[ANNEX I U.K. Microbiological criteria for foodstuffs
Chapter 1. U.K. Food safety criteria
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Food category | Micro-organisms/their toxins, metabolites | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies |
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n | c | m | M |
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1.1 Ready-to-eat foods intended for infants and ready-to-eat foods for special medical purposes | Listeria monocytogenes | 10 | 0 | Absence in 25 g | EN/ISO 11290-1 | Products placed on the market during their shelf-life |
1.2 Ready-to-eat foods able to support the growth of L. monocytogenes , other than those intended for infants and for special medical purposes | Listeria monocytogenes | 5 | 0 | 100 cfu/g | EN/ISO 11290-2 | Products placed on the market during their shelf-life |
5 | 0 | Absence in 25 g | EN/ISO 11290-1 | Before the food has left the immediate control of the food business operator, who has produced it |
1.3 Ready-to-eat foods unable to support the growth of L. monocytogenes , other than those intended for infants and for special medical purposes | Listeria monocytogenes | 5 | 0 | 100 cfu/g | EN/ISO 11290-2 | Products placed on the market during their shelf-life |
1.4 Minced meat and meat preparations intended to be eaten raw | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
[1.5 Minced meat and meat preparations made from poultry meat intended to be eaten cooked | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life] |
1.6 Minced meat and meat preparations made from other species than poultry intended to be eaten cooked | Salmonella | 5 | 0 | Absence in 10 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.7 Mechanically separated meat (MSM) | Salmonella | 5 | 0 | Absence in 10 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.8 Meat products intended to be eaten raw, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
[1.9 Meat products made from poultry meat intended to be eaten cooked | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life] |
1.10 Gelatine and collagen | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.11 Cheeses, butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.12 Milk powder and whey powder | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.13 Ice cream , excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.14 Egg products, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.15 Ready-to-eat foods containing raw egg, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk | Salmonella | 5 | 0 | Absence in 25 g or ml | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.16 Cooked crustaceans and molluscan shellfish | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.17 Live bivalve molluscs and live echinoderms, tunicates and gastropods | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.18 Sprouted seeds (ready-to-eat) | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.19 Precut fruit and vegetables (ready-to-eat) | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.20 Unpasteurised fruit and vegetable juices (ready-to-eat) | Salmonella | 5 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.21 Cheeses, milk powder and whey powder, as referred to in the coagulase-positive staphylococci criteria in Chapter 2.2 of this Annex | Staphylococcal enterotoxins | 5 | 0 | Not detected in 25 g | European screening method of the CRL for coagulase positive staphylococci | Products placed on the market during their shelf-life |
1.22 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age | Salmonella | 30 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
1.23 Dried follow-on formulae | Salmonella | 30 | 0 | Absence in 25 g | EN/ISO 6579 | Products placed on the market during their shelf-life |
[1.24 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age | Cronobacter spp. (Enterobacter sakazakii) | 30 | 0 | Absence in 10 g | ISO/TS 22964 | Products placed on the market during their shelf-life] |
1.25 Live bivalve molluscs and live echinoderms, tunicates and gastropods | E. coli | 1 | 0 | 230 MPN/100 g of flesh and intra-valvular liquid | ISO TS 16649-3 | Products placed on the market during their shelf-life |
1.26 Fishery products from fish species associated with a high amount of histidine | Histamine | 9 | 2 | 100 mg/kg | 200 mg/kg | HPLC | Products placed on the market during their shelf-life |
1.27 Fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine | Histamine | 9 | 2 | 200 mg/kg | 400 mg/kg | HPLC | Products placed on the market during their shelf-life |
[1.28 Fresh poultry meat | Salmonella typhimurium Salmonella enteritidis | 5 | 0 | Absence in 25 g | EN/ISO 6579 (for detection) White-Kaufmann-Le Minor scheme (for serotyping) | Products placed on the market during their shelf-life] |
[1.29 Sprouts | Shiga toxin producing E. coli (STEC) O157, O26, O111, O103, O145 and O104:H4 | 5 | 0 | Absence in 25 grams | CEN/ISO TS 13136 | Products placed on the market during their shelf-life] |
Interpretation of the test results U.K.
The limits given refer to each sample unit tested, excluding live bivalve molluscs and live echinoderms, tunicates and gastropods in relation to testing E. coli , where the limit refers to a pooled sample.
The test results demonstrate the microbiological quality of the batch tested () .
