15 replies to this topic

[Veggietime]

Does anyone know if there are any Canadian or Ontario guidelines for microbiological testing?

Frequency?
acceptable results?
Locations/items to be tested?

Thanks in advance

[Mac]

Does anyone know if there are any Canadian or Ontario guidelines for microbiological testing?

Frequency?
acceptable results?
Locations/items to be tested?

Thanks in advance

Veggietime

A little more detail for what you want to test might help other readers to respond.

You could do a search for accredited labs for micro in Ontario and then contact them. Some have been helpful in suppling details including testing procedures.

go to http://www.scc.ca/en...redited-clients for a complete listing

[Charles.C]

Dear Veggietime,

Continuing the previous post -

I presume testing for vegetables ??

But which vegetable, what status, eg raw, RTE or ???

Rgds / Charles.C

[Rodriguez-Gonzalez]

Veggietime,

Have you seen the Compendium of Analytical Methods?

http://www.hc-sc.gc....1/index-eng.php

The Statistical Aspects are archived, but you can send them an e-mail.

In relation to the acceptable results are they for environmental sampling or the product?

If I see something I will reply this message.

Cheers, and all the best,

Does anyone know if there are any Canadian or Ontario guidelines for microbiological testing?

Frequency?
acceptable results?
Locations/items to be tested?

Thanks in advance

[Veggietime]

We produce minimally processed vegetables. Some RTE.

I am looking for any regulations on what acceptable results are for environmental and finished product sampling.

Or if there are regulations/standards/ guidelines or suggestions for what environmental and product sampling should be tested for

Appreciate all of the input :)

[psunjka]

Veggie,

this is what I used when I was working on a mushroom farm (RTE). Find something similar on a federal level or from Ontario Ministry of Health
http://collections.b...:/52327/bs43295
'

[Charles.C]

Dear Veggietime,

I’m guessing the link below is the general Canadian “situation” for yr product however it seems to imply that no specific micro.regs are applicable unless I have missed them. Para 1.1 implies that pathogens will not be reliably (post-harvesting) eradicatable if present in incoming harvested raw material which I believe is currently in line with the opinions of various other official bodies, eg Codex, US-FDA.

http://www.inspectio...l/minproe.shtml

Psunjka’s attachment is very nice also and obviously takes a different viewpoint if I understand the French correctly. I think that section 2.10.2 is sort of product-equivalent to the link above while 2.10.1 is the "untransformed" input.

Rgds / Charles.C

[Dr Vu]

Dear Veggietime,

I’m guessing the link below is the general Canadian “situation” for yr product however it seems to imply that no specific micro.regs are applicable unless I have missed them. Para 1.1 implies that pathogens will not be reliably (post-harvesting) eradicatable if present in incoming harvested raw material which I believe is currently in line with the opinions of various other official bodies, eg Codex, US-FDA.

http://www.inspectio...l/minproe.shtml

Psunjka’s attachment is very nice also and obviously takes a different viewpoint if I understand the French correctly. I think that section 2.10.2 is sort of product-equivalent to the link above while 2.10.1 is the "untransformed" input.

Rgds / Charles.C

use the NHP info.. i will send you a link once i reach my desk.. .. it has the micros and chemicals...

[Dr Vu]

http://www.hc-sc.gc..../eq-paq-eng.php

thats the link for NHP

[clover]

Veggie,

this is what I used when I was working on a mushroom farm (RTE). Find something similar on a federal level or from Ontario Ministry of Health
http://collections.b...:/52327/bs43295
'

Hi psunjka, 

 

that link doesn't seem to work? I have been looking for typical micro count of raw mushroom, specifically Portobello mushrooms. Any idea or guidelines I can get? 

 

Thank you.

[Charles.C]

Hi psunjka, 

 

that link doesn't seem to work? I have been looking for typical micro count of raw mushroom, specifically Portobello mushrooms. Any idea or guidelines I can get? 

 

Thank you.

 

Hi clover,

 

Works for me. Try again maybe.

 

Hope you can read French language.

[clover]

Hi clover,

 

Works for me. Try again maybe.

 

Hope you can read French language.

Nope, not working for me and I can't read French. Oh wells. No worries. 

[Charles.C]

Nope, not working for me and I can't read French. Oh wells. No worries. 

 

Hi clover,

 

No biggie,

 

 bs43295 (French).pdf   331.83KB   7 downloads

[clover]

Hi clover,

 

No biggie,

 

bs43295 (French).pdf

Hi Charles, 

 

thanks but like I've mentioned in my previous post - I can't read French. On a side note, I'm looking for a standard shelf-life guidelines of food items (e.g cooked vegetables) for both chilled and frozen. Do you have any to share? :)

[Charles.C]

Hi Veggietime,

 

Can you be more specific as to what you are actually looking for ? Scope of OP is enormous.

 

Regarding OP, as I'm sure you already know, 2 likely sources are the websites for Health Canada and CFIA.

 

Some random finds from Google -

 

 cmg1 - Health_Canada_-_Guidelines_for_the_General_Cleanliness_of_Food(2),2009.pdf   41.73KB   6 downloads

 cmg2 - Canada, RTE , microbial guidelines,2010.pdf   922.18KB   8 downloads

 cmg3 - Ontario - Public Health Inspectors Guide 2013.pdf   4.2MB   3 downloads

 cmg4 - Ontario unofficial micro Standards reusable plastic containers for produce, 2013.pdf   353.36KB   2 downloads

 cmg5 - Ontario unofficial micro Standards reusable plastic containers for produce, 2014.pdf   91.91KB   1 downloads

 cmg6 - Ontario, Food safety - training_manual.pdf   2.83MB   8 downloads

 

Risk assessments, standards, for more product specific collections exist, eg seafood.

[Charles.C]

Hi Charles, 

 

thanks but like I've mentioned in my previous post - I can't read French. On a side note, I'm looking for a standard shelf-life guidelines of food items (e.g cooked vegetables) for both chilled and frozen. Do you have any to share? :)

 

Hi Clover,

 

Actually, if you have a look, a lot is quite guessable as to the direction of interest. It's a quite wide-scoped document. May be available in English somewhere.

 

i suggest you open a new thread for shelf-lives.