Alberta Food Safety for
Meat Processors
by Environmental Public Health
Alberta Food Safety for Meat Processors
Environmental Public Health developed this course to help meat processors prepare a
final product that is safe for their customers to eat. The goal of the course is to inform
meat processors about the impacts of foodborne illness, the potential hazards
associated with meat products, and the control measures that are necessary to reduce
or eliminate the risk to customers.
Study the course booklet at your own pace, watch the linked online videos and then
complete the online exam. The exam has a total of 25 multiple-choice questions. The
passing mark is 80%. Upon passing the exam, an Alberta Food Safety for Meat
Processors Certificate will be awarded to you, which is valid for three years.
This course is intended for all meat processors as additional training, but not as a
replacement to the food safety training described under Section 31 of the Food
Regulation. Our website has further information on Section 31 Food Safety Classes:
http://www.albertahealthservices.ca/eph/Page3151.aspx
You can get a copy online of the Alberta Food Regulation ( http://www.qp.albe
rta.ca/documents/Regs/2006_031.pdf ) and Food Retail and Food Services Code
( http://www.health.alberta.ca/documents/Food-Code-Alberta-2003.pdf ).
Our website has a map with contact information for all Environmental Public Health
office locations: https://www.google.com/maps/d/edit?mid=1iwOXE4dGqJ-b-HZrn_7hJaoC-Q&msa=0
Feel free to contact your local Public Health Inspector to talk about food safety practices
and facility requirements for your own food establishment.
2
Contents
ACKNOWLEDGMENTS .......................................................................................................................................................................4
1.
HISTORY OF MEAT PROCESSING ...............................................................................................................................................5
2.
FOOD SAFETY VERSUS FOOD QUALITY .....................................................................................................................................5
3.
WHAT IS A FOODBORNE ILLNESS? ............................................................................................................................................6
4.
GENERAL FOOD SAFETY PRACTICES ........................................................................................................................................ 10
#1: IF YOU ARE SICK, DO NOT WORK WITH FOOD ........................................................................................................................................ 11
#2 WASH YOUR HANDS PROPERLY.............................................................................................................................................................. 12
#3 PRACTICE GOOD PERSONAL HYGIENE ...................................................................................................................................................... 14
#4 KEEP POTENTIALLY HAZARDOUS FOODS OUT OF THE DANGER ZONE .............................................................................................................. 15
#5 PREVENT CROSS CONTAMINATION .......................................................................................................................................................... 17
#6 CLEAN AND SANITIZE ............................................................................................................................................................................ 18
#7 FACILITY DESIGN ................................................................................................................................................................................. 25
#8 PEST CONTROL.................................................................................................................................................................................... 27
5.
MEAT PROCESSING STEPS ...................................................................................................................................................... 28
IMPORTANT TERMS AND CONCEPTS FOR MEAT PROCESSORS ............................................................................................................................ 28
#1 KEY FOOD SAFETY STEPS DURING SLAUGHTER .......................................................................................................................................... 32
#2 ANTIMICROBIAL SPRAY TREATMENT ........................................................................................................................................................ 33
#3 SAUSAGE MAKING TECHNIQUES AND PROCESSED MEAT TYPES .................................................................................................................... 34
a)
Curing .................................................................................................................................................................................... 34
b)
Fermentation ........................................................................................................................................................................ 37
c)
Dehydration .......................................................................................................................................................................... 42
d)
Cooking ................................................................................................................................................................................. 43
e)
Cold Smoking ........................................................................................................................................................................ 44
#4 USE OF SPICES..................................................................................................................................................................................... 45
#5 PACKAGING ........................................................................................................................................................................................ 45
#6 LABELLING FOOD PRODUCTS.................................................................................................................................................................. 47
#7 FOOD SAFETY PLAN – TYING IT ALL TOGETHER .......................................................................................................................................... 48
SUMMARY ....................................................................................................................................................................................... 49
APPENDIX 1 – PROCESSED MEAT PRODUCTS QUICK FACTS ............................................................................................................. 52
APPENDIX 2 - THE SEVEN PRINCIPLES OF HACCP ............................................................................................................................. 57
Acknowledgments
Alberta Health Services, Environmental Public Health would like to acknowledge the
collaborative efforts of Alberta Agriculture and Forestry, and Alberta Health.
Some information in this course was retrieved from the following various websites:

Alberta Health Services Environmental Public Health
iwww.ahs.ca/eph

Alberta Agriculture and Forestry
http://www1.agric.gov.ab.ca/$Department/deptdocs.nsf/All/fs14754

Alberta Food Processors Association http://www.afpa.com/

Canadian Food Inspection Agency http://www.inspection.gc.ca/food/meat-andpoultry-products/eng/1300124955992/1300125034322

The American Meat Institute Foundation. 1997. Good manufacturing practices for
fermented dry and semi dry sausage products
http://meathaccp.wisc.edu/validation/fermentation.html

Picture source: Local Food Heroes http://www.localfoodheroes.co.uk/?o=15

Picture source: Wayne Hunter, SAIT
E-16-001
Created: Sep/16
1. Introduction to Meat Processing
Meat can be processed into a wide variety of
products, such as bacon, ham, sausage,
techniques have developed over the centuries as a
way of keeping raw meats from spoiling,
particularly at a time when refrigeration was not yet
available. Preservation was done through methods
such as salting, smoking, drying, fermenting or
cooking the meat.
In the early years, food related illnesses and diseases caused by improperly processed
meats were common. Since then, meat processors have had to change methods in an
effort to reduce foodborne illness and to
meet government regulations for protecting
Photo: Allison [email protected]
public health. Over time, meat processors
have adopted best practices through trial
and error with new processes and new
products. Today meat processing is
considered an art and science, with an
emphasis on trying new recipes and
discovering new flavours and textures.
2. Food Safety versus Food Quality
Food safety and food quality are two important aspects in the meat processing industry.
The aim for food safety is to prevent health hazards. Examples of health hazards
include disease-causing microorganisms (known as pathogens), allergens, chemical
cleaning agents, or broken glass ending up in the food. Food quality refers to properties
such as the colour, flavour, texture, taste, and freshness of the food product. The focus
of this course is on food safety of meat processing, rather than on food quality.
5
Photo: John [email protected]
prosciutto, salami, bologna, etc. Meat processing
3. What is a Foodborne Illness?
Foodborne illness, also known as food poisoning, is any
illness caused by eating or drinking food contaminated
with a biological, chemical, or physical hazard.
Common symptoms of foodborne illness include:

diarrhea

nausea

vomiting

stomach cramps

fever

headache

dizziness

body ache
A person who is suffering from a foodborne illness may have only one of these
symptoms or may have a combination of the above symptoms. The symptoms may take
just a few hours or several days to develop.
The severity of the illness, and the
time it takes to make someone sick,
can depend on the health of the
individual, the type of pathogen or
contamination eaten, and the
amount of contamination eaten.
Complications from severe cases of
foodborne illness include arthritis,
paralysis, tissue damage, organ
failure, miscarriage, coma, and
death.
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Pathogen Spotlight: Salmonella
There are several strains of Salmonella that cause infections in people. Salmonella is carried in the intestinal
tracts of sheep, cattle, swine, poultry, and humans. Salmonella infections are not often detected in animals,
so contamination is spread as animals move between feedlots, holding pens, and slaughter plants.
A person may become sick with salmonellosis 6 to 48 hours after consuming food contaminated with
Salmonella. Symptoms last 2 – 3 days and may include diarrhea, abdominal cramps, fever, nausea, vomiting,
chills, dehydration and headache.
People may be exposed to Salmonella by eating undercooked or raw animal products, or by cross
contamination between raw meat and other foods. Salmonella is usually present in an infected person’s stool,
therefore good personal hygiene is critical to help keep the disease from spreading to others.
Salmonellosis can be prevented by proper cooking of food, avoiding recontamination of cooked or ready to
eat food, maintaining low storage temperatures, proper hygienic practices by food handlers, excluding sick
employees from handling food, and avoiding contamination of food and water from animal feces.
Sausage fermentation must decrease pH and
Salmonella can grow with or without oxygen.
water activity, while increasing numbers of
It grows well in the range of temperatures from
desirable bacteria (through starter cultures) to
5°C to 47°C.
compete with Salmonella.
A pH of less than 4.6 prevents Salmonella growth;
If the fermentation process proceeds properly,
pH values of 6.5 to 7.5 are ideal for growth.
Salmonella growth is more likely to be inhibited.
Who is most at risk of foodborne illness?
Certain groups of people are more likely to get sick
from contaminated food or beverages. They may
develop life threatening or long term medical
complications from food borne hazards. These
groups include:

children

pregnant women

the elderly

people with weakened
immune systems
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What are the potential hazards associated with meat processing?
Biological hazards
Microorganisms or microbes are living organisms.
They are so small that they can only be seen by
looking through a microscope. Microorganisms
are found everywhere in our natural environment,
like dirt, water, dust, ice, air and moisture. Many
microorganisms are beneficial and can be useful
in food processing, such as fermenting meats.
Helpful microorganisms, such as those found in
starter cultures, can also be used to slow or stop
the growth of pathogens by competing for
nutrients necessary for growth.
About 1% of known microorganisms are potentially dangerous and are responsible for
serious illness and death. As defined earlier, disease-causing microorganisms are
called pathogens. Pathogens are found throughout the environment. They are
commonly found in the digestive tract of animals, and therefore in animal feces, and on
raw meat, poultry and fish. Food handlers themselves can be the most common source
of pathogens in a food establishment.
Another biological hazard is toxins. Toxins are poisonous substances naturally
produced by some bacteria, such as Staphylococcus aureus, and also by some molds.
8
Chemical hazards
Foodborne illness can also be caused by contamination of food by chemical agents.
This contamination may occur by accident (e.g a spill or leak), by not understanding
how to use a chemical properly, or by using the wrong chemical.
Heating or cooking the food is not going to destroy the chemical contamination. Some
chemicals may have a strong smell or taste that can be detected in the food, but other
chemicals may not. Symptoms usually occur quickly after exposure. Symptoms will
depend on the chemical that was consumed, but usually include nausea and vomiting.
Some people are very sensitive to chemicals; they can get sick from just a small
amount of chemical contamination.
Some chemicals that may be found in the food establishment that can be sources of
contamination include:

Pesticides

Toxic metals, such as copper

Cleaning and sanitizing materials

Food additives and preservatives
Physical hazards
Physical foodborne illness refers to contamination of food by physical objects which
may cause illness or injury.
Some common examples of physical contamination are items from:


surfaces or equipment in the food
establishment
- thumbtacks, staples, toothpick,
bag clip, etc
- glass, metal, plastic, wood

miscellaneous sources
a food handler
- hair, artificial nail, band-aid,
jewelry
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4. General Food Safety Practices
Food safety practices work best when they are treated as an important part of the food
establishment’s goal of providing safe and wholesome products to the customer.
Consider food safety a best business practice and not simply a legal obligation to
comply with the Food Regulation or simple a response to the Public Health Inspector’s
instructions.
The public expects to be served clean and safe food. For your operation to remain in
business, you must ensure public confidence.
Safe food handling practices are important for many reasons:
Customers deserve and expect it

They affect the establishment’s reputation

They impact the efficiency of the establishment’s operation

They reduce the risk of closure by health departments

They reduce legal liability and chance of prosecution
Unsafe food does not always have an altered appearance, odour, or taste. So, if you
ever doubt the safety of the food you have prepared, do not use it; someone’s health
may be at risk. When in doubt - throw it out.
The following sections will describe important safe food handling practices that should
be followed in all meat processing facilities.
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Photo: [email protected]

#1: If You Are Sick, Do Not Work With Food
The Communicable Disease Regulation prohibits a
person from working with food if they have symptoms of
foodborne illness. The person in charge of a meat
processing operation shall not allow an employee to
handle food if they are aware that the employee is ill
with vomiting and/or diarrhea. The sick employee should
consult with a doctor before returning to food related
duties.
The fecal-oral route is a common way of transferring
pathogens from one person to another. When someone is
sick with vomiting and diarrhea caused by an infection, the
pathogens causing their symptoms can be shed by the
millions in the vomit and feces.
To make matters worse, a person is still contagious and can continue to shed
pathogens for many days even after the vomiting and diarrhea stop. When an infected
employee goes to the toilet, they will likely contaminate their hands with these
pathogens. Even with good handwashing, some pathogens can remain on the hands. If
the meat processor then prepares food, the food or equipment they touch could become
contaminated with those pathogens. Customers who eat this food would be exposed to
the pathogens and may become sick.
In the case of an employee that does or may have a foodborne illness themselves,
handwashing is not enough – they must be excluded from working with food.
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It is important to practice the following:
•
Do not work with food while you are ill with vomiting and/or diarrhea.
•
Do not prepare food for others until at least 48 hours after symptoms of the
illness stops.
•
Do not work with food if you have yellowing of the skin or your urine is dark
brown in colour as this indicates jaundice. Jaundice is a symptom of a very
contagious food-borne pathogen called Hepatitis A virus.
•
You can take precautions if experiencing other types of symptoms, such as
sneezing, coughing, or a runny nose. Precautions include more frequent
handwashing, proper glove use, or wearing a mask.
•
Infected cuts, boils or burns on the skin can be properly protected with a bandage
and glove to prevent the spread of pathogens.
#2 Wash Your Hands Properly
Think of your hands and fingernails as always dirty. Just because they look clean does
not mean they are clean. If you do not wash your hands properly or keep your
fingernails trimmed short, your hands can easily spread pathogens.
If you take the time to wash all parts of your hands properly, at least 20 seconds
should have passed. Fingertips and nails are usually the dirtiest part of the hand. A
thorough handwashing includes fronts, backs, in between fingers on both sides, the
wrists, the thumbs, and fingertips.
Watch the following Handwashing Video (https://www.youtube.com/watch?
v=Vl05XB9q6nw) for a demonstration.
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Handwashing procedure:
1. Wet hands with warm running water.
2. Add soap and lather well.
3. Rub hands together (not under the running
water).
4. Use a nylon nail brush and scrub under the
fingernails, between the fingers and backs of
the hands.
5. Rinse thoroughly.
6. Dry hands with a paper towel.
7. Use paper towel to turn off the taps. The hand
sink taps are one of the most contaminated
surfaces in your facility.
Wash your hands OFTEN
•
Before preparing food
•
After using the bathroom
•
After touching raw meat, fish or
•
e.g. after handling dirty
equipment or garbage
•
poultry
•
Anytime your hands become
dirty
After smoking, eating, or
•
coming back from a break
•
When your hands become soiled
Anytime you need to touch
finished product (e.g. food
After using chemicals for
or clean utensils).
cleaning, processing, etc.
13
The use of gloves does not replace handwashing.
Gloves can also spread microorganisms so care must
be taken to use gloves properly. Wash and dry hands
before putting on the gloves, change the gloves often
and between tasks, and wash your hands every time
you change your gloves.
Disposable plastic wear such as gloves, aprons, and
sleeves should be used when handling ready-to-eat
foods (e.g. sandwiches, meat platters, cheese and
cracker platter) and during activities which require
frequent handwashing/rinsing (e.g. skinning,
eviscerating or any abattoir or sanitation activities).
The only time you are required to wear a glove, or finger cot, is to cover a bandaged part
of your hand due to a cut or sore.
The use of hand sanitizer does not replace handwashing. Hand sanitizer will not work on
hands that are dirty. It can be used as an extra step after handwashing.
#3 Practice Good Personal Hygiene
•
Wear clean clothing and footwear. Change uniforms and aprons daily, or
more often when needed, and when leaving ready-to-eat areas.
•
Keep hair under control. This may be done with a hat, hair net, pulling hair back
into a pony tail or any other approved method.
•
Keep fingernails short and clean. Do not wear nail polish or fake fingernails.
•
Avoid wearing jewelry.
•
Do not smoke in a food area.
•
Cover coughs and sneezes with your sleeve, instead of your hands or a tissue.
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#4 Keep Potentially Hazardous Foods out of the Danger Zone
Potentially hazardous foods are foods that are moist and rich in protein, such as meats
and poultry. Disease causing bacteria can easily grow, multiply and some bacteria may
produce toxins in these types of foods. The time it takes bacteria to grow in foods
depends on temperature. Under ideal temperatures, bacteria can double their number
every 20 minutes.
The temperature range between 4°C and 60°C is known as the temperature “Danger
Zone”. Bacteria multiply rapidly in food stored in the Danger Zone. Below 4°C (normal
refrigeration temperature), most bacteria grow slowly but are not killed. Storing foods
above 60°C (acceptable hot holding temperatures) can slow or stop bacterial growth.
Keep potentially hazardous foods out of the Danger Zone as much as possible, by
keeping hot foods hot (≥ 60°C), and cold foods cold (≤ 4°C). Limit the amount of time
that potentially hazardous foods spend in the Danger Zone to two hours or less.
Because dangerous bacteria may still grow at 4°C, refrigerated fresh meat should not
be stored for extended periods of time. Freezing the meat to -18°C can increase the
shelf life up to one year or longer.
15
Pathogen Spotlight: Staphyloccocus aureus
Staphyloccocus aureus, or “Staph” is a bacteria that produces a toxin as it grows in food. Although the
bacteria can be killed with high heat, the toxin is not destroyed by cooking temperatures. As early as 30
minutes after eating the toxin, a person may experience nausea, vomiting, abdominal cramping,
sweating, chills, weak pulse, and shock. The illness is rarely fatal, and recovery usually occurs within
24-48 hours.
S. aureus is commonly found in the nose, throat, skin and hair of healthy people, or their infected
scrapes, cuts, and burns, and the hides of animals. S. aureus does not compete very well with other
bacteria in foods. When the other competitive bacteria are destroyed by cooking or inhibited by salt,
S. aureus, that is reintroduced by contaminated food handlers, will grow more easily. S. aureus can
also grow in curing solutions if conditions are favorable.
S. aureus will grow in foods with:
To prevent growth of S. aureus and its toxin in
food:


