temperature reached during cooking to demonstrate that the process is sufficient to destroy any pathogens that might be present. This can prove challenging due to the thinness of these types of meat products. It is suggested, for temperature monitoring purposes, that a strip of the meat product is cut thick enough for a temperature probe to be inserted. Even if this “monitoring” piece is thicker than the usual product, the result will be a “worst case scenario” since thinner products will heat faster. Once the product temperatures and cook times are measured, compare them to Appendix 01 or the appropriate intervention in Appendix 02; if the process follows one of the combinations, then the process can be considered validated.

Note that the guidelines in this Meat Plant Guideline do not apply to RTE whole-muscle dry-cured products made from meat of any species such as pork (e.g. prosciutto, country ham, coppa), beef (e.g. braesola, beef prosciutto, basturma, etc.) See Meat Plant Guideline P9.10.04.12 Manufacture of cured and dry-cured products for information on whole-muscle dry-cured products.

The regulatory requirements contained in this guideline will be met when:

(P9.10.04.22.01) one of the acceptable processes to control pathogenic E. coli and Salmonella is always used prior to the drying process and is documented.

(P9.10.04.22.02) the procedures are being followed according to the process documented

(P9.10.04.22.03) appropriate corrective actions are taken when a deviation from the established process is found.

Reference No.: P9.10.05.01 Process control records

Element: Process control records
Factor: Records
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 98

(1) If meat products are cooked, fermented or smoked at a meat plant, the operator of the plant shall record the time and temperature for the cooking, fermentation and smoking.

(2) The operator shall ensure that the records mentioned in subsection (1) are kept on the plant premises at least until the first anniversary of the date on which they were made.

Rationale:

Accurate, complete record keeping is essential in meat processing operations because such records aid in control of critical control points during product manufacture and implementation of corrective actions when necessary. Records also provide valuable information in the event of product recall. Comprehensive, precise records may also assist in controlling processing costs and identifying areas of waste or inefficiency. Process control records refer to a wide variety of records including process logs for batches of product from various processes such as curing, smoking, cooking, fermenting or any other type of processing operation. Process logs should include information such as product type, quantity and size; dates when the process was started and completed; locations where product temperature measurements were taken; initial product temperature, and temperature at points during processing if applicable; readings of relative humidity during processing; any other appropriate parameters; operator’s and reviewer’s initials. If recording charts are used to record processing parameters, the charts should contain information such as identification of the recorder if more than one recorder is used, identification of the process unit if more than one is used; dates when process was started and completed, code date if applicable; product type, quantity and size, indicating thermometer temperature if applicable; indicating timing device time, readings of relative humidity during processing if applicable; operator’s and reviewer’s initials. Such records should be retained for at least a year from the date of the record.

The regulatory requirements contained in this guideline will be met when:

(P9.10.05.01.01) well-organized, permanent, legible and dated process control records are maintained.

(P9.10.05.01.02) process control records are retained at least until the first anniversary of the date on which they were made.

Reference No.: P9.10.06.01 Thermal processing of low acid meat products

Element: Thermal processing of low acid meat products
Factor: Thermal processing
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 99

(1) In this section,

“critical factors”, in relation to the thermal process, means the physical and chemical factors that affect the ability of the process to achieve commercial sterility in a meat product;

“low-acid meat product” is a meat product that has a pH greater than 4.6 and a water activity above 0.85;

“scheduled process” means the thermal process alone, or in combination with critical factors, chosen by the operator of a meat plant for a particular meat product, container type and size and unit of thermal processing equipment that will achieve commercial sterility in the meat product.

(2) The operator of a meat plant shall ensure that every low-acid meat product packaged in a hermetically sealed container at the plant is thermally processed until commercial sterility is achieved.

