Annex K: Tracking Sheet - Option Used for the Control of E. coli O157:H7 in Dry and Semi-dry Fermented Sausage

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Instructions:

  1. Complete a copy of Part I of this form for each dry or semi-dry meat sausage made at the facility.
  2. If the formulation/manufacturing processes is being changed as a result of the new requirements, a new label registration will be required. In this case, complete a copy of Part II of this form as well; AND
  3. Attach a copy of the registered label and detailed (stamped copy) formulation/processing information which was provided to the labels section at the time of label registration.

The material must be reviewed by the inspector in charge of the establishment and thereafter sent to the Area Program Specialist, Meat Processing.

PDF (86 kb)

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 Temperature combination is: space °C / space °F x spaceMinutes
  2. Check off the process method which you are using under this option
Option/process controls currently used for the Control of Escherichia coli O157:H7
box to check off Fermentation chamber temperature °F Fermentation chamber temperature °C pH at the end of fermentation process Casing diameter Subsequent process (dry, hold or cook)
checkbox 70 21 ≥ 5.0 ≤ 55 mm HEAT (1 hr @ 110°F and 6 hrs @ 125°F)
checkbox 90 32 ≤ 4.6 ≤ 55 mm HOLD @ 90°F for ≥ 6 days
checkbox 90 32 ≤ 4.6 ≤ 55 mm HEAT (1hr @ 110°F then 6 hrs @ 125°F)
checkbox 90 32 ≤ 4.6 56 to 105 mm HEAT (1hr @ 100°F, 1 hr @ 110°F, 1 hr @ 120°F, then 7 hrs @ 125°F)
checkbox 90 32 ≥ 5.0 56 to 105 mm HEAT (1hr @ 100°F, 1 hr @ 110°F, 1 hr @ 120°F, then 7 hrs @ 125°F)
checkbox 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)
checkbox 110 43 ≤ 4.6 ≤ 55 mm HOLD @ 110°F for ≥ 4 days
checkbox 110 43 ≤ 4.6 56 to 105 mm HOLD @ 110°F for ≥ 4 days
checkbox 110 43 ≥ 5.0 56 to 105 mm HOLD @ 110°F for ≥ 7 days

Option Used for the Control of E. coli O157:H7 in fermented sausage

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

Option/process controls currently used for the Control of Escherichia coli O157:H7 and Salmonella
box to check off Fermentation chamber temperature °F Fermentation chamber temperature °C pH at the end of fermentation process Casing diameter Subsequent process (dry, hold or cook)
checkbox 70 21 ≥ 5.0 56 to 105 mm HEAT (1 hr @ 110°F and 6 hrs @ 125°F)
checkbox 90 32 ≤ 4.6 56 to 105 mm HOLD @ 90°F for 7 days then dry
checkbox 90 32 ≥ 5.0 56 to 105 mm HOLD @ 90°F for 7 days then dry
checkbox 110 43 ≥ 5.0 ≤ 55 mm HOLD @ 110°F for 7 days then dry
checkbox 110 43 ≥ 5.0 56 to 105 mm HEAT (1 hr @ 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 Meat Programs Division and the Food Safety Division?
YES checkbox NO checkbox
(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:

Option Used for the Control of E. coli O157:H7 in fermented sausage

PDF (87 kb)

PART II – To be completed if a change to the process is being made and the label is being re-submitted in order to register the new process.

  1. Product name:
  2. Previous Label Registration Number:

Date of label (re)submission:

Which option is being proposed for the control of E. coli O157:H7?
(indicate the option on the label submission request as well. Ensure that you also provide the following information for the option which you have selected.)

Option #: Details regarding the Option

  1. Time x Internal Temperature combination is: space °C / space °F x space Minutes
  2. Check off the process method which you are using under this option;
Option/process controls currently used for the Control of Escherichia coli O157:H7, label being re-submitted
box to check off Fermentation chamber temperature °F Fermentation chamber temperature °C pH at the end of fermentation process Casing diameter Subsequent process (dry, hold or cook)
checkbox 70 21 ≥ 5.0 ≤ 55 mm HEAT (1 hr @ 110°F and 6 hrs @ 125°F)
checkbox 90 32 ≤ 4.6 ≤ 55 mm HOLD @ 90°F for ≥ 6 days
checkbox 90 32 ≤ 4.6 ≤ 55 mm HEAT (1 hr @ 110°F then 6 hrs @ 125°F)
checkbox 90 32 ≤ 4.6 56 to 105 mm HEAT (1hr @ 100°F, 1hr @110°F, 1hr @ 120°F, then 7 hrs @ 125°F)
checkbox 90 32 ≥ 5.0 56 to 105 mm HEAT (1hr @ 100°F, 1hr @ 110°F, 1hr @ 120°F, then 7 hrs @ 125°F)
checkbox 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)
checkbox 110 43 ≤ 4.6 ≤ 55 mm HOLD @ 110°F for ≥ 4 days
checkbox 110 43 ≤ 4.6 56 to 105 mm HOLD @ 110°F for ≥ 4 days
checkbox 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:

Option Used for the Control of E. coli O157:H7 in fermented sausage

4 Check off the process method which you are using under this option

Option/process controls currently used for the Control of Escherichia coli O157:H7, end product testing
box to check off Fermentation chamber temperature °F Fermentation chamber temperature °C pH at the end of fermentation process Casing diameter Subsequent process (dry, hold or cook)
checkbox 70 21 ≥ 5.0 56 to 105 mm HEAT (1 hr @ 110°F and 6 hrs @ 125°F)
checkbox 90 32 ≤ 4.6 56 to 105 mm HOLD @ 90°F for 7 days then dry
checkbox 90 32 ≥ 5.0 56 to 105 mm HOLD @ 90°F for 7 days then dry
checkbox 110 43 ≥ 5.0 ≤ 55 mm HOLD @ 110°F for 7 days then dry
checkbox 110 43 ≥ 5.0 56 to 105 mm HEAT (1hr @ 110°F and 6 hrs @ 125°F
checkbox 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)

5 Outside validation

When/where was the validation test conducted?

Have the testing results been accepted by the Meat Programs Division and the Food Safety Division?
YES checkbox NO checkbox
(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:

Option Used for the Control of E. coli O157:H7 in fermented sausage

Date modified: