Test Limit E. coli <10 (target) If exceeds100 cfu/g further investigation required Coagulase positive 1000 cfu/g Staphylococci Testing should be undertaken at the time during processing when it would be expected that the number of staphylococci to be highest. Staphylococcal enterotoxins Not detected (5 x 25g (if coagulase positive sample) staphylococci exceed 1000 cfu/g) Not detected (target) L. monocytogenes Salmonella Not detected The National Guidelines Pathogen Management (Guidelines for Dairy industry response to – pathogen detections in dairy product and the processing environment) document provides additional information on pathogen monitoring, including implementing an environmental monitoring program. Chemical sampling and testing Monitoring of critical limits for processing measures identified as CCPs should occur as appropriate throughout the manufacturing process. End product testing to verify pH, salt and moisture characteristics should also be scheduled and documented within the food safety program. Appendix 1 Standard 3.2.2 Health and Hygiene Requirements Division 4 Health and hygiene requirements – Subdivision 1 Requirements for food handlers – 13 General requirement A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food. 14 Health of food handlers
Test Limit E. coli <10 (target) If exceeds100 cfu/g further investigation required Coagulase positive Staphylococci 1000 cfu/g Testing should be undertaken at the time during processing when it would be expected that the number of staphylococci to be highest. Staphylococcal enterotoxins (if coagulase positive staphylococci exceed 1000 cfu/g) Not detected (5 x 25g sample) L. monocytogenes Not detected (target) Salmonella Not detected The National Guidelines – Pathogen Management (Guidelines for Dairy industry response to pathogen detections in dairy product and the processing environment) document provides additional information on pathogen monitoring, including implementing an environmental monitoring program. Chemical sampling and testing Monitoring of critical limits for processing measures identified as CCPs should occur as appropriate throughout the manufacturing process. End product testing to verify pH, salt and moisture characteristics should also be scheduled and documented within the food safety program. Appendix 1 Standard 3.2.2 Health and Hygiene Requirements Division 4 – Health and hygiene requirements Subdivision 1 – Requirements for food handlers 13 General requirement A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food. 14 Health of food handlers