Part 11: Meat product standards

Reference No.: P9.11.01.01 Meat product standards

Element: Meat product standards
Factor: Standards
Area: Meat product standards
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. 104

104. (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. meets one 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 has been received from another meat plant that is operated by a licensee, an inspection legend has been stamped on it or applied to it in accordance with Part XII at that plant and it has been labelled in accordance with that Part at that plant,
        3. it has been 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 derived from a meat product described in subclause (i), (ii), (iii) or (iv);
     2. is not contaminated;
     3. if produced, processed, packaged, labelled, handled or stored at the plant, has been produced, processed, packaged, labelled, handled or stored in accordance with this Regulation; and
     4. complies with this Part.

     (2) A meat product specified in column 2 of table 1 shall,

     1. contain no ingredient that is a meat product, other than those specified as required or permitted in column 3 opposite it;
     2. 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;
     3. be treated or processed as specified in column 5 opposite it;
     4. contain at least the minimum content, and no more than the maximum content, of the substance specified in column 6 opposite it; and
     5. meet the other requirements specified in column 6 opposite it.

Rationale:

Purchasers of meat and meat products are sometimes confused and misled through misrepresentations made on labels, by the appearance of the product itself or by the container in which the product is packaged. For instance, meat products may be mislabelled in such a way as to mislead the purchaser about the origin of the product, its composition, quality or quantity. Consumers have every right to demand meat to be wholesome, safe, high quality, produced under strict hygienic conditions and packaged and labelled fairly. Food legislation is intended to protect the consumer from unsafe food or fraudulent practices, as well as promote fairness in trade and food manufacturing practice. The informative features posted on the label of meat products should conform to all applicable provincial and federal laws in the truthfulness of the content and style of printing.

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

(P9.11.01.01.01) meat products are derived from inspected sources, are not contaminated, and are produced, processed, packaged, handled or stored in accordance with this regulation.

(P9.11.01.01.02) meat products meet the requirements of O. Reg. 31/05, Table 1.

Reference No.: P9.11.02.02 Handling ready-to-eat (RTE) meat products

Element: Handling ready-to-eat (RTE) meat products
Factor: Processing controls
Area: Meat product standards
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)(d), 105 (3)

15. (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;
    3. accommodates the separation of incompatible activities;
    4. allows good manufacturing practices to be followed.

105. (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:

Cooking is a critical control point in the preparation of food because it destroys pathogenic organisms. RTE meat products like cooked or fermented products require no further heat treatment by the consumer. For this reason, it is essential to avoid contamination of RTE meat products by avoiding contact between raw and RTE products through process management or plant design. An example of a design that allows complete separation of raw and cooked products is a smokehouse design that allows raw product to be wheeled in on one side, and cooked product to be removed on the other, with complete physical separation between these areas. This is rarely possible, however, so process management must be applied, such as locating a smokehouse in a central location on one side of the processing room. Products are prepared at one end of the room, wheeled into the smokehouse, and when cooked are wheeled out to the other end, which handles the cooked product. Thorough analysis of process steps is essential to determine and avoid raw/cooked contact in preparation areas. Packaging is another example; to prevent cross-contamination, separate packaging areas for handling raw and RTE meat products should be instituted. Holding and retail coolers should be managed, separated and located to prevent cross-contamination between raw and cooked meat products.

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

(P9.11.02.02.01) separate areas, work surfaces and equipment in the plant are provided for the handling of raw and ready-to-eat meat products or process management is used to separate raw and ready-to-eat products.

(P9.11.02.02.02.) ready-to-eat meat products are treated or cooked according to the recipes so that they do not contain any pathogen, toxin or parasite that make them unfit for human consumption.

Reference No.: S9.11.03.01 Preparation of organs

Element: Preparation of organs
Factor: Preparation of by-products
Area: Meat product standards
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)(3)(4)

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.

106. (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.
     3. The contents and the lining of a gizzard shall be removed and the gizzard shall be washed.
     4. If a meat product contains a kidney, other than a dressed carcass of a mammal or part of such carcass that contains a kidney, the kidney shall be deeply incised, soaked in water and washed before it is incorporated into the meat product.

Rationale:

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

1. The identity of the by-products harvested should be maintained until the corresponding carcass is inspected and approved.
2. Rapid, hygienic handling and chilling is necessary for the by-products to avoid their contamination and decomposition.
3. 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.
4. All by-products must be prepared, packaged and stored in an acceptable sanitary manner.

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. Kidneys from approved animals may be harvested for edible purposes. In order to eliminate all the urinary and filtering contents of the renal tissues, kidneys should be incised deeply, soaked in water and washed accordingly. 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.

