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

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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