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 Display of Sushi provides guidance on the acidification of sushi the growth of food Authority s food Safety Guidelines for the Preparation of Raw Egg Products provides guidance on the acidification of raw egg products such as mayonnaise and low-acid food (pH > )121 C for 3 mins (or equivalent)Required for the elimination of C.
A GUIDE TO THE FOOD SAFET STANDARDS THIRD EDITION NOVEMER 2016 ... or PrimeSafe’s Shelf Life and Labelling Requirements for Meat Products. Heat process of 70°C for 2 minutes or heating to 75°C (for refrigerated food …
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