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Preventive Control Plan Requirements for Biological Hazards in Meat Products

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.

Control measures for escherichia coli O157:H7/NM in raw beef products

1. Interpretation

The following definitions apply in this document:

"beef product processed 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 transfomé pour consommation à l'état cru)

"finished raw ground beef products" means all raw ground beef or veal products that will be sold to consumers in that state, including raw beef or veal products that contain comminuted and formed beef or veal. (produits de bœuf haché cru fini)

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

"lot" means, in respect of beef or veal products, all product that is manufactured, treated, processed or packaged under the same conditions and using the same equipment over a maximum of 5 consecutive calendar days and does not exceed 4,500 kg. (lot)

"precursor material" means any raw meat products derived from beef or veal commonly used or intended to be used to make finished raw ground beef products or beef products processed for raw consumption, 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 control measures set out herein for the biological hazard associated with Escherichia coli O157:H7/NM (E. coli O157:H7/NM) in meat products must be used by a licence holder who manufactures, processes, treats or packages precursor material or beef products processed for raw consumption.

3. Sampling and testing for E. coli O157:H7/NM

4. Monitoring for E. coli O157:H7/NM to detect trends

The licence holder's procedures to monitor for the presence of E. coli O157:H7/NM must include a procedure to identify trends in the results of the sampling and testing for E. coli O157:H7/NM set out in section 3.

5. Monitoring for E. coli O157:H7/NM to detect a high event period

In the case of a licence holder who manufactures, processes, treats or packages seven or more lots of precursor material or beef products processed for raw consumption per day, their procedures for monitoring under section 4 must include:

6. 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 in precursor material or beef products processed for raw consumption must include

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