Review of Microbiological Limits in Food

August 20, 2014 at 8:07 AM

Food Standards Australia New Zealand (FSANZ) is undertaking a full review of microbiological limits in food.

The review is considering recent scientific evidence and the development of preventative measures throughout the food chain, including food safety standards and primary production and processing standards.

The first stage, which is now complete, looked at limits for Listeria monocytogenes in ready-to-eat (RTE) foods.

FSANZ assessed whether existing criteria were consistent with associated guidance material and whether the criteria aligned with international standards. References to prescribed methods of analysis in the standard were also updated.

The changes were gazetted on 31 July 2014. Read Standard 1.6.1

Next stage of the review

The next stage of the review will look at what microbiological criteria are required in food safety management and for what purpose. For example, microbiological criteria may be established to:

determine the safety of a lot of food (food safety criteria)
verify if a food safety system or a processing step is working (process hygiene criteria).

This approach will support the through-chain requirements in Chapters 3 and 4 of the Code and take into account existing guideline criteria e.g. criteria in the Guide to Standard 1.6.1 and Guidelines for the microbiological examination of ready-to-eat foods.

FSANZ will release a consultation paper outlining the approach and guiding principles for this work in late 2014.

To keep up to date on proposed changes see: Review of Microbiological Limits

Tags

food importer registration UCFM Guidelines FSANZ Food Allergen Portal Listeria monocytogenes in ready to eat foods Coronavirus and food safety Heat treatments for meat and seafood food weights and measures preserving food with acids 2020 HACCP Food Protection Forum Standard 1.6.1 Listeria testing Eating safely when pregnant Salami manufacture Hepatitis A Nutrition Panel Calculator E coli 0157 Listeria guidelines Food labeling Food safety and pregnancy Microbiological Limits in Food what pathogens to test food for Food Recall guidelines National Programmes Further Processing guidelines Customise Your National Programme food safety role Labelling of irradiated food Top 5 Food Safety Topics Acidifying Food Food Recalls HACCP podcast sale of raw milk Food Safety Toolkit sous vide Imported food Imported Foods Food Safety training courses Starting a Food business Novel foods Food labelling for food service and catering Alcohol labelling guide Food premises requirements Summary of Changes to Food Standards Code Concentration and Drying Food Notice for Food Control Plans and National Programmes Safe fish consumption Food Standards Code revision brix pH and water activity RMP template forms Covid 19 implications for food manufacturing Template Food Control Plan WSMP template Food business registration Drying fruits and vegetables for food safety Sushi guidelines Coronavirus Food safety governance National Programme review of food traceability practices Food Safety Buddy magazine alcoholic beverages composition requirements Food Safety Assessor position Mercury in Fish Milk allergen in dark chocolate Allergen management Food Act 2014 resources Food labelling Food Recall Procedures Food Act 2014 Hemp seed can be sold as food Internal Audit training gluten free Egg labelling Pathogen swabbing food safety auditor Food safety training resources Food Safety data capture FCP evaluation Egg shelf life Storage of meat and seafood Calculate sanitiser shelf life determination FSSC 22000 Lupin Country of Origin labelling for food HACCP updates Food Standards Code custom Food Control Plan Making food for animals Food labelling for retail weights and measurs carbon monoxide 2020 General Principles of Food Hygiene HPP for milk Pregnancy warning labels on alcohol salami food safety guidelines metal detector functionality food traceability Calculating alcohol in brewed soft drinks Food Safety Watch food associations with pathogens new rules for allergen labelling Hemp seed food labelling Self supply water food safety programme templates Household Refrigerators Food safety culture New Product Development irradiated food Allergens in food Hepatitis in frozen berries food preservation food packaging allergen labelling label reviews Cooking meat and seafood sous vide for foodservice food defence Listeria training Allergen management and labelling guide rare or lightly cooked meat guidelines COVID 19 Preparing food industry sanitisers apricot kernels and food safety Codex HACCP updates Listeria Outbreak Rock Melon Listeria swabbing Which microbiological limits do I use Food Regulations 2015 Food Control Plan evaluation Bacterial levels in food Listeria monocytogenes in ready to eat food Food Fraud Toolkit Kombucha food safety Misrepresentation Food Act 2014 exemptions Food safety and Covid 19 Food safety and Coronavirus Microbiological reference criteria Food Allergen Portal fish processing Food labelling for selling to manufacturers Dietary Supplements requirements Food Safety posters Commercial sterilisation Food fermentation Winemakers Food Safety Template NPD fresh produce sanitation HPP Food Fraud Imported Food Risk Advice alcohol warning labels glazed seafood weights Dehydrating foods HACCP training foreign object audits Imported Food made with fortified ingredients Country of Origin labelling FoodRecall template Significant amendments to Food Control Plans hydrogen cyanide and apricot kernels Listeria testing of ready to eat foods Acidification RMP resources Hot holding meat and seafood food industry crisis management Unexpected allergens in food food standards code index Pet Food food legislation updates Total Diet Survey My Food Plan Food safety trends food and botulism risk Food allergen National Programme guidance National Programme guidelines Front of pack labelling Food labelling guide part time food safety role Food Safety Assessment Kombucha Feeding food waste to pigs Domestic fridges Water activity seminar Food recall Risk Management Laboratory training courses Template FCP intended use coding Office administrator position Food Recall Statistics sulphites in meat weights and measures raw milk Listeria sampling contract food safety specialist food contact packaging Meat smoking Cross contamination E coli 0157 Importing food New Zealand crisis management guidelines Food processing criteria Listeria outbreak Assured Food Safety new website food allergen labelling raw milk safety Private Label food safety updates Food Safety Culture resources Hepatitis A in frozen berries preservatives in meat Fermenting vegetables Job Vacancy Hamburger meat cooking listeria online training Imported forzen berries how to determine shelf life of foods Food allergens High Pressure Processing Standards for food premises Health Star Rating Home based food businesses Environmental swabbing modified atmosphere packing x ray detector functionality Alcohol in kombucha Guidelines for National Programmes Free Listeria training module control of Hepatits A in berries shelfe life guidelines Novel food processing technologies Intentional Substitution Hurdle Technology vacuum packing pre-op inspections carbon monoxide in fish processing Pregnancy warning labels