Keep potentially hazardous foods ≤ 4°C or ≥
60°C

Rapidly drop pH to less than 5.3 in fermented
foods

Keep the water activity of the food below 0.85
Water activity ≥ 0.86 under aerobic
conditions or 0.90 under anaerobic
condition

High concentrations of salt or sugar

Low to moderate amounts of nitrite
When thawing frozen meat, maintain strict temperature control. Do not thaw frozen
meat in the temperature danger zone (i.e. at room temperature) as the surface of the
meat will quickly thaw out, while the centre will remain frozen for quite some time. This
means the surface of the meat will be in the temperature danger zone for long periods
of time as the centre of the meat continues to thaw. Practicing temperature control
during the thaw means no part of the meat was warmer than 4°C. Thaw frozen meat in
the refrigerator at 4°C or less. If you plan on cooking the meat immediately, you can
thaw it under cold running water, or in the microwave. Never thaw frozen meat in
standing warm water – warm water from the tap mixed with frozen food can create
temperature conditions where dangerous bacteria can grow very well.
16
#5 Prevent Cross Contamination
Pathogens do not move around by themselves. They are spread by hands, pieces of
clothing, sneezes and coughs, mice, insects, dust, and anything else that moves or is
moved. Raw and processed meats can easily become contaminated with pathogens
that are transferred from contaminated hands, equipment and surfaces.
Pathogens can be transferred from raw foods (particularly
raw meats and poultry) to cooked and ready-to-eat foods,
by hands, utensils, containers and work surfaces in the
food processing area. Pathogens can also be spread from
one type of raw meat to another. The transfer of bacteria
from one item to another is known as cross contamination.
To prevent cross contamination:
•
Regularly wash and sanitize all equipment and food
contact surfaces, such as knives, cutting boards,
countertops and sinks that have been in contact with
raw meats, fish and poultry.
•
Handle raw meats and poultry separately from other foods by using different
equipment or kitchen spaces. For example, using color coded equipment and
surfaces. You can also separate food handling tasks in time, for example,
preparing a salad before you bring raw meat into the food preparation space.
•
Store raw meats on the lowest shelf in the refrigerator, with nothing stored
underneath it. Ideally, store raw meats in a separate fridge all together.
These precautions must also be used to prevent the spread of pathogens between
different kinds of raw meat. For example, a band saw used to cut up chicken should be
cleaned and sanitized before it is used again for raw beef. In storage, best practice
would be to have nothing stored under raw poultry, except more raw poultry.
17
#6 Clean and Sanitize
The longer a surface remains contaminated with
pathogens, the more likely those pathogens will
end up contaminating food. Everything in a food
preparation space must be kept clean. Anything
that touches food must be regularly cleaned and
sanitized.
When using surfaces and equipment continuously at
room temperature to prepare food, it should be
cleaned and sanitized as often as necessary - but at
least every four hours.
Cleaning is using soap and water to remove dirt and food debris. Soap removes some,
but not all of the germs on a surface. Soap does not kill microorganisms - there can
still be an unacceptable level of pathogens left on a surface after cleaning with soap.
Sanitizing is using heat or chemicals to destroy microorganisms that were left
behind after cleaning. Sanitizing may not destroy all microorganisms either – it will
only reduce the number of microorganisms to a reasonably acceptable level.
An approved sanitizer must be available on-site at all times for sanitizing surfaces
and utensils. There are limited chemical sanitizers approved for use in Alberta food
establishments.
18
Chemical sanitizers
It is important to mix sanitizer
concentrations correctly.
When using chemical sanitizers,
use test strips to make sure the
concentration is correct. Test strips
or kits can be purchased from a
chemical supplier. Be aware of the
expiry date and manufacturer’s
instructions.
1) Chlorine
Regular chlorine bleach (no perfumes or fibre guard) is relatively inexpensive, and is
effective at destroying germs. One disadvantage of chlorine is that it is inactivated in
the presence of organic matter and its strength weakens over time. Chlorine
sanitizers should be mixed up fresh on a daily basis.
In a food establishment, chlorine sanitizers should contain at least 100 – 200 parts
per million of chlorine. Parts per million (ppm), is a unit of concentration and is equal
to mg/L (milligrams per Litre).
To get 100 ppm chlorine in your sanitizer, add chlorine to clean water:
•
one tablespoon of chlorine per gallon of water, or
•
½ ounce of chlorine per gallon of water, or
•
½ teaspoon of chlorine per Litre of water, or
•
2 millilitres of chlorine per Litre of water.
The above amounts are based on 5% available chlorine. Some commercial bleach
products have more or less chlorine content. Bleach products will also lose strength
over time, even in a closed container. Check your product and adjust the amounts
added (or use your test strips), to get a sanitizer that is 100 ppm.
19
2) Quaternary Ammonium Compound
A quaternary ammonium compound (quat) is another approved sanitizer. To mix a
quat sanitizer solution, dilute the concentrated product with water to a concentration
of 200 ppm. The concentration of the quat sanitizer solutions will vary based on the
manufacturer, so always follow manufacturer’s instructions for proper mixing and use.
3) Iodine
Iodine is approved for use as a sanitizer. An iodine solution should contain 12.5 ppm 25 ppm available iodine. Iodine is unstable at temperatures above 120°F (48°C), so it
should not be mixed with hot water to make the sanitizer solution.
What affects how well the chemical sanitizer will work?
The surface - Make sure equipment and food contact surfaces are maintained to be
smooth and easy to clean. Cracks, pits, or crevices in a surface that you are trying to
sanitize, can protect germs from the action of the chemical sanitizer.
Presence of organic matter - Surfaces
should be visibly clean and free of soap, for
effective sanitization. The presence of dirt,
food debris and soap reduces the
effectiveness of sanitizers to the point where
it may not work at all.
Contact time – to do an effective job of
killing pathogens, surfaces should stay wet
with sanitizer for a minimum of 2 minutes.
Temperature – In general, you can use
Chemical sanitizer will not be effective on this
warm water temperatures (around 45°C) to
cutting board.
mix sanitizers of chlorine and quats. Iodine
solutions should be mixed at cooler temperatures (but no colder than 24°C).
20
Heat as a sanitizer
Usually hot water is used to sanitize dishes in a hightemperature dishwashing machine. Use the
dishwasher’s temperature gauge to make sure the
sanitizing cycle reaches 82°C for at least 10 seconds.
You can also use hot water to sanitize in a sink, if you
can maintain the water temperature in the sink at 77°C
for at least 2 minutes.
Dishwashing methods
When washing equipment by hand in a sink (manual dishwashing), follow the four-step
dishwashing method:
1) Wash equipment in warm soapy water. Change wash water often, or at least
before the suds disappear.
2) Rinse equipment with clean warm water. Change rinse water frequently, before it
becomes soapy.
3) Sanitize, either by fully submerging in hot water (77°C) or in an approved
chemical sanitizer at the right concentration for the 2 minute contact time.
4) Air Dry equipment on a drain board made of non-corroding and non-absorbent
material. Do not towel dry as this can re-contaminate the equipment you just
cleaned and sanitized.
Whether you are using a 2 compartment sink or a 3 compartment sink, the steps will be
the same. Check with your Public Health Inspector about minimum sink requirements
for your facility.
21
The same steps apply when using a dishwashing machine, except much of it is
automated. You can make sure the machine’s sanitizing cycle is working properly by
checking the temperature gauge (hi-temp machine) or checking the dishes with a test
strip while they are still wet with sanitizer.
Items too big to fit in the sink or dishwasher, such as
large equipment or a countertop, must be cleaned in
place following the same basic procedure as above. If
using bleach to sanitize while cleaning in place, use a
100 to 200 ppm chlorine solution.
Pieces of equipment must be completely taken apart
to prevent food debris build-up and allow effective
cleaning and sanitizing.
Always examine the equipment for cleanliness and
damage. Re-wash any unclean equipment, and
throw out any damaged equipment.
Store clean and sanitized items in a manner and
location where they are not likely to get dirty again.
Use disposable rags / wipes with spray sanitizer, or keep reusable rags in a container of
sanitizer solution between uses. Used rags are moist and contaminated and will grow
bacteria when they are left hanging around.
22
Required: written sanitation procedures
Section 29 of the Alberta Food Regulation requires commercial food establishments to
have written procedures designed to ensure its safe and sanitary operation and
maintenance. The procedures must include the cleaning and sanitizing requirements for
all equipment and utensils in it, if any, that are not normally washed in a dishwasher,
and a list of all cleaning and sanitizing agents used in the commercial food
establishment, including their concentrations and their uses.
How do I write my sanitation procedure?
•
Identify what needs to be cleaned.
•
Identify how often it needs to be cleaned
(demand, daily, weekly, etc).
•
Describe any precautions that must be
taken prior to cleaning.
•
Describe the method of cleaning, and
sanitizing if required.
•
List the chemical and concentrations used for that cleaning task.
•
Identify the person responsible for carrying out the cleaning task.
•
Identify the person responsible for making sure the cleaning task has been
carried out effectively.
