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Preventive control recommendations for manufacturing cooked ready-to-eat 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.

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Introduction

The purpose of this document is to provide information on measures for controlling the risk of pathogens in cooked ready-to-eat (RTE) meat products.

Control Measures

For each individual cooked ready-to-eat meat product, it is important that the operator has:

Table 1: Meat products containing no poultry Table Note 1 meat - minimum holding time Table Note 2 needed to obtain a 6.5 log10 (6.5D) lethality of Salmonella spp.
Degrees Celsius Minimum Time to achieve a 6.5D reduction Degrees Celsius Minimum Time to achieve a 6.5D reduction
54.4 112 min 63.3 169 sec
55.0 89 min 63.9 134 sec
55.6 71 min 64.4 107 sec
56.1 56 min 65 85 sec
56.7 45 min 65.6 67 sec
57.2 36 min 66.1 54 sec
57.8 28 min 66.7 43 sec
58.4 23 min 67.2 34 sec
58.9 18 min 67.8 27 sec
59.5 15 min 68.3 22 sec
60.0 12 min 68.9 17 sec
60.6 min 69.4 14 sec
61.1 min 70 <10 sec
61.7 min 70.6 <10 sec
62.2 min 71.1 <10 sec
62.8 min

Table Notes

Table note 1

For the purposes of these tables, "Poultry" is defined as meat coming from chicken, duck, goose, guinea fowl, ostrich, including emu and rhea, partridge, pheasant, pigeon, quail, or turkey.

Return to table note 1  referrer

Table note 2

The required lethality is achieved instantly at the internal temperature at which the holding time is < 10 seconds.

Return to table note 2  referrer

Table 2: Meat products containing poultry Table Note 3 meat other than turkey – minimum holding time Table Note 4 needed to obtain a 7.0 log10 (7.0D) lethality of Salmonella spp.
Min.
int.
temp.
C)
1% fat 2% fat 3% fat 4% fat 5% fat 6% fat 7% fat 8% fat 9% fat 10% fat 11% fat 12% fat
57.8 63.3 min 64.5 min 65.7 min 67.0 min 68.4 min 69.9 min 71.4 min 73.0 min 74.8 min 76.7 min 78.9 min 81.4 min
58.3 50.1 min 51.0 min 52.1 min 53.2 min 54.3 min 55.5 min 56.8 min 58.2 min 59.7 min 61.4 min 63.3 min 65.5 min
58.9 39.7 min 40.5 min 41.3 min 42.2 min 43.2 min 44.2 min 45.3 min 46.4 min 47.7 min 49.2 min 50.9 min 52.9 min
59.4 31.6 min 32.2 min 32.9 min 33.6 min 34.4 min 35.2 min 36.2 min 37.2 min 38.3 min 39.6 min 41.1 min 43.0 min
60 25.2 min 25.7 min 26.2 min 26.8 min 27.5 min 28.2 min 29.0 min 29.8 min 30.8 min 32.0 min 33.4 min 35 min