(3) Subsection (2) does not apply in respect of a low-acid meat product packaged in a hermetically sealed container if,
1. the low-acid meat product is,
  1. stored continuously under refrigeration and the container in which it is packaged is marked “Keep Refrigerated”, or
  2. kept continuously frozen and the container in which it is packaged is marked “Keep Frozen”; and
2. the shipping containers of the low-acid meat product are marked in accordance with clause (a).
(4) The operator shall ensure that no low-acid meat product packaged in a hermetically sealed container is thermally processed at the plant unless,
1. the container, before being filled, is suitable for its intended use;
2. the filling of the container is controlled to ensure compliance with the scheduled process;
3. the operation of each closing head is evaluated at frequent intervals and adjusted as required to maintain closures within the designated operating limits of the closing head;
4. the container is marked in a legible and permanent manner to identify the plant, the product and the date on which the product is thermally processed;
5. if any part of the information described in clause (d) is coded, the meaning of the code used is made available to an inspector;
6. the thermal processing is carried out under the continuous supervision of a person who has demonstrated knowledge and expertise in thermal processing, usually obtained through completion of an appropriate training course;
7. the thermal process used complies with the requirements of the scheduled process;
8. a written description of the thermal process to be used for each low-acid meat product and container size is located in a conspicuous place near the unit of thermal processing equipment while the unit is in use;
9. each unit of thermal processing equipment is maintained in good working order;
10. each unit of thermal processing equipment is equipped with adequate monitoring devices maintained in good working order;
11. if batch thermal processing is employed, a heat-sensitive indicator that visually indicates whether the container has been thermally processed is placed on or attached directly or indirectly to the container;
12. the container cooling water is potable and, in the case of water used in a cooling canal system, contains a residual amount of chlorine, or other bactericide acceptable to the Director, at the discharge end of the canal; and
13. the container is handled in a manner that ensures that the container remains hermetically sealed.
(5) The operator of a meat plant in which a low-acid meat product packaged in a hermetically sealed container is thermally processed shall keep at the plant, for every low-acid meat product that is processed, the recipe for the product and a written description of the scheduled process, together with the name of the person responsible for the development of the scheduled process.

(6) The operator shall keep the information described in subsection (5), on the plant premises, at least until the third anniversary of the most recent use of the scheduled process.

(7) The operator shall keep a written description of the procedures for the operation, maintenance and calibration of each unit of equipment used in the thermal processing of low-acid meat products packaged in hermetically sealed containers.

(8) The operator shall retain, on the plant premises, at least until the third anniversary of the date of thermal processing of a low-acid meat product packaged in a hermetically sealed container, records that adequately set out the history of the product, including at least the following information with respect to the product:
1. Production volume, identification and distribution records.
2. The unit of thermal processing equipment used, the duration, the temperature and, if appropriate, the pressure of the process used.
3. The systems used to control the thermal process and critical factors.
4. Information concerning maintenance and calibration of and modifications to each unit of thermal processing equipment and monitoring devices.
5. All deviations from the process and all corrective action.
6. Incubation results.
7. If applicable, cooling water treatments that have been used in the scheduled process.
(9) The operator shall review the records required under subsection (8) to determine if the thermal processing was carried out in accordance with this Part and the scheduled process.

(10) The operator shall notify an inspector if this Regulation requires a low-acid meat product packaged in hermetically sealed containers to be recalled to the plant.

Rationale:

Commercially sterile is defined as the condition obtained in a food which has been processed by the application of heat, alone or in combination with other treatments, to render the food free from viable forms of micro-organisms, including spores, capable of growing in the food at temperatures at which the food is designed normally to be held during distribution and storage. Hermetically sealed container means a container, designed and intended to be secure against the entry of micro-organisms including spores. Low acid foods are defined as those having a pH of 4.6 or more. Included in this category are meat products and vegetable products. The reason for selecting this value is that Clostridium botulinum will not grow at a pH of 4.8 or less. A safety factor of 0.2 is allowed. This bacterium also require an A_w of 0.93 or greater for growth. In this instance a safety factor of 0.08 is allowed, giving a critical A_w of 0.85. A low acid food when canned, must be subject to a thermal process incorporating a sufficiently high temperature maintained for a long enough time to ensure the destruction of Clostridium botulinum and its toxins. Scheduled processes for low-acid foods must be established by competent persons having an expert knowledge of thermal processing and having adequate facilities for making such determinations. It is absolutely necessary to establish the required thermal process with accepted scientific methods. The type, range and combination of variations encountered in commercial production shall be adequately provided for in establishing the scheduled process. Because there may be unexpected deviations in heat transfer and product cooling characteristics, only persons having expert knowledge and experience in thermal processing should use laboratory simulators to develop scheduled processes. Results should, wherever possible, be verified in a production retort under normal conditions. Thermal processes should always be validated in the processing equipment to be used. The thermal process shall be determined by carrying out heat penetration tests or other equivalent procedures. Acceptable scientific methods of establishing thermal processes shall include, where necessary, but not be limited to, microbial thermal death time (TDT) data, process calculations based on product heat penetration data, inoculated packs and incubation tests. The tests must be carried out under the most adverse conditions which are likely to be met under production conditions. Coldspot Determination: The location of the slowest heating or coldspot in a container is critical to establishing a process. For a conduction heating product in a cylindrical can with minimal headspace, the geometric centre of the can is considered to be the slowest heating spot. For accurate determination of the heat penetration it is essential that the temperature at the slowest heating point in the container contents be monitored during the test. A sufficient number of trials must be carried out to ensure that all possible variations have been taken into account in establishing the required thermal process. The results of all tests and calculations used to determine the thermal process as well as those to establish the critical factors and their variation shall be incorporated into the scheduled process. For conventionally sterilized canned low-acid foods such a scheduled process shall include as a minimum the following data:

levels and types of preservatives, where applicable
product and filling specifications, including any restrictions on ingredient changes or formulation including dimensional tolerances of solid ingredients
container size (dimensions) and type
container orientation and spacing in retort where appropriate
ingoing weight of products including liquid where appropriate
residual air content in the sealed container (flexible and semi-rigid containers)
pH of the product, where applicable
minimum initial temperature
water activity of the product, where applicable
venting procedures, where applicable (these should be determined on fully loaded retorts only)
type and characteristics of the thermal processing system(s)
sterilization temperature
sterilization time
overpressure, where applicable
cooling method, where applicable
date determined and source or processing authority