All of these details can be
captured and recorded in a
table format.
23
Environmental Public Health has both a table template online
(http://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-scheduletemplate.pdf) and a more comprehensive sanitation program plan with tools to help
build your procedures (http://www.albertahealthservices.ca/assets/wf/eph/wf-ehsanitation-ssfa.pdf).
Things to consider when building a cleaning and sanitation plan:
•
Identify all food contact surfaces: such as conveyors, peelers, walls, floors,
overhead fixtures, rails, refrigeration units, collators, belts, gloves, slicers,
and tables, which can all be sources of product contamination.
•
Include refrigeration and freezer units in the cleaning and sanitizing schedule.
•
Floors and floor drains can become important sources of Listeria. For this reason,
floors should be sanitized after they are cleaned. The frequency (e.g., daily,
weekly) of cleaning depends upon the type of operation and whether the floor
can be kept clean and dry.
•
Include drain maintenance in your cleaning and sanitizing schedule to prevent
backups and pest problems. Never use a high pressure hose to free a
blocked drain because this may spread contamination.
•
Remove standing water from floors after cleanup. Wet/dry vacuums and
squeegees are effective.
•
Be mindful that excessive spray and splashing while cleaning floors and walls
may re-contaminate equipment in that area.
•
Outer protective clothing of cleaning crew should be properly washed, sanitized,
and dried after use.
•
Wash and sanitize mops, squeegees, wet/dry vacuums, and condensate removal
equipment after use.
•
Only use cleaning equipment that can be easily cleaned and sanitized
themselves. For example, plastic broom handles and bristles, instead of
absorbent natural materials, are best.
24
•
Remove hoses from production area after cleanup. Clean, sanitize, and store
on hooks off the floor.
•
Keep blowers and ducts free of dust and debris.
•
Keep washrooms, locker rooms, and lunch rooms clean and orderly.
#7 Facility Design
Good design of a meat processing area is important to help prevent cross
contamination. Properly maintained facilities and equipment, well trained-employees,
and well-designed process flow are necessary for safe food handling.
•
All processing should have separate areas for the handling of raw meats
and those that are ready-to-eat.
•
Employees, meat containers, meat, ingredients, pallets, and refuse
containers should not move between raw foods and ready-to-eat work
areas.
•
If employees work in multiple areas, they must change outer clothing, wash
hands, change gloves, clean and sanitize footwear, equipment and utensils
before entering ready-to-eat product areas. Distinguish employees in raw and
ready-to-eat areas by color of hat or frock.
•
Hallways common to raw and ready-to-eat areas must be kept clean and
dry. Frequent use of vacuum scrubbers is recommended.
•
Outside air infiltration must be controlled, intake air must be conditioned, and
adequate insulation must be provided for maintaining dry environment.
Consider the location of air supply intakes in relation to sources of
contamination or dirty air (e.g. not located near garbage disposal or areas with
a lot of vehicle exhaust). Air supply should go through a well-maintained
filtration system.
25
•
Place food equipment and sinks in such a way as to prevent splashing or
dripping from the equipment onto food products.
•
Refrigeration and freezer spaces must be large enough and have good air
circulation to maintain proper temperature and humidity control.
•
Overhead rails and conveyors must be accessible, cleanable, and free of
condensate.
•
Seams, gaps, protruding ledges, inside threads, inside shoulders, exposed bolts
and rivets of equipment and food contact surfaces should be assessed for
potential problems with cleaning and sanitizing.
•
Keep pallets in good repair, clean and dry.
•
Keep protective covers over control panels, motors and equipment.
•
Keep ceiling, walls, and floors smooth, sealed, and non-absorbent.
•
Keep drains working properly, clean, with no standing water.
•
Keep pipes and insulation dry and in good repair.
•
Keep doors and windows tight fitting to keep pests out.
#8 Pest Control
Pests are a concern because they carry and spread pathogens to food items,
equipment, and the general environment. Pest control should be ongoing and
routine, as mice, flies and cockroaches will always be attracted to food
establishments. Pests will try to get inside your facility for
shelter, water, and food. Pest animals have one thing in
common: they multiply quickly. Once inside, if pests are not
controlled they can quickly become an infestation.
26
Don’t attract them – control garbage storage areas; have garbage removed as often
as needed; remove clutter and junk inside and outside your facility.
Don’t let them in – look for and seal up any possible
entry points for pests such as small spaces under
exterior doors, tears in door and window screens,
holes in walls. Inspect incoming food ingredients.
Don’t feed them – the most important preventative
step is to deny pests a source of food. Practice
excellent housekeeping by cleaning up food debris
often, and protect foods with tight-fitting container lids
and covers.
Don’t let them get comfortable – it is easy for pests to establish themselves in
cluttered areas that no one ever disturbs. Make a point of regularly inspecting your own
facility, behind and under equipment or checking unused rooms, for signs of pests.
Keep storage areas organized and practice good stock rotation.
Required: Written pest control records
Section 21 of the Alberta Food Regulation has specific requirements concerning pests
and control measures, which food establishment operators must follow:
21(1) The commercial food establishment and any surrounding area, premises or
facilities supporting the commercial food establishment must be kept free of pests and
of conditions that lead to the harbouring or breeding of pests.
21(2) A written record of all pest control measures used in the commercial food
establishment and surrounding area, premises and facilities referred to in section (1)
must be maintained.
A pest control checklist template is available from Environmental Public Health for you
to use to manage pest control in your meat processing facility:
http://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
27
A licensed pest control operator can provide routine inspection and control services. An
experienced pest control professional will know best what methods will work for each
situation, to effectively manage and get rid of pests in your establishment.
5. Meat Processing Steps
In this section, the booklet covers practices and food preparation steps that are
specific to meat processing. There are several measures you can take before, during,
and after processing to eliminate or control pathogens in your food products.
The more measures you take, the more likely your food products will be safe.
Also see Appendix 1 “Processed Meat Products Quick Facts” for a summary of
criteria for specific meat products.
Important Terms and Concepts for Meat Processors
Acidity – will describe how much acid is in a food product. Higher acid increases the
tangy or sour taste of food. Many pathogenic bacteria cannot grow in foods with high
level of acid, specifically with a pH of 4.6 or lower (See “Shelf Stable”).
Acidulants or Acidifiers – ingredients added to food products to lower the pH, and
therefore limit or control the growth of pathogenic bacteria. Examples of acidifiers are
Gluconolactone, also called Glucono delta-lactone (GDL) or Citric Acid.
Aerobic – refers to conditions where oxygen is present or an environment that contains
air. Some bacteria require oxygen to grow and are called aerobic. Many spoilage
bacteria are aerobic bacteria.
Anaerobic – refers to conditions where oxygen is absent or an environment that is
closed off from the air. Some pathogenic bacteria can grow in the absence of air, such
as in vacuum-packed meats or closed sausage casings. Botulism is a serious food
borne illness that is caused by a toxin from anaerobic bacteria.
28
Aw, or Water activity - the amount of available moisture in a food that
microorganisms can use to grow and multiply. If you control the amount of moisture in
food, you can limit and control the growth of pathogenic bacteria.
Curing – describes various meat preservation and flavoring processes that involve
adding combinations of salt, nitrates, nitrites, and/or sugar. Curing can reduce the
water activity of meat, and adding nitrate/nitrite salts prevents bacterial growth.
Fermentation - a process in which lactic acid-producing bacteria increase the acidity of
a food by converting sugars, such as dextrose or sucrose in the meat mixture, to lactic
acid. By lowering the pH, you can limit or control growth of pathogenic bacteria.
Heat treatment – Heat can be used as a kill step (i.e. cooking) to make a ready-to-eat
meat product. Heat treatment can also refer to a process that uses heat to change the
look and taste of a meat product, but does not guarantee the safety of the food product
(e.g. cold smoking). The times and temperatures used will vary depending on the
purpose of the heat treatment.
Modified Atmosphere Packaging (MAP) or Controlled Atmosphere Packaging
(CAP) - Modified Atmosphere Packaging (MAP) involves replacing air and oxygen
inside a sealed package with an inert gas, such nitrogen, carbon dioxide, or carbon
monoxide. Controlled Atmosphere Packaging (CAP) is using a MAP process, and
including a packet of oxygen-absorbing material inside the package.
Nitrate/Nitrite –chemical compounds added to meat through the curing process. Nitrite
prevents the growth of pathogenic bacteria and spoilage organisms, as well as giving
the meat product a desirable pink-red 'fresh' color. In meat, nitrate will convert to nitrite
as time passes. Adding nitrate to meat is useful where a long release of nitrite is
needed.
pH – A measure of acidity (pH <7) or alkalinity (pH >7) of a food.
29
Shelf stable – means a meat product that does not require refrigeration. To be shelf
stable, a meat product must meet one of the following:

