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

food standards code indexcrisis management guidelinesCountry of Origin labelling for foodImported Food made with fortified ingredientsHemp seed can be sold as foodfood safety updatesJob VacancyConcentration and DryingPet Foodsous vide for foodserviceDomestic fridgesFood business registrationLabelling of irradiated foodCooking meat and seafoodHome based food businessesirradiated foodCoronavirus and food safetyDehydrating foodsImported forzen berriessale of raw milkcontract food safety specialistFoodRecall templateAlcohol labelling guideNational Programmecustom Food Control Planbrix pH and water activityhydrogen cyanide and apricot kernelsweights and measuresweights and measursAcidifying FoodNational ProgrammesFood Standards Code revisionAllergen managementFood Safety Culture resourcesfood allergen labellingraw milkFurther Processing guidelinesListeria Outbreak Rock Melonx ray detector functionalityDrying fruits and vegetables for food safetyfood legislation updatesglazed seafood weightsLupinfresh produce sanitationFood Recall ProceduresFood safety culturecarbon monoxideNutrition Panel CalculatorFood recall Risk ManagementSafe fish consumptionHACCP podcastFood allergenNPDFood premises requirementsallergen labellingrare or lightly cooked meat guidelinesAssured Food Safety new websiteListeria outbreakImported foodNew Product DevelopmentHepatitis A in frozen berriesTotal Diet Surveysalami food safety guidelinesOffice administrator positionListeria samplingHamburger meat cookingCovid 19 implications for food manufacturing2020 HACCPFood Safety ToolkitSignificant amendments to Food Control PlansImported Food Risk AdviceFood allergensHACCP trainingCustomise Your National ProgrammeNational Programme guidanceforeign object auditsSummary of Changes to Food Standards CodeNovel food processing technologiesFCP evaluationsulphites in meatWhich microbiological limits do I usePrivate LabelFood labelingTemplate Food Control PlanPathogen swabbingSelf supply waterFront of pack labellingFood safety trendsFree Listeria training moduleTemplate FCPWinemakers Food Safety TemplateSalami manufactureWater activity seminarE coli 0157 Food Safety training coursesListeria monocytogenes in ready to eat foodsRMP template formsFood safety and Covid 19part time food safety roleListeria guidelinespre-op inspectionsCalculating alcohol in brewed soft drinksEgg labellingHPPMicrobiological reference criteriaMaking food for animalsStandard 1.6.1 Listeria testingBacterial levels in foodSushi guidelinesfood safety programme templatesMilk allergen in dark chocolateEating safely when pregnantImported Foodsfood weights and measuresapricot kernels and food safetyFood Standards Code Food safety training resourcescontrol of Hepatits A in berriespreservatives in meatFood Act 2014 resources2020 General Principles of Food HygieneIntentional SubstitutionFood Recallssous videFood Notice for Food Control Plans and National Programmes Listeria testing of ready to eat foodsHepatitis in frozen berriesKombucha food safetyFood Safety postersTop 5 Food Safety Topicsfish processingHealth Star RatingFood Safety Assessor positionFood Safety Assessment Kombuchaalcoholic beverages composition requirementsHot holding meat and seafoodFSSC 22000review of food traceability practiceshow to determine shelf life of foodsFood Act 2014 exemptionslabel reviewsHemp seed food labellingCOVID 19metal detector functionalityHPP for milkStarting a Food businessFood Protection Forummodified atmosphere packingFood Fraud ToolkitHepatitis AAlcohol in kombuchaMy Food PlanStorage of meat and seafoodfood contact packagingFood Act 2014Egg shelf lifeFood Control Plan evaluationListeria swabbingLaboratory training coursesNovel foodsStandards for food premisesFermenting vegetablesFood fermentationfood defenceFood Recall guidelinesfood and botulism riskFood labellingListeria monocytogenes in ready to eat foodfood traceabilityMicrobiological Limits in Foodvacuum packingalcohol warning labelsFSANZ Food Allergen PortalHACCP updatesfood safety auditorFood Regulations 2015RMP resourcesUCFM Guidelineslisteria online trainingcarbon monoxide in fish processingFood Safety data captureFood safety governanceMercury in FishCalculate sanitiserHigh Pressure ProcessingAcidificationPregnancy warning labelsFood safety and CoronavirusMisrepresentationFood safety and pregnancyEnvironmental swabbingfood safety roleFood FraudFeeding food waste to pigsDietary Supplements requirementsHurdle Technologyfood preservationInternal Audit trainingHeat treatments for meat and seafoodCoronavirusFood Safety Buddy magazinefood industry crisis managementFood processing criteriaListeria trainingshelf life determinationgluten freeWSMP templateGuidelines for National ProgrammesNational Programme guidelinesCodex HACCP updatesPregnancy warning labels on alcoholCommercial sterilisationCross contamination E coli 0157raw milk safetyHousehold RefrigeratorsPreparing food industry sanitisersfood packagingFood Safety Watchpreserving food with acidsMeat smokingFood Allergen Portalshelfe life guidelines


Archive