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Critères microbiologiques dans d'autres pays

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FSANZ - 2016 - User guides. Au sommaire: Microbiological Limits for Foods. Page Content (November 2016) NOTE: This standard applies to both Australia and New Zealand.

FSANZ - 2016 - User guides. Au sommaire: Microbiological Limits for Foods

Standard 1.6.1 Microbiological limits in food aims to prevent foodborne illness from food containing unsafe levels of microorganisms. The standard sets out how to determine whether a specific lot of food has an unacceptable level of microorganisms. Maximum permissible limits for particular microorganisms in different food groups are listed in the accompanying Schedule 27. In addition to the standard, FSANZ has developed guideline levels for certain other microorganisms and foods. FSANZ is reviewing the microbiological limits in the Code, considering recent scientific evidence, international standards and preventative measures throughout the food chain mandated through Chapters 3 and 4 of the Code. The review is looking at what microbiological criteria are required in food safety management and for what purpose.

To date, food safety criteria have been added to Standard 1.6.1 for: Centre for Food Safety (hk) - sept 2014 - Microbiological quality of prepackaged long shelf life refrigerated products. FSANZ - DEC 2001 - Guidelines for the microbiological examination of ready-to- eat foods. Agriculture Technology - 2013 - Review on food microbiological standard in Indonesia. AFSCA 01/04/16 Circulaire "Produits animaux" - Critères microbiologiques applicables aux carcasses d'ongulés domestiques + annexes. Enregistrement des opérateurs actifs dans le secteur de l’aquaculture et conditions d’autorisation/agrément des installations - Annexe 1 : FAQ (19/04/2011) - Annexe 2 : Liste des codes activités AFSCA relatives au secteur de l’aquaculture et de la pêche - Annexe 3 : A.R. du 09/11/2009 relatif aux conditions de police sanitaire applicables aux animaux et aux produits d’aquaculture, et relatif à la prévention de certaines maladies chez les animaux aquatiques et aux mesures de lutte contre ces maladies - Annexe 4 : Récapitulatif des exigences d’enregistrement, d’autorisation et agréments et des conditions d’obtention La circulaire décrit les conditions relatives à l’autorisation/agrément des installations d'aquaculture, ainsi que la procédure d’introduction d’une demande d’autorisation/agrément.

AFSCA 01/04/16 Circulaire "Produits animaux" - Critères microbiologiques applicables aux carcasses d'ongulés domestiques + annexes

FOOD AND DRUG ADMINISTRATION PHILIPPINES 27/02/13 Revised guidelines for the assessment of microbiological quality of processed foods. FOODSTANDARDS_GOV_AU - MARCH 2015 - Review of microbiological criteria (second stage) FSANZ is reviewing the microbiological limits in the Food Standards Code taking into account changes that have occurred since they were established more than 10 years ago.

FOODSTANDARDS_GOV_AU - MARCH 2015 - Review of microbiological criteria (second stage)

The review is considering recent scientific evidence and the development of preventative measures throughout the food chain, including food safety standards and primary production and processing standards. The first stage, which is now complete, looked at limits for Listeria monocytogenes in ready-to-eat (RTE) foods​. FSANZ assessed whether existing criteria were consistent with associated guidance material and whether the criteria aligned with international standards. References to prescribed methods of analysis in the standard were also updated. The changes were gazetted on 31 July 2014.

Criteria for raw milk products were developed through Proposal P1022. FAS USDA 12/05/14 Microbiological Guidelines for Food_Hong Kong_Hong Kong_5-8-2014. JOURNAL OF HYGIENIC ENGINEERING AND DESIGN - MICROBIAL LIMITS USED FOR VARIOUS TYPES OF FOOD PROCESS SURFACES BASED ON CASE STUDY EVALUATIONS. Food Control Available online 30 September 2014 Development of microbiological criteria to assess the acceptability of a food lo. ELIKAGAIEN ARAU MIKROBIOLOGIKOAK - 2013 - NORMAS MICROBIOLOGICAS DE LOS ALIMENTOS. MICROBIOLOGY AUSTRALIA 13/05/13 Food safety plans: three problems to address when analysing microbiological hazards.

Download PDF Article Published: 13 May 2013 Food safety programs set out how safe food is produced.

MICROBIOLOGY AUSTRALIA 13/05/13 Food safety plans: three problems to address when analysing microbiological hazards

The primary objective of designing food safety plans is to ensure food is safe and suitable for human consumption. However if the design of the food safety plan is affected by lack of knowledge of the biological, chemical and physical (BCP) hazards of the food production process, then food safety may not be assured. This paper focuses on three problems when analysing the microbiological hazards that can affect the quality of the food safety plan and which may result in unsafe food and a false sense of security for the food manufacturer. The seven principles of Hazard Analysis Critical Control Point (HACCP) (Table 1)1,2, used to design a food safety plan, are well known by the food industry worldwide and an overview of the principles can be taught in one training session. Once the PFD is accurate and complete, the BCP hazards at each step of the PFD must be identified. References Biography. AGROSCOPE DE CHANGINS - ALP forum 2009 N° 77 CRITÈRES MICROBIOLOGIQUES POUR LA FABRICATION DU FROMAGE.

Critères microbiologiques en Amérique

Raw-milk-cheeses-SIS. Welcome to ILSI India. Agencia Española de Seguridad Alimentaria y Nutrición. Con fecha 3 de febrero se ha publicado el RD 19/2014 del 17 de enero, por el que se refunden los organismos autónomos Instituto Nacional del Consumo y Agencia Española de Seguridad Alimentaria y Nutrición en un nuevo organismo autónomo denominado Agencia Española de Consumo, Seguridad Alimentaria y Nutrición y se aprueba su estatuto.

Agencia Española de Seguridad Alimentaria y Nutrición

A partir de esta fecha, la Agencia Española de Consumo, Seguridad Alimentaria y Nutrición asume las competencias y responsabilidades que hasta la fecha venían desempeñando ambos organismos autónomos. El nuevo organismo nace con una vocación integradora y de cooperación de todos los agentes involucrados en la garantía de la seguridad de los consumidores, en su sentido más amplio. Using risk assessment to evaluate risk-based microbiological criteria. Centre for Food Safety (hk) - sept 2014 - Microbiological quality of prepackaged long shelf life refrigerated products.