Any changes in the product specifications, for example storage temperature of the finished product, must be evaluated as to their effect on the adequacy of the process. If the thermal process is found to be inadequate it must be reestablished. Complete records concerning all aspects of the scheduled process, including any associated incubation tests, shall be returned and readily available upon formal request by the inspector. Processing and production information should be entered by the retort or processing system operator or other designated person, on forms which should include the product, the code number, the retort or processing system number, the size of container, the approximate number of containers per coding interval, the minimum initial temperature, the actual processing time and temperature, the mercury-in-glass and recording thermometer readings, and other appropriate processing data. Recording thermometer charts shall be identified by date, and other data as necessary, so that they can be correlated with the written record of lots processed, Each entry on the record shall be made by the retort or processing system operator, or other designated person, at the time the specific retort or processing system condition or operation occurs, and the retort or processing system operator or such designated person shall sign or initial each record form. Not later than one working day after the actual process, and prior to shipment or release for distribution, a representative of plant management who is qualified by suitable training or experience shall review all processing and production records for completeness and to ensure that the product received the scheduled process. The records, including the recording thermometer chart(s), shall be signed by the individual conducting the review. Written records of all container closure examinations should specify the product code, the date and time of container closure inspections, the measurements obtained, and all corrective actions taken. Records should be signed by the container closure inspector and should be reviewed by management with sufficient frequency to assure that the containers are hermetically sealed. Spoilage of canned goods is generally due to growth of micro-organisms after heat processing, either from under processing, faulty cooling or post processing contamination via leakers. Microbial growth within the can often, but not always, results in production of gas and a consequent loss of vacuum. If gas production continues, flippers or blown cans result. Note that growth of C. botulinum may occur without gas production. The incubation test alone cannot be relied on for product safety or replace close control of each processing step; however, incubation of cans after processing provides a simple means to routinely check for processing defects. It is the duty of the inspection staff to monitor the incubation procedure and to ensure that it is done as described in this section.

Incubation samples:

From each load of product processed in a batch type thermal processing system (still or agitation) the operator shall select at least one container per retort basket for incubation.
For continuous rotary retorts, hydrostatic retorts or other continuous type thermal processing systems, the operator shall select at least one container per 1000 for incubation.
Only normal-appearing containers shall be selected for incubation.
The operator shall identify the selected containers to ensure they are incubated for the required period of time.

Incubation temperature and time:

The required samples for shelf stable products shall be tested by incubation for at least 10 days at 37 ± 1 degrees Celsius.

Incubation checks and records maintenance:

A designated person shall visually check all containers under incubation each working day and the inspector shall be notified when abnormal containers are detected. For each incubation test the operator shall record at least the product name, container size, container code, number of containers incubated, in and out dates, and incubation results. The operator shall retain such records, along with copies of the temperature/time recording charts for at least three years. Written records should be kept to show that desired equilibrium pH is obtained where the food acidity is adjusted for processing. Records shall be kept on cooling water disinfection and microbiological testing. Copies of all records provided for in this section except those on cooling water chlorination, shall be kept by the company for a period of not less than three years, and shall be available to an inspector at any time. A permanent log shall be maintained by an inspector, listing product, code, number of containers, dates of start and finish of incubations period, together with results of all examinations/incubations (cans should be examined at least every three days).

The regulatory requirements contained in this guideline will be met when:

(P9.10.06.01.01) each low-acid meat product is packaged in a hermetically sealed container and thermally processed until commercial sterility is achieved.

(P9.10.06.01.02) a written description of the thermal process is available near the equipment and used for each low acid meat product and container size.

(P9.10.06.01.03) the thermal process is carried out under the continuous supervision of a person who has knowledge and expertise in thermal processing through a formal course.

(P9.10.06.01.04) a recipe for the product and a written description of the scheduled process including the name of the person responsible for writing the scheduled process is kept at the plant.

(P9.10.06.01.05) records are kept for three years since the most recent use of the scheduled process.