L. monocytogenes in ready-to-eat foods intended for infants and for special medical purposes:
satisfactory, if all the values observed indicate the absence of the bacterium,
unsatisfactory, if the presence of the bacterium is detected in any of the sample units.
L. monocytogenes in ready-to-eat foods able to support the growth of L. monocytogenes before the food has left the immediate control of the producing food business operator when he is not able to demonstrate that the product will not exceed the limit of 100 cfu/g throughout the shelf-life:
satisfactory, if all the values observed indicate the absence of the bacterium,
unsatisfactory, if the presence of the bacterium is detected in any of the sample units.
L. monocytogenes in other ready-to-eat foods and E. coli in live bivalve molluscs:
satisfactory, if all the values observed are ≤ the limit,
unsatisfactory, if any of the values are > the limit.
Salmonella in different food categories:
satisfactory, if all the values observed indicate the absence of the bacterium,
unsatisfactory, if the presence of the bacterium is detected in any of the sample units.
Staphylococcal enterotoxins in dairy products:
satisfactory, if in all the sample units the enterotoxins are not detected,
unsatisfactory, if the enterotoxins are detected in any of the sample units.
Enterobacter sakazakii in dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age:
satisfactory, if all the values observed indicate the absence of the bacterium,
unsatisfactory, if the presence of the bacterium is detected in any of the sample units.
Histamine in fishery products from fish species associated with a high amount of histidine:
satisfactory, if the following requirements are fulfilled:
1.
the mean value observed is ≤ m
2.
a maximum of c/n values observed are between m and M
3.
no values observed exceed the limit of M,
unsatisfactory, if the mean value observed exceeds m or more than c/n values are between m and M or one or more of the values observed are > M.
Chapter 2. U.K. Process hygiene criteria
2.1 Meat and products thereof U.K.
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Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
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n | c | m | M |
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2.1.1 Carcases of cattle, sheep, goats and horses | Aerobic colony count | | | 3,5 log cfu/cm 2 daily mean log | 5,0 log cfu/cm 2 daily mean log | ISO 4833 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls |
Enterobacteriaceae | | | 1,5 log cfu/cm 2 daily mean log | 2,5 log cfu/cm 2 daily mean log | ISO 21528-2 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls |
2.1.2 Carcases of pigs | Aerobic colony count | | | 4,0 log cfu/cm 2 daily mean log | 5,0 log cfu/cm 2 daily mean log | ISO 4833 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls |
Enterobacteriaceae | | | 2,0 log cfu/cm 2 daily mean log | 3,0 log cfu/cm 2 daily mean log | ISO 21528-2 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls |
2.1.3 Carcases of cattle, sheep, goats and horses | Salmonella | 50 | 2 | Absence in the area tested per carcase | EN/ISO 6579 | Carcases after dressing but before chilling | Improvements in slaughter hygiene, review of process controls and of origin of animals |
2.1.4 Carcases of pigs | Salmonella | 50 | 5 | Absence in the area tested per carcase | EN/ISO 6579 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls, origin of animals and of the biosecurity measures in the farms of origin |
[2.1.5 Poultry carcases of broilers and turkeys | Salmonella spp. | 50 ( 5 ) | 7 ( 6 )
From 1.1.2012 c = 5 for broilers
From 1.1.2013 c = 5 for turkeys
| Absence in 25 g of a pooled sample of neck skin | EN/ISO 6579 (for detection) | Carcases after chilling | Improvement in slaughter hygiene and review of process controls, origin of animals and biosecurity measures in the farms of origin] |
2.1.6 Minced meat | Aerobic colony count | 5 | 2 | 5 × 10 5 cfu/g | 5 × 10 6 cfu/g | ISO 4833 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials |
E. coli | 5 | 2 | 50 cfu/g | 500 cfu/g | ISO 16649-1 or 2 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials |
2.1.7 Mechanically separated meat (MSM) | Aerobic colony count | 5 | 2 | 5 × 10 5 cfu/g | 5 × 10 6 cfu/g | ISO 4833 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials |
E. coli | 5 | 2 | 50 cfu/g | 500 cfu/g | ISO 16649-1 or 2 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials |
2.1.8 Meat preparations | E. coli | 5 | 2 | 500 cfu/g or cm 2 | 5 000 cfu/g or cm 2 | ISO 16649-1 or 2 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials |
Interpretation of the test results U.K.
The limits given refer to each sample unit tested, excluding testing of carcases where the limits refer to pooled samples.
The test results demonstrate the microbiological quality of the process tested.
