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.
Changes to Food Importation requirements
Food Business Guidance for Operating Under COVID-19 Alert Level 2
Food Business Guidance for Operating Under Covid-19 Alert Level 3