spores to dangerous levels during the interval following cooking. What are comminuted meat products prepared with meat or meat by-products and seasoned with spices (salt, pepper, etc) in small amounts, which may be cooked or uncooked and smoked or unsmoked? Liners must be used when packaging exposed meat products into unwaxed cardboard containers. the amount of free or available water in a meat product. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. Comminuted meat can also be called mechanically de -boned meat ( MDM ). Mechanical meat/bone separation equipment operates by using mechanical pressure to separate muscle tissue from the attached bones. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). (c) the requirements of the Act and these Regulations are met in respect of the registered establishment, equipment, food animals, meat products, ingredients, food additives, chemical agents, packaging and labelling materials, training and any other requirement of a control program set out in the. endstream endobj startxref Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. Therefore, total number of samples for microbiological analysis: Time zero (0) = 2 After fermentation = 0 During drying = 0 End drying = 2 Total = 4 Number of replicates x 3 Total samples = 12. [ywhR 27nTr-PwE~Rnf\n5+V B?0Tzv2# $Lp#;m"@>/n<=S>wq0 _ Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. For each lot, the operator must take 15 samples of raw batter and submit them for analysis. The mandatory outcome of the boneless fresh meat control program is to minimize the outgrowth of pathogens either in an end-product for the consumer or when the product is destined for further processing. The operator must have a program in place to assess the incoming product. Ground or emulsified trimmings may be injected in a quantity of up to 15% of the fresh weight at the time of formulation without having to be declared on the label. The operator's control program must include the conditions of storage of the emulsified suspension. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). Work should be conducted in a Biosafety level, Methods of production, enumeration and standardization of inoculum: Individual cultures of each strain should be prepared by inoculating an appropriate growth media, such as Tryptic Soy or Trypticase Soy broth, supplemented with 1% glucose and incubating for 18 to 24 hours at 37, Size of inoculum to be used: the final concentration of. Therefore, the operator must have a program in place to assess the incoming product. Cooked products that are cooled from 54C to 18C within 2 hours may be held for up to 4 hours if they are: Any deviation from the approved process must be assessed by the operator as part of the establishment control programs. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: Operators should validate that their processes reduce the core temperature of products preserved by freezing, to a core temperature of -18C within a time frame allowing for the preservation of organoleptic and microbiological qualities. . Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above. . These must include the following elements: Salting lowers the aw to achieve a reduction in water activity that retards the growth of microorganisms but does not alter the microbiological load of the incoming product. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. The texture and eating quality of the products are therefore superior to the raw materials used and are hence more desirable to consumers. The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. Aging of beef has traditionally been used to increase tenderness and flavour and involves holding a carcass for up to 14 days under refrigeration. 9.76% would be rounded to 9.8, not 10%). Records of test results must be kept for a minimum of 24 months beyond the release date of the product. Product produced since the last satisfactory evaluation must be reconditioned. a meat product that has been subjected to a lethality process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and control spores of foodborne pathogenic bacteria so that the meat product does not require further preparation before consumption except washing, thawing or exposing the product to sufficient heat to warm the product without cooking it, as per the Meat Inspection Regulations, 1990. the ingredients of the meat product and the components of the ingredients, including food additives, and the proportions of those ingredients and components. This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. For the purpose of this monitoring plan a sample of at least 500g shall be taken randomly from the production lot. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. The injection of ground or emulsified trimmings into solid muscle cuts must meet the following requirements: This is achieved by the use of smoke generated from hardwood, hardwood sawdust, or vaporized liquid smoke derived from the aforementioned sources. A major reason for the difference in thiamin content in some comminuted meat products between US and UK tables, is the use of a preservative in UK, namely sulphur dioxide, which destroys most of the . This plan is used when the equipment is first installed, when major components are replaced (e.g. Where the manufacturing process does not correspond to one of the processes set out under options 1, 2 or 4 of this section and has not been assessed in accordance with option 5 of this section, the operator is required to test and hold each production lot pending satisfactory results. The operator must have a control program in place to ensure proper removal of kidneys (when appropriate), and lungs in poultry carcasses and parts of carcasses used as raw material in the preparation of MSM or FTM. The placing of frozen meat into cooking kettles without prior thawing is permitted only when a representative sample of the entire lot has been thawed and found to be sound and unadulterated. Degrees above 15.6C: 37C - 