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

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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