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

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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