Enterobacteriaceae and aerobic colony count in carcases of cattle, sheep, goats, horses and pigs:
satisfactory, if the daily mean log is ≤ m,
acceptable, if the daily mean log is between m and M,
unsatisfactory, if the daily mean log is > M.
Salmonella in carcases:
satisfactory, if the presence of Salmonella is detected in a maximum of c/n samples,
unsatisfactory, if the presence of Salmonella is detected in more than c/n samples.
After each sampling session, the results of the last ten sampling sessions shall be assessed in order to obtain the n number of samples.
E. coli and aerobic colony count in minced meat, meat preparations and mechanically separated meat (MSM):
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
2.2 Milk and dairy products U.K.
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Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
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n | c | m | M |
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[2.2.1 Pasteurised milk and other pasteurised liquid dairy products | Entero-bacteriaceae | 5 | 0 | 10 cfu/ml | ISO 21528-2 | End of the manufacturing process | Check on the efficiency of heat-treatment and prevention of recontamination as well as the quality of raw materials] |
2.2.2 Cheeses made from milk or whey that has undergone heat treatment | E. coli | 5 | 2 | 100 cfu/g | 1 000 cfu/g | ISO 16649-1 or 2 | At the time during the manufacturing process when the E. coli count is expected to be highest | Improvements in production hygiene and selection of raw materials |
2.2.3 Cheeses made from raw milk | Coagulase-positive staphylococci | 5 | 2 | 10 4 cfu/g | 10 5 cfu/g | EN/ISO 6888-2 | At the time during the manufacturing process when the number of staphylococci is expected to be highest | Improvements in production hygiene and selection of raw materials. If values > 10 5 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins. |
2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment | Coagulase-positive staphylococci | 5 | 2 | 100 cfu/g | 1 000 cfu/g | EN/ISO 6888-1 or 2 |
2.2.5 Unripened soft cheeses (fresh cheeses) made from milk or whey that has undergone pasteurisation or a stronger heat treatment | Coagulase-positive staphylococci | 5 | 2 | 10 cfu/g | 100 cfu/g | EN/ISO 6888-1 or 2 | End of the manufacturing process | Improvements in production hygiene. If values > 10 5 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins. |
2.2.6 Butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | E. coli | 5 | 2 | 10 cfu/g | 100 cfu/g | ISO 16649-1 or 2 | End of the manufacturing process | Improvements in production hygiene and selection of raw materials |
2.2.7 Milk powder and whey powder | Enterobacteriaceae | 5 | 0 | 10 cfu/g | ISO 21528-2 | End of the manufacturing process | Check on the efficiency of heat treatment and prevention of recontamination |
Coagulase-positive staphylococci | 5 | 2 | 10 cfu/g | 100 cfu/g | EN/ISO 6888-1 or 2 | End of the manufacturing process | Improvements in production hygiene. If values > 10 5 cfu/g are detected, the batch has to be tested for staphylococcal enterotoxins. |
2.2.8 Ice cream and frozen dairy desserts | Enterobacteriaceae | 5 | 2 | 10 cfu/g | 100 cfu/g | ISO 21528-2 | End of the manufacturing process | Improvements in production hygiene |
2.2.9 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age | Enterobacteriaceae | 10 | 0 | Absence in 10 g | ISO 21528-1 | End of the manufacturing process | Improvements in production hygiene to minimise contamination |
2.2.10 Dried follow-on formulae | Enterobacteriaceae | 5 | 0 | Absence in 10 g | ISO 21528-1 | End of the manufacturing process | Improvements in production hygiene to minimise contamination |
2.2.11 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age | Presumptive Bacillus cereus | 5 | 1 | 50 cfu/g | 500 cfu/g | EN/ISO 7932 | End of the manufacturing process | Improvements in production hygiene. Prevention of recontamination. Selection of raw material. |
Interpretation of the test results U.K.
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
Enterobacteriaceae in dried infant formulae, dried dietary foods for special medical purposes intended for infants below six months of age and dried follow-on formulae:
satisfactory, if all the values observed indicate the absence of the bacterium,
unsatisfactory, if the presence of the bacterium is detected in any of the sample units.
E. coli , Enterobacteriaceae (other food categories) and coagulase-positive staphylococci:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
Presumptive Bacillus cereus in dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
2.3 Egg products U.K.
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Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
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n | c | m | M |
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2.3.1 Egg products | Enterobacteriaceae | 5 | 2 | 10 cfu/g or ml | 100 cfu/g or ml | ISO 21528-2 | End of the manufacturing process | Checks on the efficiency of the heat treatment and prevention of recontamination |
Interpretation of the test results U.K.
