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

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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