New Shelf Life Determination Guidelines

September 05, 2014 at 10:04 AM

On 27th August 2014 the revised and updated MPI food industry guidance document How to Determine the Shelf Life of Food was published.  The guidance document and accompanying memo is available from the MPI website at http://www.foodsafety.govt.nz/elibrary/industry/determine-shelf-life-of-food/index.htm  

The updated guidance document is intended to help  food operators who process, prepare and handle food to determine the shelf life, in particular chilled ready-to-eat foods, and to apply appropriate date marking.

This document updates and replaces the 2005 Information Booklet for the Food Industry – A Guide to Calculating Shelf Life of Foods (http://www.foodsafety.govt.nz/elibrary/industry/Guide_Calculating-Contains_Background.pdf) and reflects the recent revision of the Food Standards Code, Standard 1.6.1 – Microbiological Limits for Food.

The Schedule to Standard 1.6.1 – Microbiological Limits in Food specifies end point microbiological limits (i.e. measured at the end of a product’s shelf life) for L. monocytogenes in all types of RTE foods based on whether growth of the microorganism can occur.

This amendment takes effect on 18th September 2014 in New Zealand, which means that from this date processors of any RTE foods to which Standard 1.6.1 applies must comply.

 

Column

1

Column

2

Column 3

Column 4

Column 5

Column 6

Food

Microorganism/test

n

c

m

M

Ready-to-eat food in which growth of Listeria monocytogenes will not occur

Listeria monocytogenes

5

0

100 cfu/g

 

Ready-to-eat food in which the growth of Listeria monocytogenes can occur

Listeria monocytogenes

5

0

Not detected in 25g

 

It is expected that most operators will continue to apply the limit of L. monocytogenes not detected in 25g when testing product regardless of the changes in Standard 1.6.1 . This is because it can be difficult to confirm that growth will not occur and when testing product, finding any L. monocytogenes may indicate that the process or product controls have not been fully effective.

MPI is preparing factsheets that should provide further information for food operators and these are expected to be available shortly.  In the meantime, FSANZ has prepared a guidance document “Guidance on the application of microbiological criteria for Listeria monocytogenes in RTE food”‚Äč that can be used to help interpret and apply the micro limits for L. monocytogenes in RTE foods. A copy of the FSANZ factsheet can be found at: http://www.foodstandards.gov.au/publications/Documents/Guidance%20on%20the%20application%20of%20limits%20for%20Listeria%20monocytogenes%20FINAL.pdf.



Tags: shelf life determination Listeria monocytogenes in ready to eat foods
Category: News

Categories


Tags

preservatives in meatFront of pack labellingFood business registrationFood Act 2014 resourcesPrivate LabelHamburger meat cookingreview of food traceability practicesNational Programme guidanceTemplate FCPHemp seed food labellingEgg labellingfood industry crisis managementFSSC 22000My Food Planfood preservationListeria Outbreak Rock Melonbrix pH and water activityMicrobiological Limits in FoodStorage of meat and seafoodfood standards code indexHepatitis in frozen berriesPreparing food industry sanitiserspart time food safety roleFood safety training resourcesHPPfresh produce sanitationSummary of Changes to Food Standards CodeDrying fruits and vegetables for food safetyFCP evaluationFood Fraud Toolkitfood traceabilityFood Notice for Food Control Plans and National Programmes Listeria monocytogenes in ready to eat foodNational ProgrammesFood Safety Buddy magazineFood Protection ForumFood allergenssale of raw milkfood allergen labellingfood safety updatesFood Standards Code revisionImported forzen berriesStandard 1.6.1 Listeria testingFood Control Plan evaluationSalami manufacturesous vide for foodserviceHigh Pressure ProcessingWater activity seminarhow to determine shelf life of foodsCalculate sanitiserCountry of Origin labelling for foodFood Act 2014Food Safety WatchConcentration and Dryingshelf life determinationfood and botulism riskcontrol of Hepatits A in berriesrare or lightly cooked meat guidelinesweights and measuresFood processing criteriaSignificant amendments to Food Control PlansFood Regulations 2015Food Safety training coursesfood defenceHot holding meat and seafoodHepatitis Apre-op inspectionsFood Safety postersRMP resourcesFood safety governanceshelfe life guidelinesWinemakers Food Safety TemplateFree Listeria training moduleglazed seafood weightscustom Food Control PlanHousehold Refrigeratorsgluten freeUCFM GuidelinesHealth Star Ratingfood safety roleEgg shelf lifesulphites in meatNew Product Developmentweights and measursMeat smokingEnvironmental swabbingirradiated foodNational ProgrammeFood allergencrisis management guidelinesFood Recall guidelinesDomestic fridgesCross contamination E coli 0157apricot kernels and food safetyMicrobiological reference criteriaDehydrating foodscarbon monoxideCustomise Your National Programmecontract food safety specialistWSMP templateHACCP trainingfish processingpreserving food with acidsfood weights and measuresfood contact packagingHACCP podcastListeria monocytogenes in ready to eat foodsInternal Audit trainingHurdle TechnologyPathogen swabbinglisteria online trainingFood Safety ToolkitNational Programme guidelinesfood safety auditorAcidificationraw milkFood Act 2014 exemptionsBacterial levels in foodFSANZ Food Allergen PortalRMP template formsNPDSushi guidelinesAssured Food Safety new websiteforeign object auditsvacuum packingraw milk safetyListeria outbreakfood safety programme templatesSelf supply waterFood Allergen Portalsous videFood safety cultureE coli 0157 Food labellingTop 5 Food Safety TopicsListeria trainingfood legislation updatesFood labelingDietary Supplements requirementsmodified atmosphere packingFoodRecall templateTemplate Food Control PlanStandards for food premisesFeeding food waste to pigsLaboratory training coursesHome based food businessesHeat treatments for meat and seafoodFood FraudAllergen managementListeria samplinghydrogen cyanide and apricot kernelsGuidelines for National ProgrammesListeria guidelineslabel reviewsallergen labellingListeria swabbingFood Standards Code Hepatitis A in frozen berriesFood Recall Procedurescarbon monoxide in fish processingLupinFood premises requirementsTotal Diet SurveyCooking meat and seafoodmetal detector functionalitysalami food safety guidelinesCommercial sterilisationNovel foodsFurther Processing guidelinesalcoholic beverages composition requirementsx ray detector functionalityListeria testing of ready to eat foodsHemp seed can be sold as foodMilk allergen in dark chocolateOffice administrator positionLabelling of irradiated foodAlcohol labelling guideWhich microbiological limits do I usefood packaging


Archive