Microbiological criteria that are applied to determine the safety of food are included in the Australia New Zealand Food Standards Code (Standard 1.6.1 and Schedule 27).
Other microbiological criteria (process hygiene criteria) can be developed and applied at various stages throughout the food chain to indicate whether the food safety controls in place are working as intended.
The FSANZ Compendium of Microbiological Criteria for Food is a compilation of process hygiene criteria that have been established for specific food commodities, and microbiological guideline criteria used for ready-to-eat foods.
The March 2022 edition features updated guidance and microbiological criteria for dairy products, infant formula and follow-on formula. Additional information on environmental monitoring, Clostridium botulinum and Shigella spp. is also included.
You can review and download the March 2022 edition here.