Reference No.: S9.10.07.01 Red meat products and by-products

Element: Red meat products and by-products
Factor: Processing of by-products
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 97, 106 (1)(2)

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

(1) A heart, other than the heart of a rabbit or a bird, other than a ratite, shall be opened or inverted and all blood clots and all attached blood vessels shall be removed.

(2) A liver shall have the gall bladder, if any, removed.

Rationale:

Four fundamental principles must be observed while harvesting all by-products:

The identity of the by-products harvested should be maintained until the corresponding carcass is inspected and approved.
Rapid, hygienic handling and chilling is necessary for the by-products to avoid their contamination and decomposition.
If a particular kind of by-product from several animals is collected in one container and one of the carcasses is condemned, all by-products harvested in that particular container must be condemned.
All by-products must be prepared, packaged and stored in an acceptable sanitary manner.

The heaviest and potentially the greatest bacterial contamination originates from the digestive tract. Therefore, it is essential that the preparation of tripe is carried out in an enclosed room separate from where fresh meat is handled to prevent cross-contamination. Tongues may be contaminated by digestive materials. When animals are stunned and bled, particularly cattle, some digestive material is regurgitated back into the neck and throat area contaminating the whole region including the tongue. As a result, the larynx, epiglottis and tonsils must be removed from the harvested tongue, the tongue washed, trimmed if the severed base is contaminated and inspected for pathological conditions. Brains harvested for human consumption must not contain bone splinters, hair, hide and bullet particles originating from the stunning operation. Ruminant brains are only harvested from animals less than 30 months. When hearts are harvested for human consumption without the complete removal of blood, bacterial growth is promoted. In addition, blood vessels left attached with the heart may have calcareous deposits, inflammatory or degenerative changes and blood clots from internal haemorrhage. It is therefore crucial that blood clots and blood vessel structures are removed from the heart when harvested for human consumption. The liver is metabolically a very active organ and often is the first organ to have visible pathological changes when an acute infectious disease strikes the animal. It is also the last organ to resume normal function following recovery from a disease so any small areas of dry adhesion, parasite scars etc. must be trimmed. The liver prepared for human consumption must not be contaminated with biliary contents during the removal of the gall bladder. All feet must be prepared by the complete removal of all manure and other extraneous sources of contamination, which may be trapped in the hooves. In addition, scalding and proper cleaning will improve the hygienic quality of the feet. The hair, hide and horns on beef heads are potential sources of bacteria, viruses and yeasts, so their removal from the heads is essential. Testicles may be harvested for edible purposes provided they show no evidence of pathological conditions. Bovine mammary glands that have never been active may be harvested for human food provided they are free of pathological conditions. Lungs may be harvested provided there was no contamination during dressing (for example from scald water or the inhalation of ingesta during sticking) and there are no pathological conditions, blood congestion or splashing. Spleens may also be harvested from approved carcasses in a hygienic manner. Due to their poor processing characteristics, such as binding and water holding capacity, the incorporation of spleens and lung tissues into processed meats is considered an act of adulteration.

The regulatory requirements contained in this guideline will be met when:

(S9.10.07.01.01) the identity of all red meat products and by-products is maintained until the carcass of origin has been inspected and approved.

(S9.10.07.01.02) red meat products and by-product harvesting is hygienic, and all parts are properly prepared.

(S9.10.07.01.03) immediate chilling follows the harvest and preparation of red meat products and by-products.

(S9.10.07.01.04) if meat products and by-products from several animals are collected in a single container and one carcass is condemned, all by-products in that container are condemned.

Reference No.: S9.10.07.02 White meat products and by-products

Element: White meat products and by-products
Factor: Processing by-products
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 97

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(2) The operator shall ensure that all meat products processed at the plant are processed in a timely manner that prevents the contamination of the meat products.

Rationale:

Four fundamental principles must be observed while harvesting all by-products:

The identity of the by-products harvested should be maintained until the corresponding carcass is inspected and approved.
Rapid, hygienic handling and chilling is necessary for the by-products to avoid their contamination and decomposition.
If a particular kind of by-product from several animals is collected in one container and one of the carcasses is condemned, all by-products harvested in that particular container must be condemned.
All by-products must be prepared, packaged and stored in an acceptable sanitary manner.

Poultry giblets (heart, liver and gizzard) may be prepared for human food provided they are free of pathological lesions. It is essential that contamination of these organs be prevented during preparation and inspection. Livers shall be separated from the viscera and the gall bladder shall be removed without release of bile on edible product, before washing and chilling. Hearts shall have pericardium removed prior to washing and chilling. Gizzards shall be separated from viscera, opened and the contents and lining removed, before washing and chilling. Contaminated fat on the outside surface of gizzards shall be removed. The operation of automatic gizzard openers and cleaners shall be closely supervised. Giblets shall be chilled immediately after they are harvested and prepared. Accumulation of giblets for later preparation shall not be permitted. All poultry feet must be prepared by the complete removal of all manure and other extraneous sources of contamination. In addition, scalding and proper cleaning will improve the hygienic quality of the feet.

The regulatory requirements contained in this guideline will be met when:

(S9.10.07.02.01) the identity of all white meat products and by-products is maintained until the carcass of origin has been inspected and approved.

(S9.10.07.02.02) white meat products and by-product harvesting is hygienic, and all parts are approved and properly prepared.

(S9.10.07.02.03) immediate chilling follows the harvest and preparation of white meat products and by-products.

(S9.10.07.02.04) if white meat products and by-products from several animals are collected in a single container and one carcass is condemned, all meat products and by-products in that container are condemned.

Reference No.: S9.10.07.03 Blood

Element: Blood
Factor: Processing by-products
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 100

The operator of a meat plant shall ensure that blood processed at the plant for human consumption is,
1. processed in a part of the plant, other than the inedible materials room or the pet food processing room;
2. harvested from a food animal in a manner that prevents contamination of the blood;
3. collected in a receptacle that is labelled in a manner that identifies the carcass of the food animal from which the blood is collected;
4. protected against contamination; and
5. retained in the receptacle mentioned in clause (c) until the carcass of the food animal from which the blood is collected has received approval under Part VIII for use as food.

Rationale:

Four fundamental principles must be observed while harvesting all by-products:

The identity of the by-products harvested should be maintained until the corresponding carcass is inspected and approved.
Rapid, hygienic handling and chilling is necessary for the by-product to avoid their contamination and decomposition.
If a particular kind of by-product from several animals is collected in one container and one of the carcasses is condemned, all by-products harvested in that particular container must be condemned.
All by-products must be prepared, packaged and stored in an acceptable sanitary manner.

Blood contaminated by other body fluids, hide, hair or other contaminants during dressing operations should not be harvested for edible purposes. When edible whole blood is desired for separation into its two constituents (plasma and red cells), the use of a chemical anticoagulant such as heparin is recommended. If a mechanical method is chosen instead, defibrination by hand is not permitted in order to control contaminants.

The regulatory requirements contained in this guideline will be met when:

(S9.10.07.03.01) the blood is processed in a suitable location in the plant.

(S9.10.07.03.02) the blood is harvested from a food animal in a manner that prevents contamination of the blood.

(S9.10.07.03.03) the blood is collected and retained in a receptacle that identifies the carcass of the food animal from which the blood is collected until the carcass is approved.

(S9.10.07.03.04) the blood is protected against contamination by using a sanitary receptacle, sanitary methods of defibrination and acceptable anticoagulants that are added in a sanitary manner.

Reference No.: C9.10.08.01 Mandatory condemnation

Element: Mandatory condemnation
Factor: Condemnation of meat
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 91, 102

(1) In this section,

“high risk inedible material” means inedible material that contains dangerous residues of chemicals, drugs or diseases that are difficult to destroy through the methods of disposal mentioned in subsection (3).

(2) Subject to subsection (4), the operator of a meat plant shall use one of the methods described in subsection (3) to dispose of,
1. all inedible material at the plant that is condemned material, other than,
  1. condemned material that is intended for use in animal food,
  2. condemned material that a regional veterinarian has identified as high risk inedible material, and
  3. condemned material that an inspector has detained or seized under the Act or has sent for laboratory examination; and
2. all inedible material at the plant that the operator intends to dispose of as waste and that is not condemned material or inedible material that a regional veterinarian has identified as high risk inedible material.
(3) The methods mentioned in subsection (2) are,
1. transportation to a receiving plant or a rendering plant, to which the Dead Animal Disposal Act applies, for disposal in the same manner as that Act permits the disposal of dead animals at that plant;
2. incineration;
3. with the approval of a regional veterinarian, burial with a covering of at least 60 centimetres of earth; and
4. any other method of disposal that a regional veterinarian has approved.
(4) If a regional veterinarian has not identified the carcass of a food animal as high risk inedible material, an inspector may authorize the operator to return the hide from the carcass to the owner of the carcass or to dispose of the hide to any other person whom the inspector approves.
(5) The operator of a meat plant shall dispose of inedible material that a regional veterinarian has identified as high risk inedible material by any method of disposal that the regional veterinarian approves.
(6) The operator of a meat plant shall notify an inspector before disposing of any inedible material under subsection (2) or (5).

