Chapter 4 - Meat Processing Controls and Procedures

Table of Contents

• Acronyms Used in This Chapter
• Glossary
• 4.1 Introduction
• 4.2 Handling of Meat Products
  • 4.2.1 Requirements for Cooling, Freezing and Room Temperatures
  • 4.2.2 Environmental Contamination
  • 4.2.3 Defrosting or Thawing
  • 4.2.4 Rework
• 4.3 Fresh Meat Control Programs
  • 4.3.1 Boning and Cutting
  • 4.3.2 Comminuting
  • 4.3.3 Mechanically Separated Meat (MSM) and Finely Textured Meat (FTM)
• 4.4 Cooking
  • 4.4.1 Control Program Requirements for Operators Manufacturing Cooked Ready-to-Eat Meat Products
  • 4.4.2 Requirements for Heat Treated Non Ready-to-Eat (NRTE) Meat Products
• 4.5 Cooling of Heat Processed Meat Products
  • 4.5.1 Cooling of Heat Processed Meat Products
  • 4.5.2 Deviation from the Approved Cooling Process
  • 4.5.3 Alternate Cooling Process
  • 4.5.4 Product Storage Temperatures of Heat Processed Meat Products
• 4.6 Edible Rendering
• 4.7 Canning
• 4.8 Casings
• 4.9 Emulsification
• 4.10 Aging and Tenderizing
• 4.11 Drying Treatments
  • 4.11.1 Dehydration
  • 4.11.2 Salted and Dried Products
  • 4.11.3 Cooked and Dried Products
• 4.12 Formulation
  • 4.12.1 Control Over the Use of Restricted Non Meat Food Products
  • 4.12.2 Use of Eggs in Registered Establishments
• 4.13 Preservation
  • 4.13.1 Curing
  • 4.13.2 Salting
  • 4.13.3 Pickling
• 4.14 Tumbling, Massaging and Injection
• 4.15 Smoking
• 4.16 Fermentation
  • 4.16.1 Control Program Requirements for Fermented Meat Products
  • 4.16.2 Pathogen Control
  • 4.16.3 Requirements for Shelf Stable Fermented Meat Products
• 4.17 Post Processing Lethality Procedures
  • 4.17.1 Post Process Pasteurization of Ready-to-Eat Meat Products
  • 4.17.2 High Pressure Processing of Ready-to-Eat Meat Products
  • 4.17.3 Antimicrobial Interventions
• 4.18 Packaging
  • 4.18.1 Combo Bins
  • 4.18.2 Reusable Shipping Containers

Annex A: Curing

Annex B: Trichinella spiralis Control Options in Pork, Trichinella Control Log and Attestation of Freezing

Annex C: Use of Phosphates and Nitrites in Prepared Meat Products

Annex D: Cooking Time x Temperature Tables

Annex E: Reserved

Annex F: Lot Sampling and Inspection/Examination Procedures for Fresh Meat

Annex G: List of Accepted Starter Cultures

Annex H: Policy on the Control of Listeria monocytogenes in Ready-to-Eat (RTE) Meat and Poultry Products

Annex I: Risk-based Verification Sampling of Ready-to-Eat (RTE) Meat and Poultry Products

Annex J: Reserved

Annex K: Tracking Sheet for Options Used for Control of E. coli O157:H7 in Dry and Semi-dry Fermented Sausages

Annex M: Reserved

Annex N: Reserved

Annex O: Policy on the Control of E. coli O157:H7 Contamination in Raw Beef Products

Annex P: CFIA Protocol for Evaluating Bulk Container Freezing Processes for Meat Products

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