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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apricot kernels and food safety Food Safety Assessment Kombucha Food Notice for Food Control Plans and National Programmes Food Safety posters preservatives in meat Allergen management and labelling guide High Pressure Processing Office administrator position label reviews Calculate sanitiser Food allergen Pregnancy warning labels food and botulism risk National Programme Bacterial levels in food foreign object audits Template Food Control Plan Top 5 Food Safety Topics Microbiological reference criteria weights and measures food safety auditor Self supply water Imported food Environmental swabbing Egg labelling Food safety and Coronavirus food safety updates Food Act 2014 exemptions Listeria swabbing HPP Alcohol in kombucha Food labelling for retail Food safety and pregnancy Hemp seed food labelling Pregnancy warning labels on alcohol Food Act 2014 resources Meat smoking Cooking meat and seafood FoodRecall template food standards code index food contact packaging Food safety governance custom Food Control Plan FSANZ Food Allergen Portal Intentional Substitution RMP resources NPD modified atmosphere packing fresh produce sanitation Dietary Supplements requirements Food Recall guidelines vacuum packing Importing food New Zealand new rules for allergen labelling rare or lightly cooked meat guidelines Drying fruits and vegetables for food safety Calculating alcohol in brewed soft drinks Microbiological Limits in Food New Product Development Food Allergen Portal HACCP updates weights and measurs Customise Your National Programme Sushi guidelines carbon monoxide in fish processing Food Safety Buddy magazine Food Standards Code revision part time food safety role sous vide for foodservice listeria online training alcohol warning labels My Food Plan Standard 1.6.1 Listeria testing Food Standards Code metal detector functionality RMP template forms sale of raw milk pre-op inspections Coronavirus and food safety preserving food with acids food legislation updates how to determine shelf life of foods Template FCP Dehydrating foods Safe fish consumption Cross contamination E coli 0157 Free Listeria training module carbon monoxide Home based food businesses irradiated food Listeria training Mercury in Fish what pathogens to test food for food preservation UCFM Guidelines hydrogen cyanide and apricot kernels Labelling of irradiated food Food allergens Commercial sterilisation Food Safety Assessor position Food Recall Procedures Food safety trends Acidifying Food Food Fraud raw milk safety Pathogen swabbing Food Fraud Toolkit Food recall Risk Management Food Recalls Food safety and Covid 19 Hepatitis A in frozen berries Internal Audit training Domestic fridges Food fermentation Eating safely when pregnant Food safety training resources Coronavirus National Programme guidance Novel food processing technologies control of Hepatits A in berries Country of Origin labelling food allergen labelling Food Protection Forum Food labelling for food service and catering Listeria testing of ready to eat foods brix pH and water activity shelf life determination 2020 HACCP Food premises requirements FCP evaluation Salami manufacture Food business registration Standards for food premises Total Diet Survey Novel foods Acidification Summary of Changes to Food Standards Code Egg shelf life Fermenting vegetables sulphites in meat Allergen management x ray detector functionality Which microbiological limits do I use WSMP template Further Processing guidelines Storage of meat and seafood Feeding food waste to pigs Imported Foods review of food traceability practices Food Act 2014 Food Safety Culture resources FSSC 22000 food safety role Listeria outbreak salami food safety guidelines food traceability Winemakers Food Safety Template Food safety culture food industry crisis management E coli 0157 food importer registration Listeria Outbreak Rock Melon Household Refrigerators Hurdle Technology food packaging Food Control Plan evaluation National Programmes Front of pack labelling Hot holding meat and seafood Nutrition Panel Calculator Unexpected allergens in food Hemp seed can be sold as food Hepatitis in frozen berries raw milk 2020 General Principles of Food Hygiene Preparing food industry sanitisers Food labeling Food Regulations 2015 Listeria monocytogenes in ready to eat foods contract food safety specialist Lupin allergen labelling Country of Origin labelling for food Job Vacancy food weights and measures HACCP training Making food for animals Alcohol labelling guide Listeria monocytogenes in ready to eat food Laboratory training courses Hamburger meat cooking Imported Food made with fortified ingredients Private Label crisis management guidelines Misrepresentation Food Safety training courses HACCP podcast Kombucha food safety Food Safety data capture National Programme guidelines Starting a Food business Food Safety Toolkit COVID 19 Concentration and Drying food defence Codex HACCP updates Milk allergen in dark chocolate Water activity seminar Listeria sampling Heat treatments for meat and seafood Hepatitis A sous vide Food labelling glazed seafood weights Assured Food Safety new website Listeria guidelines Imported forzen berries Food Safety Watch Guidelines for National Programmes Food processing criteria fish processing food safety programme templates Food Recall Statistics Allergens in food Imported Food Risk Advice Covid 19 implications for food manufacturing shelfe life guidelines Pet Food Health Star Rating intended use coding alcoholic beverages composition requirements food associations with pathogens Significant amendments to Food Control Plans HPP for milk Food labelling for selling to manufacturers gluten free Food labelling guide

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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