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WQA Manufactured Food Standard Appendix 2: 07/08/2012

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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 processed product contains meat (ex. Sausages, rissoles and value added products), Meat Species testing shall be undertaken. The frequency shall be based on a risk assessment which includes the volume of the facility and the meat species handled to ensure regulatory compliance. 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 Salmonella (Not Detected in 25 ml)

- Fortnightly recycled or spent irrigation water testing per production process for Salmonella (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 Escherichia coli (maximum limit

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WQA Manufactured Food Standard Appendix 2: 07/08/2012

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Appendix 2 Microbiological and Chemical Requirements .cont.

SEAFOOD The testing of Histamines and Biotoxins (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

Standard Plate Count < 10,000 cfu/g

Yeast < 100 cfu/g

Moulds < 100 cfu/g

BREAD AND BREAD PRODUCTS GRAINS

Bacillus cereus < 100 cfu/g

Rope- forming microorganisms < 1,000 cfu/g

Standard Plate Count < 200,000 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

BREAD AND BREAD PRODUCTS HOT PLATE PRODUCTS e.g. Pikelets, Crumpets, Pancakes

Bacillus cereus < 100 cfu/g

Rope-forming microorganisms < 1,000 cfu/g

Rope Spores

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Appendix 2 Microbiological and Chemical Requirements .cont.

BREAD AND BREAD PRODUCTS PAR BAKED

Bacillus cereus < 100 cfu/g

Rope-forming microorganisms < 1,000 cfu/g

Rope Spores < 1,000 cfu/g

Standard Plate Count < 100,000 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

BREAD AND BREAD PRODUCTS PLAIN AND FRUITED

Bacillus cereus < 100 cfu/g

Rope- forming microorganisms < 1,000 cfu/g

Standard Plate Count < 50,000 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

CAKES SHELF STABLE

Bacillus cereus < 100 cfu/g

Standard Plate Count < 50,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

CANNED FOODS

Commercial Sterility Commercially sterile

CHEESE HARD (MOISTURE CONTENT

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Appendix 2 Microbiological and Chemical Requirements .cont.

CHEESE - PROCESSED

Escherichia coli < 10 cfu/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Coagulase positive Staphylococci < 100 cfu/g

Yeasts < 100 cfu/g

Moulds < 100 cfu/g

CHEESE SEMI SOFT (MOISTURE CONTENT 39-50%) e.g. Port Salut, Gouda

Escherichia coli < 10 cfu/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Coagulase positive Staphylococci < 100 cfu/g

Yeast < 10,000 cfu/g

Moulds

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Appendix 2 Microbiological and Chemical Requirements .cont.

DELI PART PREPARED

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Coagulase positive Staphylococci < 100 cfu/g

DELI READY MEALS e.g. Indian Meals (Rice & Meat)

Bacillus cereus < 100 cfu/g

Coliforms < 100 cfu/g

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 100,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

DELI READY TO EAT e.g. Dips, Pate, Salads, Antipastos

Bacillus cereus < 100 cfu/g

Coliforms < 100 cfu/g

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Coagulase positive Staphylococci < 100 cfu/g

DESSERTS CHILLED/FROZEN READY TO EAT

Bacillus cereus < 100 cfu/g

Coliforms < 100 cfu/g

Escherichia coli < 3 MPN/g

Listeria species Not Detected per 25g

Salmonella Not Detected per 25g

Standard Plate Count < 50,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

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WQA Manufactured Food Standard Appendix 2: 07/08/2012

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Appendix 2 Microbiological and Chemical Requirements .cont.

DRIED FRUITS

Coliforms < 100 cfu/g

Escherichia coli < 3 MPN/g

Salmonella Not Detected per 25g

Standard Plate Count < 100,000 cfu/g

Yeast < 10,000 cfu/g

Moulds < 1,000 cfu/g

EGG PULP PASTEURISED

Salmonella Not Detected per 25g

Standard Plate Count < 10,000 cfu/g

FLOUR OR FLOUR MIXES PLAIN FOR FURTHER PREPARATION e.g. Plain Bread Mixes, Plain Flour

Coliforms < 100 cfu/g

Escherichia coli < 3 MPN/g

Standard Plate Count < 100,000 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

FLOUR OR FLOUR MIXES GRAINS FOR FURTHER PREPARATION e.g. Wholegrain Bread Mixes

Coliforms < 100 cfu/g

Escherichia coli < 3 MPN/g

Standard Plate Count < 1,000,000 cfu/g

Yeast < 10,000 cfu/g

Moulds < 10,000 cfu/g

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Appendix 2 Microbiological and Chemical Requirements .cont.

