MPI clarifies Listeria testing requirements under ANZ Food Standards Code Standard 1.6.1

November 06, 2015 at 11:21 AM

Following a recent enquiry to MPI on it's expectations of food businesses with respect to testing ready to eat foods fof Listeria, we have received the following information:

"The following is the agreed position of MPI -

 1      FSANZ defines RTE food requiring Listeria testing as follows ref std 1.6.1;

ready-to-eat food means a food that –

(a) is ordinarily consumed in the same state as that in which it is sold; and

(b) will not be subject to a listericidal process before consumption; and

(c) is not one of the following –

(i) shelf stable foods;

(ii) whole raw fruits;

(iii) whole raw vegetables;

(iv) nuts in the shell;

(v) live bivalve molluscs

 

.....There is more information in http://www.foodstandards.gov.au/publications/Documents/Guidance%20on%20the%20application%20of%20limits%20for%20Listeria%20monocytogenes%20FINAL.pdf

 

2         The food standards code states:

For RTE food in which growth on Lm can occur n=5, c=0 m=not detected in 25g

Std 1.6.1 FSC 26-2-15

 

To confirm the food is safe to be consumed this standard must be met.

 

MPI published a guidance document in January 2012 which states:

 

3.5.3 Compositing of product samples

To demonstrate compliance with microbiological criteria such as that contained within the Food Standards Code, the number of samples needed is ‘n’ and will be no less than 5 in all cases limits.

 

When testing for the verification of Listeria control measures, e.g. operator defined limits or product testing, it is good practice to analyse more than a single product sample. The number of samples needed is ‘n’ and will be no less than 5 25 g samples in all cases. Testing costs may be able to be reduced by compositing samples i.e. testing a set of samples as a single sample provided the test does not become less sensitive by doing this. The laboratory needs to know when samples are to be composited. The samples should all be from the same batch or production line. This then gives a single analytical test sample of the total 125g. The laboratory will then report the result per 125g. When very large numbers of foods need to be tested e.g. when a contamination event has occurred it may be possible to composite more than 5 samples. However this may not always be practical and should be discussed in advance with the laboratory.

Compositing of product samples by the food operator should only occur if samples are taken prior to final packaging by automatic samplers. Otherwise compositing should be done by the laboratory.

 

From: Guidance for the Control of Listeria monocytogenes in Ready-To-Eat Foods

Part 3: Microbiological testing for verification of the control of Listeria monocytogenes

 

In this document the minimum frequency of sampling is recommended as once every 10 batches. i.e. 5 samples from the batch every 10 batches of product manufactured.

The Food Standards Code does not give a frequency of sampling and it is expected to be up to the operator to justify.

 

For presence-absence testing (as in standard 1.6.1 above), there should not be any loss in sensitivity if the samples are composited.  Therefore companies doing this can be deemed to be meeting the requirements of std 1.6.1."

 

 



Tags: Listeria testing of ready to eat foods Standard 1.6.1 Listeria testing
Category: News