pH of 4.6 or less regardless of aw

aw of 0.85 or less regardless of pH

pH of 5.3 or less AND aw of 0.90 or less.
Smoking - is exposing meat to smoke, or addition of flavoring agents, mainly to
change the flavor, smell, color and appearance of meat products. This is not a food
safety step.
Starter Culture - a product made up of microorganisms that perform the fermentation
of food products. Starters usually consist of nutrient liquids or powdered cultivation
medium, that have been colonized by specific bacteria, yeast and molds.
30
It is also important to distinguish between Ready-to-Eat (RTE) meat products, and
Non-Ready-to-Eat (NRTE) meat products.
NRTE products must be fully cooked before consumption and include:
1) Products that have been heat treated or smoked to improve their appearance
or flavor, for example, Farmer Sausage. The heat or smoking process does
not destroy pathogens.
2) Raw fermented products, such as
Teewurst and Mettwurst, that have
been processed with salt, sugar,
culture and cure. These controls
work during the fermentation to
prevent the growth of pathogenic
bacteria and the production of their
toxins, such as with
Raw fermented sausage is cooked before eaten.
Staphylococcus. However, these
kinds of products have typically not
undergone a treatment to
adequately destroy
the bacteria themselves.
3) Fresh raw meat products like breakfast sausage, ham, and bacon.
RTE products may be eaten without additional
cooking and include products that have been
cured, dried, fermented, heat treated, or a
combination of these processes to sufficiently
control pathogens to an acceptable level.
Examples of RTE are cold cuts or sandwich meats
such as bologna, salami, cappicola, prosciutto,
corned beef, and pimento loaf.
31
#1 Key Food Safety Steps During Slaughter

Clean and sanitize the facility and equipment thoroughly and consistently.

Wear clean clothing and follow strict personal hygiene requirements.

Take care not to spread fecal contamination during carcass dressing activities
such as during hide removal and evisceration steps.

Visible contamination on a
carcass while skinning, must
be trimmed with a knife and
not sprayed off with water.
The water spray will not
effectively remove the
contamination from the meat,
but will also spread the
contamination further.

Washing the carcasses with potable warm water is optional. If a carcass has
been carefully skinned and dressed, there is no benefit from total surface
washing.

Apply an antimicrobial spray on the carcass surface to reduce harmful bacteria.

Chill the carcass as quickly as possible.
32
#2 Antimicrobial Spray Treatment
Antimicrobial spray is approved for
use by Health Canada as a
processing aid to control harmful
bacteria on meat surfaces after
slaughter. Antimicrobial sprays are
safe, easy to use and can extend shelf
life of the meat by several days.
Studies show up to a 99% reduction of
bacteria on treated beef carcasses,
internal organs and meat parts.
These sprays are a dilute solution of an organic acid (lactic, acetic, citric, and
peroxyacetic acid), or sodium hypochlorite (bleach). In small abattoirs, the solution is
usually applied with a hand sprayer or automatic pump. It usually takes from 30
seconds to 2 minutes to treat a carcass. An automatic pump can deliver a large volume
of antimicrobial spray on carcasses in a short time.
Automatic pump
Hand sprayer
Alberta Agriculture and Forestry has produced a video titled “Antimicrobial Spray
Intervention,” which can be viewed on YouTube at http://youtu.be/tbyYW4YjUEg
33
Monitoring of antimicrobial spray solutions is required. Inexpensive test kits to verify
solution concentration are available from industry suppliers.
Testing the spray solutions and
record keeping is important:

to check that the correct concentration
of solution is being used

to adjust the solution concentration as
necessary

to keep written records of the test
Antimicrobial spray test kit
results
#3 Sausage Making Techniques and Processed Meat Types
RTE processed meats can be achieved through cooking, curing, fermentation, drying or
a combination of any and all of these processes. The development of these techniques
to preserve meat has led to products we are familiar with today, such as salami, corned
beef, and jerky. Generally, we can describe a processed meat as one of the following
types:

Cured

Air-dried / dehydrated

Fermented, dry-processed

Cooked

Fermented, semi-dry processed

Cold-smoked
a) Curing
Cure is a common industry term for the addition of concentrated salts into either a
sausage, ham or bacon product. The curing salts will contain various amounts of nitrate
and/or nitrite. The addition of nitrate/nitrite salts into meat prevents bacterial growth.
Without the curing salts, the meat would more readily spoil or allow the growth of
dangerous bacteria.
34
Curing salts have different trade names such as “Prague Powder” and “All Purpose
Cure”. It is important to be aware that there is no set industry standard for the
percentage of nitrate/nitrites in a
pre-mixed curing salt.
Concentrations can range from
0.5% to 25% and higher. The
concentration of nitrate/nitrites in
the product you choose must be
confirmed.
Processors must also follow
instructions on the product
package and be capable of
calculating ppm content in their
Example of a calculation formula spreadsheet.
formulas/recipes. You want
enough nitrate/nitrite in your product to be effective at controlling bacterial growth, but
not so much that it may be a concern for consumers.
Pure potassium nitrate and sodium nitrite are also available for processors who wish to
formulate their own cure solutions. When using undiluted nitrate/nitrites, processors
must be capable of weighing these ingredients with accuracy.
There are also regulations that limit the amount of nitrate/nitrites. Typically processed
meat products that use cure must have at least 100 ppm nitrate/nitrite, but not more
than 200 ppm. Some processed meats are different (bacon is minimum 100 ppm,
maximum 120 ppm). The processor needs to follow recipes carefully. This means wellcalibrated scales and precise calculations for the curing formula.
There are typically two curing methods used: whole muscle curing (e.g. pork leg, ham,
beef brisket, corned beef pastrami) and meat emulsion curing (such as in sausage
making).
35
Whole Muscle Dry Curing is massaging a cure mixture onto the meat. Some
processors apply the mixture every 2-4 days over a forty day period. Others may apply
the dry mixture once, seal the product, and allow it to sit for several days or weeks. It
takes time for the cure mixture to penetrate the meat from the surface.
Whole Muscle Wet curing methods use a brine solution that contains the cure
ingredients (e.g. salt, sugar, nitrate/nitrites, water).
Wet curing may be done by:
Osmosis - the meat is immersed and kept in a brine solution for a period of time.
Brine typically penetrates the meat at a rate of approximately 2.5 cm / day.
Stitching – brine is injected into the product with single or multiple needles. This
speeds the curing process as the brine is evenly distributed throughout the
product.
Artery pump – commonly used for pork legs, the brine is distributed throughout
the meat by using the animal’s arteries. This method also speeds up the curing.
You can tell how well the meat has been
Phil Young www.localfoodheroes.co.uk
cured by checking the color of the
product in a cross section. Meat that is
thoroughly cured will be pink. Meat tissue
that hasn’t been penetrated by the cure
will have a distinctly different color, such
as grey. This uncured tissue has not
been properly preserved and will spoil
more rapidly. It will also support the
growth of dangerous bacteria. This
uncured tissue is not considered RTE,
unless the product undergoes additional
The flesh in the centre of this cross cut is greyish, and
towards the surface it is pink. The cure has not
penetrated the meat to the centre.
processing or cooking to make it RTE.
36
b) Fermentation
Fermentation is a process of using lactic acid-producing bacteria to lower the pH of
meat emulsion product. Fermentation relies on good control over complex and precise
combinations of time, temperature, nitrite concentration, salt concentration (minimum
2.5% of the formulation), pH and aw factors. When done correctly, the process allows
the growth of lactic acid-producing bacteria, while preventing the growth of pathogenic
bacteria and the production of bacterial toxins.
Use a commercially prepared culture of lactic acid forming bacteria to add to the
chopped or ground meat. Follow manufacturer instructions for proper use of the culture.
See a list of approved cultures on the Canadian Food Inspection Agency (CFIA) website
(http://www.inspection.gc.ca/food/meat-and-poultry-products/manual-ofprocedures/chapter-4/annex-g/eng/1370536922521/1370537138760).
An alternative to commercial starter cultures for reducing pH in meat emulsions is direct
acidulation with acidulants or acidifiers. These ingredients should be incorporated into
sausage batter following procedures recommended by the manufacturer.
When the stuffed sausage pH reaches 5.3 or less, the environment for pathogenic
bacteria growth is effectively controlled.
pH monitoring
A pH meter is required to determine if the product has in fact reached a pH of 5.3 by the
end of the degree hours limit. Use the pH meter frequently and consistently throughout
the fermentation process.
Monitoring pH will tell you if a product is not acidifying as expected, and if not, it may
help to determine why. For example, if you notice changes in pH have slowed or
stopped, you may have to add more sugar (e.g. dextrose) to meet lactic acid bacteria
37
growth needs, or add more acidulant. You can monitor pH to ensure the product also
stays within desired palatability (lower pH will mean increased sourness or tanginess).
It is important to record all pH measurements:

throughout the fermentation process to determine when a pH of 5.3 has been
reached (i.e. important to know to calculate the degree hours limit).

before the product surface temperature reaches 43°C, or

before starting any final heat treatment
Degree hours
Fermented and acidulated sausages must reach a pH of 5.3 or lower within the
acceptable degree hours timeframe. Degree hours is the time, in hours, that a
fermenting or drying meat item has spent at a particular temperature, multiplied by the
temperature in degrees Celsius, up until it reached a pH of at least 5.3.
You can use degree hours to determine if the food has spent too long a time, at too
warm a temperature, to reach the target pH. If fermentation has taken too long to drop
the pH, there is a risk that unacceptable levels of pathogenic bacteria or their toxins are
now in the meat.
You only calculate degree hours for the time the meat product has been at
temperatures ≥ 15.6°C. Use the highest temperature of the product, in the fermentation
room, over the entire length of time it takes for the pH to reach 5.3. Temperatures for
degree hour calculations should be taken at the product’s surface. If this is not possible,
fermentation room temperatures may be used.

Where the room temperature, or product surface never reaches 33°C, the
degree hours limit is 665.

Between 33°C and 37°C, the degree hours limit is 555.

Exceeding 37°C, the degree hours limit is 500.
38
Calculations must be made for each amount of time that a temperature is within the
above listed temperature ranges and each sum must be added together to achieve the
degree hours calculation. It is necessary to record and calculate the degree hours
during fermentation and meat-drying processes.
Here is an example of how to use the calculation method when the room temperature
changes over time:
It takes 35 hours for product to reach a pH of 5.3 or less. Fermentation room
temperature is 24°C for the first 10 hours, 30°C for second 10 hours and 35°C for the
final 15 hours.
Step 1
Degrees above 15.6°C:
24°C - 15.6°C = 8.4°C
Hours to reach pH of 5.3:
10
Degree hours calculation:
(8.4°C) x (10) = 84 degree hours
Step 2
Degrees above 15.6°C:
30°C - 15.6°C = 14.4°C
Hours to reach pH of 5.3:
10
Degree hours calculation:
(14.4°C) x (10) = 144 degree hours
Step 3
Degrees above 15.6°C:
35°C - 15.6°C = 19.4°C
Hours to reach pH of 5.3:
15
Degree hours calculation:
(19.4°C) x (15) = 291 degree hours
Degree hours calculation for the entire fermentation process = 84+144+291=519
The highest temperature reached = 35°C
The corresponding degree-hour limit = 555 (between 33°C and 37°C)
This example meets the guideline because its degree hours are less than the limit.
39
When fermentation is done at a constant temperature, operators can either use the
following table or the calculation method for determining degree hours limits and
maximum time for fermentation at a given room temperature.
Fermentation Done at a Constant Temperature (Constant Temperature Process)
Degree hours limit
for corresponding temperature
Fermentation room
temperature (°C)
Maximum allowed hours to achieve
a pH of 5.3
665
665
665
665
665
665
665
555
555
555
555
555
500
500
500
500
500
500
500
20
22
24
26
28
30
32
33
34
35
36
37
38
40
42
44
46
48
50
150
103.4
78.9
63.8
53.6
46.2
40.5
31.8
30.1
28.6
27.2
25.9
22.3
20.5
18.9
17.6
16.4
15.4
14.5
Here’s an example of how to use the calculation method for constant temperature
processes:
Fermentation room temperature is a constant 35°C. It takes 40 hours for the pH to reach
5.3.
Degrees above 15.6°C:
35°C - 15.6°C = 19.4°C
Hours to reach pH of 5.3:
40
Degree hours calculation:
(19.4°C) x (40) = 776 degree hours
The corresponding degree hours limit (between 33 and 37°C) is 555 degree hours. This
example does not meet the guideline because it exceeds the degree hours limit.
40
If beef is an ingredient in the fermented sausage product, you must perform a heat
treatment step (see Cooking section below) in the sausage making process to destroy
E. coli O157:H7. Even if there is no beef in the product, but you have raw beef onsite,
consider using a heat treatment to eliminate the risk of E. coli in other products, from
cross contamination.
Strongly consider using a heat treatment to destroy E. coli O157:H7, as a regular
part of your process for meat products that contain pork as well. Recently, pork has
been identified as the source of E. coli O157:H7 in multiple outbreaks in Alberta. This
may indicate that pork will also become commonly associated with E. coli O157:H7,
and will require the same processing as beef products.
Pathogen Spotlight: Escherichia coli O157:H7
This bacteria is found in the intestinal tract of animals. E. coli O157:H7 commonly gets into foods through
the contamination of meat with animal feces during slaughter or from cross-contamination between raw
animal products and other foods. Infected meat processors can also spread E. coli O157:H7 through the
fecal oral route. A person may need to swallow as few as ten bacterial cells of E. coli to become sick.
When a person becomes infected, the E. coli O157:H7 bacteria growing in their intestines release a toxin
which causes bleeding and can be very destructive to the person’s bodily tissues. While most people
recover, complications from an E. coli O157:H7 infection include organ failure, coma, stroke, paralysis,
brain damage and death. Most common symptoms are abdominal pain, fever, and diarrhea which is
sometimes bloody.
A meat processor is not allowed to work in the facility if they have symptoms common to an intestinal
infection, such as diarrhea.
Controlling fecal contamination of raw products and eliminating E. coli O157:H7 in processed foods is
critical.
There is no evidence at this time that pH, brine
Any RTE product that contains beef as an
concentrations, competitive exclusion, or drying
ingredient, must be processed with heat that is
is sufficient to destroy E. coli O157:H7.
sufficient to destroy E. coli O157:H7.
E. coli O157:H7 may be present in a fermented
Processors must prevent recontamination of
product because it is able to survive in a pH
finished products, with cross contamination
as low as 3.6 for long periods of time.
control and good sanitation practices
41
c) Dehydration
Air drying will reduce water activity in the meat, which inhibits the growth of dangerous
bacteria. A designated space, or drying room is needed, where temperature, humidity
and air circulation can be controlled during the drying process. This is important to
prevent any fluctuations that could impact on the safety of the final product.
Uncooked, air-dried products produced as RTE must meet shelf stable criteria as
detailed for fermented dried products. Air drying must be compliant with degree hour
calculations.
Beef products must undergo a heat treatment to control E. coli O157:H7 prior to any
drying process. Consider the same heat treatment for products containing pork as well.
Pork products must undergo Trichinella control measures.
CFIA provides directions for these control processes
(http://www.inspection.gc.ca/food/meat-and-poultry-products/manual-ofprocedures/chapter-4/annex-b/eng/1370459846651/1370459906560).
Pathogen Spotlight: Trichinella spiralis
This parasitic worm causes an infection called trichinosis. When a person eats undercooked meat that
contains T. spiralis worms, the worms burrow from the person’s gut to different parts of the body,
causing swelling, muscle pain, fever and weakness. The majority of infections have no symptoms, as
usually only a small number of worms are eaten. If a large number of T. spiralis worms are eaten, the
person could die from damage to the brain, heart or lungs as the worms travel through these tissues.
All products containing pork must undergo a process to control Trichinella spiralis.
Trichinosis has occurred when uncooked or
Trichinella can be destroyed by curing, by heat,
undercooked pork products have been
or by freezing.
eaten.
There are requirements for cure
These include dry and semi-dry fermented
concentrations, and for time and temperature
sausage products that contain pork.
limits, that must be closely followed during
these Trichinella control steps.
42
d) Cooking
Sausage products may be cooked or otherwise processed with heat (for example in a
smokehouse or water bath) to meet ready to eat requirements. Cooked sausage
products require a minimum nitrate/nitrite content of 100 ppm, but no greater than 200
ppm.
If you are cooking the sausage product to make it RTE, it should be fully cooked to an
internal temperature of 71°C for 15 seconds. There are alternative temperature and time
combinations that you can use. CFIA provides a table of time and temperature
combinations to effectively destroy pathogens and make the product RTE
(http://www.inspection.gc.ca/food/meat-and-poultry-products/manual-ofprocedures/chapter-4/annex-d/eng/1370527526866/1370527574493).
If beef is an ingredient you will need a heat treatment step in the sausage making
process to destroy E. coli O157:H7. Consider the same heat treatment for products
containing pork as well.
Cooked products must be kept refrigerated, unless there has been additional
processing to make the product shelf stable.
Rapid cooling of cooked products
After cooking, products must be properly cooled. The cooling must be continuous and
begins immediately after the heating process is completed.
Rapid cooling will drop the product’s internal temperature through the danger zone
quickly, so that pathogenic bacteria have minimal time at the optimal growth
temperatures to multiply and potentially produce toxins.
A two-stage cooling process is preferred, whereby dropping the product from cooking
temperatures to 20 °C within the first two hours. Then cool the product to 4 °C within 4
hours.
If an alternative cooling process and criteria is used, such as slow cooling, please refer
to other resources such as CFIA.
43
e) Cold Smoking
“Cold smoked” meats are products that have been cured and have been heat treated,
but are not fully cooked. Therefore they are not-ready-to-eat.
Smoking is used mainly to change the flavor, smell, color and appearance of meat
products. This is not a food safety step, as cold smoking temperatures are generally
less than 30 °C.
A product will typically spend time at danger zone temperatures during a cold smoking
process. The time that a product is above 4 °C and below 60°C must be carefully
controlled to limit growth of pathogenic bacteria and their toxins.
Ham and bacon are examples
Time and Temperature Requirements for Smoked Meat Products
of cold smoked products, which
are not fully cooked. This
means they are not ready to
eat. Customers may mistakenly
think that a smoking process
makes the meat safe to eat
without further cooking. It is
important that the packaging
label indicates that the product
needs to be cooked before
being eaten. Because cold
smoked meat requires
refrigeration, this should also be
indicated on the label.
Cold smoked products can meet RTE criteria, if they have undergone other processing
to control E. coli O157:H7 (if containing beef), or Trichinella (if containing pork). A
process to control E. coli O157:H7 is also recommended for products containing pork.
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#4 Use of spices
Use caution when adding spices to processed meat. Spices have increasingly been
linked to foodborne illness outbreaks. There is an increased risk when adding spice
paste as a final step to a RTE product (e.g. Basturma). Spices should come from an
approved, reputable supplier. The spice product should be labelled or confirmed as
treated or pathogen-free. If the spices are not confirmed as pathogen free, then:
-
Perform a cooking step to
destroy pathogens before it
is applied to the RTE meat.
-
Perform a cooking step to
destroy pathogens after it
is applied to the RTE meat.
Basturma with spice paste applied to the outside.
#5 Packaging
Packaging prevents contamination of the finished product and increases shelf life,
preventing the growth of mold and other spoilage organisms. Because there are
anaerobic pathogens that can grow in the absence of oxygen, many packaged
processed meats still require refrigeration.
For processed meat, common forms of packaging are:
Vacuum Packaging – vacuums the air from the package while sealing.
Modified Atmosphere Packaging (MAP)
Controlled Atmosphere Packaging (CAP)
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Only use packaging materials that are food grade
quality. Package meat products in a sanitary
manner, and away from the meat processing areas.
When not in use, store packaging materials and
equipment in a location where they are not likely to
become contaminated.
Pathogen Spotlight: Clostridium botulinum
Clostridium botulinum is a spore-forming bacteria that produces dangerous toxins under anaerobic or
low oxygen conditions. Botulinum toxins are one of the most lethal substances known.
Foodborne botulism is often caused by eating improperly processed food, like homemade canned food,
fermented meats or smoked meats and fish. The botulinum toxins affect the nervous system and early
symptoms include muscle weakness, blurred vision, dry mouth and difficulty swallowing and speaking.
Vomiting, diarrhea, constipation and abdominal swelling may also occur. The disease can progress to
paralysis of muscles, including those used for breathing. People sick with botulism are sometimes
paralyzed for weeks, and have to be put on a respirator until the body can get rid of the toxins.
In spore form, C. botulinum is protected from
The risk from C. botulinum in your meat
normal cooking temperatures.
products requires strict control of temperature,
salt content and acidic conditions during
Common methods of heat pasteurization, such as
processes such as fermentation and smoking.
those used in some meat processing, is not
enough to kill bacterial spores, or to destroy the
It also means a vacuum or MAP packaged meat
toxins.
product, that is not shelf stable, must be kept
refrigerated or frozen.
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#6 Labelling Food Products
Meat processors must ensure their packaged product is labelled, and meets the
requirements of the Federal Consumer Packaging and Labelling Act. Before creating a
label for a food product please check CFIA’s Industry Labelling Tool
(http://www.inspection.gc.ca/food/labelling/food-labelling-forindustry/eng/1383607266489/1383607344939).
Why is it important to properly label processed meat products?
A list of ingredients lets customers know if they need to avoid certain foods because of
an allergy or intolerance. Some people also may avoid foods due to a cultural practice,
such as not eating pork.
The name of the product and the producer’s
contact information is important so that the
product can be recalled if there is a safety or
quality concern.
A best before date is important so that the
product is eaten within a reasonable time after
production. This will help in maintaining the
quality and the safety of the product.
Directions for the customer, on how to store the
food product is important for maintaining its
safety and quality. For example, “refrigeration
required”, or “keep in cool, dry conditions”.
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If any meat product is a NRTE meat product but has the appearance of or could be
mistaken for a RTE meat product, the meat product must have the following information
on its label:

