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

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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