Transcription of Appendix 3: Limits for food processes - Food Standards
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Appendix 3: Limits for food processes - Food Standards
158 APPENDICESA GUIDE TO THE FOOD SAFETY Standards THIRD EDITION NOVEMBER 2016 FOOD Standards AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIAFOOD Standards AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA3 Appendix 3 Appendix 3: Limits for food processesThe following table is intended as a quick guide to Limits to be achieved for some food processes based on the control of commonly associated foodborne pathogens1. The nature of the food and the full process used to produce it, as well as how it is packaged and stored should be taken into limitCommentAcidificationpH < the growth of pathogenic microorganisms such as Clostridium botulinum and Bacillus Fruit and Vegetables specifies that fruit and vegetables in brine, oil, vinegar or water (other than commercially canned) must not have a pH greater than Food Authority s Food Safety Guidelines for the Preparation and Di
yeasts or moulds. Starter culture used should result in adequate production of acid to prevent growth of other organisms present. Standard 2.5.3 — Fermented Milk Products requires the pH of fermented milk or yoghurt to be ≤4.5. Requirements for uncooked comminuted fermented meat are specified in Standard
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