Example 1: GHP-based microbiological criteria

Example 1: GHP-based microbiological criteria Rosa M. Peran i Sala European 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 • Purpose (what is intended to be achieved) • Who should establish and who should apply • Food or food process; Point in food chain where the MC is applied • Organisms of concern • Sampling plan (nr. samples, sample size/units, sampling approach) • Method(s) of analysis • Interpretation of results • (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 authority Assessment 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 market further 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 Enterobacteriaceae Coliforms Coagulase-positive staphylococci

5. Sampling plan Three-classattributesampling plan • Two microbiological limits  M and m M = 5000 cfu/g m = 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 !

Example 1: GHP-based microbiological criteria