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Microbiological criteria 
New guidance was published to clarify the confusion surrounding the use of microbiological criteria for foods and drinks - which include microbiological standards, guidelines and specifications. Increasingly manufacturers are moving away from 'end product testing' towards the use of pre-set microbiological criteria to verify HACCP and good practices - such as good manufacturing, agricultural and hygienic practice. EU legislation on microbiological criteria for foodstuffs has added further impetus. A project was established to develop impartial guidance for industry, overseen by a group of thirty specialists drawn from industry and government. It started from the premise that a microbiological criterion must be fit for purpose - for example, by stating the microbe of concern, giving clear microbiological limits, and including an appropriate sampling plan - and then developing a series of steps for setting appropriate microbiological criteria for foods. The resulting guide, entitled Establishment and use of microbiological criteria for foods (CCFRA Guideline 52), places the process of developing criteria in context by illustrating how the criteria sit within a wider product specification, how they can be used and what they can achieve - for example, in the verification of a company´s HACCP system. Contact: Dr Phil Voysey |