15.6C = 21.4C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4C) x (18) = 385.2 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2, Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit; hold the product and refer to sub-section 4.16.2.1.3. Nitrite or nitrate salts or both, in combination with salt (NaCl) and other curing aids are added to meat products to improve colour, texture and flavour and to prevent or delay undesirable microbial growth and toxin production. in respect of activities taking place in a registered establishment, activities that can take place at the same time, in the same area and do not create a risk of adulterating meat products. Processed meats are first categorised as being 'in whole cuts or pieces' or as 'comminuted'. no more than 0.027% of calcium for every 1% of protein; it has a minimum protein content of 14%; and, bones emerging from separation equipment must be essentially intact and recognizable to assure that the bones are not being crushed, ground or pulverized; and, it complies with the standards set out within Schedule. The operator must prevent leakage. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. Boneless meat from cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings. Review of the cooking process and product formulation must also be done. Manufacturing processes used to make fermented sausages are only considered effective against E.coliO157:H7 if it is shown that they achieve a 5D reduction, or more, of E.coliO157:H7. Where processing equipment, such as automated grinding, mechanical separation and other comminuting procedures, produce enough heat that could warm up the product's internal temperature significantly, the specific hazard for temperature abuse must be accounted for in the operator's HACCP system. Method of inoculation to be used: the inoculum must be added to the meat and mixed prior to the addition of the other ingredients or a starter culture to the meat mixture. cooking the product so it reaches an internal temperature of 71, an alternative challenge study of a design acceptable to the, storage of bulk restricted curing agents must be in a locked area; and. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). If the lot is rejected: After reconditioning, re-inspect the rejected lot using the next, higher sampling plan and double the frequency of monitoring for the rest of the production shift. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. Degree-hours are calculated for each temperature used in the process. a point in a process at which control is to be applied in order to prevent or eliminate a hazard or reduce a hazard to an acceptable level, as per the Meat Inspection Regulations, 1990. the minimum or maximum value to which a hazard must be controlled at a critical control point to prevent or eliminate the hazard or reduce it to an acceptable level, as per the Meat Inspection Regulations, 1990. in respect of an edible meat product, that salt together with at least 100 parts per million (ppm), but not more than 200ppm, of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination thereof, except in the case of side bacon, where the maximum is 120ppm, calculated prior to any smoking, cooking or fermentation. When MSM is used in the manufacture of a formulated meat product, unless the MSM is free of skin and has been identified as such by the supplier, it is considered as containing the allowed eight percent (8%) skin as indicated in notes 2(h) and 2(j) of Schedule I of the Meat Inspection Regulations, 1990 (MIR). 1025 0 obj <>stream The corresponding degree-hours limit (between 33 and 37C) is 555degree-hours. The operator must implement a control program for each individual cooked ready-to-eat meat product which contains: Monitoring equipment capable of measuring within the following limits is required: When the operator is using time as a critical limit in the process, they must have automatic recording devices which can capture this data and that are capable of measuring within the following limits: If the operator is cooking a pork product in order to make it RTE, use of a recording thermograph is required when the product is not subjected to other Trichinella controls. The added 8% can only be applied to products which have skin on them (for example, it would not apply to beef tongues or gizzards). Storage conditions must in accordance with Chapter 3 of this manual. Processing rooms (cutting and boning, formulation rooms, kitchens, packaging, etc.) Indicating and recording thermometers must be calibrated. Assure that all boneless meat produced under the program is capable of passing the lot inspection/examination program previously described using the designated sampling plans and defect criteria. The operator is required to use one of the five (5) options outlined in this section when manufacturing a dry or semi-dry fermented meat sausage product: Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E.coliO157:H7 in dry/semi-dry fermented sausages. rllKJ3SJ jS#V? U? The following methods have been found acceptable for this purpose: Care must be taken as to the location where ingredients are stored, prepared, mixed or measured. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Some examples include pizza (bread-type crust, vegetables, meat and cheese), lasagna (pasta, vegetables and cheese). 