Chapter 4 - Meat Processing Controls and Procedures
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Care must be taken as to the location where ingredients are stored, prepared, mixed or measured. It is the operator's responsibility to determine compatible areas and non-compatible areas for different processing steps, as part of the prerequisite program and HACCP system. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details.
The formulation of all prepared meat products, including potential allergens, must be controlled as part of the operator's HACCP system. Refer to the CFIA website for additional information on allergens.
A standardized meat product is one that has a standard prescribed by regulation. The Food and Drug Regulations (Divisions 14 and 22) and the Meat Inspection Regulations, 1990 (Schedule I) prescribe the standards for meat products manufactured in Canada. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. All food additives used in meat product formulations must be listed in the Tables of Division 16 of the Food and Drug Regulations and used according to the provisions in those tables.
An unstandardized food is any product for which a standard is not prescribed in regulation. Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. In addition, only those food additives for which provision has been made in the the Tables of Division 16 of the Food and Drug Regulations either for that food specifically or for "unstandardized foods" in general may be used.
4.12.1 Control Over the Use of Restricted Non Meat Food Products
Restricted non-meat food products are described in Division 16 of the Food and Drug Regulations.
The operator's prerequisite program and HACCP system must include a control program for restricted non-meat food products that includes:
- storage of bulk restricted curing agents must be in a locked area; and
- a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee.
4.12.2 Use of Eggs in Registered Establishments
The operator of the registered establishment must use pasteurized processed egg which originates from a registered processed egg station or may purchase grade "Canada A" shell eggs from a registered egg station.
The operator's prerequisite program and HACCP system must include a control program for the use of eggs that includes:
- temperature of shell eggs and processed egg must be maintained at 4°C;
- visual monitoring of eggs for defects;
- control of egg shells to prevent contamination;
- egg shells and defective eggs must be handled as inedible product; and
- no fresh or frozen liquid egg is to leave the premises unless it is marked "Inedible egg - unfit for human consumption", as it does not meet federal or provincial requirements.
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