Example 1: GHP-based microbiological criteria

Rosa M. Peran i SalaEuropean Commission

on behalf of the drafting team

New Orleans, 11th November 2012

Development GHP-based approach MC

Mentor: EC

Mentees: Ghana, Cameroun, Benin and Panama

Observer: FAO

Template provided by Codex/FAO

Template

1. Purpose (what is intended to be achieved)2. Who should establish and who should apply3. Food or food process; Point in food chain where the MC is

applied4. Organisms of concern5. Sampling plan (nr. samples, sample size/units, sampling

approach)6. Method(s) of analysis7. Interpretation of results8. (Nature of) actions in case of non-compliance

1. Purpose

What is intended to be achieved?

• To assess the acceptability of a production or manufacturing process

• Verification production process of the establishment are good hygiene practices correctly

implemented and followed?

2. Who should establish and who should apply

• Established by the competent authority Legislation, guidance documents or (national or international) standards Consultation stakeholders.

• Implemented by food businesses operators GHP, HACCP Industry, SME (adapted)

• Used by competent authorityAssessment FBO

3. Food/food process

• Product/process relevant for all mentees /mentor: meat preparations

• Discarded suggestions: milk, water, vegetables

• Meat preparations fresh meat which has had foodstuffs, seasonings or additives added to it (CAC/RCP 58-2005)

3. Point in food chain (cont)

• During the production process, preferably at the end of the production of the meat preparation,

• Not applies to: meat preparations already placed on the

marketfurther transformed in other meat products that have undergone a heat treatment.

4. Organisms of concern

• GHP-based MC hygiene indicators

• E. coli indicator of faecal contamination during the manufacturing process.

• Other hygiene indicator micro-organisms: Aerobic colony count EnterobacteriaceaeColiforms Coagulase-positive staphylococci

5. Sampling plan

Three-class attribute sampling plan

• Two microbiological limits M and m

M = 5000 cfu/gm = 500 cfu/g

• n= 5 (nr of units comprising the sample)

• c= 2 (nr of sampling units given values between m-M)

• Absence in 10g

5. Sampling plan (cont)

Results

Satisfactory all n values lower m

Acceptable c/n values between limit m and M

Unsatisfactory limit M is exceeded

5. Sampling plan (cont)

The frequency of sampling:

• Stated by legislation or chosen by the food businesses operator

• Depending on the volume of production, etc. • Increased /decreased according to performance or

changes in the manufacturing process • E.g.: once a week

6. Method(s) of analysis;

• Analytical reference method internationally recognised method (e.g. ISO, AOAC, etc.)

• Alternative analytical methods may be used when validated against the reference method.

• E. coli ISO 16649-1 or 2

7. Interpretation of results

• The level of E.coli indication of the faecal contamination.

• Results of the analysis microbiological quality of the product or process tested.

Unacceptable quality Acceptable qualitySatisfactory quality

8. (Nature of) actions in case of non-compliance

• Corrective measures- focused on the improvement of the production - - hygiene and/or the selection of raw materials - proportionate to the risk involved - described in the food safety plan by the FBO

• Examples review and improvement - cleaning and disinfection plan - quality of the raw materials- transport system and materials - personal hygiene- production process - HACCP

Thank you for your attention !