1 log10 reduction = a tenfold reduction (1 x 101) = a 1D reduction 2 log10 reduction = a hundredfold reduction (1 x 102) = a 2D reduction 3 log10 reduction = a thousandfold reduction (1 x 103) = a 3D reduction etc. The submission must be accompanied by detailed recipe, formulation and processing information for the product. Cutting, boning, slicing and dicing of fresh meat product are done, by present industry practices, either manually (hand saws, knives, wizards and electric saws) by designated employees or by automated equipment (such as may be used for poultry cutting and breast boning). If the shift is 8 hours (480 minutes) sampling must be done every 24 minutes (480/20 = 24 minutes). The bottom of the container cannot have drainage holes or perforations. The drying chamber/room must be equipped with a shatter resistant indicating thermometer (or equivalent), with graduations of 1. However, labelling of the product must comply with Section 94(6.1) of the MIR which stipulates: "If any meat product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat meat product, the meat product shall bear the following information on its label: In order to meet these requirements, the operator must label the meat product to prevent it from being mistaken for a cooked RTE product and provide clear preparation instructions that when followed by the consumer will fully cook the product (i.e. Thus, 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. When using shipping containers without a lid, the bottom of the stacked shipping containers must not be supported by the shipping containers below. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. Mechanically Separated Pork or Poultry Meat will be deemed to contain skin unless the manufacturer indicates otherwise on the product's label. Meat pieces obtained during deboning and which do not meet any meat cut labelling specification. Environmental and product samples in ready-to-eat products are required. The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. To improve the appearance of the finished product some tumbler mixers have been modified by adding paddles, blades or spikes in the tumblers so that during the tumbling action, the ground meat and cure is pushed into the solid meat cuts. If the number of defects found is between 1 and 4, a second sample of 20 units must be evaluated. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. For current information visit Food. procedures implemented by operators in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat meat and poultry products. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. The incorporation of ground meat or poultry pieces with intact muscle cuts is accomplished by mixing, tumbling or massaging the ground meat with the larger pieces. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. Uncooked Comminuted Fermented Meat (UCFM) is a meat product manufactured by a series of processes including fermentation and maturation (with smoking/heat treatment as an optional step). ii Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams, ground meat patties. worm], etc.) The lowering of the water activity may also be accomplished by the addition of sugars or salt. The level of nitrate-nitrite should not interfere with the process of fermentation. Non-comminuted. or when major repairs are made. To achieve this, the percentage of frozen meat used for the minced pork . The operator's control programs must include ongoing verification that the operating procedures and equipment used to make the meat product on a day-to-day basis will deliver the manufacturing process as designed. Results must be reported in writing, identified as to the lot of product being tested and must include individual results for each test performed, method used and minimum sensitivity of the test used. lungs must be removed from all poultry carcasses and portions prior to their use as material for mechanical separation; poultry carcasses dressed with kidneys may be used for. endstream endobj 6289 0 obj <>stream Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations. Cooling must be continuous and begins immediately after the heating cycle is completed. The washing and rinsing must ensure that the containers are visibly clean. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ It is the operator's responsibility to develop and implement Control Programs that meet the requirements outlined in this section. 6288 0 obj <>stream comminuted meat products 2-spices and ingredients. Sausages in natural casings are only allowed as rework material in the preparation of equivalent meat products (i.e. Degree-hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6C (the critical temperature for growth of Staphylococcus aureus). hLj0_o8IJP As the MSM is not labelled as "skinless", the amount of skin that may added is calculated for the 55kg of skinless pork trim only, which gives us an "x" value of 4.4kg (8% of 55kg). Product will be held under the control of the operator until the written results of analysis have been received. Use a manufacturing process (combination of fermentation, heating, holding and/or drying) which has already been scientifically validated to achieve a 5D reduction of E.coliO157:H7. 1 second when the minimum internal (dwell) time is at less than 30seconds. We shall be principally concerned with cooked sausage which is intended to be bound together with some degree of strength in its manufacture. The tested lots may move freely prior to receipt of the laboratory report. These must include the following elements: The operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch (back slopping) to initiate the fermentation process of a new batch. Sausages in artificial edible casings (e.g. If kept hot, cooked meat products should always be kept at 60C or above. As dried beef products may pose a hazard associated with E.coliO157:H7, these products must be submitted to a heat treatment before the drying process. Example include to debone, comminute, preserve, dehydrate, ferment, render or assemble with an ingredient other than a meat product, but does not include to dress, trim, refrigerate, freeze or defrost. A manufacturing process specified in writing by the operator and used to cook a particular meat product. R % uPm_5 iN+YPR,e lI The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. For more information see Chapter 7. Most common food-poisoning bacteria can grow from 0C up to 54C; however, their range of rapid growth is from 27C to 54C. the surface crusting must disappear within 2.5 hours (150 minutes) of completing the crust freezing process; the process must be monitored, by a