PDF (342 kb ) - Agence canadienne d'inspection des aliments

CHAPTER 10 IMPORTS ANNEX P-64.1 Non Shelf Stable Prepared Meat Products4.1.1 Consumer Packaged ProductsChilled or frozen entree style dinners, should be checked to ensure that appropriate handling hasoccurred during transport within the range of the storage instructions and integrity of packages.Integrity of packaging means lack of physical damage that could cause direct exposure of themeat products to environmental contamination. These meat products will not be removed fromtheir immediate packaging unless there is suspicion the product is unwholesome.4.1.2 Bulk Packed Diced MeatsBulk packed diced meats should be examined to ensure that:• mandatory information on the shipping container label correlates with the packaged meatproduct and the certificate;• the product does not contain any bones or extraneous material;• the product appears wholesome without sour or off odors; and,• exudates from the thawed product indicates the product is cooked (no pink juices) forfully cooked products.4.2 Shelf Stable Dry Cured or Fermented Meat Products4.2.1 Prosciutto, Parma Hams, Serrano Hams, SausagesPerform a visual inspection of the outer surfaces.Observe for contamination, dirt, wood insects, slime, off condition. The presence of mold on thistype of product may be a result of the process. If observed, the Area Program Specialist-Microbiology should be contacted.Smell the outer surface for any sign of off odour.For bone-in products such as Prosciutto, Parma Hams, Serrano Hams and after the outer surfaceinspection, inspect for possible under-curing or off condition by using the following method:• For suspected under-curing, place a knife into the area of the aitch bone and into thearea of the stifle joint. After each insertion of the knife, quickly and carefully remove theknife from the ham and very carefully smell the knife for off odour.5. Disposition / Decision Criteria5.1 Non Shelf Stable Prepared Meat Products5.1.1 Consumer Packaged Products and Bulk Packed Diced MeatsInspectors must make a judgment based on their findings during inspection and the types andnumbers of defects found must be assessed for their significance.The square root sample selected is intended to be representative of the shipment as a whole, andit must be assumed that defects found in the sample units will occur in the same proportion in theremainder of the shipment.In those cases where the inspector is undecided as to what his judgment should be, he shouldselect a further sample for inspection and, if necessary, contact his supervisor for assistance inreaching a decision.2013-01-07 Page 3/4RDIMS 2328510 v4