Uncooked fermented / dry cured meats
Uncooked Fermented / Dry-Cured Meats
Although lethality for these products is achieved through complex interactions occurring inside and outside the product, we have simplified the ‘in-plant’ data collection process into simple steps.
Our service includes in-plant inoculation with FDA approved surrogate organisms, that will provide the basis to determine the cumulative Salmonella reduction (i.e., 5-log reduction, or 10^5 CFUs / g.)
Once critical data has been collected, operators need to ensure that the process is stable. The most common way to illustrate this, is by having an adequate sampling plan. This means that the validation study needs to include replicas that can be quantified for variation, or statistical uncertainty. The often recommended sampling plan is often described as ‘n=3’ using a 95% confidence level. This just means the validation study needs to include data from three separate production runs. By doing so,
the operator will be able to determine the range of variation that can be reasonably expected from every production run.
Final validation report includes detailed worst-case-scenario constraints based on product composition, process / equipment setup, specific pathogen growth factors, statistical uncertainty and so on. Our methodology integrates Codex guidelines as well as GFSI requirements.
Important Validation Considerations
The validation process for uncooked fermented / dry-cured meats involves the collection of all relevant process data (e.g., pH, Aw, Temperature, Relative Humidity, degree-hours). A successful validation study needs to include a detailed description of the worst-case-scenario for the product/s under evaluation. Product/s should be selected on the basis of grind size, caliber, starter culture, substrate, initial microbial load from ingredients, cold-spots in fermentation rooms (i.e., zone where product has the slowest fermentation rate, or pH drop), ‘wettest-spots’ in drying rooms (i.e., slowest drying rates).
In addition to the above considerations, any processors wishing to export to the US are required to demonstrate that the existing process is capable of attaining a minimum 5-Log reduction in both Salmonella spp., and E. coli O157:H7 (for meat products containing beef).
Per FSIS HACCP Validation Guidelines, ‘In-Plant’ data should be collected through an inoculation study. However, since a pathogen such as Salmonella would be too dangerous to be introduced into any meat processing plant, the use of surrogate organisms is highly recommended and is also found acceptable by FSIS.
Co-Owner / QA Manager – Venetian Meat and Salami Co. Ltd., Hamilton, Ontario
“We have used the services from Quantum Food Solutions for a number of years to help us manage our written food safety program and validate our food safety controls (e.g., cooking, cooling, fermented/dry-cured products). We are very pleased with their practical approach to resolving issues and finding opportunities for process improvement. We certainly appreciate the high level of service they continue to provide our company and highly recommend their services”.
HACCP Coordinator, Sikorski Sausages, London, Ontario
“Renzo is very knowledgeable in Food Sciences, and we hired him as a process authority to help us approve a custom process, which received ‘no objection’ from CFIA. Renzo works in an efficient, professional and timely manner. We look forward to working with Renzo in the future, and have no reservations on recommending him to others looking to improve their processes and take their Food Safety to the next level. Thanks Quantum!”
Plant Manager, Erie Meats, Listowel, Ontario
“We manufacture cooked meat and poultry products at our federal facility. We hired Quantum to evaluate our cooking processes including our smokehouses and spiral oven. We appreciate their high quality of service that has enabled us to comply with CFIA and FSIS requirements. We certainly recommend their services.”
Quality Manager, Winkler Meats Ltd., Winkler, Manitoba.
“We are a CFIA inspected plant certificated to the BRC Global Standard for Food Safety. Renzo came to us highly recommended and we have contracted him on multiple occasions to validate our cooking and chilling processes. He uses a practical approach and specialized tools that allow him to provide a fairly comprehensive service. We look forward to working with him again and definitely recommend him to anyone looking for a robust, yet affordable food safety service.”
General Manager, Bright Cheese Ltd., Bright, Ontario.
“Thank you Quantum for all of the work to help us attain BRC certification. It has been one of the most rewarding achievements of my lifetime and I am so proud that we were able to achieve the BRC AA rating! By doing so, it has opened many new doors for us and also enable us to expand and continue to grow our business. We definitely recommend Quantum’s food safety services.”
Plant Manager, Stonetown Artisan Cheese Ltd., St. Marys, Ontario.
This is to acknowledge that Renzo Gomez from Quantum Food Solutions facilitated the
installation of a solid HACCP plan, which allowed us to reach our goal of becoming federally licensed with CFIA. Thanks to our upgraded food safety standards, we were able to get in to business with Farm Boy and sell our product in new markets outside of Ontario. His service is affordably priced, very streamlined and his communication is honest and straight forward. It was a pleasure to work with Renzo Gomez and we are looking forward to work with him again in the future”
Vice President of Operations, Kitchen Partners Limited, Edmonton, Alberta.
“Renzo has a wealth of knowledge, whilst maintaining a logical and common sense outlook to the tasks ahead. His approach is unique to that of other consultants I have worked with, in that he is pragmatic and makes light work of global codes/standards. We definitely look forward to continuing to work together and highly recommend Quantum to anyone looking to upgrade their food safety and quality systems.”
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