23. Retailers of: Bakery products, e.g. pastries with potentially hazardous fillings Layer 1: Food Business Type Characterising Features Level 23. Retailer of: Bakery Medium or high risk food, ready-to-eat food, products, e.g. pastries with P-2 refrigerated storage, consumed cold, packaged potentially hazardous product fillings Layer 2: 23. Retailer of: Bakery products FB2 FB3 Retailer but not processor of high risk a (Y) products a (Y), b (N) a (Y) Retailer and processor of high risk products Example See also a (Y), b (Y), c (Y), d (Y), e (N), f (N), g Classification a (Y) (Y) 16 Processor of: Ready to eat food II a (Y) Layer 3: 23. Retailer of: Bakery products Question 1 FB1a. Yes. The business description specifies that the products of concern require refrigerated storage which indicates that they are, by definition, potentially hazardous foods. Note that there is ample evidence that bakery products can harbour microbial hazards see response to Question 3, below. – Question 2 FB2a. Yes. The products handled by the business are described as medium or high risk. The Risk Profiling Framework documentation states that a business should be classified according to the highest risk product handled, or process undertaken, by the business. Thus, the answer to the question is based on the high risk foods. Question 3 FB3a. Yes. Hazard control actions include refrigeration, a technology which is virtually universally available in Australia, and control over the storage time of the products prior to consumption. The products handled are described as packaged, which suggests that cross-contamination is not likely and does not require active control. FB3b. Background The literature is replete with reports of outbreaks related to bakery products, particularly those that include creams, custard, egg-based filling or glazes based on egg (e.g., 1-5. 8, 9, 13-19, reviews in 10 - 12). A large proportion of the outbreaks relate to spp., but noroviruses have been involved Salmonella in several outbreaks (1, 17) as have and Hepatitis A (see 12). In food microbiology text Bacillus cereus,
23. Retailers of: Bakery products, e.g. pastries with potentially hazardous fillings Layer 1: Food Business Type Characterising Features Level 23. Retailer of: Bakery products, e.g. pastries with potentially hazardous fillings Medium or high risk food, ready-to-eat food, refrigerated storage, consumed cold, packaged product P-2 Layer 2: 23. Retailer of: Bakery products FB2 FB3 Retailer but not processor of high risk products a (Y) a (Y) a (Y), b (N) Retailer and processor of high risk products See also Example Classification 16 Processor of: Ready to eat food II a (Y) a (Y) a (Y), b (Y), c (Y), d (Y), e (N), f (N), g (Y) Layer 3: 23. Retailer of: Bakery products Question 1 FB1a. Yes. The business description specifies that the products of concern require refrigerated storage which indicates that they are, by definition, potentially hazardous foods. Note that there is ample evidence that bakery products can harbour microbial hazards – see response to Question 3, below. Question 2 FB2a. Yes. The products handled by the business are described as medium or high risk. The Risk Profiling Framework documentation states that a business should be classified according to the highest risk product handled, or process undertaken, by the business. Thus, the answer to the question is based on the high risk foods. Question 3 FB3a. Yes. Hazard control actions include refrigeration, a technology which is virtually universally available in Australia, and control over the storage time of the products prior to consumption. The products handled are described as packaged, which suggests that cross-contamination is not likely and does not require active control. FB3b. Background The literature is replete with reports of outbreaks related to bakery products, particularly those that include creams, custard, egg-based filling or glazes based on egg (e.g., 1-5. 8, 9, 13-19, reviews in 10 - 12). A large proportion of the outbreaks relate to Salmonella spp., but noroviruses have been involved in several outbreaks (1, 17) as have Bacillus cereus, and Hepatitis A (see 12). In food microbiology text
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