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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food contact packaging Hemp seed food labelling sous vide for foodservice Food Safety training courses food importer registration Significant amendments to Food Control Plans Food allergen Cross contamination E coli 0157 Safe fish consumption Coronavirus and food safety Private Label Imported Food made with fortified ingredients preserving food with acids Concentration and Drying Food safety trends Alcohol labelling guide weights and measurs Food Control Plan evaluation RMP resources Free Listeria training module Starting a Food business HACCP training Pet Food 2020 General Principles of Food Hygiene food safety role Microbiological reference criteria Food Act 2014 resources Mercury in Fish Food safety and Covid 19 crisis management guidelines Allergens in food food weights and measures Acidification Food Act 2014 exemptions food legislation updates Food allergens food and botulism risk intended use coding Calculating alcohol in brewed soft drinks Microbiological Limits in Food raw milk Allergen management part time food safety role Food business registration Laboratory training courses 2020 HACCP Calculate sanitiser brix pH and water activity Total Diet Survey alcoholic beverages composition requirements Pregnancy warning labels on alcohol listeria online training food safety auditor Dietary Supplements requirements Standards for food premises Novel foods Food Protection Forum FCP evaluation Food Recall Statistics Self supply water Template FCP Making food for animals preservatives in meat National Programme guidance Codex HACCP updates Listeria swabbing rare or lightly cooked meat guidelines Food Safety Culture resources Food Safety Toolkit Imported food Hepatitis A in frozen berries contract food safety specialist Misrepresentation carbon monoxide food industry crisis management Home based food businesses Food Recalls Winemakers Food Safety Template Food processing criteria National Programmes Dehydrating foods weights and measures FSANZ Food Allergen Portal RMP template forms Salami manufacture Hepatitis in frozen berries Country of Origin labelling for food Food safety and pregnancy Listeria monocytogenes in ready to eat food HPP for milk Eating safely when pregnant irradiated food Food Standards Code revision vacuum packing carbon monoxide in fish processing food standards code index apricot kernels and food safety food traceability Food Safety Assessment Kombucha COVID 19 My Food Plan HPP foreign object audits Top 5 Food Safety Topics Hot holding meat and seafood sous vide control of Hepatits A in berries label reviews x ray detector functionality Food Regulations 2015 HACCP podcast Health Star Rating Food Notice for Food Control Plans and National Programmes sale of raw milk Hepatitis A Food Act 2014 modified atmosphere packing Kombucha food safety Coronavirus Further Processing guidelines Imported forzen berries Which microbiological limits do I use Preparing food industry sanitisers Acidifying Food fish processing food safety programme templates Pregnancy warning labels Egg labelling Importing food New Zealand Feeding food waste to pigs National Programme Office administrator position Food safety governance Household Refrigerators Unexpected allergens in food Standard 1.6.1 Listeria testing Fermenting vegetables Cooking meat and seafood E coli 0157 Storage of meat and seafood salami food safety guidelines food defence Hemp seed can be sold as food sulphites in meat food safety updates food packaging Listeria testing of ready to eat foods Environmental swabbing Commercial sterilisation Assured Food Safety new website Meat smoking shelf life determination WSMP template pre-op inspections Food labelling Food premises requirements Food fermentation High Pressure Processing Food safety culture hydrogen cyanide and apricot kernels Job Vacancy allergen labelling Nutrition Panel Calculator Listeria training glazed seafood weights Covid 19 implications for food manufacturing new rules for allergen labelling Imported 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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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