PART I - to be completed individually for each
dry or semi-dry meat sausage made at the facility 1. Product name: |
2. Label Registration Number: |
3. Option/process controls currently used for the Control of E.
coli O157:H7: |
Option # |
Details regarding the Option |
1 |
Time x Internal Temp. combination is : [ ] °
C / [ ] ° F X [ ] Minutes |
2 |
Check off the process method which you are using under this
option; |
[] |
Fermentation chamber temperature |
pH at the end of fermentation process |
Casing diameter |
Subsequent process
(dry, hold or cook) |
°F |
°C |
[] |
70 |
21 |
>/- 5.0 |
</- 55 mm |
HEAT (1hr @ 110°F and 6 hrs @ 125°F) |
[] |
90 |
32 |
</- 4.6 |
</- 55 mm |
HOLD @ 90°F for >/- 6 days |
[] |
90 |
32 |
</- 4.6 |
</- 55 mm |
HEAT (1hr @ 110°F then 6 hrs @ 125°F) |
[] |
90 |
32 |
</- 4.6 |
56 to 105 mm |
HEAT (1hr @100°, 1hr @110°F, 1hr @120°F, then 7hrs @ 125°F) |
[] |
90 |
32 |
>/- 5.0 |
56 to 105 mm |
HEAT (1hr @100°, 1hr @110°F, 1hr @120°F, then 7hrs @ 125°F) |
[] |
96 |
36 |
</- 5.0 |
</- 55 mm |
HEAT (128°F internal product temperature x 60 minutes) and DRY (at 55°F
and 65% Relative Humidity to a Moisture Protein Ration of </- 1.6:1) |
[] |
110 |
43 |
</- 4.6 |
</- 55 mm |
HOLD @ 110°F for >/- 4 days |
[] |
110 |
43 |
</- 4.6 |
56 to 105 mm |
HOLD @ 110°F for >/- 4 days |
[] |
110 |
43 |
>/-5.0 |
56 to 105 mm |
HOLD @ 110°F for >/- 7 days |
3 |
End Product Testing - 30 samples from each lot
of finished product must be tested for at least E. coli O157:H7 and Salmonella |
What laboratory is being used: What is the official
laboratory method used: |
4 |
Check off the process method which you are using under this
option |
[] |
Fermentation chamber temperature |
pH at the
end of fermentation process |
Casing diameter |
Subsequent process
(dry, hold or cook) |
°F |
°C |
[] |
70 |
21 |
>/- 5.0 |
56 to 105 mm |
HEAT (1hr @ 110°F and 6 hrs @ 125°F) |
[] |
90 |
32 |
</- 4.6 |
56 to 105 mm |
HOLD @ 90°F for 7 days then dry |
[] |
90 |
32 |
>/- 5.0 |
56 to 105 mm |
HOLD @ 90°F for 7 days then dry |
[] |
110 |
43 |
>/- 5.0 |
</- 55 mm |
HOLD @ 110°F for 7 days then dry |
[] |
110 |
43 |
>/- 5.0 |
56 to 105 mm |
HEAT (1hr @ 110°F and 6 hrs @ 125°F) |
Under this option 15 samples of raw batter must be tested for
each lot What laboratory is being used:
What is the official laboratory method used: |
5 |
Outside validation by a 3rd party |
When/where was the validation test conducted? |
Have the testing results been accepted by the Food of Animal
Origin Division and/or Food borne Pathogens Unit? YES [ ] NO [
]
(Until the results are forwarded and accepted, the operator cannot use them to justify
manufacturing product under either Option 2 or 4) |
What is the D reduction achieved? |
If the reduction is less than 5D, 15 samples of raw batter must
be tested for each lot; What laboratory is being used:
What is the official laboratory method used: |