7.6.2.13 JERKY PROCESSING REQUIREMENTS:
A. Specific Jerky Processing Definitions, as used in 7.6.2.13:
(1) "curing" means to prepare by a chemical or physical process for keeping;
(2) "marinade" means to soak meat in a sauce to enrich its flavor or to tenderize it;
(3) “jerky" means a finished product as defined by the Meat Inspection Division Regulations of the New Mexico Livestock Board and 7.6.2.12.A(7) of this Part; and
(4) “jerky processing establishment" means a meat market which prepares jerky for retail sale or any establishment where jerky is manufactured, prepared, processed, packaged, or repackaged for ultimate sale.
B. Jerky Processing Methods:
(1) If the same rooms and equipment are used for preparation and packaging, then after the completion of the slicing of the meat and placing the product in the drying rooms or dehydrators, all process ware and food-contact surfaces of equipment used in the preparation shall be cleaned and sanitized before any finished product is packaged using that same process ware or equipment.
(2) The establishment shall facilitate the inspection and monitoring of the treatment process by providing appropriate time and temperature recording equipment approved by the Health Authority.
(3) The establishment shall record the time, internal temperature, and other critical factors for each lot of product produced. This information shall be available at the establishment for inspection at all times.
(4) The establishment shall have on file in the establishment, a copy of the current accepted processing method for each product produced. The processing method description shall include a description of:
(a) handling procedures for meat ingredients including maximum time and temperature exposures during thawing, trimming, curing, slicing, marinating, other preparation steps, and other applicable product factors the establishment and the Health Authority identify as critical;
(b) a procedure for identifying a product lot during processing, its lot identification codes, and how the finished product package codes can be identified with a specific production lot. The establishment shall divide production lots into one day's production or less;(c) procedures used to comply with the treatment process;
(d) the drying procedures and methods used to prevent recontamination of the treated product; and
(e) the equipment and procedures for measuring and recording time and temperature required by the treatment used by the establishment. The measuring devices shall be both readable and accurate within plus or minus 2 degrees F or 1 minute.
(5) All meats shall be heated so that all parts reach the temperatures specified in 7.6.2.13.B(5)(a) and (b), as applicable, within three (3) hours or less.
(a) Beef, lamb and fish products shall be heated to at least 145 degrees F.
(b) Poultry, pork products, and all other meats shall be heated to at least 165 degrees F.
(6) In lieu of 7.6.2.13.B(5), upon petition by the processing establishment, the Health Authority shall consider alternative methods for treating product and may accept any whose safety is adequately documented by data developed according to an experimental protocol previously reviewed and accepted by the Health Authority.
[7.6.2.13 NMAC – Rp 7 NMAC 6.1.60. to 602, 08/12/2000]