Nestlé Nutrition - Comm •1 Name of chairman Relating Microbiological Testing and Microbiological Criteria to Public Health Goals Washington 31.10. – 1.11.2005 Industry uses of microbiological testing and microbiological criteria in the manufacturing and marketing of processed foods J.L. Cordier NN-QS/OP 2 12/7/2005 Different types of criteria exist They are used to determine the acceptability of a food.
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Different types of criteria exist - ICMSF · Nestlé Nutrition - Comm •1 Name of chairman Relating Microbiological Testing and Microbiological Criteria to Public Health Goals Washington
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Nestlé Nutrition - Comm
•1
Name of chairman
Relating Microbiological Testing and Microbiological Criteria to Public Health Goals
Washington 31.10. – 1.11.2005
Industry uses of microbiological testing and microbiological criteria
in the manufacturing and marketing of processed foods
J.L. Cordier NN-QS/OP
212/7/2005
Different types of criteria exist
They are used to determinethe acceptability of a food.
Nestlé Nutrition - Comm
•2
312/7/2005
Codex
PrinciplesCodex
Principles
IndustryIndustry
They are used to determinethe acceptability of a food or compliance with regard to a regulation or policy
Microbiological standards
Public HealthAuthorities
Public HealthAuthorities
Control AuthoritiesControl
Authorities
412/7/2005
Control AuthoritiesIndustry
Associations
Control AuthoritiesIndustry
Associations
Microbiological guidelines
Are advisory and may beestablished to indicate
expectations when best practices are appliedto manufacture safe foods.
Control AuthoritiesControl
AuthoritiesIndustryIndustry
Nestlé Nutrition - Comm
•3
512/7/2005
SupplierSupplier
IndustryRetail
IndustryRetail
Purchase specifications defining the microbiological limits for an ingredient or
a finished product.
CustomerCustomer
Microbiological specifications
612/7/2005
PRINCIPLES FOR THE ESTABLISHMENT ANDAPPLICATION OF MICROBIOLOGICAL CRITERIA FOR
FOODS
Basic Texts Codex Alimentarius
CAC/GL21 -1997
Based on principles of the ICMSF (Vol 2)
How are criteria established ?
Nestlé Nutrition - Comm
•4
712/7/2005
FSOFSO
Goal for process design to obtainacceptable food.
Applied to processing operations
Statement of conditions that diffe-rentiates acceptable from unaccep-table lots of food.
Applied to individual lots or consi-gnements of food.
New approach – From MRA
Micro CriteriaMicro Criteria
ALOP FSO/PO MC
(Comparison of a few elements only; for more see ICMSF Vol 7)