Document ID: chunk:federal_register_of_legislation:F2023C00753:reg:11:p3
Version: federal_register_of_legislation:F2023C00753
Segment Type: reg
Provision Reference: reg 11 (pt 3/4)
Character Range: 6895–9586

with this clause.

(3) For the purposes of subclause 5(2), a UCFM may be sold where it is produced using an alternative technology or method specified elsewhere in this Code, provided that the equivalent food safety outcome in this clause is achieved.

(4) A UCFM must be produced in accordance with a food safety management system under clause 4 which –

(a) has been verified and audited to ensure the number of Escherichia coli organisms in the final UCFM comply with the microbiological limits in Standard 1.6.1 in this Code; and
(b) demonstrates that the production process handles the variations of Escherichia coli contamination in the ingoing raw meat ingredients.

(5) As part of the validation or verification requirements of the food safety management system, the number of Escherichia coli organisms must be recorded for the –

(a) raw meat ingredients used to make a UCFM; and
(b) product after fermentation and any subsequent process.

(6) During UCFM production the following matters must be monitored and recorded at suitable frequencies –

(a) the pH of a fermenting UCFM; and
(b) the temperature and time of fermentation of UCFM; and
(c) the temperature and time of maturation/drying of UCFM; and
(d) the temperature and time of smoking of UCFM; and
(e) the weight loss or water activity.

(7) The measurements recorded under subclauses (5) and (6) must be kept for 12 months after the use-by date or best-before date of a UCFM.

(8) The fermentation of a UCFM must be initiated through the use of a starter culture.

(9) A previously fermented or fermenting meat must not be used as –

(a) a starter culture; or
(b) an ingredient in a UCFM.

(10) Meat and batter mix used in the preparation of a UCFM must, if stored by the manufacturer, be stored at 5C or below prior to fermentation.

(11) The pH of a fermenting UCFM must be measured in accordance with Method 1 in the Schedule.

Editorial note:

UCFM food businesses should note the skills and knowledge requirements in clause 3 of Standard 3.2.2.

Editorial note for New Zealand:

For New Zealand the processing of UCFM is regulated under the Animal Products Act 1999 and the Food Act 1981.

SCHEDULE

Method for measuring pH

1 Meat Determination of pH.

Mince a representative portion of the sample of the UCFM and place that portion in a stoppered bottle with twice its weight of water.  Shake at five-minute intervals for 30 minutes and determine the pH value of the liquid electrometrically at 20°C.

Alternatively, the pH can be determined through the use of calibrated, direct-contact pH probes or meters.

Amendment History

The Amendment History provides information about each amendment to the Standard.