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

(S9.11.03.01.01) the heart, other than the heart of a bird or a rabbit, is opened or inverted and all blood clots and all attached blood vessels are removed.

(S9.11.03.01.02) the gall bladder is removed from the liver.

(S9.11.03.01.03) the contents and the lining of gizzard are removed and the gizzard is washed.

(S9.11.03.01.04) the kidneys are deeply incised, soaked in water and washed before they are incorporated into meat products.

Reference No.: C9.11.03.02 Preparation of non-traditional meat by-products

Element: Preparation of non-traditional meat by-products
Factor: Preparation of by-products
Area: Meat product standards
Component: Food safety
Revision date: October 26, 2023
Last version: October 12, 2016

Authoritative source:

Food safety and Quality Act, 2001; O. Reg. 31/05 s. 97, 106 (6)

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.

106. (6) Any part of an alimentary tract of a food animal may be used for food if,
     1. the contents of the part of the tract are removed;
     2. the part of the tract is scalded and bleached or effectively cleaned in some other manner; (b.1) the part of the tract is not contaminated;
     3. the part of the tract is examined and found to be clean;
     4. the part of the tract is chilled immediately After being examined for cleanliness under clause (c); and
     5. in the case of a part of a tract that has not been scalded and bleached, the part of the tract is individually packaged and labelled in accordance with subsection 119 (4).

Rationale:

Many non-traditional by-products such as tripe, feet and heads can be harvested from carcasses of food animals. By their nature, many of these by-products can be subject to large bacterial loads. The greatest bacterial contamination originates from the digestive tract. Therefore, it is essential that by-products from the digestive tract be properly prepared and handled. Green or unfinished tripe consists of stomachs that have been emptied and washed, and requires further preparation to make it edible. Various methods including scalding in hot water, bleaching, application of approved chemicals and scraping are used to prepare the tripe, which may also be fully or partially cooked. A protocol for preparation of green tripe or other non-traditional by-products must be approved by an area manager before such unfinished material can be received or processed, and should include provision for segregation and temperature control during transport and at the plant during preparation. For approval to be granted, the plant must have appropriate facilities for the processing of non-traditional meat by-products. These include, at a minimum, requirements for a separate processing area; washing facilities; appropriate processing equipment; appropriately located sanitizers; hot and cold water, floor drains, temperature control and remote control hand washing facilities in the processing area; and an inedible area. Transport of unfinished non-traditional by-products from one meat plant to another must be under inspectional control. Therefore, products of this nature must be shipped under official seal applied under the approval of an inspector, and the official seal must only be broken by the receiving plant with the approval of an inspector.

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

1. The identity of the by-products harvested should be maintained until the corresponding carcass is inspected and approved.
2. Rapid, hygienic handling and chilling is necessary for the by-products to avoid their contamination and decomposition.
3. 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.
4. All by-products must be prepared, packaged and stored in an acceptable sanitary manner.

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

(C9.11.03.02.01) all required facilities are present and a written protocol has been approved by the director or designate.

(C9.11.03.02.02) processing of the by-product is done in an acceptable manner that removes contamination and renders it suitable for use as food.

(C9.11.03.02.03) when unfinished non-traditional by-products are received by the plant, an inspector provides approval for the official seal to be broken.

(C9.11.03.02.04) the contents of the intestinal tracts are removed.

(C9.11.03.02.05) the intestinal tracts are cleaned by manual or mechanical means, scalding and bleaching.

(C9.11.03.02.06) the part of the intestinal tract is examined and found to be clean.

(C9.11.03.02.07) the part of the intestinal tract is chilled immediately after preparation.

(C9.11.03.02.08) the words “clean, green” accompany the product description when scalding and/or bleaching is not used in the preparation of the intestinal tract.

(C9.11.03.02.09) the “clean, green” tripe is individually packaged.

Reference No.: C9.11.04.01 Handling of casings

Element: Handling of casings
Factor: Casings
Area: Meat product standards
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, 107

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.

107. (1) If a meat product is packaged in artificial casing, the casing shall be prepared from collagen, cellulose or any other material free of any noxious constituent.
     
     (2) A urinary bladder or any part of an alimentary tract of a food animal may be used as a natural casing for a meat product if,
     1. the contents and mucous lining of it are removed and it is washed and tested for cleanliness;
     2. in the case of a urinary bladder, it is inverted and placed in brine for at least 12 hours and is subsequently rinsed with water;
     3. the casing is clean; and
     4. the casing is chilled immediately.

Rationale:

Natural casings may be harvested from the intestines, urinary bladders or esophagi of cattle and calves if the casings are free of pathological conditions. It is therefore essential that the preparation of casings is carried out in an enclosed room separate from where other meat products are handled to prevent cross-contamination. The mucosal lining must be stripped as it may be contaminated with a variety of micro-organisms. Urinary bladders must be emptied, inverted and flushed with water and brine treated for a minimum of twelve (12) hours. Natural casings must be free of contamination. The most commonly used method used in preserving and storing prepared casing is dry salting or packing in a brine solution. In both cases the casing has to be pre-flushed in order to remove excessive salt prior to use. It is essential that storage temperatures be carefully controlled at lower than 7 degrees Celsius to avoid deterioration due to the growth of halophilic bacteria. These organisms produce a fat soluble red pigment which gives casings a pink colour and causes them to weaken. Artificial casings may also be used, and have some advantages over natural casings, including uniform shapes that may be available in a variety of diameters and strengths. Cellulose and collagen casings do not require soaking in water and should be stored in cool, dry conditions. Plastic casings, impregnated cloth casings and other types of casings can also be used and do not require low temperature storage.

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

(C9.11.04.01.01) artificial casings are made of collagen, cellulose or other non-toxic materials.

(C9.11.04.01.02) natural casings are stored in a manner that prevents growth of bacteria.

(C9.11.04.01.03) casings are prepared in a suitable area, using acceptable procedures.

Reference No.: P9.11.05.01 Mechanically separated meat

Element: Mechanically separated meat
Factor: Composition
Area: Meat product standards - 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. 108 (1)

108. (1) Mechanically separated meat shall not contain,
     1. more than 0.027 per cent of calcium for every 1 per cent protein; or
     2. any bone particles that are any larger than 2 millimetres in any direction.

Rationale:

Mechanically Separated Meat (MSM) is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment. Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Depending on the composition of the final product, the resulting edible product is referred to as mechanically separated meat (e.g. mechanically separated chicken). MSM contains:

1. no more than 0.027% of calcium for every 1% of protein, or
2. any bone particles that are any larger than 2 millimetres in any direction.

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

(P9.11.05.01.01) the mechanically separated meat does not contain more than 0.027 per cent of calcium for every 1 per cent protein and has no bone particles that are any larger than 2 millimetres in any direction.

Reference No.: S9.11.06.01 Water retention

Element: Water retention
Factor: Weight
Area: Meat product standards - 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. 109

109. (1) Subject to subsection (2), every dressed carcass of a rabbit or a bird, other than a ratite, of an original weight specified in column 3 of the table to this section shall not have its original weight increased by more than the percentage specified in column 4 opposite it as a result of washing, chilling or other contact with water in a meat plant or during transportation from a meat plant to another meat plant.
     
     (2) If the carcass of a rabbit or a bird, other than a ratite, is not pre-packaged in a meat plant, the maximum increase in original weight of the carcass for the purpose of subsection (1) shall not exceed the applicable maximum weight increase specified in column 4 of the table to this section plus an additional 4 per cent.

(2) Maximum Weight Increase

Rationale:

Raw single-ingredient rabbits and poultry, including carcasses, carcass parts, giblets, etc. will not be permitted to retain water resulting from post-evisceration processing unless the operator preparing those products demonstrates, with data collected in accordance with a written protocol, that any water retained in the products is an inevitable consequence of the process used to meet applicable food safety requirements. Operators are to write and validate a retained water control protocol for water which is absorbed and retained as a result of post-evisceration contact with water, for all raw single-ingredient poultry products including dressed carcasses, parts of dressed carcasses, salvaged portions and giblets. The amount of water added and retained in raw-single ingredient meat products due to post- evisceration contact with water, in excess of naturally occurring moisture, must be declared as part of the product name on the principal display panel of prepackaged products or on shipping containers for non-prepackaged product. Retained water may be rounded off to the nearest whole number. Retained water below 0.5% need not be declared. The retained water must not exceed that which is declared on the product label plus an additional 20% (to compensate for inherent biological, processing and measurement variability). Refer to the CFIA Meat Hygiene Manual of Procedures Chapter 4, section 4.10.1 and Chapter 7, section 7.6.9.

Operators may include a no-retained-water statement on the label (optional) when no water added due to post-evisceration processing has been retained by the raw single-ingredient. The following four phrases are permitted:

• “up to X % water retained”;
• “less than X % water retained”;
• “up to X % retained water added due to processing”; and
• “no retained water”.