(1) The operator of a meat plant shall condemn a meat product produced, processed, packaged, labelled, handled or stored at the plant and dispose of it in accordance with section 91 if,
1. it does not meet any of the following conditions:
  1. it is a carcass of a food animal that, at the plant and in accordance with this Regulation, has received an ante mortem inspection, has been slaughtered and dressed and has received a post mortem inspection and approval for use as food,
  2. it is a meat product received from another meat plant that is operated by a licensee and it has been stamped with an inspection legend or has been labelled at that meat plant in accordance with Part XII,
  3. it is a meat product received from a registered establishment as defined in the Meat Inspection Act (Canada) and it has been either stamped with an inspection legend or labelled at that establishment in accordance with that Act and the regulations made under it,
  4. it has been imported into Canada in accordance with the Meat Inspection Act (Canada) and the regulations made under it,
  5. it is a meat product derived from a meat product described in subclause (i), (ii), (iii) or (iv);
2. subject to subsection (2), it is contaminated; or
3. subject to subsection (2), it does not comply with Part XI.
(2) Subsection (1) does not require the operator of a meat plant to condemn a meat product that is contaminated or that does not comply with Part XI if,
1. an inspector has not detained or seized the meat product under the Act; and
2. the operator can treat or rework the meat product so that it is not contaminated and it complies with that Part.
(3) The operator shall not sell, distribute or make available for use as food any meat product that the operator treats or reworks under subsection (2) until it is not contaminated and until it complies with Part XI.
(4) If the operator cannot treat or rework a meat product under subsection (3) so that it is not contaminated and so that it complies with Part XI, the operator shall condemn the meat product and dispose of it in accordance with section 91.
(5) If the operator does not comply with subsection (4), an inspector may, without a hearing,
1. seize the meat product;
2. condemn and dispose of the meat product or arrange for its condemnation and disposal; and
3. order the operator to pay for the condemnation and disposal of the meat product.
(6) The operator shall comply with an order of the inspector made under clause (5) (c).

Rationale:

Meat products which are contaminated or which don’t comply with the standards outlined in Part XI of O. Reg. 31/05, have not been received from plants licensed under the Food Safety and Quality Act, 2005, the Meat Inspection Act (Canada) or derived from such products, must be condemned by the operator. In the case of contaminated meat or meat which is non-compliant with Part IX, if the operator can treat or rework the meat to bring it into compliance, it need not be condemned. If an inspector has detained or seized the product, the operator cannot condemn it. The purpose of these requirements is to ensure that meat products which are sold or distributed originate from inspected carcasses and are not contaminated.

The regulatory requirements contained in this guideline will be met when:

(C9.10.08.01.01) the operator condemns contaminated meat that cannot be treated or reworked and disposes of it in accordance with s. 91.

Reference No.: C9.10.08.02 Voluntary condemnation

Element: Voluntary condemnation
Factor: Condemnation of meat
Area: Meat products - process controls
Component: Food safety
Revision date: March 1, 2009
Last version: Not applicable

Authoritative source:

Food Safety and Quality Act, 2001; O. Reg. 31/05 s. 91, 103

(1) In this section,

“high risk inedible material” means inedible material that contains dangerous residues of chemicals, drugs or diseases that are difficult to destroy through the methods of disposal mentioned in subsection (3).

(2) Subject to subsection (4), the operator of a meat plant shall use one of the methods described in subsection (3) to dispose of,
1. all inedible material at the plant that is condemned material, other than,
  1. condemned material that is intended for use in animal food,
  2. condemned material that a regional veterinarian has identified as high risk inedible material, and
  3. condemned material that an inspector has detained or seized under the Act or has sent for laboratory examination; and
2. all inedible material at the plant that the operator intends to dispose of as waste and that is not condemned material or inedible material that a regional veterinarian has identified as high risk inedible material.
(3) The methods mentioned in subsection (2) are,
1. transportation to a receiving plant or a rendering plant, to which the Dead Animal Disposal Act applies, for disposal in the same manner as that Act permits the disposal of dead animals at that plant;
2. incineration;
3. with the approval of a regional veterinarian, burial with a covering of at least 60 centimetres of earth; and
4. any other method of disposal that a regional veterinarian has approved.
(4) If a regional veterinarian has not identified the carcass of a food animal as high risk inedible material, an inspector may authorize the operator to return the hide from the carcass to the owner of the carcass or to dispose of the hide to any other person whom the inspector approves.
(5) The operator of a meat plant shall dispose of inedible material that a regional veterinarian has identified as high risk inedible material by any method of disposal that the regional veterinarian approves.
(6) The operator of a meat plant shall notify an inspector before disposing of any inedible material under subsection (2) or (5).

(1) The operator of a meat plant may voluntarily condemn a meat product at the plant if,
1. an inspector has not detained or seized the meat product under the Act; or
2. an inspector has detained or seized the meat product under the Act and a director has approved the condemnation.
(2) An operator who condemns a meat product under subsection (1) shall dispose of it in accordance with section 91.
(3) The director may attach the conditions to the approval that the director considers appropriate for the condemnation and the operator shall comply with the conditions.
(4) An operator who condemns a meat product in accordance with an approval given under subsection (1) shall, in the presence of an inspector, dispose of it in accordance with section 91.