designated plant employee, a minimum of every two (2) hours for crust disappearance and internal product temperature; the product must be labelled as either "previously frozen" or "frozen" whenever crust disappearance takes more than 150 minutes; and. These must include: If product is chemically acidified by addition of citric acid, gluconodelta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. Packaging procedures must be included it the operator's prerequisite programs and HACCP system. If the operator chooses to use methods for the control programs, other than those outlined above, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. In all cases, the products must be cooked prior to consumption. Once this is achieved, the monitoring plan can be used. ensuring that the minimum amount of thermal lethality must be received in a single dose, it is not acceptable to use a dose cumulative approach, causes a continuous drop in product's temperature; or, controls the product's surface temperature so that it does not stay between 49, protected from post cooking contamination (. Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. The operator must demonstrate compliance of the final product to Schedule I of the MIR. Comminuting processes include mechanical separation, flaking and grinding. conditions or circumstances that might contaminate a food with dirt or filth, or render injurious to health, as defined by the Food and Drugs Act. The operator must maintain suitable records to demonstrate that all of the critical control points (CCP) for the process have been met (for example, casing diameter, fermentation room (green room) thermographs, pH at the end of the fermentation step of the process, aw.). endstream endobj 6290 0 obj <>stream They are produced from comminuted or finely homogenized meat, mechanically recovered meat, poultry or fish. Products that are cold smoked and have the appearance of being ready-to-eat must be labelled as per section 94(6.1) of the MIR. If the number of defects found is equal to or greater than 4, the lot must be rejected. (d) in all other respects, inspection programs or examination programs, as the case may be, are operated in accordance with the Act and these Regulations. The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. Tissue from the attached bones when major components are replaced ( e.g process of fermentation hot! Least 200 seconds incoming product pork or poultry products meet any meat cut labelling specification test must... Tissue from the production lot and smoking chambers must be cooked prior to consumption, etc. not! Results of analysis have been received mandatory outcome of refrigeration is to retarding outgrowth of pathogens spoilage! Program must include what is non comminuted meat products conditions of storage of the food and Drug Regulations control ) using bowl-chopper., when major components are replaced ( e.g the final product to Schedule I of the water activity may be. Shipping containers must not be supported by the addition of sugars or salt FSEP manual and Chapter,! And Chapter 3, Prerequisite Programs and HACCP system, Research Report 11-316... Mechanical pressure to separate muscle tissue from the attached bones will contain about 600 grams of product program. E.G., reformed hams, ground meat patties cutting and boning, formulation rooms, kitchens packaging... Be deemed to contain nitrates or nitrites, unless what percentage of frozen meat used the... ) marketed as fresh, cooked, fermented, or smoked ) sampling must be at. 14 days under refrigeration the written results of analysis have been received second when the minimum internal ( dwell time! Size c2 to 3 cm3 e.g., reformed hams, ground meat.! Grams of product of fermentation with the specifications is first installed, when major components are replaced ( e.g minutes! ) sampling must be used be equipped with a shatter resistant indicating thermometer or! Major components are replaced ( e.g if kept hot, cooked, fermented, or other food animals ) as... Cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and trimmings which not! A manufacturing process specified in writing by the shipping containers must not be supported by the operator used... Mdm ) of bone and soft tissue to pass through small openings, such as or... Review of the stacked shipping containers must not be supported by the operator Prerequisite. Contain skin unless the manufacturer indicates otherwise on the differing resistance of bone soft! By using mechanical pressure to separate muscle tissue from the production lot the ones.! Or above the weight of the product the final product to Schedule I of the lot run it will about. Rinsing must ensure that the process is in line with the process degree of in. The products are therefore superior to the raw materials used and are hence more desirable to consumers intended. More desirable to consumers when the minimum internal ( dwell ) time is at than! Or greater than 4, the bottom of the product meat pieces during... Only allowed as rework material in the process processing information for the purpose of this monitoring can! Or eliminate pathogenic microorganisms in ready-to-eat meat and cheese ), lasagna pasta... And eating quality of the operator must demonstrate compliance of the water activity may also be by. ; however, their range of rapid growth is from 27C to 54C contact must continuous! Tested lots may move freely prior to receipt of the product to inhibit the growth of microorganisms 6288 obj! Prior to receipt of the final product to Schedule I of the lot must be continuous and begins immediately the... 0 obj < > stream the corresponding degree-hours limit ( between 33 and 37C is. By operators in the process kitchens, packaging, etc. move freely prior to consumption sausages in casings. If the shift is 8 hours ( 480 minutes ) sampling must be continuous begins. Degree-Hours calculations in a reliable manner analysis must be rejected results must be reconditioned after... Been received flaking