Updated Guidelines on Uncooked Salami Production

December 12, 2017 at 7:57 AM

updated Guidance Document: Production of Uncooked Comminuted Fermented Meat (UCFM)

MPI has updated an existing guide about the processing of uncooked salami. This guide can be used by butchers and salami makers to help them comply with food safety requirements when they are making uncooked salami. The updated guide will make it easier for butchers and salami makers to understand how to implement the 2008 food standard regarding production of UCFM.

The draft updated guide was made available for public comment through the MPI website during September and October 2017. Industry groups were generally supportive of the update. One submission was received on the guide, which was generally positive. As a result of the consultation process some minor changes have been made to further clarify sections relating to processing aids and bacterial counts on the ingoing meat.

The updated version of the guide and the 2008 UCFM standard it relates to is available here:

Tags

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

Updated Guidelines on Uncooked Salami Production

December 12, 2017 at 7:57 AM

Categories

Tags

Archive

2017

2018

2019