Transcription of Microbiological specifications - Nestlé
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Microbiological specifications - Nestlé
Microbiological specifications1 Table of contents 2 Purpose of this booklet 2 Food Safety: Managing Microbiological risks 3 The definition of Microbiological criteria 4 Why do we use Microbiological criteria/ specifications 4 Three types of Microbiological criteria: Codex Alimentarius 5 Assessing adherence to Microbiological specifications 6 Considerations for establishing Microbiological specifications 8 Components of Microbiological specifications 9 Microorganisms Pathogens10 Microorganisms Hygiene indicators13 Microorganisms Others14 Sampling plans16 The stringency of Microbiological specifications17 Sampling plans Two- and three-class plans18 Analytical Microbiological Methods19 Frequently asked questions2 The safety of foodstuffs is neither guaranteed nor controlled by Microbiological testing. The safety of foodstuffs is primarily ensured by a preventative approach, such as implementation of Good Hygiene Practice (GHP) and application of procedures based on Hazard Analysis and Critical Control Point (HACCP) principles.
6 Considerations for establishing microbiological specifications Microbiological specifications for RM are derived from those established for the corresponding FP.
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