Listeria fact sheets for producers of ready-to-eat animal products

October 03, 2016 at 3:32 PM

Publication of Listeria fact sheets for producers of ready-to-eat animal products http://www.foodsafety.govt.nz/science-risk/programmes/hazard-risk-management/listeria.htm

MPI has developed a series of fact sheets that provide information on Listeria monocytogenes for producers and manufacturers of ready-to-eat animal products. These fact sheets help to support the implementation of Part 15: Requirements for Listeria of the Animal Products Notice: Specifications for Products Intended for Human Consumption that come into force on 1st October 2016.

These fact sheets provide information about the foodborne bacteria Listeria and key good operating practices and control measures that can help to minimise contamination in the processing area.

These factsheets are available on the Listeria – resources and documents webpage at:

http://www.foodsafety.govt.nz/science-risk/programmes/hazard-risk-management/listeria.htm

Further information about the Animal Products Notice: Specifications for Products Intended for Human Consumption is available from:

http://www.foodsafety.govt.nz/elibrary/industry/animal-products-specifications-asd/index.htm

 



Tags: Listeria monocytogenes in ready to eat foods Listeria guidelines
Category: News

Categories


Tags

Eating safely when pregnantMicrobiological reference criteriaImported FoodsAlcohol labelling guideFood recall Risk ManagementPreparing food industry sanitiserspreservatives in meatInternal Audit trainingHealth Star RatingFood safety and CoronavirusListeria outbreakListeria trainingbrix pH and water activityFood labellingFood Standards Code revisionFood Notice for Food Control Plans and National Programmes Hot holding meat and seafoodFSANZ Food Allergen PortalSafe fish consumptionCooking meat and seafoodshelfe life guidelinesMicrobiological Limits in FoodLaboratory training coursesConcentration and DryingFood business registrationNational Programme guidanceStandards for food premisesOffice administrator positionHurdle TechnologyFood allergenDehydrating foodsRMP resourcesshelf life determinationNovel food processing technologiesWSMP templateStorage of meat and seafoodAssured Food Safety new websiteFood Regulations 2015Food Safety Assessment KombuchaFood Safety Assessor positioncustom Food Control PlanListeria guidelinesDrying fruits and vegetables for food safetyFood fermentationsulphites in meatNPDIntentional SubstitutionTop 5 Food Safety TopicsNational Programmemodified atmosphere packingStandard 1.6.1 Listeria testingCalculate sanitiserrare or lightly cooked meat guidelinesListeria samplingMaking food for animalsFood Fraud ToolkitImported foodweights and measursFood Control Plan evaluationfish processingfood standards code indexHousehold Refrigeratorshow to determine shelf life of foodsFood Safety data captureNovel foodsFood processing criteriaFood safety governancePregnancy warning labelsfresh produce sanitationFood Recall ProceduresFood Allergen PortalHigh Pressure ProcessingSelf supply waterHACCP podcastMeat smokingCOVID 19Dietary Supplements requirementsfood weights and measurespre-op inspectionsapricot kernels and food safetyFurther Processing guidelinesFood Safety Culture resourcesHepatitis Asale of raw milkpreserving food with acidsBacterial levels in foodFSSC 22000LupinWinemakers Food Safety TemplateListeria swabbingDomestic fridgesListeria Outbreak Rock MelonE coli 0157 Food Safety Buddy magazine2020 General Principles of Food HygieneEgg labellingfood legislation updatesTemplate Food Control Planforeign object auditssous videfood safety auditorFood allergensHACCP updatessous vide for foodserviceHACCP trainingfood industry crisis managementCoronavirusSummary of Changes to Food Standards Codecarbon monoxide in fish processingalcoholic beverages composition requirementsfood preservationListeria monocytogenes in ready to eat foodsfood packaginghydrogen cyanide and apricot kernelsLabelling of irradiated foodMilk allergen in dark chocolatefood allergen labellingGuidelines for National ProgrammesFood Act 2014Starting a Food businessHome based food businessesHPPMy Food PlanWhich microbiological limits do I useImported Food Risk AdviceFree Listeria training modulePet FoodAcidificationHamburger meat cookingImported Food made with fortified ingredientsHemp seed can be sold as foodCommercial sterilisationKombucha food safetyNutrition Panel Calculatoralcohol warning labelsfood safety roleNew Product DevelopmentFermenting vegetablesgluten freeHepatitis A in frozen berriescarbon monoxideListeria testing of ready to eat foodsPrivate LabelListeria monocytogenes in ready to eat foodFood Safety training coursesfood safety updates2020 HACCPFood safety training resourcesvacuum packingAcidifying FoodHemp seed food labellingFood safety trendsFood RecallsEgg shelf lifefood defenceFood Recall guidelinesFood safety and pregnancyallergen labellingirradiated foodFoodRecall templateFood Act 2014 resourcesFeeding food waste to pigsreview of food traceability practiceslisteria online trainingFront of pack labellingFood FraudSignificant amendments to Food Control PlansFood Protection ForumSushi guidelinesfood and botulism riskTemplate FCPCodex HACCP updatesNational ProgrammesRMP template formsglazed seafood weightsmetal detector functionalityPregnancy warning labels on alcoholTotal Diet SurveyAllergen managementraw milk safetyraw milkSalami manufactureJob VacancyMercury in FishHepatitis in frozen berriesFood safety and Covid 19Calculating alcohol in brewed soft drinksCovid 19 implications for food manufacturingcontrol of Hepatits A in berriesfood contact packagingEnvironmental swabbingFood labelingAlcohol in kombuchaImported forzen berriesFood Safety Watchpart time food safety rolelabel reviewsHPP for milkMisrepresentationFCP evaluationcontract food safety specialistHeat treatments for meat and seafoodCoronavirus and food safetyweights and measurescrisis management guidelinesWater activity seminarfood traceabilityPathogen swabbingCountry of Origin labelling for foodFood Standards Code Food Act 2014 exemptionsUCFM GuidelinesCustomise Your National Programmefood safety programme templatessalami food safety guidelinesFood Safety postersNational Programme guidelinesFood safety culturex ray detector functionalityCross contamination E coli 0157Food premises requirementsFood Safety Toolkit


Archive