Transcription of Chapter 13 Microbiological Criteria - food.gov.uk
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Chapter 13 Microbiological Criteria - food.gov.uk
Meat Industry Guide Page 1 | Chapter 13 Microbiological Criteria August 2018 Chapter 13 Microbiological Criteria 13. Introduction Meat category micro-organisms Food safety and process hygiene Criteria Sources of micro-organisms Testing for micro-organisms Sources of advice and information Legal requirements for Microbiological Criteria A. Demonstration of compliance B. Microbiological testing against the Criteria C. Labelling D. Unsatisfactory results Official control requirements Applying procedures continuously and properly Annex 1. Sampling frequency for red meat carcases Annex 2. Sampling frequency for poultry meat carcases Meat Industry Guide Page 2 | Chapter 13 Microbiological Criteria August 2018 13. Introduction The aim of the hygiene legislation is to ensure that food is produced safely. This is achieved through the identification and effective control of food-borne hazards.
The Microbiological Criteria Regulation 2073/2005 establishes microbiological criteria for certain micro-organisms and provides rules to be complied with by food business operators when implementing the general and specific hygiene measures referred to in Article 4 of Regulation
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