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
Enterobacteriaceae in egg products:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
2.4 Fishery products U.K.
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Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
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n | c | m | M |
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2.4.1 Shelled and shucked products of cooked crustaceans and molluscan shellfish | E. coli | 5 | 2 | 1/g | 10/g | ISO TS 16649-3 | End of the manufacturing process | Improvements in production hygiene |
Coagulase-positive staphylococci | 5 | 2 | 100 cfu/g | 1 000 cfu/g | EN/ISO 6888-1 or 2 | End of the manufacturing process | Improvements in production hygiene |
Interpretation of the test results U.K.
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
E. coli in shelled and shucked products of cooked crustaceans and molluscan shellfish:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
Coagulase-positive staphylococci in shelled and cooked crustaceans and molluscan shellfish:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
2.5 Vegetables, fruits and products thereof U.K.
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Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
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n | c | m | M |
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2.5.1 Precut fruit and vegetables (ready-to-eat) | E. coli | 5 | 2 | 100 cfu/g | 1 000 cfu/g | ISO 16649-1 or 2 | Manufacturing process | Improvements in production hygiene, selection of raw materials |
2.5.2 Unpasteurised fruit and vegetable juices (ready-to-eat) | E. coli | 5 | 2 | 100 cfu/g | 1 000 cfu/g | ISO 16649-1 or 2 | Manufacturing process | Improvements in production hygiene, selection of raw materials |
Interpretation of the test results U.K.
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
E. coli in precut fruit and vegetables (ready-to-eat) and in unpasteurised fruit and vegetable juices (ready-to-eat):
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
Chapter 3. U.K. Rules for sampling and preparation of test samples
3.1 General rules for sampling and preparation of test samples U.K.
In the absence of more specific rules on sampling and preparation of test samples, the relevant standards of the ISO (International Organisation for Standardisation) and the guidelines of the Codex Alimentarius shall be used as reference methods.
[3.2 Bacteriological sampling in slaughterhouses and at premises producing minced meat, meat preparations, mechanically separated meat and fresh meat U.K.
Sampling rules for carcases of cattle, pigs, sheep, goats and horses U.K.
The destructive and non-destructive sampling methods, the selection of the sampling sites and the rules for storage and transport of samples to be used are set out in standard ISO 17604.
Five carcases shall be sampled at random during each sampling session. Sample sites must be selected taking into account the slaughter technology used in each plant.
When sampling for analyses of Enterobacteriaceae and aerobic colony counts, four sites of each carcase shall be sampled. Four tissue samples representing a total of 20 cm 2 shall be obtained by the destructive method. When using the non-destructive method for this purpose, the sampling area shall cover a minimum of 100 cm 2 (50 cm 2 for small ruminant carcases) per sampling site.
When sampling for salmonella analyses, an abrasive sponge sampling method shall be used. Areas most likely to be contaminated shall be selected. The total sampling area shall cover a minimum of 400 cm 2 .
When samples are taken from the different sampling sites on the carcase, they shall be pooled before examination.
Sampling rules for poultry carcases and fresh poultry meat U.K.
[Slaughterhouses shall sample whole poultry carcases with neck skin for Salmonella analyses. Cutting and processing establishments other than those adjacent to a slaughterhouse cutting and processing meat received only from this slaughterhouse, shall also take samples for Salmonella analysis. When doing so, they shall give priority to whole poultry carcases with neck skin, if available, but ensuring that also poultry portions with skin and/or poultry portions without skin or with only a small amount of skin are covered, and that choice shall be risk-based.]
Slaughterhouses shall include in their sampling plans poultry carcases from flocks with an unknown salmonella status or with a status known to be positive for Salmonella enteritidis or Salmonella typhimurium .
When testing against the process hygiene criterion set out in Row 2.1.5 of Chapter 2 for salmonella in poultry carcases in slaughterhouses, neck skins from a minimum of 15 poultry carcases shall be sampled at random after chilling during each sampling session. A piece of approximately 10 g from neck skin shall be obtained from each poultry carcase. On each occasion the neck skin samples from three poultry carcases from the same flock of origin shall be pooled before examination in order to form 5 x 25 g final samples. These samples shall also be used to verify the compliance with the food safety criterion set out in Row 1.28 of Chapter 1.
