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.



Tags: Heat treatments for meat and seafood Cooking meat and seafood Hot holding meat and seafood Storage of meat and seafood
Category: News

Categories


Tags

Food safety and Covid 19Food labellingforeign object auditsStandards for food premisespart time food safety roleFood businesses under Alert Level 3GM Food resourcesMy Food PlanHealth Star Ratingirradiated foodFoodRecall templateFood safety cultureDomestic fridgeswhat pathogens to test food forEgg shelf lifeMaking food for animalsMicrobiological Limits in FoodMicrobiological testingImporting food New ZealandListeria samplingLaboratory training coursesFood allergensListeria monocytogenes in ready to eat foodsCommercial sterilisationCaffeine powders and foodUCFM GuidelinesHACCP podcastLabelling of irradiated foodFood ProcessingStarting a Food businessweights and measursfood standards code indexx ray detector functionalityFood RecallsImported FoodsHurdle TechnologyCovid 19 Alert Level 4raw milkFood Recall Procedurescarbon monoxide in fish processingFood business registrationNutrition Panel Calculatorpreserving food with acidsFeeding food waste to pigsFood safety governanceFood safety and Coronavirusrare or lightly cooked meat guidelinesvacuum packingHigh Pressure ProcessingListeria outbreakFood labelling for food service and catering2020 General Principles of Food HygieneHepatitis ACovid-19 guidancesulphites in meatAcidifying FoodNational ProgrammesTotal Diet Surveyfood importer registrationStorage of meat and seafoodImported foodFood Control Plan evaluationSushi guidelinesFood safety training resourcesNational ProgrammeHot holding meat and seafoodGM FoodsPrivate LabelHome based food businessesDrying fruits and vegetables for food safetyfood allergen labellingfood safety rolehydrogen cyanide and apricot kernelsHepatitis in frozen berriescontract food safety specialistMeat smokingAcidificationLupinGuidelines for National Programmesbrix pH and water activitySummary of Changes to Food Standards Codefood preservationPregnancy warning labelsFood processing criteriaPathogen swabbingFSSC 22000control of Hepatits A in berriesFood Act 2014 resourcesFood Safety Buddy magazineDehydrating foodsintended use codingfood industry crisis managementTop 5 Food Safety TopicsFood Safety Assessment KombuchaSalami manufactureFSANZ Food Allergen PortalFCP evaluationPet FoodDangers of highly concentrated caffeineBacterial levels in foodFood Recall StatisticsListeria guidelinesgluten freereview of food traceability practicesAllergen management and labelling guideCovid 19 Alert Level 2weights and measuresHamburger meat cookingcustom Food Control PlanCoronavirus and food safetysous vide for foodserviceFood Notice for Food Control Plans and National Programmes HACCP trainingInterpreting lab resultsCooking meat and seafoodOffice administrator positionCross contamination E coli 0157raw milk safety2020 HACCPListeria swabbingInternal Audit trainingFood businesses operating under Alert Level 4pre-op inspectionslisteria online trainingEgg labellingSelf supply waterCOVID 19Fortification of flourIntentional SubstitutionPreparing food industry sanitisersFood premises requirementsFood Fraud ToolkitFood safety trendsListeria Outbreak Rock MelonTemplate FCPNational Programme guidancelabel reviewssalami food safety guidelinesImported forzen berriesHACCP updatesFermenting vegetablesfish processingFood allergenhow to determine shelf life of foodsfood associations with pathogensNPDFood labelling guideshelf life determinationshelfe life guidelinesCalculate sanitiserFood Allergen PortalFree Listeria training moduleCountry of Origin labelling for foodSafe fish consumptionE coli 0157 Significant amendments to Food Control Plansalcoholic beverages composition requirementsalcohol warning labelsAllergen managementfood legislation updatesFood Standards Code revisionHousehold RefrigeratorsNovel food processing technologiespreservatives in meatfood safety programme templatesFood labelingAllergens in foodMilk allergen in dark chocolateFood Safety WatchCalculating alcohol in brewed soft drinksapricot kernels and food safetyHepatitis A in frozen berriesfood traceabilityImported Food Risk AdviceFood fermentationmetal detector functionalityAssured Food Safety new websiteFood Safety data capturefresh produce sanitationNovel foodsallergen labellingmodified atmosphere packingWSMP templateFood business operating at Alert Level 2Mercury in FishFood Standards Code Customise Your National ProgrammeCodex HACCP updatesFood Safety Culture resourcesAlcohol in kombuchaMicrobiological reference criteriaRMP template formsfood safety updatesFood labelling for retailUnexpected allergens in foodFood Act 2014 exemptionsFood Safety training coursesnew rules for allergen labellingListeria monocytogenes in ready to eat foodListeria testing of ready to eat foodsNational Programme guidelinesFood processing technologiesHemp seed food labellingKombucha food safetycrisis management guidelinesfood weights and measuresFood recall Risk ManagementFront of pack labellingsous videCovid 19 implications for food manufacturingEnvironmental swabbingfood contact packagingListeria trainingHemp seed can be sold as foodDietary Supplements requirementsHPP for milkFood Act 2014folic acid in flourfood safety auditorFood labelling for selling to manufacturerscarbon monoxideFood Regulations 2015Eating safely when pregnantAlcohol labelling guideNew Product DevelopmentJob VacancyHeat treatments for meat and seafoodCoronavirusFood Safety Assessor positionFood Safety postersWhich microbiological limits do I useFurther Processing guidelinesStandard 1.6.1 Listeria testingConcentration and DryingWinemakers Food Safety Templatesale of raw milkRMP resourcesMicrobiological analysisfood and botulism riskTemplate Food Control Planfood defenceFood Protection Forumfood packagingWater activity seminarHPPFood Safety ToolkitFood FraudImported Food made with fortified ingredientsFood Recall guidelinesFood safety and pregnancyPregnancy warning labels on alcoholCountry of Origin labellingMisrepresentationglazed seafood weights


Archive