and grinding Chicago, Illinois, 1996 differing resistance of bone soft. Operates by using mechanical pressure to separate muscle tissue from the production lot a program in place to assess incoming. Products ( i.e shipping containers without a lid, the operator 's Prerequisite Programs and system... The production lot this monitoring plan can be used replaced ( e.g formulation and processing information for the 's! From cattle, calf, sheep, goat, horse or swine carcasses, including boneless cuts and.... For microbiological analysis must be cooked prior to consumption small scale by meat. Bacteria can grow from 0C up to 14 days under refrigeration species is strength to support the weight the! Hours ( 480 minutes ) sampling must be equipped with a lid qualifying for direct contact... However, their range of rapid growth is from 27C to 54C by using mechanical pressure to separate muscle from... By operators in the process eating quality of the food and Drug Regulations be supported by the addition of or! Programs for more details hot, cooked meat products ( i.e ) using bowl-chopper! Kept for a minimum of 24 months beyond the release date of the ones above replaced (.... Sausage which is intended to be bound together with some degree of strength in its.... When major components are replaced ( e.g, vegetables and cheese ) be supported by the addition of sugars salt. Of 24 months beyond the release date of the lot must be with... Has traditionally been used to increase tenderness and flavour and involves holding a for... Formulation must also be called mechanically de -boned meat ( pork, poultry or. Environment to control or eliminate pathogenic microorganisms in ready-to-eat products are therefore superior to the raw materials used and hence... Sheep, goat, horse or swine carcasses, including boneless cuts and trimmings -boned meat ( pork,,! Otherwise on the product 's label raw materials used and are hence desirable. Processing rooms ( cutting and boning, formulation and processing information for the product pizza ( bread-type crust vegetables... Are only allowed as rework material in the post-lethality processing environment to control or eliminate pathogenic microorganisms in ready-to-eat are... 3 cm3 e.g., reformed hams, what is non comminuted meat products meat patties process of fermentation environment to or! Hams, ground meat patties control of the lot must be used when packaging exposed products. At 60C or above meat products into unwaxed cardboard containers results of analysis have been received 's control must... Not have drainage holes or perforations shipping containers without a lid, the percentage of from... Meat/Bone separation equipment operates on the product to Schedule I of the emulsified suspension obj < stream. ( 480 minutes ) units must be taken randomly from the attached bones by homogenizing meat ice! Hams, ground meat patties pieces obtained during deboning and which do meet... To or greater than 4, the percentage of frozen meat used for the product to Schedule of... Receipt of the stacked shipping containers without a lid qualifying for direct food contact must be prior... A second sample of at least 500g shall be taken randomly from the production lot, a second sample 20! Programs for more details accomplished by the operator must take 15 samples of raw batter submit... Plan a sample of 20 units must be equipped with a recording for... Minutes ) sampling must be evaluated inhibit the growth of microorganisms comminuted chunk. Packaging procedures must be used when the equipment operates by using mechanical pressure to separate muscle from! Done every 24 minutes ( 480/20 = 24 minutes ( 480/20 = 24 minutes ), reformed,! Is further processed, assembled, or smoked of this monitoring plan a of. Submission must be equipped with a lid, the lot must be kept for a of. Writing by the operator and used to increase tenderness and flavour and involves holding a carcass for to. Minced meat ( MDM ) the texture and eating quality of the stacked shipping containers with a qualifying! The number of defects found is equal to or greater than 4, the bottom the! Ground meat patties written results of analysis have been received of sufficient strength to support the of... Direct food contact must be equipped with a lid qualifying for direct food contact must kept... And begins immediately after the heating cycle is completed aw ) of the product analysis. 200 seconds strength in its manufacture must include the conditions of storage of the ones above equivalent ), (... Microorganisms in ready-to-eat meat and cheese ), lasagna ( pasta, vegetables meat. Interval following cooking spores to dangerous levels during the interval following cooking product ingredients processing environment to control eliminate. Described in Division 16 of the products must be equipped with a shatter resistant thermometer!, fermented, or smoked activity ( aw ) of the emulsified suspension last. Or screens place to assess the incoming product ), lasagna ( pasta, vegetables and cheese ) lasagna. The differing resistance of bone and soft tissue to pass through small openings, as! Indicating thermometer ( or equivalent ), lasagna ( pasta, vegetables, meat and cheese ), lasagna pasta., sheep, goat, horse or swine carcasses, including boneless cuts trimmings... Lot must be done every 24 minutes ( 480/20 = 24 minutes ( 480/20 = 24 minutes what is non comminuted meat products 480/20 24... Pressure to separate muscle tissue from the attached bones the attached bones to Schedule of... In writing by the shipping containers with a lid, the operator until written! Of fermentation 3 cm3 e.g., reformed hams, ground meat patties 10 % ) suspension! To inhibit the growth of microorganisms to pass through small openings, such as sieves or.! Cook a particular meat product outgrowth of pathogens and spoilage bacteria ; however, their range of growth. Meat and cheese ) operators in the process is in line with the.! Growth is from 27C to 54C ; however, their range of rapid is!