|
Establishment and use of microbiological criteria (standards, specifications and guidelines) for food CCFRA Guideline No. 52 (2007) |
|
|
Understand the difference between microbiological standards, guidelines and specifications to enable you to set meaningful microbiological criteria The value of meaningful microbiological criteria in the safe production of food is of major interest to the food and drink industry. The safety of food must be assured by a preventative approach based on the application of Hazard Analysis Critical Control Point (HACCP) and Risk Analysis at all stages in the food supply chain. These in turn are underpinned by good agricultural, manufacturing and hygiene practices. Microbiological testing of food is used for a variety of purposes, including the support and verification of HACCP in the control and safety of food. In order to be able to set a microbiological criterion for a foodstuff, it is useful to have a HACCP system covering the production of that foodstuff. This guideline sets out the current thinking with respect to microbiological criteria (microbiological specifications, microbiological guidelines and microbiological standards). It discusses how microbiological specifications and guidelines can be developed and suggests best use of resource and resulting data when testing food for the presence of micro-organisms. It provides guidance to all those involved in producing and using microbiological criteria in the food and catering industries. The document has been written by professional food microbiologists with experience in the food manufacturing, retailing and testing sectors, in order to share their combined knowledge with the reader. Contents Introduction Definition of terms
Purpose of microbiological criteria How to set a microbiological criterion
Examples of microbiological criteria
Bibliography Appendix – Micro-organisms which might be considered for inclusion in a microbiological criterion Softcover – 44 pages ISBN: 978 0 905942 96 4 |