New Microbiological Reference Criteria

December 07, 2016 at 2:24 PM

FSANZ has recently released an updated Compendium on Microbiological Criteria.

This includes a good summary of bacterial pathogens and food associations, how to interpret microbiological test results, and detials of expected microbial levels in a range of food types.

You can download it here

Tags: Microbiological Limits in Food Microbiological reference criteria Which microbiological limits do I use Bacterial levels in food
Category: News



preservatives in meatapricot kernels and food safetyListeria monocytogenes in ready to eat foodMisrepresentationPregnancy warning labelsHealth Star Ratingraw milk safety2020 HACCPirradiated foodListeria swabbingListeria Outbreak Rock MelonListeria monocytogenes in ready to eat foodsImported Food made with fortified ingredientsfood standards code indexmodified atmosphere packingHACCP trainingFront of pack labellinghydrogen cyanide and apricot kernelsFood Safety Culture resourcesCountry of Origin labelling for foodFood processing criteriaFood Allergen PortalFCP evaluationreview of food traceability practicesHurdle TechnologyMeat smokingraw milkLupinMilk allergen in dark chocolateFood Notice for Food Control Plans and National Programmes Food safety trendsalcoholic beverages composition requirementsPathogen swabbingDehydrating foodscarbon monoxideFood safety and Coronavirusvacuum packingSushi guidelinesEgg shelf lifeDietary Supplements requirementssous videfood safety roleallergen labellingListeria trainingFood Safety Assessor positionDomestic fridgesNovel foodsFood RecallsTotal Diet SurveyAssured Food Safety new websiteHome based food businessesFood Safety ToolkitFood fermentationUCFM GuidelinesCovid 19 implications for food manufacturingFood Recall guidelinesAcidificationpart time food safety roleMercury in FishHeat treatments for meat and seafoodLaboratory training coursesEgg labellingStandards for food premisesFood Act 2014 resourcesNational Programme guidelinessulphites in meatHigh Pressure Processingfood packagingFood allergenshelf life determinationsous vide for foodservicefood safety updatesCross contamination E coli 0157Water activity seminarLabelling of irradiated foodFSSC 22000National ProgrammesTop 5 Food Safety TopicsFood Safety data captureNew Product DevelopmentFood safety training resourcesAlcohol in kombuchaStarting a Food businessEating safely when pregnantFSANZ Food Allergen PortalCoronavirus and food safetyFood Safety Assessment Kombuchaweights and measurssalami food safety guidelinesEnvironmental swabbingFood labelingpreserving food with acidsNational Programme guidanceImported FoodsHousehold RefrigeratorsCooking meat and seafoodAllergen managementmetal detector functionalitygluten freefresh produce sanitationFood premises requirementsFood labellingMicrobiological reference criteriaCalculating alcohol in brewed soft drinksFood Safety postersWhich microbiological limits do I useStorage of meat and seafoodImported foodTemplate FCPCommercial sterilisationSafe fish consumptionMaking food for animalsMy Food PlanFood Recall ProceduresE coli 0157 carbon monoxide in fish processingFood Standards Code Imported forzen berriescontract food safety specialistConcentration and DryingMicrobiological Limits in FoodFood Regulations 2015weights and measuresRMP resourcesFood Fraud Toolkitglazed seafood weightsfood contact packagingHot holding meat and seafoodforeign object auditsTemplate Food Control PlanCustomise Your National ProgrammeListeria testing of ready to eat foodsHemp seed can be sold as foodlabel reviewsfood traceabilityFood Safety training coursesFood allergensCoronavirusFood safety culturesale of raw milkFoodRecall templateStandard 1.6.1 Listeria testingfood legislation updatesSalami manufactureSummary of Changes to Food Standards CodeHACCP updatesListeria outbreakWinemakers Food Safety Templatecustom Food Control PlanHACCP podcastfood allergen labellingshelfe life guidelinespre-op inspectionsrare or lightly cooked meat guidelinesImported Food Risk Advicealcohol warning labelsCOVID 19food safety programme templatesPreparing food industry sanitisersFeeding food waste to pigsRMP template formsFood Protection ForumWSMP templatebrix pH and water activityfood preservationFood Control Plan evaluationhow to determine shelf life of foodsIntentional Substitutionfood weights and measuresPregnancy warning labels on alcoholFood Safety Buddy magazineNovel food processing technologiesAlcohol labelling guideNPDNational ProgrammePrivate LabelFood recall Risk Managementfood safety auditorx ray detector functionalityHamburger meat cookingFood Safety WatchFood Standards Code revisionfood defenceJob VacancyPet Foodfood and botulism riskHemp seed food labellingHepatitis ASignificant amendments to Food Control Planslisteria online trainingBacterial levels in foodcontrol of Hepatits A in berriescrisis management guidelinesHPP2020 General Principles of Food HygieneHPP for milkKombucha food safetyFood Act 2014 exemptionsFood Act 2014Food FraudOffice administrator positionGuidelines for National ProgrammesFurther Processing guidelinesHepatitis in frozen berriesHepatitis A in frozen berriesfood industry crisis managementNutrition Panel CalculatorSelf supply waterListeria samplingFermenting vegetablesListeria guidelinesAcidifying FoodCodex HACCP updatesFood business registrationFood safety and Covid 19Calculate sanitiserInternal Audit trainingDrying fruits and vegetables for food safetyFood safety and pregnancyfish processingFree Listeria training moduleFood safety governance