ARCHIVED - Preventive Control Plan Requirements for Biological Hazards in Meat Products

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Control Measures for Escherichia coli O157:H7/NM in Raw Beef Products

1. Interpretation

The following definitions apply to this document:

"beef product for raw consumption" means a meat product containing beef or veal that is intended to be consumed raw or that can be consumed raw. (produit de bœuf pour consommation à l'état cru)

"finished raw ground beef products" includes all raw ground beef or veal products that will be sold to consumers in that state, as well as raw beef or veal products that contain comminuted and formed beef or veal. It does not include ground beef or veal that will be used for further processing into sausages and for products that are subjected to full lethality treatment to produce ready-to-eat products. (produits de bœuf haché cru fini)

"high event period" means a situation in which a licence holder experiences a high number or rate of positive results for Escherichia coli O157:H7/NM in precursor material from production lots containing the same source material. (période d'occurrences élevées)

"lot" means, in respect of beef or veal products:

  • (a) all product that is manufactured, treated, processed or packaged under the same conditions and using the same equipment and cannot exceed 4,500 kg or be produced over more than 5 consecutive calendar days of production; or
  • (b) in the case where carcasses are tested, no more than 10 carcasses. (lot)

"precursor material" means any raw meat products derived from beef or veal intended to be used for production of finished raw ground beef products including trims, bench trims, coarse ground beef or veal, finely textured beef or veal, hearts, head meat, cheek meat, tongue roots, weasand meat and primal and subprimal cuts. (matériel précurseur)

2. Application

The descriptions and procedures set out herein apply to a licence holder who manufactures, processes, treats or packages precursor material intended to be used in a finished raw ground beef product or a beef product for raw consumption. The descriptions and procedures must be included in their preventive control plan for the control of the biological hazard associated with Escherichia coli O157:H7/NM (E. coli O157:H7/NM).

3. Description of the limits for the control measures for E. coli O157:H7/NM in precursor material

In the case of a licence holder who manufactures, processes, treats or packages precursor material intended to be used in a finished raw ground beef product, other than those producing packages less than 7 lots per day, the licence holder's description of the limits for the control measures for E. coli O157:H7/NM must include a rate of positive or presumptive positive results that will indicate a high event period.

4. Monitoring procedures for limits for E. coli O157:H7/NM

The licence holder's procedures for monitoring for the presence of E. coli O157:H7/NM must include

  • (a) a procedure to identify trends over time based on the sampling results for E. coli O157:H7/NM which may indicate potential loss of control of the process including the need for modification to the control measures; and
  • (b) in the case of a licence holder who manufactures, processes, treats or packages precursor material intended to be used in finished raw ground beef products, a procedure to monitor the limits set out in section 3 to determine whether the establishment is in a high event period.

5. Corrective action procedures following positive test results for E. coli O157:H7/NM

The licence holder's procedures for corrective actions in respect of positive test results for E. coli O157:H7/NM must include

  • (a) a procedure to notify an inspector of any positive or presumptive positive results for E. coli O157:H7/NM;
  • (b) in the case where the monitoring procedures in paragraph 4(a) identify a trend which indicates a loss of control of the process, a procedure for notifying an inspector and performing a root cause analysis of the finding; and
  • (c) in the case where the monitoring procedures in paragraph 4(b) indicate that the establishment is in a high event period, a procedure for notifying an inspector of the finding and conducting an investigation to determine if the lots of precursor material that tested satisfactory and the lots of untested intact primal and sub-primal products produced from the same source material as the precursor material that tested positive, are contaminated with E. coli O157:H7/NM.

6. Procedures for verification of control measures for E. coli O157:H7/NM in raw beef products

1) The licence holder's procedures for verifying that the implementation of the control measures for E. coli O157:H7/NM result in compliance with the Regulations must include

  • (a) a procedure for sampling each lot of precursor material or beef product for raw consumption for E. coli O157:H7/NM, unless
    • (i) the precursor material will not be used as input material for the production of finished raw ground beef products; or
    • (ii) the precursor material or beef product for raw consumption is derived from a lot of source materials which was tested according to these procedures.

2) Where applicable, the licence holder's procedures for sampling under subsection 6(1)must include:

  • (a) selecting 60 sub-samples per lot sufficient to comprise a total sample of at least 325 g, regardless of the size and weight of the lot for testing;
  • (b) for precursor material not amenable to excision sampling, selecting a minimum of 5 sub-samples of 65 g each for a total sample of at least 325 g; and
  • (c) selecting the sub-samples referred to in paragraph (a) or (b) so that they are from the outside surface of the sampled meat product and representative of the entire lot.
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