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

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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