The issue is that the breaded chicken appears to be fully cooked and if one had to guess, people are not using a measuring device. The reason it looks cooked is that with breaded product, the product is only par-cooked to set the coating.
The Canadian Food Inspection Agency (CFIA) is requiring industry to implement measures at the manufacturing/processing level to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products that are packaged for retail sale.
Companies have these options (document below).
Option 1 - Include as part of the manufacture of the frozen raw breaded chicken products a cook process that has been validated to achieve a 7-log reduction in Salmonella. (But still list cooking instructions to handle any Listeria concern.
Option 2 - Implement a Salmonella testing program for the raw chicken mixture to demonstrate it has no detectable Salmonella.
Option 3 - Implement a Salmonella hold-and-test program for finished frozen raw breaded chicken products.
Option 4 - Include as part of the manufacture of the frozen raw breaded chicken products, a process or combination of processes that has been validated to achieve a 2-log reduction in Salmonella and implement a Salmonella sampling program for the raw chicken mixture.
From: Public Health Agency of Canada
https://www.canada.ca/en/public-health/news/2018/09/council-of-chief-medical-officers-of-health-concerned-about-the-risk-of-salmonella-illness-from-frozen-raw-breaded-chicken-products.html
Council of Chief Medical Officers of Health concerned about the risk of Salmonella illness from frozen raw breaded chicken products
September 13, 2018 - Ottawa, ON - Government of Canada
Statement
Most frozen breaded chicken products available for sale in grocery stores in Canada contain raw chicken that can cause Salmonella illness and therefore pose an increased health risk to Canadians who handle, prepare or consume them. Such products include chicken nuggets, chicken strips, chicken burgers, popcorn chicken and chicken fries. Canadians need to be aware that even though these products may appear to be cooked, they are not. They need to be handled carefully and cooked properly to an internal temperature of at least 74°C (165°F) before they are safe to eat.
Over the past 16 months, federal, provincial and territorial public health partners have identified hundreds of laboratory-confirmed human illnesses associated with frozen raw breaded chicken products contaminated with Salmonella, due at least in part to inadequate cooking or handling. And for every laboratory-confirmed illness reported, we know that there are dozens more unreported illnesses in Canada. During this same period, there have also been food recall warnings issued for seven different frozen raw breaded chicken products.
Despite these warnings and efforts to educate the public on safe food-handling practices, we continue to see hundreds of Salmonella illnesses among Canadians of all ages because of consumption of or exposure to improperly cooked frozen raw breaded chicken products. Most people who become ill from Salmonella infection will recover within a week. However, for some people, infection can lead to more severe illness, hospitalization, and in rare cases, even death.
We are very pleased that the Government of Canada is working with the food manufacturing industry and food retailers to reduce Salmonella in frozen raw breaded chicken products produced on or after April 1, 2019, to below detectable amounts, thereby reducing the risk of illness for everyone who handles or consumes these types of products. However, until April 1, 2019, and likely for up to a year after this date, frozen raw breaded chicken products containing Salmonella will continue to be in the marketplace and in freezers across the country.
This is why, collectively, we are stressing the importance of handling and preparing frozen raw breaded chicken products with caution. Always cook your frozen raw breaded chicken products thoroughly according to the package instructions to an internal temperature of at least 74°C (165°F) using a digital food thermometer to ensure that they are safe to eat. Wash your hands before and after handling these products, and wash and sanitize the surfaces, dishes and utensils used to prepare and serve them. Following this advice when handling, cooking or eating these products will help reduce you and your family's chance of becoming infected with Salmonella.
For more tips and information on how to properly prepare and cook frozen raw breaded chicken products, visit Canada.ca/foodsafety.
As Canada's Chief Medical Officers of Health, we encourage all consumers to be attentive to food safety. We will continue to monitor illnesses and keep you informed of any risks associated with your food.