Categories


Tags

food importer registrationUCFM Guidelineslabel reviewsFood Notice for Food Control Plans and National Programmes Pet FoodHeat treatments for meat and seafoodHome based food businessesWhich microbiological limits do I useintended use codingFood Regulations 2015Food Safety Assessor positionhydrogen cyanide and apricot kernelsNational Programme guidanceHepatitis in frozen berriesImported foodNutrition Panel CalculatorFermenting vegetablesDomestic fridgesCOVID 19Household RefrigeratorsEgg shelf lifeSelf supply waterweights and measuresMicrobiological reference criteriafood industry crisis managementSushi guidelinesFood processing criteriaImported Food Risk AdviceFood Safety ToolkitHealth Star RatingFood Safety Assessment KombuchaPregnancy warning labels on alcoholFood recall Risk ManagementAllergen management and labelling guideFood labelingTemplate FCPFCP evaluationBacterial levels in foodLaboratory training coursesmodified atmosphere packingfood safety updatescrisis management guidelinesMercury in FishHPP for milkfresh produce sanitationCountry of Origin labelling for foodSignificant amendments to Food Control PlansFood Act 2014Food labelling for selling to manufacturersNovel food processing technologiesFeeding food waste to pigsfood allergen labellingHPPFood labelling guideFree Listeria training moduleHepatitis AHACCP updatesHemp seed food labellingfood and botulism riskListeria monocytogenes in ready to eat foodListeria swabbingAllergens in foodFood Protection ForumFood business registrationImported Food made with fortified ingredientsFSSC 22000Food Recall StatisticsPathogen swabbingFood safety and Covid 19FSANZ Food Allergen PortalHACCP trainingsale of raw milkIntentional SubstitutionSafe fish consumptionpre-op inspectionsgluten freeMaking food for animals2020 General Principles of Food Hygieneirradiated foodEgg labellingMicrobiological Limits in FoodWinemakers Food Safety Templatesalami food safety guidelines2020 HACCPfood contact packagingCountry of Origin labellingListeria samplingPrivate Labelsous vide for foodserviceE coli 0157 shelfe life guidelinesFood safety and CoronavirusFood Safety Buddy magazineraw milk safetyStarting a Food businessMy Food PlanFood Fraud ToolkitHACCP podcastfood safety auditorImporting food New ZealandNational ProgrammeFood safety trendsTop 5 Food Safety Topicsvacuum packingcontrol of Hepatits A in berriesAcidifying FoodImported Foodsfood safety roleWater activity seminarNational Programme guidelinesLupinFood FraudCalculate sanitisercarbon monoxide in fish processingHurdle TechnologyFood Safety Watchnew rules for allergen labellingHigh Pressure Processingraw milkhow to determine shelf life of foodsListeria outbreakapricot kernels and food safetyDrying fruits and vegetables for food safetyImported forzen berrieslisteria online trainingFood safety training resourcesFood Safety training coursescontract food safety specialistFood safety culturesulphites in meatSummary of Changes to Food Standards CodeCustomise Your National ProgrammeWSMP templateFood allergensFoodRecall templateFood premises requirementsFood labelling for food service and cateringHepatitis A in frozen berriesFood safety and pregnancyTemplate Food Control PlanPregnancy warning labelssous videMilk allergen in dark chocolateTotal Diet SurveyConcentration and DryingFood Safety data capturefood traceabilityPreparing food industry sanitisersFood Standards Code revisionweights and measursFood fermentationEnvironmental swabbingfish processingFood Standards Code Alcohol in kombuchafood associations with pathogensAcidificationpreserving food with acidsfood standards code indexpreservatives in meatFood Act 2014 resourcesfood legislation updatesreview of food traceability practicesAssured Food Safety new websiteMeat smokingallergen labellingCovid 19 implications for food manufacturingFurther Processing guidelinesalcoholic beverages composition requirementsDietary Supplements requirementsglazed seafood weightsAlcohol labelling guideRMP resourcesCalculating alcohol in brewed soft drinksFood RecallsCoronavirusFood Allergen Portalfood defenceHot holding meat and seafoodListeria guidelinesLabelling of irradiated foodFront of pack labellingFood Recall ProceduresHemp seed can be sold as foodStandard 1.6.1 Listeria testingEating safely when pregnantshelf life determinationmetal detector functionalityFood Recall guidelinesSalami manufactureStorage of meat and seafoodNovel foodsalcohol warning labelsCodex HACCP updatesfood weights and measuresStandards for food premiseswhat pathogens to test food forCommercial sterilisationFood Act 2014 exemptionsGuidelines for National ProgrammesAllergen managementKombucha food safetyFood labellingFood Safety postersMisrepresentationFood Control Plan evaluationUnexpected allergens in foodListeria trainingfood preservationOffice administrator positionforeign object auditspart time food safety roleJob Vacancyfood safety programme templatesbrix pH and water activityCoronavirus and food safetycarbon monoxideDehydrating foodsCross contamination E coli 0157Listeria testing of ready to eat foodsHamburger meat cookingFood labelling for retailFood safety governanceCooking meat and seafoodListeria monocytogenes in ready to eat foodsNew Product DevelopmentInternal Audit trainingRMP template formscustom Food Control Planfood packagingFood Safety Culture resourcesNational Programmesrare or lightly cooked meat guidelinesx ray detector functionalityListeria Outbreak Rock MelonNPDFood allergen


Archive