[For the Salmonella analyses for fresh poultry meat other than poultry carcases, five samples of at least 25 g of the same batch shall be collected. The sample taken from poultry portions with skin shall contain skin and a thin surface muscle slice in case the amount of skin is not sufficient to form a sample unit. The sample taken from poultry portions without skin or with only a small amount of skin shall contain a thin surface muscle slice or slices added to any skin present to make a sufficient sample unit. The slices of meat shall be taken in a way that includes as much as possible of the surface of the meat.]
Guidelines for sampling U.K.
More detailed guidelines on the sampling of carcases, in particular concerning the sampling sites, may be included in the guides to good practice referred to in Article 7 of Regulation (EC) No 852/2004.
Sampling frequencies for carcases, minced meat, meat preparations, mechanically separated meat and fresh poultry meat U.K.
The food business operators of slaughterhouses or establishments producing minced meat, meat preparations, mechanically separated meat or fresh poultry meat shall take samples for microbiological analysis at least once a week. The day of sampling shall be changed each week to ensure that each day of the week is covered.
As regards the sampling of minced meat and meat preparations for E. coli and aerobic colony count analyses and the sampling of carcases for Enterobacteriaceae and aerobic colony count analyses, the frequency may be reduced to fortnightly testing if satisfactory results are obtained for six consecutive weeks.
In the case of sampling for salmonella analyses of minced meat, meat preparations, carcases and fresh poultry meat, the frequency may be reduced to fortnightly if satisfactory results have been obtained for 30 consecutive weeks. The salmonella sampling frequency may also be reduced if there is a national or regional salmonella control programme in place and if this programme includes testing that replaces the sampling laid down in this paragraph. The sampling frequency may be further reduced if the national or regional salmonella control programme demonstrates that the salmonella prevalence is low in animals purchased by the slaughterhouse.
However, when justified on the basis of a risk analysis and consequently authorised by the competent authority, small slaughterhouses and establishments producing minced meat, meat preparations and fresh poultry meat in small quantities may be exempted from these sampling frequencies.
[3.3 Sampling rules for sprouts U.K.
For the purposes of this Section, the definition of batch in Article 2(b) of Implementing Regulation (EU) No 208/2013 will apply.
A. General rules for sampling and testing U.K.
1. Preliminary testing of the batch of seeds U.K.
Food business operators producing sprouts shall carry out a preliminary testing of a representative sample of all batches of seeds. A representative sample shall include at least 0,5 % of the weight of the batch of seeds in sub samples of 50 g or be selected based on a structured statistically equivalent sampling strategy verified by the competent authority.
For the purposes of performing the preliminary testing, the food business operator must sprout the seeds in the representative sample under the same conditions as the rest of the batch of seeds to be sprouted.
2. Sampling and testing of the sprouts and the spent irrigation water U.K.
Food business operators producing sprouts shall take samples for microbiological testing at the stage where the probability of finding Shiga toxin producing E. coli (STEC) and Salmonella spp. is the highest, in any case not before 48 hours after the start of the sprouting process.
Samples of sprouts shall be analysed according to the requirements in rows 1.18 and 1.29 of Chapter 1.
However, if a food business operator producing sprouts has a sampling plan, including sampling procedures and sampling points of the spent irrigation water, they may replace the sampling requirement under the sampling plans set out in rows 1.18 and 1.29 of Chapter 1 with the analysis of 5 samples of 200 ml of the water that was used for the irrigation of the sprouts.
In that case requirements set out in rows 1.18 and 1.29 of Chapter 1 shall apply to the analysis of the water that was used for the irrigation of the sprouts, with the limit of absence in 200 ml.
When testing a batch of seeds for the first time, food business operators may only place sprouts on the market if the results of the microbiological analysis comply with rows 1.18 and 1.29 of Chapter 1, or the limit of absence in 200 ml if they analyse spent irrigation water.
3. Sampling frequency U.K.
Food business operators producing sprouts shall take samples for microbiological analysis at least once a month at the stage where the probability of finding Shiga toxin producing E. coli (STEC) and Salmonella spp. is the highest, in any case not before 48 hours after the start of the sprouting process.
B. Derogation from the preliminary testing of all batches of seeds set out in point A.1 of this Section U.K.
When justified on the basis of the following conditions and authorised by the competent authority, food business operators producing sprouts may be exempted from the sampling set out in point A.1 of this Section:
(a)
the competent authority is satisfied that the food business operator implements a food safety management system in that establishment, which may include steps in the production process, which reduces the microbiological risk; and,
(b)
historical data confirms that during at least 6 consecutive months prior to granting the authorisation, all batches of the different types of sprouts produced in the establishment comply with the food safety criteria set out in rows 1.18 and 1.29 of Chapter 1.] ] ]