Chapter II: REQUIREMENTS FOR RAW MATERIALX1

Food business operators producing minced meat, meat preparations or MSM must ensure that the raw materials used satisfy the following requirements.

1. 1..

   The raw material used to prepare minced meat must meet the following requirements.

   1. (a)

      It must comply with the requirements for fresh meat;

   2. (b)

      It must derive from skeletal muscle, including adherent fatty tissues;

   3. (c)

      It must not derive from:

      1. (i)

         scrap cuttings and scrap trimmings (other than whole muscle cuttings);

      2. (ii)

         MSM;

      3. (iii)

         meat containing bone fragments or skin;

         or

      4. (iv)

         meat of the head with the exception of the masseters, the non-muscular part of the linea alba , the region of the carpus and the tarsus, bone scrapings and the muscles of the diaphragm (unless the serosa has been removed).

2. 2..

   The following raw material may be used to prepare meat preparations:

   1. (a)

      fresh meat;

   2. (b)

      meat meeting the requirements of point 1;

      and

   3. (c)

      if the meat preparation is clearly not intended to be consumed without first undergoing heat treatment:

      1. (i)

         meat derived from the mincing or fragmentation of meat meeting the requirements of point 1 other than point 1(c)(i);

         and

      2. (ii)

         MSM meeting the requirements of Chapter III, point 3(d).

3. 3..

   The raw material used to produce MSM must meet the following requirements.

   1. (a)

      It must comply with the requirements for fresh meat;

   2. (b)

      The following material must not be used to produce MSM:

      1. (i)

         for poultry, the feet, neckskin and head;

         and

      2. (ii)

         for other animals, the bones of the head, feet, tails, femur, tibia, fibula, humerus, radius and ulna.