Rationale:

In the processing, storage and handling of meat, situations may occur in which meat and meat products do not meet food quality standards. For example, meat in frozen storage may be held for too long or may have been inadvertently subjected to cycles of freezing and thawing. In such cases, quality will be affected. In circumstances of this nature, an operator may choose to voluntarily condemn the meat products, and dispose of them in an acceptable manner if the product has not been detained or seized by an inspector.

The regulatory requirements contained in this guideline will be met when:

(C9.10.08.02.01) the operator disposes of voluntarily condemned meat products in accordance with s. 91.

Reference No.: P9.10.09.01 Allergens

Element: Allergens
Factor: Process controls
Area: Meat products - process controls
Component: Food safety
Revision date: April 1, 2018
Last version: Not applicable

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 42(a), 45(2), 47, 50(1)(3)(4), 53(2)(c), 93(1)(b)(c)(d)(e)(2), 96(1), 97 (1)(a), 104 (1)(b), 138(1)(b).

The operator of a meat plant shall ensure that it is operated and maintained in a manner that,
1. facilitates the hygienic operation of the plant, the hygienic slaughter of food animals and the hygienic processing, packaging, labelling, handling and storing of carcasses, parts of carcasses and meat products;

(2) The operator of a meat plant shall ensure that the facilities, equipment and utensils of the plant are maintained in a sanitary condition.

(1) The operator of a meat plant shall establish and maintain a written sanitation program for the premises, equipment and utensils of the plant.

(2) The sanitation program shall include effective measures to prevent contamination of the premises, equipment, utensils of the plant and carcasses, parts of carcasses, meat products and ingredients at the plant including schedules, procedures and measures to ensure the effective cleaning and sanitation of the premises, equipment and utensils of the plant.

(3) The operator shall ensure that the sanitation program is implemented and complied with.

(4) The operator shall ensure that implementation and results of the sanitation program are regularly monitored to ensure that the program is complied with and is effective.

(5) The operator shall ensure that written records of the results of the monitoring mentioned in subsection (4) are made on the day of the monitoring.

(6) The operator shall ensure that for each day the plant operates, and before beginning operations on that day, the operator or plant employees shall conduct a pre-operational inspection of the premises, equipment and utensils of the plant to ensure that the plant complies with its sanitation program.

(7) The operator shall ensure that written records of the results of each pre-operational inspections mentioned in subsection (6) are made at the time of the inspection.

(8) The operator shall ensure that operations at the plant do not commence until the plant complies with its sanitation program.

(9) The operator shall keep all written records required by subsection (5) or (7) at the plant at least until the anniversary of the date on which they are made. (10) The operator shall make the changes to the sanitation program that are necessary to ensure that it continues to meet the requirements of this section.

(1) The operator of a meat plant shall ensure that the facilities, equipment and utensils in the killing room or the rooms or areas of the plant where carcasses, parts of carcasses, meat products or ingredients are processed, packaged, labelled, stored or otherwise handled are, as often as is necessary to maintain a hygienic environment and to prevent the contamination of food, thoroughly cleaned with hot water and detergent, rinsed with potable water and sanitized.

(3) The operator shall ensure that equipment, utensils and food contact surfaces that have been in contact with contaminated material are immediately and effectively cleaned and sanitized.

(4) The operator shall ensure that the facilities, equipment and utensils mentioned in subsection (1) are effectively cleaned and sanitized at the end of each working day or, if there is more than one shift in a working day, at the end of each shift.

(2) Without limiting the generality of subsection (1), the operator of a meat plant shall ensure that every person who is required by that subsection to keep clean hands washes his or her hands thoroughly with soap and water,
1. each time his or her hands have been exposed to a source of contamination;

(1) An operator of a meat plant shall,
1. ensure that any process used at the plant in the manufacturing, processing or preparation of a meat product is designed and implemented to ensure a safe meat product;
2. implement and maintain control procedures at the plant to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product;
3. monitor the processes and control procedures mentioned in clauses (b) and (c);
4. record the results of the monitoring mentioned in clause (d), including all deviations from the processes and control procedures mentioned in clauses (b) and (c) and all corrective actions in respect of the deviations;
(2) The operator of a meat plant shall ensure that every prepared meat product at the plant and any ingredients added to it in accordance with the recipe meet the requirements of the Food and Drugs Act (Canada) and the regulations made under it.

(1) The operator of a meat plant shall ensure that meat products and ingredients used in meat products are,
1. handled and stored in a manner that prevents their contamination;

(1) The operator of a meat plant shall ensure that processing operations at the plant are performed in a manner that produces meat products that are safe.