The words "must be cooked", "raw product", "uncooked" or any equivalent words
or word as part of the common name of the product to indicate that the product
requires cooking before consumption; and

Comprehensive cooking instructions such as an internal temperature-time
relationship that, if followed, will result in a RTE meat product.
#7 Food Safety Plan – Tying it all Together
A food safety plan or program ensures the meat processing steps are done correctly,
each and every time. Meat processors use food safety programs to reduce the
likelihood that unsafe products reach customers. In the past, food safety programs
depended largely on final product inspections and testing (e.g. test 1 sandwich out of
every 1000 sandwiches prepared to see if quality is acceptable). This approach was
discontinued, because it was found to be expensive, and not effective at protecting
customers.
An example of a proven food safety model is HACCP. HACCP, which stands for Hazard
Analysis Critical Control Point, is now widely used by the food industry. HACCP is a
system that takes a preventative approach to food safety at all the stages of food
handling, from “farm to fork”.
All Federally registered food processing facilities are required to have a HACCP plan
or a Preventive Control Plan. Provincially permitted businesses are not, but many
have chosen to develop and practice a food safety plan based on HACCP principles.
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See Appendix 2 for “The Seven Principles of HACCP”.
Take a look at CFIA’s Food Safety Enhancement Plan
(http://www.inspection.gc.ca/food/safe-food-production-systems/food-safetyenhancement-program/eng/1299855874288/1299859914238 ) for a detailed
explanation on how to develop a HACCP plan for your meat processing facility. Alberta
Agriculture and Forestry also has the Alberta HACCP Advantage Food Safety
Guidebook (http://www1.agric.gov.ab.ca/$Department/deptdocs.nsf/all/afs12301).
Summary
Foodborne illness has costs to individuals, to society and to food establishments. There
are consequences that may be mild and brief, or severe and long-lasting. At its worst,
foodborne illness destroys lives and businesses.
The cost of foodborne illness to society is estimated around $12 to $14 billion each
year. Impacts on the community include loss of jobs and loss of dollars into the local
economy.
Take some time to think about what you have learned from this booklet, and how you
will adopt food safety into your work routines. You have a responsibility to your
customers to meet necessary food safety practices. It is a responsible practice to
develop food safety policies, records, and checklists for your facility.
Examples of policies include:

Employee illness policy

Handwashing and glove use policy

Personal hygiene policy

Temperature control logs

Food processing records, e.g. degree hours, cooking logs, cooling logs, etc.

Cleaning and maintenance schedules
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
Chemical use policy and log sheets

Pest control checklist

Ingredient records (a record of where you purchased your ingredients)

Distribution records ( a record of to whom you sold product)

Recall policy (what to do in the event a recall is required)
You can find food safety policies, templates and tools on Environmental Public Health’s
website at: http://www.albertahealthservices.ca/eph/Page8302.aspx
It is critical that every meat processor be aware of food safety risks, understand control
measures, and put a food safety plan into action. It is equally important to adopt a
positive food safety culture within an establishment. Meat processors must demonstrate
serious attitudes to food safety: proper knowledge, equipment, and policies will make
little to no difference if food handling staff do not care enough to practice what they
know is right.
A positive food safety culture is created by:

Clearly communicated expectations from supervisors to staff.

Formal food safety training for all staff.

Encouraging staff to speak about and report food safety issues to supervisors.

Most importantly, supervisors lead by example - be a model for the behavior
you wish to see in your staff.
If you encounter a situation in your
own facility that concerns you, or if you
are unsure about a food safety
procedure or requirement, it is in your
best interest to contact Environmental
Public Health, and speak with your
local Public Health Inspector.
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Our website has a map with contact information for all Environmental Public Health
office locations: https://www.google.com/maps/d/edit?mid=1iwOXE4dGqJ-b-HZrn_7hJaoC-Q&msa=0
About us
The Environmental Public Health Department of Alberta Health Services helps to
provide, protect and promote a healthy environment.

We inspect public places like restaurants, swimming pools, rental houses, day
cares and tattooing/ piercing shops to help keep people and the environment
safe and healthy.

Teach people how to keep places safe.

Make sure that laws like the Public Health Act are being followed.

Follow-up complaints about the safety of public places.

Investigate when someone gets sick from unsafe food, drinking water, swimming
pools or other places
For more information visit www.ahs.ca/eph
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Appendix 1 – Processed Meat Products Quick Facts
(From Alberta Agriculture and Forestry)
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Appendix 2 - The Seven Principles of HACCP
Principle 1: Conduct a hazard analysis.
A food safety hazard is any biological, chemical, or physical property that may cause a
food to be unsafe for human consumption. Look at product items, their ingredient list
and recipes to identify food safety hazards and what measures are in place, or can be
put in place to control these hazards. For example, in a recipe for cooking a whole
turkey, the raw turkey meat would contain the biological hazards of pathogens.
Principle 2: Identify critical control points
A critical control point is a point, step, or procedure in a food handling process where a
loss of control could result in a food safety hazard. A critical step is usually the last
opportunity for the food handler to prevent, eliminate, or reduce a hazard to an
acceptable level before the food reaches the customer. In the recipe for turkey, a critical
control point would be the step where the raw turkey meat is cooked.
Principle 3: Establish critical limits for each critical control point.
A critical limit is the maximum or minimum value to which a physical, biological, or
chemical hazard must be controlled at a critical control point to prevent, eliminate, or
reduce that hazard to an acceptable level. In the turkey example, the critical limit would
be the minimum internal cooking temperature to ensure the turkey was thoroughly
cooked – Health Canada recommends 85 °C for a whole turkey, so that is the critical
limit in this example.
Principle 4: Establish critical control point monitoring requirements.
Monitoring activities at the critical control points are necessary to ensure that critical
limits are met and that the food handling process is under control. Usually managers or
supervisors have the responsibility for monitoring critical control points or other quality
control measures. For example, using a probe thermometer to ensure the turkey had
reached the minimum internal cooking temperature of 85°C.
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Principle 5: Establish corrective actions.
Corrective actions instruct the food handlers on the appropriate response when the
monitoring step indicates a loss of control at a critical control point. Corrective actions
are intended to make sure that no unsafe foods reach the customer. If the turkey had
not reached the minimum internal cooking temperature, corrective action is: continue
cooking until the turkey reaches 85°C.
Principle 6: Establish record keeping procedures.
Effective HACCP programs require certain documents and maintained, including the
hazard analysis, written HACCP plan, and records documenting the monitoring of
critical control points, critical limits, verification activities, and details of when corrective
actions were performed.
Principle 7: Establish procedures to ensure HACCP plan is working as intended.
Validation of the HACCP plan means periodically reviewing the plan and checking that it
still does what it was intended to do: production of a safe food product. Sometimes the
plan needs to be checked when a meat facility gets new equipment, new products, new
ingredients, or new recipes.
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