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

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

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

2018

2019

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

2018

2019

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