FLOUR OR FLOUR MIXES SWEET FOR FURTHER PREPARATION e.g. Cake Mixes, Pancake Mixes, Custard Mix

Bacillus cereus < 100 cfu/g

Coliforms < 100 cfu/g

Escherichia coli < 10 cfu/g

Salmonella Not Detected per 25g

Standard Plate Count < 100,000 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

HERBS AND SPICES

Bacillus cereus < 1,000 cfu/g

Escherichia coli

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Appendix 2 Microbiological and Chemical Requirements .cont.

MEAT RAW COMMINUTED FOR FURTHER COOKING e.g. Sausages, Rissoles, Burgers, Meatballs, Mince

Enterobacteriaceae < 10,000 cfu/g

Escherichia coli < 10 cfu/g

Standard Plate Count < 1,000,000 cfu/g

Nitrites (excluding sausages) < 125 mg/kg

Sulphur dioxide (excluding mince) < 500 mg/kg

MEAT RAW MARINATED/VALUE ADDED e.g. Vac Pac, Pickled, Salted

Enterobacteriaceae < 10,000 cfu/g

Escherichia coli < 10 cfu/g

Standard Plate Count < 1,000,000 cfu/g

MEAT READY TO EAT/REHEAT

Enterobacteriaceae < 1,000 cfu/g

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 100,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

MEAT ADDITIONAL TESTS FOR VALUE ADDED PRODUCTS FRESH TO BE COOKED e.g. Crusted, Crumbed, Stuffed

Bacillus cereus < 100 cfu/g

Yeast < 10,000 cfu/g

Moulds < 10,000 cfu/g

NUTS PROCESSED

Escherichia coli < 3 MPN/g

Salmonella Not Detected per 25g

Standard Plate Count < 10,000 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

Aflatoxin < 5 g/kg

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WQA Manufactured Food Standard Appendix 2: 07/08/2012

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Appendix 2 Microbiological and Chemical Requirements .cont.

NUTS RAW

Escherichia coli < 3 MPN/g

Salmonella Not Detected per 25g

Standard Plate Count < 100,000 cfu/g

Yeast < 1,000 cfu/g

Moulds < 10,000 cfu/g

Aflatoxin < 5 g/kg

PASTRIES e.g. Pies, Sausage Rolls

Bacillus cereus < 100 cfu/g

Coliforms < 100 cfu/g

Escherichia coli < 10 cfu/g

Listeria species Not Detected per 25g

Salmonella Not Detected per 25g

Coagulase positive Staphylococci < 100 cfu/g

Yeast < 1,000 cfu/g

Moulds < 1,000 cfu/g

POULTRY COOKED/SMOKED READY TO EAT

Campylobacter Not Detected in 25g

Coliforms < 100 cfu/g

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 1,000,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

POULTRY MARINATED/VALUE ADDED

Campylobacter < 1,000 cfu/g or cfu/cm2

Enterobacteriaceae < 1,000,000 cfu/g or cfu/cm2

Standard Plate Count (whole bird) < 100,000,000 cfu/cm2

Standard Plate Count (pieces & portions) < 500,000,000 cfu/cm

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Appendix 2 Microbiological and Chemical Requirements .cont.

