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 safety and Covid 19 Food labelling foreign object audits Standards for food premises part time food safety role Food businesses under Alert Level 3 GM Food resources My Food Plan Health Star Rating irradiated food FoodRecall template Food safety culture Domestic fridges what pathogens to test food for Egg shelf life Making food for animals Microbiological Limits in Food Microbiological testing Importing food New Zealand Listeria sampling Laboratory training courses Food allergens Listeria monocytogenes in ready to eat foods Commercial sterilisation Caffeine powders and food UCFM Guidelines HACCP podcast Labelling of irradiated food Food Processing Starting a Food business weights and measurs food standards code index x ray detector functionality Food Recalls Imported Foods Hurdle Technology Covid 19 Alert Level 4 raw milk Food Recall Procedures carbon monoxide in fish processing Food business registration Nutrition Panel Calculator preserving food with acids Feeding food waste to pigs Food safety governance Food safety and Coronavirus rare or lightly cooked meat guidelines vacuum packing High Pressure Processing Listeria outbreak Food labelling for food service and catering 2020 General Principles of Food Hygiene Hepatitis A Covid-19 guidance sulphites in meat Acidifying Food National Programmes Total Diet Survey food importer registration Storage of meat and seafood Imported food Food Control Plan evaluation Sushi guidelines Food safety training resources National Programme Hot holding meat and seafood GM Foods Private Label Home based food businesses Drying fruits and vegetables for food safety food allergen labelling food safety role hydrogen cyanide and apricot kernels Hepatitis in frozen berries contract food safety specialist Meat smoking Acidification Lupin Guidelines for National Programmes brix pH and water activity Summary of Changes to Food Standards Code food preservation Pregnancy warning labels Food processing criteria Pathogen swabbing FSSC 22000 control of Hepatits A in berries Food Act 2014 resources Food Safety Buddy magazine Dehydrating foods intended use coding food industry crisis management Top 5 Food Safety Topics Food Safety Assessment Kombucha Salami manufacture FSANZ Food Allergen Portal FCP evaluation Pet Food Dangers of highly concentrated caffeine Bacterial levels in food Food Recall Statistics Listeria guidelines gluten free review of food traceability practices Allergen management and labelling guide Covid 19 Alert Level 2 weights and measures Hamburger meat cooking custom Food Control Plan Coronavirus and food safety sous vide for foodservice Food Notice for Food Control Plans and National Programmes HACCP training Interpreting lab results Cooking meat and seafood Office administrator position Cross contamination E coli 0157 raw milk safety 2020 HACCP Listeria swabbing Internal Audit training Food businesses operating under Alert Level 4 pre-op inspections listeria online training Egg labelling Self supply water COVID 19 Fortification of flour Intentional Substitution Preparing food industry sanitisers Food premises requirements Food Fraud Toolkit Food safety trends Listeria Outbreak Rock Melon Template FCP National Programme guidance label reviews salami food safety guidelines Imported forzen berries HACCP updates Fermenting vegetables fish processing Food allergen how to determine shelf life of foods food associations with pathogens NPD Food labelling guide shelf life determination shelfe life guidelines Calculate sanitiser Food Allergen Portal Free Listeria training module Country of Origin labelling for food Safe fish consumption E coli 0157 Significant amendments to Food Control Plans alcoholic beverages composition requirements alcohol warning labels Allergen management food legislation updates Food Standards Code revision Household Refrigerators Novel food processing technologies preservatives in meat food safety programme templates Food labeling Allergens in food Milk allergen in dark chocolate Food Safety Watch Calculating alcohol in brewed soft drinks apricot kernels and food safety Hepatitis A in frozen berries food traceability Imported Food Risk Advice Food fermentation metal detector functionality Assured Food Safety new website Food Safety data capture fresh produce sanitation Novel foods allergen labelling modified atmosphere packing WSMP template Food business operating at Alert Level 2 Mercury in Fish Food Standards Code Customise Your National Programme Codex HACCP updates Food Safety Culture resources Alcohol in kombucha Microbiological reference criteria RMP template forms food safety updates Food labelling for retail Unexpected allergens in food Food Act 2014 exemptions Food Safety training courses new rules for allergen labelling Listeria monocytogenes in ready to eat food Listeria testing of ready to eat foods National Programme guidelines Food processing technologies Hemp seed food labelling Kombucha food safety crisis management guidelines food weights and measures Food recall Risk Management Front of pack labelling sous vide Covid 19 implications for food manufacturing Environmental swabbing food contact packaging Listeria training Hemp seed can be sold as food Dietary Supplements requirements HPP for milk Food Act 2014 folic acid in flour food safety auditor Food labelling for selling to manufacturers carbon monoxide Food Regulations 2015 Eating safely when pregnant Alcohol labelling guide New Product Development Job Vacancy Heat treatments for meat and seafood Coronavirus Food Safety Assessor position Food Safety posters Which microbiological limits do I use Further Processing guidelines Standard 1.6.1 Listeria testing Concentration and Drying Winemakers Food Safety Template sale of raw milk RMP resources Microbiological analysis food and botulism risk Template Food Control Plan food defence Food Protection Forum food packaging Water activity seminar HPP Food Safety Toolkit Food Fraud Imported Food made with fortified ingredients Food Recall guidelines Food safety and pregnancy Pregnancy warning labels on alcohol Country of Origin labelling Misrepresentation glazed seafood weights

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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