the adequacy of processing used (e.g. adequate cooking, pH, water activity) the adequacy of measures implemented to prevent the likelihood of cross contamination the effectiveness of cleaning and sanitising equipment (e.g. blenders, vitamisers, other processing equipment) the adequacy of time and temperature controls used. The adequacy of health and hygiene practices may also require investigation if an infected food handler is suspected. Confirmation of identity, serotyping, phage typing required where cases of foodborne illness suspected. Not Satisfactory detected in 25g Table 2. Interpreting results for testing of in ready-to-eat foods Indicator Result (cfu/g) Interpretation Likely Actions >104 Unsatisfactory For processed foods indicates that Review: contamination has occurred post processing controls used (such as cooking processing (cross contamination from food temperatures) (includes coliforms) contact surfaces, raw products or food cleaning and sanitising practices for handlers) or there has been inadequate premises and equipment processing. Poor temperature time control food handler hygiene may also be a contributing factor. time and temperature control. Additional food or environmental samples may be required for investigation.
the adequacy of processing used (e.g. adequate cooking, pH, water activity) the adequacy of measures implemented to prevent the likelihood of cross contamination the effectiveness of cleaning and sanitising equipment (e.g. blenders, vitamisers, other processing equipment) the adequacy of time and temperature controls used. The adequacy of health and hygiene practices may also require investigation if an infected food handler is suspected. Confirmation of identity, serotyping, phage typing required where cases of foodborne illness suspected. Not detected in 25g Satisfactory Table 2. Interpreting results for testing of in ready-to-eat foods Indicator Result (cfu/g) Interpretation Likely Actions (includes coliforms) >104 Unsatisfactory For processed foods indicates that contamination has occurred post processing (cross contamination from food contact surfaces, raw products or food handlers) or there has been inadequate processing. Poor temperature time control may also be a contributing factor. Review: processing controls used (such as cooking temperatures) cleaning and sanitising practices for premises and equipment food handler hygiene time and temperature control. Additional food or environmental samples may be required for investigation.
Compendium%20of%20Microbiological%20Criteria.docx