POULTRY OFFAL e.g. Liver, Heart, Gizzard, Feet (Paws)

Campylobacter < 1,000 cfu/g

Enterobacteriaceae < 1,000,000 cfu/g

Standard Plate Count < 100,000,000 cfu/g

POULTRY RAW CARCASS/CUT UPS

Campylobacter < 1,000 cfu/g or cfu/cm2

Enterobacteriaceae < 1,000,000 cfu/g or cfu/cm2

Standard Plate Count (carcass/whole bird) < 100,000,000 cfu/cm2

Standard Plate Count (pieces & portions) < 100,000,000 cfu/cm2

POULTRY RAW SAUSAGES

Campylobacter < 1,000 cfu/g

Coliforms < 1,000 cfu/g

Escherichia coli < 10 cfu/g

Standard Plate Count < 10,000,000 cfu/g

Sulphur dioxide < 500 mg/kg

POULTRY - ADDITIONAL TESTS FOR VALUE ADDED PRODUCTS FRESH TO BE COOKED e.g. Crusted, Crumbed, Stuffed

Bacillus cereus < 100 cfu/g

Yeasts < 10,000 cfu/g

Moulds < 10,000 cfu/g

PRODUCE HIGH RISK e.g. cut fruit/vegetables, ready to heat/ready to eat, cut salad/vegetable mixes, mushrooms, berries, fresh herbs.

Thermotolerant Coliforms (faecal) < 100 cfu/g

Escherichia coli < 10 cfu/g

Listeria monocytogenes < 10 cfu/g

Salmonella Not Detected in 25g

Coagulase positive Staphylococci < 100 cfu/g

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Appendix 2 Microbiological and Chemical Requirements .cont.

SEAFOOD CRUSTACEA COOKED (FRESH/FROZEN)

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 100,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Vibrio cholerae Not Detected in 25g

Vibrio parahaemolyticus < 100 cfu/g

Sulphur dioxide < 30 mg/kg

Biotoxins Testing based on risk assessment, as per above.

SEAFOOD CRUSTACEA RAW (FRESH/FROZEN)

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 100,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Vibrio cholerae Not Detected in 25g

Sulphur dioxide < 100 mg/kg

Biotoxins Testing based on risk assessment, as per above.

SEAFOOD FIN FISH FILLETS/WHOLE/CUTLETS (FRESH)

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Standard Plate Count < 10,000,000 cfu/g

Histamine

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Appendix 2 Microbiological and Chemical Requirements .cont.

SEAFOOD MOLLUSCS COOKED (FRESH/FROZEN) e.g. Oysters, Mussels

Escherichia coli < 2.3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 100,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Vibrio cholerae Not Detected in 25g

Vibrio parahaemolyticus < 100 cfu/g

Biotoxins Testing based on risk assessment, as per above.

SEAFOOD MOLLUSCS RAW (FRESH/FROZEN) e.g. Oysters, Mussels

Escherichia coli < 2.3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 100,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Vibrio cholerae Not Detected in 25g

Biotoxins Testing based on risk assessment, as per above.

SEAFOOD VALUE ADDED (FRESH/FROZEN) FOR FURTHER COOKING

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 1,000,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Biotoxins Testing based on risk assessment, as per above.

SEAFOOD VALUE ADDED (FRESH) READY TO EAT e.g. Sushi, Sashimi

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 100,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Biotoxins Testing based on risk assessment, as per above.

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Appendix 2 Microbiological and Chemical Requirements .cont.

SEEDS

Bacillus cereus < 100 cfu/g

Coliforms < 100 cfu/g

Escherichia coli < 3 MPN/g

Salmonella Not Detected per 25g

Standard Plate Count < 100,000 cfu/g

Yeast < 10,000 cfu/g

Moulds < 10,000 cfu/g

SMALLGOODS FERMENTED COMMINUTED MEATS

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Coagulase positive Staphylococci < 100 cfu/g

Nitrites < 125 mg/kg

Sulphur dioxide < 500 mg/kg

SMALLGOODS HEAT TREATED/PROCESSED FOR FURTHER COOKING

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 1,000,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Nitrites < 125 mg/kg

Sulphur dioxide < 500 mg/kg

SMALLGOODS READY TO EAT

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Standard Plate Count < 100,000 cfu/g

Coagulase positive Staphylococci < 100 cfu/g

Nitrites < 125 mg/kg

Sulphur dioxide < 500 mg/kg

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Appendix 2 Microbiological and Chemical Requirements .cont.

SMALLGOODS SLOW CURED MEAT PRODUCTS

Escherichia coli < 3 MPN/g

Listeria monocytogenes Not Detected in 25g

Salmonella Not Detected in 25g

Coagulase positive Staphylococci < 100 cfu/g

Nitrites < 125 mg/kg

Sulphur dioxide < 500 mg/kg

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