Dr. Theresa Tam
Chief Public Health Officer of Canada
Dr. Heather Morrison
Chief Public Health Officer, Prince Edward Island
Chair, Council of Chief Medical Officers of Health
Dr. Bonnie Henry
Provincial Health Officer, British Columbia
Vice-Chair, Council of Chief Medical Officers of Health
Important Links
•CFIA's Notice to Industry
•Frozen Raw Breaded Chicken Safety Information
•Ongoing Outbreak Investigations
Media Relations
Public Health Agency of Canada and Health Canada
(613) 957-2983
hc.media.sc@canada.ca
Public Inquiries
Call toll-free: 1-866-225-0709
Email: info@hc-sc.gc.ca
http://www.inspection.gc.ca/food/meat-and-poultry-products/program-changes/2018-07-12/eng/1520884138067/1520884138707
Notice to Industry – New requirements to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products
July 12, 2018: The Canadian Food Inspection Agency (CFIA) is requiring industry to implement measures at the manufacturing/processing level to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products that are packaged for retail sale.
Frozen raw breaded chicken products include chicken meat products (excludes quail, duck, and turkey) that are manufactured and are:
•raw
•breaded
•frozen
•appear "ready to eat" and
•packaged for retail sale
Frozen raw breaded "stuffed" chicken products are not affected at this time.
These new measures were prompted by the continued link between frozen raw breaded chicken products and outbreaks of food-borne illness. Facilities that manufacture these products must review their processes and implement control measures by April 1, 2019.
We will continue to work with industry to further improve voluntary labelling and encourage other means of increasing awareness of the raw nature of products.
We will also continue to work with our federal food safety partners, Health Canada and the Public Health Agency of Canada, and industry, to remind Canadians about the importance of always fully cooking frozen raw breaded poultry products prior to consumption, as well as using proper food handling techniques and following cooking instructions to limit the risk of foodborne illnesses.
For more information, please contact us.
http://www.inspection.gc.ca/food/meat-and-poultry-products/manual-of-procedures/chapter-4/annex-s/eng/1531254524193/1531254524999
Annex S: Salmonella control options in frozen raw breaded chicken products
Introduction
The purpose of this page is to provide information on measures for controlling the risk of Salmonella in frozen raw breaded chicken products.
In an effort to help control the risk of Salmonella and prevent incidents of foodborne illness, manufacturers of frozen raw breaded chicken products must implement one of the following control measure options by April 1, 2019.
For a full list of products that are impacted by these requirements, please see Appendix 1.
Control measures
Option 1
Include as part of the manufacture of the frozen raw breaded chicken products a cook process that has been validated to achieve a 7-log reduction in Salmonella. The resulting product may be exempt from Listeria monocytogenes requirements provided that the product indicates clearly that it requires cooking by the consumer and contains cooking instructions
Option 2
Implement a Salmonella testing program for the raw chicken mixture to demonstrate it has no detectable Salmonella.
The sampling program must meet the following requirements:
•The lot for the purposes of sampling must be one batch ie, common input materials. Provided that effective controls for tracing product are in place, the lot may be used in manufacture of different frozen raw breaded chicken products.
•For each lot, the operator must take 5 sample units of raw chicken mixture and submit them for analysis. The sampling plan must be representative of the lot.
•Each sample unit must consist of at least 25 g of product. Samples must be taken in accordance with standard microbiological techniques to avoid contamination of product.
•Each sample must be tested for the presence of Salmonella spp.
•The method used to analyze the raw chicken mixture samples must be one of the methods listed in Health Canada's Compendium of Analytical Methods. The application section of the method chosen must be appropriate for the intended purpose.
•Testing for both screening and confirmation methodologies must be performed in a laboratory accredited by the Standards Council of Canada (SCC), the Canadian Association for Laboratory Accreditation (CALA) or another accreditation body that is a signatory to the International Laboratory Accreditation Cooperation (ILAC) Mutual Recognition Agreement (MRA) as conforming to the requirements of ISO/IEC 17025:2005 for the specific tests.
•In the case of a presumptive positive result, if the operator chooses not to proceed with confirmatory testing, the sample will be considered positive and actions taken will be the same as if the laboratory result had been a confirmed positive.
•In case of a positive result for Salmonella spp. the entire lot of raw chicken mixture and/or any frozen raw breaded chicken products made from the mixture must be submitted to a lethality process which results in a 7-log reduction or destroyed.
Option 3
Implement a Salmonella hold-and-test program for finished frozen raw breaded chicken products.
The sampling program must meet the following requirements:
•The lot for the purposes of sampling not exceed one production day.
