[Chapter 2. U.K. Process hygiene criteria
2.1 Meat and products thereof U.K.
|
|
|
|
|
|
|
|
|
|
Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
---|
n | c | m | M |
---|
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.
|
|
|
|
|
|
|
|
|
|
Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
---|
n | c | m | M |
---|
[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.
|
|
Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
---|
n | c | m | M |
---|
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.
|
|
Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
---|
n | c | m | M |
---|
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.
|
|
Food category | Micro-organisms | Sampling plan | Limits | Analytical reference method | Stage where the criterion applies | Action in case of unsatisfactory results |
---|
n | c | m | M |
---|
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.]