Product Specification
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1 The Great Canadian Meat Company Inc Hopkins St., Units 5 9, Whitby, Ontario L1N 2C3 Phone: Fax: Product Specification ProductID Product Name Blue Mountain German Style Salami Venison and Pork Ingredients Venison, pork, water, dextrose, salt, spices, garlic, cultured celery, sodium ascorbate, lactic acid starter culture, smoke. Cerf, porc, eau, dextrose, sel, epices, ail, culture celeri, ascorbate de sodium, culture lactique, fumee. Allergens None Net Weight (g) Additives(Max. level of use): Nitrate/Nitrite: 275 (g) ppm Salt %: 2.5% Packaging System Vacuum Packed Water Activity (after drying) < 0.90 Fermentation / Acidification ph < 5.3 Shelf Life Lot Code/ BB Date Deciphering Key Microbial Limits Other: Storage & Handling Temp. 1 Year BB: Best Before First 2 Digits: Year Second 2 Digits: Month Third 2 Digits: Day ACC (CFU/g(mL)) < 10,000 E. coli (CFU/g(mL)) < 100 Yeast (CFU/g(mL)) < 500 Mold (CFU/g(mL)) < 500 Total Coliforms (CFU/g(mL)) < 1,000 S. aureus (CFU/g(mL)) < 10 Salmonella spp. (P-A/25g (ml)): not detected in 25g; L. mono (P-A/25g (ml)) not detected in 25g; E. coli 0157: H7 not detected in 25g; N/A Ambient Temperature Regulatory Jurisdiction CFIA federal establishment # 649 Country of Origin Revision Date: Canada 15-Aug-17 Revision #: 01 Page 1 of 2
2 Approved by: Ashley Kulcar Page 2 of 2
3 The Great Canadian Meat Company Inc Hopkins St., Units 5 9, Whitby, Ontario L1N 2C3 Phone: Fax: Product Specification ProductID Product Name Blue Mountain Spanish Style Salami Venison and Pork Ingredients Venison, pork, water, dextrose, salt, spices, garlic, cultured celery, sodium ascorbate, lactic acid starter culture, smoke. Cerf, porc, eau, dextrose, sel, epices, ail, culture celeri, ascorbate de sodium, culture lactique, fumee. Allergens None Net Weight (g) Additives(Max. level of use): Nitrate/Nitrite: 275 (g) ppm Salt %: 2.5% Packaging System Vacuum Packed Water Activity (after drying) < 0.90 Fermentation / Acidification ph < 5.3 Shelf Life Lot Code/ BB Date Deciphering Key Microbial Limits Other: Storage & Handling Temp. 1 Year BB: Best Before First 2 Digits: Year Second 2 Digits: Month Third 2 Digits: Day ACC (CFU/g(mL)) < 10,000 E. coli (CFU/g(mL)) < 100 Yeast (CFU/g(mL)) < 500 Mold (CFU/g(mL)) < 500 Total Coliforms (CFU/g(mL)) < 1,000 S. aureus (CFU/g(mL)) < 10 Salmonella spp. (P-A/25g (ml)): not detected in 25g; L. mono (P-A/25g (ml)) not detected in 25g; E. coli 0157: H7 not detected in 25g; N/A Ambient Temperature Regulatory Jurisdiction CFIA federal establishment # 649 Country of Origin Revision Date: Canada 15-Aug-17 Revision #: 01 Page 1 of 2
4 Approved by: Ashley Kulcar Page 2 of 2
5 The Great Canadian Meat Company Inc Hopkins St., Units 5 9, Whitby, Ontario L1N 2C3 Phone: Fax: Product Specification ProductID Product Name Blue Mountain Summer Sausage Venison and Pork. Ingredients Venison, pork, water, dextrose, salt, spices, garlic, cultured celery, sodium ascorbate, lactic acid starter culture, smoke. Cerf, porc, eau, dextrose, sel, epices, ail, culture celeri, ascorbate de sodium, culture lactique, fumee. Allergens None Net Weight (g) Additives(Max. level of use): Nitrate/Nitrite: 275 (g) ppm Salt %: 2.5% Packaging System Vacuum Packed Water Activity (after drying) < 0.90 Fermentation / Acidification ph < 5.3 Shelf Life Lot Code/ BB Date Deciphering Key Microbial Limits Other: Storage & Handling Temp. 1 Year BB: Best Before First 2 Digits: Year Second 2 Digits: Month Third 2 Digits: Day ACC (CFU/g(mL)) < 10,000 E. coli (CFU/g(mL)) < 100 Yeast (CFU/g(mL)) < 500 Mold (CFU/g(mL)) < 500 Total Coliforms (CFU/g(mL)) < 1,000 S. aureus (CFU/g(mL)) < 10 Salmonella spp. (P-A/25g (ml)): not detected in 25g; L. mono (P-A/25g (ml)) not detected in 25g; E. coli 0157: H7 not detected in 25g; N/A Ambient Temperature Regulatory Jurisdiction CFIA federal establishment # 649 Country of Origin Revision Date: Canada 15-Aug-17 Revision #: 01 Page 1 of 2
6 Approved by: Ashley Kulcar Page 2 of 2
