Chicken sausage casing hazards
Hi all, I am currently working on adding a Fully Chicken Sausage in our plant, we already have RTE products, so we are just adjusting our HACCP Plan to include the new steps, equipment and ingredients. I am stuck with figuring out the hazard analysis for the Collagen Casing (made from Bovine hide) that we will use for these sausages, can someone please help me with references or guidance of the types of hazard that are associated with Collagen Casings? Thanks!!
Its not on the RDHI from CFIA?
https://active.inspe...arece.aspx?i=11
It's a brute to use-but fairly all encompassing
I tried the CFIA RDHI and I felt it is directed to natural casings?
No sure...
your casing would be natural no? It's still sourced from an animal?
Try this
https://ec.europa.eu...haccp-ensca.pdf Specific to casings
your casing would be natural no? It's still sourced from an animal?
Try this
https://ec.europa.eu...haccp-ensca.pdf Specific to casings
Collagen Casing made of bovine hide, I checked this link from a previous topic, and I am a little confused if this considered "natural" or not :(
The information provided there defines natural casings as "“Casings means intestines and bladders, that after cleaning, have been processed by tissue scraping, defatting and washing, and have been treated with salt." So no, collagen casings are not considered natural casings. We use beef collagen casings in our sausage manufacturing, however we haven't done anything specific for the collagen casings.
Assuming you are also a meat manufacturer, I do not think any additional hazards should come in from using the collagen casings since your HACCP plan should already cover raw meat, which is what we group our casings under.
Natural for sure
A natural protein product, collagen comes from a layer of beef hide, removed and refined. The more refined the processing, the more tender the casing. https://www.lemprodu...ollagen_casings
I want to point out this archived info from CFIA re: labelling
you may have to declare the casing as beef
https://inspection.c...20106452?chap=6
Also-if you read through this whole thing and think like CFIA does you'll notice they have inadvertently told you collagen is a natural casing
The information provided there defines natural casings as "“Casings means intestines and bladders, that after cleaning, have been processed by tissue scraping, defatting and washing, and have been treated with salt." So no, collagen casings are not considered natural casings. We use beef collagen casings in our sausage manufacturing, however we haven't done anything specific for the collagen casings.
Assuming you are also a meat manufacturer, I do not think any additional hazards should come in from using the collagen casings since your HACCP plan should already cover raw meat, which is what we group our casings under.
That's what I was thinking, but then all the information online were confusing.
Most of the hazards mentioned are more "meat" hazards, so I wanted to make sure.
Thanks :)
Scampi,
Keep scrolling on the links you provided.. directly below the requirements for "natural casings" they have a section for collagen and carageenan casings :)
You are correct you will have to specify the species it was sourced from, since you are using chicken.
Natural for sure
A natural protein product, collagen comes from a layer of beef hide, removed and refined. The more refined the processing, the more tender the casing. https://www.lemprodu...ollagen_casings
I want to point out this archived info from CFIA re: labelling
you may have to declare the casing as beef
https://inspection.c...20106452?chap=6
Also-if you read through this whole thing and think like CFIA does you'll notice they have inadvertently told you collagen is a natural casing
Hey Scampi,
For the 2nd link, they also have this note
"Note: Special attention should be paid to the nature of the casing used. For instance, a "100% Beef Sausage" shall not be encased in a natural casing derived from any other animal species. However, an edible collagen casing or any other artificial casing will be acceptable."
Doesn't that mean that they consider collagen casing different than natural casing?
As for the labelling, our NPD team decided it is not going to show on the label, so I am assuming it's because of this statement:
"Meat products wrapped in collagen or carrageenan films
The use of edible wrappings (for example, collagen or carrageenan) in the preparation of meat products (definition) other than sausages must be declared at the end of the ingredient list. For example, the declaration "wrapped in carrageenan", "coated with carrageenan" or "wrapped in collagen" must appear at the end of the ingredient list of hams wrapped in these materials."