Review of Microbiological Limits in Food

August 20, 2014 at 8:07 AM

The review is considering recent scientific evidence and the development of preventative measures throughout the food chain, including food safety standards and primary production and processing standards.

The first stage, which is now complete, looked at limits for Listeria monocytogenes in ready-to-eat (RTE) foods.

FSANZ assessed whether existing criteria were consistent with associated guidance material and whether the criteria aligned with international standards. References to prescribed methods of analysis in the standard were also updated.

The changes were gazetted on 31 July 2014. Read Standard 1.6.1

Next stage of the review

The next stage of the review will look at what microbiological criteria are required in food safety management and for what purpose. For example, microbiological criteria may be established to:

determine the safety of a lot of food (food safety criteria)

verify if a food safety system or a processing step is working (process hygiene criteria).

This approach will support the through-chain requirements in Chapters 3 and 4 of the Code and take into account existing guideline criteria e.g. criteria in the Guide to Standard 1.6.1 and Guidelines for the microbiological examination of ready-to-eat foods.

FSANZ will release a consultation paper outlining the approach and guiding principles for this work in late 2014.

Categories

Tags

Archive

2020

2021

Review of Microbiological Limits in Food

August 20, 2014 at 8:07 AM

The review is considering recent scientific evidence and the development of preventative measures throughout the food chain, including food safety standards and primary production and processing standards.

The first stage, which is now complete, looked at limits for Listeria monocytogenes in ready-to-eat (RTE) foods​.

FSANZ assessed whether existing criteria were consistent with associated guidance material and whether the criteria aligned with international standards. References to prescribed methods of analysis in the standard were also updated.

The changes were gazetted on 31 July 2014. Read Standard 1.6.1

Next stage of the review

The next stage of the review will look at what microbiological criteria are required in food safety management and for what purpose. For example, microbiological criteria may be established to:

determine the safety of a lot of food (food safety criteria)

verify if a food safety system or a processing step is working (process hygiene criteria).

This approach will support the through-chain requirements in Chapters 3 and 4 of the Code and take into account existing guideline criteria e.g. criteria in the Guide to Standard 1.6.1 and Guidelines for the microbiological examination of ready-to-eat foods.

FSANZ will release a consultation paper outlining the approach and guiding principles for this work in late 2014.

Categories

Tags

Archive

2020

2021

The first stage, which is now complete, looked at limits for Listeria monocytogenes in ready-to-eat (RTE) foods.