Bacillus cereus* <1x102 (<100) cfu/g 5 x102 (500) cfu/g Salmonella species Absent in 25g Absent in 25g Listeria monocytogenes Absent in 25g 1x102 (<100) cfu/g Bacillus species not included as products containing large volumes of Semolina are not typically affected by (B.subtilis) and adequate cover in specification for Mesophilic ‘rope’ spore forming organisms. Notes: 1) Microbiological analysis is carried out annually as per industry survey and routine testing. 2) Microbiological sampling is random and is representative of the Mills products not specific to particular semolina. 3) Semolina is not positively released on microbiological results 4) It is understood that there are no controlling processes in the manufacture of Semolina to remove the micro organisms that may be present on the raw material. 5) The levels of organisms present on the may fluctuate due to the conditions in the field during the growing and harvesting seasons. 6) The maximum given limits are for guidance for to use if batches exceed targets. These maximum levels are based on three main criteria: The typical minimum levels present of organisms to cause food poisoning or formation of toxins (data obtained from ATC Product Category Risk Assessment 2013)
Bacillus cereus* <1x102 (<100) cfu/g 5 x102 (500) cfu/g Salmonella species Absent in 25g Absent in 25g Listeria monocytogenes Absent in 25g 1x102 (<100) cfu/g Bacillus species not included as products containing large volumes of Semolina are not typically affected by ‘rope’ (B.subtilis) and adequate cover in specification for Mesophilic spore forming organisms. Notes: 1) Microbiological analysis is carried out annually as per industry survey and routine testing. 2) Microbiological sampling is random and is representative of the Mills products not specific to particular semolina. 3) Semolina is not positively released on microbiological results 4) It is understood that there are no controlling processes in the manufacture of Semolina to remove the micro organisms that may be present on the raw material. 5) The levels of organisms present on the may fluctuate due to the conditions in the field during the growing and harvesting seasons. 6) The maximum given limits are for guidance for to use if batches exceed targets. These maximum levels are based on three main criteria: The typical minimum levels present of organisms to cause food poisoning or formation of toxins (data obtained from ATC Product Category Risk Assessment 2013)
ALLIED-MILLS-FLOUR-360.docx