Fact Sheets for Listeria monocytogenes in food

October 10, 2014 at 12:22 PM

MPI has prepared two factsheets that provide further information for food operators (see attached) and these are expected to be available shortly on the Food Safety website at: http://www.foodsafety.govt.nz/industry/general/foodborne-illness/listeria/.

General Fact Sheet can be reviewed here

Fact sheet on food providing limited growth opportunities for Listeria monocytogenes can be reviewed here


Tags: Listeria monocytogenes in ready to eat food
Category: News



Hemp seed food labellingInternal Audit trainingStandards for food premisesfish processingTop 5 Food Safety TopicsCalculate sanitiserSignificant amendments to Food Control Planscontrol of Hepatits A in berriesFood Safety Culture resourceshow to determine shelf life of foodsAlcohol labelling guideHepatitis in frozen berriesmodified atmosphere packingSushi guidelinessulphites in meatfood legislation updatesfood and botulism riskFood Safety WatchFCP evaluationbrix pH and water activityFood recall Risk Managementfood weights and measuresFood Safety Assessor positionHigh Pressure Processingfood standards code indexFood Recallsglazed seafood weightsx ray detector functionalitypreservatives in meatAssured Food Safety new websiteAcidificationHemp seed can be sold as foodvacuum packingFood fermentationCooking meat and seafoodHeat treatments for meat and seafoodListeria swabbingNutrition Panel Calculatorforeign object auditsListeria outbreakLabelling of irradiated foodNational ProgrammeFood Act 2014 resourcesImported foodpre-op inspectionsPathogen swabbingFood allergensfood contact packagingDomestic fridgesListeria monocytogenes in ready to eat foodsOffice administrator positionMicrobiological reference criteriaFood processing criteriaCross contamination E coli 0157Food Allergen PortalPrivate LabelFurther Processing guidelinesPreparing food industry sanitisersraw milkHot holding meat and seafoodcontract food safety specialistRMP resourcesFood Safety Buddy magazinepreserving food with acidsNational Programme guidelinesEgg labellingEnvironmental swabbingListeria Outbreak Rock MelonFood Safety Toolkitshelfe life guidelinesrare or lightly cooked meat guidelinesHamburger meat cookingHome based food businessesFeeding food waste to pigsMicrobiological Limits in FoodImported FoodsDietary Supplements requirementsListeria trainingFood FraudE coli 0157 FSANZ Food Allergen PortalMaking food for animalsFood Recall ProceduresDehydrating foodsFood allergenStandard 1.6.1 Listeria testingfood safety programme templatesImported Food Risk AdviceFood Notice for Food Control Plans and National Programmes Food Safety training coursesreview of food traceability practicesAllergen managementNPDfood safety auditorConcentration and DryingHACCP trainingSummary of Changes to Food Standards CodeHPP for milkPregnancy warning labels on alcoholWinemakers Food Safety TemplateFood Act 2014 exemptionsfood safety updatesHepatitis Aapricot kernels and food safetygluten freehydrogen cyanide and apricot kernelsFood labellingFood safety training resourcescustom Food Control PlanFree Listeria training moduleSalami manufactureCoronavirusTotal Diet SurveyPet FoodCalculating alcohol in brewed soft drinksHPPGuidelines for National Programmesweights and measurscarbon monoxideFood Safety postersCOVID 19Listeria guidelinesfood packaginglisteria online trainingfood industry crisis managementSelf supply waterWater activity seminarshelf life determinationEgg shelf lifeFood labelingFood Act 2014Template Food Control Plansale of raw milkirradiated foodFood safety and CoronavirusUCFM GuidelinesFood safety culturealcohol warning labelsMeat smokingsous videFSSC 22000Food Control Plan evaluationfood defencefresh produce sanitationFood safety and Covid 19Job VacancyPregnancy warning labelsMy Food PlanFood business registrationMilk allergen in dark chocolatemetal detector functionalityLupinHousehold RefrigeratorsRMP template formsCommercial sterilisationFood Fraud ToolkitFermenting vegetablespart time food safety roleFood Regulations 2015Bacterial levels in foodStarting a Food businessAlcohol in kombuchafood allergen labellingFood Standards Code revisionsalami food safety guidelinesCustomise Your National Programmeallergen labellingListeria monocytogenes in ready to eat foodalcoholic beverages composition requirementsFood Protection ForumListeria samplingListeria testing of ready to eat foodsAcidifying FoodNational ProgrammesCoronavirus and food safetyfood safety roleCovid 19 implications for food manufacturingFood premises requirementsFood Recall guidelinesFood Safety data captureHACCP podcastweights and measuresImported Food made with fortified ingredientsFood safety governanceLaboratory training coursesNovel food processing technologiesfood preservationTemplate FCPWhich microbiological limits do I useNational Programme guidanceNovel foodsFront of pack labellingHurdle TechnologyNew Product DevelopmentFood Standards Code WSMP templateHealth Star Ratinglabel reviewsHepatitis A in frozen berriesCountry of Origin labelling for foodsous vide for foodserviceraw milk safetyStorage of meat and seafoodcarbon monoxide in fish processingFoodRecall templatecrisis management guidelinesFood safety trendsDrying fruits and vegetables for food safetyImported forzen berriesfood traceability