7 The Great Canadian Meat Company Inc Hopkins St., Units 5 9, Whitby, Ontario L1N 2C3 Phone: Fax: Product Specification ProductID Product Name Blue Mountain Milano Style Salami Venison and Pork Ingredients Venison, pork, water, dextrose, salt, spices, garlic, cultured celery, sodium ascorbate, lactic acid starter culture, smoke. Cerf, porc, eau, dextrose, sel, epices, ail, culture celeri, ascorbate de sodium, culture lactique, fumee. Allergens None Net Weight (g) Additives(Max. level of use): Nitrate/Nitrite: 275 (g) ppm Salt %: 2.5% Packaging System Vacuum Packed Water Activity (after drying) < 0.90 Fermentation / Acidification ph < 5.3 Shelf Life Lot Code/ BB Date Deciphering Key Microbial Limits Other: Storage & Handling Temp. 1 Year BB: Best Before First 2 Digits: Year Second 2 Digits: Month Third 2 Digits: Day ACC (CFU/g(mL)) < 10,000 E. coli (CFU/g(mL)) < 100 Yeast (CFU/g(mL)) < 500 Mold (CFU/g(mL)) < 500 Total Coliforms (CFU/g(mL)) < 1,000 S. aureus (CFU/g(mL)) < 10 Salmonella spp. (P-A/25g (ml)): not detected in 25g; L. mono (P-A/25g (ml)) not detected in 25g; E. coli 0157: H7 not detected in 25g; N/A Ambient Temperature Regulatory Jurisdiction CFIA federal establishment # 649 Country of Origin Revision Date: Canada 15-Aug-17 Revision #: 01 Page 1 of 2
8 Approved by: Ashley Kulcar Page 2 of 2
9 The Great Canadian Meat Company Inc Hopkins St., Units 5 9, Whitby, Ontario L1N 2C3 Phone: Fax: Product Specification ProductID Product Name Blue Mountain Hungarian Style Salami Venison and Pork Ingredients Venison, pork, water, dextrose, salt, spices, garlic, cultured celery, sodium ascorbate, lactic acid starter culture, smoke. Cerf, porc, eau, dextrose, sel, epices, ail, culture celeri, ascorbate de sodium, culture lactique, fumee. Allergens None Net Weight (g) Additives(Max. level of use): Nitrate/Nitrite: 275 (g) ppm Salt %: 2.5% Packaging System Vacuum Packed Water Activity (after drying) < 0.90 Fermentation / Acidification ph < 5.3 Shelf Life Lot Code/ BB Date Deciphering Key Microbial Limits Other: Storage & Handling Temp. 1 Year BB: Best Before First 2 Digits: Year Second 2 Digits: Month Third 2 Digits: Day ACC (CFU/g(mL)) < 10,000 E. coli (CFU/g(mL)) < 100 Yeast (CFU/g(mL)) < 500 Mold (CFU/g(mL)) < 500 Total Coliforms (CFU/g(mL)) < 1,000 S. aureus (CFU/g(mL)) < 10 Salmonella spp. (P-A/25g (ml)): not detected in 25g; L. mono (P-A/25g (ml)) not detected in 25g; E. coli 0157: H7 not detected in 25g; N/A Ambient Temperature Regulatory Jurisdiction CFIA federal establishment # 649 Country of Origin Revision Date: Canada 15-Aug-17 Revision #: 01 Page 1 of 2
10 Approved by: Ashley Kulcar Page 2 of 2
11 The Great Canadian Meat Company Inc Hopkins St., Units 5 9, Whitby, Ontario L1N 2C3 Phone: Fax: Product Specification ProductID Product Name Blue Mountain Peppercorn Salami Venison and Pork Ingredients Venison, pork, water, dextrose, salt, spices, garlic, cultured celery, sodium ascorbate, lactic acid starter culture, smoke. Cerf, porc, eau, dextrose, sel, epices, ail, culture celeri, ascorbate de sodium, culture lactique, fumee. Allergens None Net Weight (g) Additives(Max. level of use): Nitrate/Nitrite: 275 (g) ppm Salt %: 2.5% Packaging System Vacuum Packed Water Activity (after drying) < 0.90 Fermentation / Acidification ph < 5.3 Shelf Life Lot Code/ BB Date Deciphering Key Microbial Limits Other: Storage & Handling Temp. 1 Year BB: Best Before First 2 Digits: Year Second 2 Digits: Month Third 2 Digits: Day ACC (CFU/g(mL)) < 10,000 E. coli (CFU/g(mL)) < 100 Yeast (CFU/g(mL)) < 500 Mold (CFU/g(mL)) < 500 Total Coliforms (CFU/g(mL)) < 1,000 S. aureus (CFU/g(mL)) < 10 Salmonella spp. (P-A/25g (ml)): not detected in 25g; L. mono (P-A/25g (ml)) not detected in 25g; E. coli 0157: H7 not detected in 25g; N/A Ambient Temperature Regulatory Jurisdiction CFIA federal establishment # 649 Country of Origin Revision Date: Canada 15-Aug-17 Revision #: 01 Page 1 of 2
12 Approved by: Ashley Kulcar Page 2 of 2
Product Specification
Page 1 of 5 Product Specification Product Pre Cut Pork Sausages 8 s Description Weight Range Thick pork sausages, 8 to the pound. Pre Cut Ordered by kg. Max weight outer 5kg Box Raw Material Grade / Special
Product Specification
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