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: Microbiological Limits in Food
Category: News

Categories


Tags

glazed seafood weightsraw milk safetyFood Fraud Toolkitweights and measuresNational Programme guidelinesFood allergensNational ProgrammeNational Programmescarbon monoxide in fish processingEnvironmental swabbingcrisis management guidelinesreview of food traceability practicespart time food safety roleListeria testing of ready to eat foodshow to determine shelf life of foodsStandard 1.6.1 Listeria testingFood Safety postersshelfe life guidelinesFood Act 2014Food Safety data capturefood weights and measuresNew Product DevelopmentMy Food PlanWSMP templaterare or lightly cooked meat guidelinesWhich microbiological limits do I useFree Listeria training moduleListeria samplingLupinRMP template formsFood Safety training coursesFood labellingListeria Outbreak Rock MelonHousehold RefrigeratorsSushi guidelinesHurdle Technologysulphites in meatraw milkallergen labellingSelf supply waterTotal Diet SurveyTop 5 Food Safety TopicsTemplate Food Control Planvacuum packingDrying fruits and vegetables for food safetyweights and measursImported forzen berriesfood safety roleHealth Star RatingEgg labellingHepatitis AInternal Audit trainingsalami food safety guidelinesFood Safety Buddy magazineFood safety governanceFront of pack labellingfood defenceFood Recall ProceduresNational Programme guidancefood industry crisis managementlisteria online trainingFurther Processing guidelinesHamburger meat cookingListeria outbreakshelf life determinationHepatitis in frozen berriesStorage of meat and seafoodTemplate FCPsale of raw milkFoodRecall templatepreservatives in meatcustom Food Control PlanBacterial levels in foodFood Act 2014 resourcesFood processing criteriaRMP resourcesDietary Supplements requirementsFCP evaluationEgg shelf lifeNovel foodsFood Notice for Food Control Plans and National Programmes Microbiological Limits in Foodfood traceabilityCalculate sanitiserforeign object auditshydrogen cyanide and apricot kernelscontrol of Hepatits A in berriesMicrobiological reference criteriafood standards code indexListeria swabbingmodified atmosphere packingHot holding meat and seafoodapricot kernels and food safetyUCFM GuidelinesDehydrating foodsHemp seed food labellinggluten freefood legislation updatesCustomise Your National ProgrammeListeria monocytogenes in ready to eat foodsE coli 0157 Alcohol labelling guideSummary of Changes to Food Standards Codealcoholic beverages composition requirementsFood Protection ForumFood Allergen Portalfood allergen labellingConcentration and DryingHome based food businessesListeria monocytogenes in ready to eat foodLaboratory training coursesMilk allergen in dark chocolateFood safety training resourcesfood safety auditorNPDFood Standards Code Hepatitis A in frozen berriesFood safety trendsWinemakers Food Safety Templatecontract food safety specialistCommercial sterilisationLabelling of irradiated foodFood Safety ToolkitWater activity seminarListeria trainingFood Standards Code revisionHPPFeeding food waste to pigspreserving food with acidsFood allergenFood Safety WatchListeria guidelinesOffice administrator positionMeat smokingfood and botulism riskAllergen managementHemp seed can be sold as foodirradiated foodNovel food processing technologiesPreparing food industry sanitisersPrivate Labelfood preservationAcidificationHigh Pressure ProcessingFood business registrationGuidelines for National Programmesfresh produce sanitationfood safety programme templatesFood safety cultureHACCP podcastfood contact packagingx ray detector functionalitypre-op inspectionsHeat treatments for meat and seafoodFood Recall guidelinesFood premises requirementssous videFood Act 2014 exemptionsStandards for food premisesPathogen swabbingFood Control Plan evaluationbrix pH and water activityFSANZ Food Allergen PortalCross contamination E coli 0157metal detector functionalitysous vide for foodserviceSignificant amendments to Food Control Plansfood packagingFood Regulations 2015HACCP trainingCountry of Origin labelling for foodFood Fraudcarbon monoxideFSSC 22000Domestic fridgesSalami manufactureCooking meat and seafoodFood labelingfish processingfood safety updateslabel reviewsAssured Food Safety new website


Archive