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In January 2006 the new EC Microbiologial Criteria became adopted. This document (part of the new EC harmonised Food Hygiene Regulations) lays out product and process hygiene microbiological criteria based upon different types of foodstuffs. In addition, the Chilled Food Association/BRC and the FSA have issued guidance documents on the implementation of these criteria. Some criteria are very specific in terms of sample numbers and frequency. Others are in place for food business operators to verify their HACCP plan.
For those who need help in fully understanding, appreciating and implementing these new criteria, our microbiologists are on hand to support you, either consultatively - helping you to implement the criteria, or through our 'Understanding the EC Microbiological Criteria' training course.
For more information on Microbiological Specifications talk to Mallett Quality Management Ltd
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