60.6 20.1 min 20.5 min 21.0 min 21.5 min 22.0 min 22.6 min 23.2 min 24.0 min 24.9 min 25.9 min 27.1 min 28.7 min
61.1 16.1 min 16.4 min 16.8 min 17.2 min 17.6 min 18.1 min 18.7 min 19.4 min 20.1 min 21.0 min 22.1 min 23.5 min
61.7 13.0 min 13.2 min 13.5 min 13.8 min 14.2 min 14.6 min 15.1 min 15.6 min 16.3 min 17.1 min 18.1 min 19.3 min
62.2 10.4 min 10.6 min 10.8 min 11.1 min 11.4 min 11.8 min 12.2 min 12.6 min 13.2 min 13.9 min 14.8 min 15.9 min
62.8 8.4 min 8.6 min 8.7 min 8.9 min 9.2 min 9.5 min 9.8 min 10.2 min 10.7 min 11.3 min 12.1 min 13.0 min
63.3 6.8 min 6.9 min 7.0 min 7.2 min 7.4 min 7.6 min 7.9 min 8.2 min 8.6 min 9.1 min 9.8 min 10.6 min
63.9 5.5 min 5.5 min 5.6 min 5.7 min 5.9 min 6.1 min 6.3 min 6.6 min 6.9 min 7.4 min 7.9 min 8.6 min
64.4 4.4 min 4.4 min 4.5 min 4.5 min 4.7 min 4.8 min 5.0 min 5.2 min 5.5 min 5.8 min 6.3 min 6.8 min
65 3.5 min 3.5 min 3.5 min 3.6 min 3.6 min 3.8 min 3.9 min 4.1 min 4.3 min 4.6 min 4.9 min 5.4 min
65.6 2.7 min 2.7 min 2.7 min 2.7 min 2.8 min 2.9 min 3.0 min 3.1 min 3.3 min 3.5 min 3.8 min 4.2 min
66.1 2.1 min 2 min 2 min 2.1 min 2.1 min 2.1 min 2.2 min 2.3 min 2.5 min 2.6 min 2.9 min 3.1 min
66.7 1.5 min 1.5 min 1.5 min 1.6 min 1.6 min 1.6 min 1.7 min 1.7 min 1.8 min 1.9 min 2.1 min 2.3 min
67.2 1.2 min 1.2 min 1.2 min 1.2 min 1.3 min 1.3 min 1.3 min 1.3 min 1.4 min 1.4 min 1.4 min 1.6 min
67.8 55.9 sec 56.9 sec 58.0 sec 59.1 sec 1.0 min 1.0 min 1.0 min 1.1 min 1.1 min 1.1 min 1.1 min 1.1 min
68.3 44.2 sec 45.0 sec 45.9 sec 46.8 sec 47.7 sec 48.6 sec 49.5 sec 50.4 sec 51.4 sec 52.4 sec 53.4 sec 54.4 sec
68.9 35.0 sec 35.6 sec 36.3 sec 37.0 sec 37.7 sec 38.4 sec 39.2 sec 39.9 sec 40.7 sec 41.4 sec 42.2 sec 43.0 sec
69.4 27.7 sec 28.2 sec 28.7 sec 29.3 sec 29.8 sec 30.4 sec 31.0 sec 31.6 sec 32.2 sec 32.8 sec 33.4 sec 34.0 sec
70 21.9 sec 22.3 sec 22.7 sec 23.2 sec 23.6 sec 24.0 sec 24.5 sec 25.0 sec 25.4 sec 25.9 sec 26.4 sec 26.9 sec
70.6 17.3 sec 17.6 sec 18.0 sec 18.3 sec 18.7 sec 19.0 sec 19.4 sec 19.8 sec 20.1 sec 20.5 sec 20.9 sec 21.3 sec
71.1 13.7 sec 14.0 sec 14.2 sec 14.5 sec 14.8 sec 15.0 sec 15.3 sec 15.6 sec 15.9 sec 16.2 sec 16.5 sec 16.9 sec
71.7 10.8 sec 11.0 sec 11.2 sec 11.5 sec 11.7 sec 11.9 sec 12.1 sec 12.4 sec 12.6 sec 12.8 sec 13.1 sec 13.3 sec
72.2 <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec 9.6 sec 9.8 sec 10.0 sec 10.2 sec 10.3 sec 10.5 sec
72.8 <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec
73.3 <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec

Table Notes

Table note 3

For the purposes of these tables, "Poultry" is defined as meat coming from chicken, duck, goose, guinea fowl, ostrich, including emu and rhea, partridge, pheasant, pigeon, quail, or turkey.

Return to table note 3  referrer

Table note 4

The required lethality is achieved instantly at the internal temperature at which the holding time is < 10 seconds.

Return to table note 4  referrer

Table 3 – Products containing turkey meat only and no other poultry Table Note 5 meat – minimum holding time Table Note 6 needed to obtain a 7.0 log10 (7.0D) lethality of Salmonella spp.
Min.
int.
temp.
C)
1% fat 2% fat 3% fat 4% fat 5% fat 6% fat 7% fat 8% fat 9% fat 10% fat 11% fat 12% fat
57.8 64.0 min 64.3 min 64.6 min 64.9 min 65.3 min 65.8 min 66.3 min 66.9 min 67.6 min 68.4 min 69.5 min 70.8 min
58.4 51.9 min 52.2 min 52.4 min 52.8 min 53.2 min 53.6 min 54.1 min 54.7 min 55.3 min 56.2 min 57.2 min 58.5 min
58.9 42.2 min 42.5 min 42.7 min 43.0 min 43.4 min 43.8 min 44.2 min 44.8 min 45.4 min 46.2 min 47.2 min 48.5 min
59.5 34.4 min 34.6 min 34.9 min 35.1 min 35.4 min 35.8 min 36.2 min 36.7 min 37.3 min 38.1 min 39.1 min 40.4 min
60 28.1 min 28.3 min 28.5 min 28.7 min 29.0 min 29.3 min 29.7 min 30.2 min 30.8 min 31.5 min 32.5 min 33.7 min
60.6 23.0 min 23.2 min 23.3 min 23.5 min 23.8 min 24.1 min 24.4 min 24.9 min 25.5 min 26.2 min 27.1 min 28.2 min
61.1 18.9 min 19.0 min 19.1 min 19.3 min 19.5 min 19.8 min 20.1 min 20.5 min 21.1 min 21.7 min 22.6 min 23.7 min
61.7 15.5 min 15.6 min 15.7 min 15.9 min 16.1 min 16.3 min 16.6 min 17.0 min 17.4 min 18.0 min 18.8 min 19.8 min
62.2 12.8 min 12.8 min 12.9 min 13.0 min 13.2 min 13.4 min 13.7 min 14.0 min 14.4 min 15.0 min 15.7 min 16.6 min
62.8 10.5 min 10.6 min 10.6 min 10.7 min 10.8 min 11.0 min 11.3 min 11.5 min 11.9 min 12.4 min 13.0 min 13.8 min
63.3 8.7 min 8.7 min 8.7 min 8.8 min 8.9 min 9.0 min 9.2 min 9.5 min 9.8 min 10.2 min 10.8 min 11.5 min
63.9 7.1 min 7.1 min 7.1 min 7.2 min 7.3 min 7.4 min 7.5 min 7.7 min 8.0 min 8.4 min 8.8 min 9.4 min
64.4 5.8 min 5.8 min 5.8 min 5.8 min 5.9 min 6.0 min 6.1 min 6.3 min 6.5 min 6.8 min 7.2 min 7.7 min
65 4.7 min 4.7 min 4.7 min 4.7 min 4.7 min 4.8 min 4.9 min 5.0 min 5.2 min 5.4 min 5.8 min 6.2 min
65.6 3.8 min 3.7 min 3.7 min 3.7 min 3.7 min 3.8 min 3.9 min 4.0 min 4.1 min 4.3 min 4.5 min 4.9 min
66.1 3.0 min 2.9 min 2.9 min 2.9 min 2.9 min 2.9 min 3.0 min 3.1 min 3.2 min 3.3 min 3.5 min 3.8 min
66.7 2.3 min 2.3 min 2.3 min 2.3 min 2.3 min 2.3 min 2.3 min 2.3 min 2.4 min 2.5 min 2.7 min 2.8 min
67.2 1.8 min 1.8 min 1.9 min 1.9 min 1.9 min 1.9 min 1.9 min 1.9 min 1.9 min 1.9 min 1.9 min 2.1 min
67.8 1.5 min 1.5 min 1.5 min 1.5 min 1.5 min 1.5 min 1.5 min 1.5 min 1.5 min 1.6 min 1.6 min 1.6 min
68.3 1.2 min 1.2 min 1.2 min 1.2 min 1.2 min 1.2 min 1.2 min 1.3 min 1.3 min 1.3 min 1.3 min 1.3 min
68.9 59.0 sec 59.3 sec 59.5 sec 59.8 min 1.0 min 1.0 min 1.0 min 1.0 min 1.0 min 1.0 min 1.0 min 1.0 min
69.4 47.9 sec 48.1 sec 48.3 sec 48.5 sec 48.8 sec 49.0 sec 49.2 sec 49.5 sec 49.7 sec 49.9 sec 50.2 sec 50.4 sec
70 38.8 sec 39.0 sec 39.2 sec 39.4 sec 39.6 sec 39.8 sec 40.0 sec 40.1 sec 40.3 sec 40.5 sec 40.7 sec 40.9 sec
70.6 31.5 sec 31.7 sec 31.8 sec 32.0 sec 32.1 sec 32.3 sec 32.4 sec 32.6 sec 32.7 sec 32.9 sec 33.0 sec 33.2 sec
71.1 25.6 sec 25.7 sec 25.8 sec 26.0 sec 26.1 sec 26.2 sec 26.3 sec 26.4 sec 26.6 sec 26.7 sec 26.8 sec 26.9 sec
71.7 20.8 sec 20.9 sec 21.0 sec 21.1 sec 21.2 sec 21.3 sec 21.4 sec 21.5 sec 21.6 sec 21.7 sec 21.8 sec 21.9 sec
72.3 16.9 sec 16.9 sec 17.0 sec 17.1 sec 17.2 sec 17.3 sec 17.3 sec 17.4 sec 17.5 sec 17.6 sec 17.7 sec 17.7 sec
72.8 13.7 sec 13.7 sec 13.8 sec 13.9 sec 13.9 sec 14.0 sec 14.1 sec 14.1 sec 14.2 sec 14.3 sec 14.3 sec 14.4 sec
73.3 11.1 sec 11.2 sec 11.2 sec 11.3 sec 11.3 sec 11.4 sec 11.4 sec 11.5 sec 11.5 sec 11.6 sec 11.6 sec 11.7 sec
73.9 <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec <10.0 sec

Table Notes

Table note 5

For the purposes of these tables, "Poultry" is defined as meat coming from chicken, duck, goose, guinea fowl, ostrich, including emu and rhea, partridge, pheasant, pigeon, quail, or turkey.

Return to table note 5  referrer

Table note 6

The required lethality is achieved instantly at the internal temperature at which the holding time is < 10 seconds.

Return to table note 6  referrer

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