Appendix 2: Microbiological and Chemical Requirements

Transcription

1 Appendix 2: Microbiological and Chemical Requirements Vendors shall have a microbiological and chemical testing program in place for all products which is inclusive of the requirements relevant to the minimum product microbiological and chemical criteria listed below, as well as all regulatory requirements (in the country of sale) and shall cover pesticides, heavy metals, food additives chemicals and contaminates. Where a Woolworths specification has been developed for a product the microbiological, chemical and physical criteria specified in the specification is also to be adhered to throughout a realistic shelf life. Where product is known to support the growth of other organisms or chemicals maybe involved they shall also be tested as part of the verification program to demonstrate product safety, compliance and quality throughout shelf life. Examples of other testing may include yeasts, moulds, noro virus, MRL testing, diseases etc. For All Manufactured Foods: Where positive Listeria species is detected in any product intended for Woolworths supply, this shall be reported to Woolworths QA Department. MEAT PRODUCTS Where a Woolworths branded product contains meat products meat Species testing shall be undertaken. The frequency shall be based on a risk assessment which includes the volume of the facility, the meat species handled and the format of the raw material purchased e.g. carton beef vs. carcass beef. ORGANIC Chemical testing, in addition to the product testing criteria, is required to validate the Organic status of the product. PRODUCE Vendors shall have a chemical testing program in place for all produce which is inclusive of the requirements relevant to the product regulatory chemical criteria in the country of sale. The frequency shall be based on a validated risk assessment and occur at least annually. The risk assessment shall include pesticide residue, heavy metals, food additives, chemical and contaminants testing to ensure all regulatory requirements are met. Sprouts and Shoots (including micro herbs etc. where applicable) All vendors supplying sprouts are required to undertake the following as minimum: - Pre production seed testing; - required for each batch of seed, (grow out seed, unsanitised for a minimum of 48 hours), collect 1 Litre of the spent irrigation water. test for (Not Detected in 25 ml) - Fortnightly recycled or spent irrigation water testing per production process for (as above) - External verification testing at least monthly for final product (at end of shelf life). The sample should be tested per production process for (maximum limit <3MPN/g), (not detected in 25g) and (Not Detected in 25g), <100 cfu/g - Biannual shelf life verification for microbiological and organoleptic evaluation Page 1 of 14

2 SEAFOOD The testing of Histamines and (e.g. Antibiotics, Antimicrobials, Shellfish Toxins (PSP, DSP, ASP)) is required and shall be determined through a risk assessment. Current documented evidence should be available to demonstrate if testing is applicable. Analysis for Heavy Metals in Fish, Fish products, Crustacea and Molluscs shall be completed in accordance with a sampling plan and criteria of the regulatory requirements for the country of sale. Products of aquaculture must not have drugs, chemicals, pesticides or agricultural residues exceeding the prescribed limits for the particular contaminant and the seafood species as prescribed under the regulations both the country of harvest and sale. Please Note: All microbiological and chemical criteria are applicable throughout shelf life. BISCUITS BREAD AND BREAD PRODUCTS GRAINS Rope- forming microorganisms < 200,000 cfu/g BREAD AND BREAD PRODUCTS HOT PLATE PRODUCTS e.g. Pikelets, Crumpets, Pancakes Rope-forming microorganisms Rope Spores <1,000 cfu/g Page 2 of 14

3 BREAD AND BREAD PRODUCTS PAR BAKED Rope-forming microorganisms Rope Spores BREAD AND BREAD PRODUCTS PLAIN AND FRUITED Rope- forming microorganisms < 50,000 cfu/g CAKES SHELF STABLE < 50,000 cfu/g CANNED FOODS Commercial Sterility Commercially sterile CHEESE HARD (MOISTURE CONTENT <39%) e.g. Cheddar, Gruyere Page 3 of 14

4 CHEESE - PROCESSED s CHEESE SEMI SOFT (MOISTURE CONTENT 39-50%) e.g. Port Salut, Gouda <100 cfu/g CHEESE SOFT (MOISTURE CONTENT 50-80%) RIPENED e.g. Camembert, Neufchatel, Mould Ripened CHEESE SOFT (MOISTURE CONTENT 50-80%) UNRIPENED/SALT CURED/PICKLED e.g. Cottage Cheese, Feta, Domiata Page 4 of 14

5 DELI PART PREPARED DELI READY MEALS e.g. Indian Meals (Rice & Meat) DELI READY TO EAT e.g. Dips, Pate, Salads, Antipastos DESSERTS CHILLED/FROZEN READY TO EAT Listeria species < 50,000 cfu/g Page 5 of 14

6 DRIED FRUITS EGG PULP PASTEURISED FLOUR OR FLOUR MIXES PLAIN FOR FURTHER PREPARATION e.g. Plain Bread Mixes, Plain Flour FLOUR OR FLOUR MIXES GRAINS FOR FURTHER PREPARATION e.g. Wholegrain Bread Mixes Page 6 of 14