(1) The operator of a meat plant shall ensure that every meat product produced, processed, packaged, labelled, handled or stored at the meat plant,
1. is not contaminated;

(1) The operator of a meat plant shall immediately notify an inspector upon receiving information that indicates that a carcass or meat product that was shipped from the plant,
1. may be contaminated.

Rationale:

It's estimated that as many as 1.2 million Canadians may be affected by life-threatening food allergies and some studies indicate that these numbers are increasing (CFIA, 2011).

For hypersensitive individuals, certain foods and their derivatives can cause allergic reactions. Food allergy is an abnormal immune response to proteins found in food. The immediate response to an allergic reaction can range in severity from a skin rash or itching of the mouth, to migraine headaches, a drop in blood pressure, anaphylaxis (a very severe allergic reactions to food involving failure of multiple organ systems), and death. There is no cure for food allergies and the only way for an allergic individual to protect themselves is strict avoidance of the allergen.

In Canada, there are 10 priority allergens:

Eggs (including albumen, lysozyme, meringue and egg substitutes such as Egg Beaters^®)
Milk (including calcium caseinate, casein, milk solids, lactose, modified milk ingredients and whey protein)
Mustard (including mustard seeds)
Peanuts (including beer nuts, goober nuts, calencias and earth peas)
Seafood (including fish, anchovy, shellfish, abalone, clam, octopus, escargot, crustaceans, crab and shrimp)
Sesame (including tahini and gingelly/gingelly oil)
Soy (including edamame, miso, tempeh, textured soy protein, soybeans and tofu)
Sulphites (including potassium bisulphite, sodium bisulphite, sulphur dioxide and sulphuric acid)
Tree nuts (including almonds or marzipan, Brazil nuts, cashews, hazelnuts or filberts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts)
Wheat (including bulgur, couscous, durum, farina, gluten, spelt, triticale and semolina)

For the purpose of this MPG section, the term "allergens" refers to the priority allergens. Allergens are considered to be a chemical hazard. Allergens are only contaminants when they are present in a product that they are not supposed to be in. The presence of allergens does not make the food unsafe for all consumers. All allergen-containing products must be properly labelled as containing allergens in order for them to be considered safe.

An undeclared allergen is an allergen that is not declared by its common name or declared incorrectly on the label; for example, accidental cross contamination occurred during production and led to the presence of an allergen that was not initially part of the product recipe and was not declared in the label of the finished product.

Allergen control includes documentation and procedures regarding the storage, handling, processing, packaging, and identification of allergenic foods and ingredients to ensure allergenic foods and ingredients do not find their way into products for which they are not intended.

Effective allergen control includes:

Identification of all potential sources of allergens (eg: ingredient specification sheets);
Allergen identification in all recipes;
Storing allergen-containing products in a manner that does not cause cross contamination;
Operational controls during processing that prevent cross contamination between allergenic ingredients or products containing allergens and those that do not contain allergens (for example, dedicated line, colour-coded utensils and equipment);
Sanitation procedure for cleaning and sanitizing between processes containing allergens and those that do not;
Operational controls during processing that prevent cross contamination between allergenic ingredients or products containing allergens and those that do not contain allergens (e.g.: dedicated line, scheduling manufacturing activities so that processes that use allergens are processed last, colour-coded utensils and equipment;
Labelling procedures and labels that properly declare priority allergens present in the product, either in the list of ingredients or in a “Contains” statement.;
Complete, accurate and up-to-date records;
Good hygienic practices are being used to minimize cross contamination, including frequent handwashing and changing of protective clothing after working with an allergenic ingredient, or when going from a product containing an allergen to one that should not contain that allergen.

While the mere presence of an allergen does not make food unsafe, all allergen-containing products or products exposed to allergens must be properly labelled in order for them to be considered safe.

An allergen present in a meat product must be declared by its common name on the label. See the Canadian Food Inspection Agency Food Labelling for Industry tool for accurate labelling requirements. Labels on meat products must convey information that is truthful and meaningful. The required information on a label must be easily read and prominently displayed.

If all finished products from a plant identify the presence of an allergen on the label, then cross-contamination with that allergen is not an issue. The use of a “may contain” statement cannot be used as a substitute for good manufacturing and hygienic practices.

In the case that meat products containing undeclared allergens are shipped from a meat plant, OMAFRA must be notified immediately.

The regulatory requirements contained in the guideline will be met when:

(P9.10.09.01.01) Processes or procedures used in the manufacturing of meat products control hazards related to allergens and ensure a safe meat product.

(P9.10.09.01.02) Labelling of meat products with respect to allergens meet the requirements of the Food and Drugs Act (Canada) and regulations made under it.

Updated: June 07, 2024

Published: March 29, 2018