Measures that prevent excess water absorption and retention in poultry:

• minimum exposure of flesh (small cuts, prevention of cutting or tearing of skin between thighs and abdominal wall, complete trussing);
• separation of neck skin from necks or removal of necks prior to washing and chilling of carcasses to promote drainage;
• drain chill tanks or vats at least ½ hour before unloading;
• drain carcasses on drip line and manually drain subcutaneous water accumulations, as required;
• use of automated equipment e.g. tumblers, shaker tables etc.;
• limit water retained by raw single-ingredient meat products from post-evisceration processing, such as carcass washing and chilling, to the amount that is unavoidable in meeting applicable food safety requirements; and
• require labelling for the amount of water retained.

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

(S9.11.06.01.01) the original weight, specified in column 3 of the table above, of dressed carcasses of rabbits or birds, other than ratites, does not increase by more than the percentage specified in column 4 as a result of washing, chilling or other contact with water in a meat plant or during transportation from a meat plant to another meat plant.

(S9.11.06.01.02) the original weight, specified in column 3 of the table above, of not pre-packaged dressed carcasses of rabbits or birds, other than ratites, does not increase by more than the percentage specified in column 4, plus an additional 4 per cent.

Reference No.: C9.11.07.01 Receiving procedures

Element: Receiving procedures
Factor: Receiving
Area: Meat product standards
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), 104 (1)(b)

93. (1) An operator of a meat plant shall,
    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.

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

Rationale:

Meat, meat products, ingredients and packaging materials that contain uncontrolled hazards can be a source of biological, chemical and physical contaminants. For example, materials shipped and received in a substandard condition, such as at the wrong temperature, in a damaged condition or in an unsuitable container can lead to contamination and spoilage. A meat plant requires an overall program for managing the shipping, receiving, handling and storage of meat and meat products, ingredients and packaging materials. Such a program will require specifications for received ingredients as discussed in Meat Plant Guideline C9.10.01.04. It is also critical that the program describe procedures to be implemented to ensure that received products adhere to the written specifications. Prevention of contamination begins with control of incoming materials. Receiving procedures should include such activities as performing visual inspections to ensure that received goods are from the intended supplier, have no evidence of contamination, spoilage or damage, are at the appropriate temperature and show no evidence of temperature abuse, and match those listed on the packing list and purchase order. Additionally, the container or vehicle in which the product was transported should be inspected for evidence of conditions that could lead to contamination. If microbial criteria are part of the specifications, random testing can be implemented to monitor the supplier’s adherence to the specifications. It is also important that receiving procedures include provision for unloading and handling in a manner that will not damage received materials or cause contamination. Chemicals and other non-food and non-packaging products should be received separately from food, ingredients and packaging materials, received at a separate location.

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

(C9.11.07.01.01) written and operational procedures for received goods are maintained that provide for visual inspections, measurement of appropriate variables and other measures to ensure that product specifications are met.

(C9.11.07.01.02) unloading and handling procedures are designed to minimize damage and contamination.

Reference No.: P9.11.07.02 Entry of partially dressed carcasses

Element: Entry of partially dressed carcasses
Factor: Receiving
Area: Meat product standards
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), 104 (1)(a)(b)

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.

104. (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. meets one 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 has been received from another meat plant that is operated by a licensee, an inspection legend has been stamped on it or applied to it in accordance with Part XII at that plant and it has been labelled in accordance with that Part at that plant,
        3. it has been 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 derived from a meat product described in subclause (i), (ii), (iii) or (iv);
     2. is not contaminated.

Rationale:

Partial dressing of carcasses may be permitted in response to market demands for such products as Hong Kong Dressed poultry (dressed with the feet and head still attached), lamb and kid carcasses shipped with the pluck and hide still present; and head-on rabbits. When such products are received, it is essential that they are received and handled in a manner that avoids contamination of fully dressed carcasses and products. The hide, hair and skin of live animals are loaded with microbial contaminants. Hygienic dressing procedures at the slaughter plant are designed to minimize transfer of contamination. Despite these procedures, it is possible that contamination may occur. Meat plants receiving the partially dressed carcasses should therefore ensure that when such products are received and handled, they are received and handled separately from fully dressed carcasses and meat products; that they have appropriate facilities or provide operational or physical separation to finish the processing of the partially dressed products in a hygienic manner; and that they have approved protocols in place for handling these materials and disposing of inedible materials associated with them.

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

(P9.11.07.02.01) partially dressed carcasses are received and handled separately from fully dressed carcasses and meat products.

(P9.11.07.02.02) appropriate facilities or operational or physical separation exist to finish the processing of partially dressed carcasses in a hygienic manner.

(P9.11.07.02.03) an approved protocol is in place for handling partially dressed carcasses.