•For each lot, the operator must take 5 sample units of finished product and submit them for analysis. The sampling plan must be representative of the lot.
•Each sample unit must consist of at least 25 g of product. Samples must be taken in accordance with standard microbiological techniques to avoid contamination of product. Sampling of intact product packages is strongly recommended. It is unacceptable to take multiple samples from one intact package as this is not considered representative of the lot.
•Each sample must be tested for the presence of Salmonella spp.
•The method used to analyze the finished product samples must be one of the methods listed in Health Canada's Compendium of Analytical Methods. The application section of the method chosen must be appropriate for the intended purpose.
•Testing for both screening and confirmation methodologies must be performed in a laboratory accredited by the Standards Council of Canada (SCC), the Canadian Association for Laboratory Accreditation (CALA) or another accreditation body that is a signatory to the International Laboratory Accreditation Cooperation (ILAC) Mutual Recognition Agreement (MRA) as conforming to the requirements of ISO/IEC 17025:2005 for the specific tests.
•In the case of a presumptive positive result, if the operator chooses not to proceed with confirmatory testing, the sample will be considered positive and actions taken will be the same as if the laboratory result had been a confirmed positive.
•In case of a positive result for Salmonella spp. the entire lot of finished product must be submitted to a lethality process that results in a 7-log reduction or destroyed.
Option 4
Include as part of the manufacture of the frozen raw breaded chicken products, a process or combination of processes that has been validated to achieve a 2-log reduction in Salmonella and implement a Salmonella sampling program for the raw chicken mixture
The sampling program must meet the following requirements:
•The lot for the purposes of sampling must be one batch ie, common input materials. Provided that effective controls for tracing product are in place, the lot may be used in manufacture of different frozen raw breaded chicken products.
•For each lot, the operator must take 5 sample units of raw chicken mixture and submit them for analysis. The sampling plan must be representative of the lot.
•Each sample unit must consist of at least 10 g of product. Samples must be taken in accordance with standard microbiological techniques to avoid contamination of product.
•Each sample must be tested for the presence of Salmonella spp.
•The method used to analyze the raw chicken mixture samples must be one of the methods listed in Health Canada's Compendium of Analytical Methods. The application section of the method chosen must be appropriate for the intended purpose.
•Testing for both screening and confirmation methodologies must be performed in a laboratory accredited by the Standards Council of Canada (SCC), the Canadian Association for Laboratory Accreditation (CALA) or another accreditation body that is a signatory to the International Laboratory Accreditation Cooperation (ILAC) Mutual Recognition Agreement (MRA) as conforming to the requirements of ISO/IEC 17025:2005 for the specific tests.
•In the case of a presumptive positive result, if the operator chooses not to proceed with confirmatory testing, the sample will be considered positive and actions taken will be the same as if the laboratory result had been a confirmed positive.
•In case of a positive result for Salmonella the entire lot of raw chicken mixture and/or any raw frozen breaded chicken products made from the mixture must be submitted to a lethality process which results in a 7-log reduction or destroyed.
Appendix 1: List of raw breaded poultry products
Products covered by these requirements
•Non-intact (that is, ground, chopped or formed) raw, breaded, par-fried chicken products for retail sale (only), for example chicken nuggets, pieces, strips (cutlettes), burgers, popcorn chicken, chicken patties, balls, fries, fritters, whole muscle formed products (products formed from multiple whole muscle pieces) including meat mixed with other ingredients, such as a nugget of chicken and cheese.
Products that are not part of these requirements
•Whole muscle, intact, raw breaded par-fried chicken products, such as chicken breast, chicken filets, chicken strips, chicken morsels, schnitzel, chicken sandwich, chicken tenders, chicken popcorn, chicken bits
•Raw breaded chicken products, not par-fried
•Raw breaded par-fried chicken products for sale to food service
•Raw breaded turkey products (par fried or not par-fried)
•Raw non-breaded chicken and turkey products
•Raw breaded par-fried stuffed chicken products, such as cordon bleu, divan, Kiev, Swiss
More information
Notice to Industry – New requirements to reduce Salmonella to below detectable amounts in frozen raw breaded chicken products
No comments:
Post a Comment