CFIA guidance document
Hi everyone,
I need to find the equivalent of MOP Chapter 4.2 handling of meat in the current guidance document of CFIA, my search is not giving me any equivalent reference document on defrosting and thawing procedures for meat.
Thanks
You can still reference 4.2 (as any other "old" CFIA regs) they will be accepted as sufficient
I could not find any new guidance, so I would just use the old procedures
The purpose of the new rules is to allow you greater flexibility. So, if you want to do something else, you can, but you need to PROVE to CFIA that your different process still has a SAFE outcome
You can still reference 4.2 (as any other "old" CFIA regs) they will be accepted as sufficient
I could not find any new guidance, so I would just use the old procedures
The purpose of the new rules is to allow you greater flexibility. So, if you want to do something else, you can, but you need to PROVE to CFIA that your different process still has a SAFE outcome
See, I was so sure you're the person who will respond to me Scampi! :)
I thought i have great googling/ searching skills until I was searching for it in the new guidance, gave me a little headache. I figured, that's what the new regulation meant when it says outcome based, so no more of the specifics (e.g. time/temp etc.), more flexibility - in my opinion more prone to interpretation mistakes... ohh well, if you researched enough and can prove your point (scientifically at least), then you will likely get away with it type of scenarios.
So since SQF has specific clause for thawing, and we are SQF certified, i will make the SQF clause the primary reference now and just make 4.2 as secondary, saves me some trouble.
You can also change the process to suit yourself AS LONG AS YOU VALIDATE IT
I was a the food safety summit once when Tom Graham was speaking (before he retired) and he said he had been in a further processed meat plant in Florida where the room temp was 70F or greater (can't remember exactly) and he questioned the plant manger/QA manager who said they had validated the process and the room temp was ok (even though in Canada at the time the room temp had to be 50F or below to meet regs)
So after a while, you could change your thawing process (if you think there's a benefit) to something else, as long as the outcome is the same