Standardisation of parameters for pathogen control in food processing - cooking, hot-holding and refrigeration

May 04, 2017 at 8:22 AM

MPI identified a lack of standardisation and uniformity with respect to temperature/time advice given by regulators (including MPI) to consumers and the food industry for cooking, hot-holding and refrigerated storage of meat and seafood. Much of the advice had been modified to include supposed safety margins or provide simplicity for application but that can lessen product quality, e.g., through over-cooking, or inhibit innovation. MPI therefore commissioned Environmental Science and Research Limited (ESR) to review and evaluate the scientific literature in these areas and to recommend to MPI in the four reports listed below standardised parameters for each that can be used to assist with the formulation of validated alternative processes.

Click here to review and download the reports.

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

Standardisation of parameters for pathogen control in food processing - cooking, hot-holding and refrigeration

May 04, 2017 at 8:22 AM

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