Article réservé aux abonnés
Regulation (EC) No 2073/2005 lays down process safety and hygiene criteria for certain foodstuffs. These criteria are not sufficient to allow monitoring of the processes used by suppliers. For this reason, some professional associations of the production or processing industry have proposed within the framework of their inter-professional associations process hygiene criteria applicable at the manufacturing stage and at the CSD/DLUO stage. These proposals have been taken up by the working group of the CDF (Commerce and Distribution Federation) for the elaboration of additional criteria.
An update of these criteria is planned for 2020.
In addition to the updates following the recent changes to Regulation (EC) 2073/2005, this new publication includes the following points :
- Addition of the analysis method for vibrio: NF EN ISO 21872-1
- Addition of point 3: Interpretation of the criteria aerobic microorganisms and interpretation of the ratio aerobic microorganism 30°C/lactic flora.
- Addition of point 4: Replacement of the term “absence” by “not detected”.
The CDF states that the use of the term “Absent” in test results is tolerated and is equivalent to the term “Not detected”.
- Addition in Part 2 Grocery: Criteria for Rye Flour and Buckwheat Flour.
- Addition to Part 4 Dairy and Ultra Fresh Products: 2 new criteria: salmonella and bacillus cereus.
- Addition in Part 11 Poultry: Campylobacter Criterion – Enumeration for Categories :
- Whole Poultry
- Cutting with skin
- Cutting without skin
- Poultry preparation with skin
- Skinless poultry preparation
Your Phytocontrol laboratory offers you microbiological analyses on various matrices under COFRAC accreditation, you can consult our COFRAC technical appendices N°1-6066 and N°1-6634 available in your customer area or on the COFRAC website.
