Marginal Indicates that food handling controls or Proactive investigation to ensure production, ≤102 contamination may become a problem. processing and hygiene controls are being implemented as intended. Consider additional sampling of the environment and food products. Not detected in Satisfactory 25g Table 3. Interpretation of results for (MAB) colony count (at 30°C) in RTE foods Food Category Examples Result (cfu/g) Satisfactory Marginal Unsatisfactory Category 1 Applies to cooked immediately before Hot takeaway food such as pizza < 103 103 - <105 ≥105 consumption Whole cooked bakery products such as pies, sausage rolls, quiches ready to eat cook/chill and cook/freeze meals. Category 2 Applies to RTE foods in which all Bakery products such as cakes (without < 104 104 - <106 ≥106 components of the foods have been fresh cream) cooked but there is some handling before Fully cooked bakery products (pies, sale or consumption. quiches etc.) that are chilled/portioned/further handled. Category 3 Applies to RTE foods which contain some Dips such as hummus, tzatziki etc. <106 106 - <107 ≥107 components that have been cooked and Bakery products containing cream then further handled (stored, sliced or Sandwiches mixed) before preparation of the final food Sliced meats or where no cooking process has been Sushi rolls used.
≤102 Marginal Indicates that food handling controls or contamination may become a problem. Proactive investigation to ensure production, processing and hygiene controls are being implemented as intended. Consider additional sampling of the environment and food products. Not detected in 25g Satisfactory Table 3. Interpretation of results for (MAB) colony count (at 30°C) in RTE foods Food Category Examples Result (cfu/g) Satisfactory Marginal Unsatisfactory Category 1 Applies to cooked immediately before consumption Hot takeaway food such as pizza Whole cooked bakery products such as pies, sausage rolls, quiches ready to eat cook/chill and cook/freeze meals. < 103 103 - <105 ≥105 Category 2 Applies to RTE foods in which all components of the foods have been cooked but there is some handling before sale or consumption. Bakery products such as cakes (without fresh cream) Fully cooked bakery products (pies, quiches etc.) that are chilled/portioned/further handled. < 104 104 - <106 ≥106 Category 3 Applies to RTE foods which contain some components that have been cooked and then further handled (stored, sliced or mixed) before preparation of the final food or where no cooking process has been used. Dips such as hummus, tzatziki etc. Bakery products containing cream Sandwiches Sliced meats Sushi rolls <106 106 - <107 ≥107
Compendium%20of%20Microbiological%20Criteria.docx