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

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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