7 FLOUR OR FLOUR MIXES SWEET FOR FURTHER PREPARATION e.g. Cake Mixes, Pancake Mixes, Custard Mix HERBS AND SPICES <10 cfu/g MEAT PAR COOKED Enterobacteriaceae MEAT PRIMALS AND PRODUCTS FOR FURTHER PROCESSING Enterobacteriaceae (Carcass/Bones) < 100 cfu/cm 2 Enterobacteriaceae (primals/offals/diced/trims) < 10 cfu/cm 2 or cfu/g (Carcass/Bones) < 10,000 cfu/cm 2 (primals/offals/diced/trims) Page 7 of 14

8 MEAT RAW COMMINUTED FOR FURTHER COOKING e.g. Sausages, Rissoles, Burgers, Meatballs, Mince Enterobacteriaceae Nitrites (excluding sausages) Sulphur dioxide (excluding mince) < 125 mg/kg < 500 mg/kg MEAT RAW MARINATED/VALUE ADDED e.g. Vac Pac, Pickled, Salted Enterobacteriaceae MEAT READY TO EAT/REHEAT Enterobacteriaceae MEAT ADDITIONAL TESTS FOR VALUE ADDED PRODUCTS FRESH TO BE COOKED e.g. Crusted, Crumbed, Stuffed NUTS PROCESSED Aflatoxin < 5 μg/kg Page 8 of 14

9 NUTS RAW Aflatoxin < 5 μg/kg PASTRIES e.g. Pies, Sausage Rolls Listeria species POULTRY COOKED/SMOKED READY TO EAT Campylobacter POULTRY MARINATED/VALUE ADDED Campylobacter or cfu/cm 2 Enterobacteriaceae or cfu/cm 2 (whole bird) < 100,000,000 cfu/cm 2 (pieces & portions) < 500,000,000 cfu/cm 2 Page 9 of 14

10 POULTRY OFFAL e.g. Liver, Heart, Gizzard, Feet (Paws) Campylobacter Enterobacteriaceae < 100,000,000 cfu/g POULTRY RAW CARCASS/CUT UPS Campylobacter or cfu/cm 2 Enterobacteriaceae or cfu/cm 2 (carcass/whole bird) < 100,000,000 cfu/cm 2 (pieces & portions) < 100,000,000 cfu/cm 2 POULTRY RAW SAUSAGES Campylobacter Sulphur dioxide < 10,000,000 cfu/g < 500 mg/kg POULTRY - ADDITIONAL TESTS FOR VALUE ADDED PRODUCTS FRESH TO BE COOKED e.g. Crusted, Crumbed, Stuffed s PRODUCE HIGH RISK e.g. cut fruit/vegetables, ready to heat/ready to eat, cut salad/vegetable mixes, mushrooms, berries, fresh herbs. Thermotolerant (faecal) Page 10 of 14

11 SEAFOOD CRUSTACEA COOKED (FRESH/FROZEN) Vibrio cholerae Vibrio parahaemolyticus Sulphur dioxide < 30 mg/kg SEAFOOD CRUSTACEA RAW (FRESH/FROZEN) Vibrio cholerae Sulphur dioxide < 100 mg/kg SEAFOOD FIN FISH FILLETS/WHOLE/CUTLETS (FRESH) Histamine < 10,000,000 cfu/g <100 mg/kg SEAFOOD FIN FISH FILLETS/WHOLE/CUTLETS (FROZEN) Histamine <100 mg/kg Page 11 of 14

12 SEAFOOD MOLLUSCS COOKED (FRESH/FROZEN) e.g. Oysters, Mussels Vibrio cholerae Vibrio parahaemolyticus < 2.3 MPN/g SEAFOOD MOLLUSCS RAW (FRESH/FROZEN) e.g. Oysters, Mussels Vibrio cholerae < 2.3 MPN/g SEAFOOD VALUE ADDED (FRESH/FROZEN) FOR FURTHER COOKING SEAFOOD VALUE ADDED (FRESH) READY TO EAT e.g. Sushi, Sashimi Page 12 of 14

13 SEEDS SMALLGOODS FERMENTED COMMINUTED MEATS Nitrites Sulphur dioxide < 125 mg/kg < 500 mg/kg SMALLGOODS HEAT TREATED/PROCESSED FOR FURTHER COOKING Nitrites Sulphur dioxide < 125 mg/kg < 500 mg/kg SMALLGOODS READY TO EAT Nitrites Sulphur dioxide < 125 mg/kg < 500 mg/kg Page 13 of 14

14 SMALLGOODS SLOW CURED MEAT PRODUCTS Nitrites Sulphur dioxide < 125 mg/kg < 500 mg/kg Page 14 of 14