Yes RTE Mix salads and coleslaw. The shelf life for most our product is 0 (production date) + 5days. We are supplying restaurant around malaysia, Singapore, Thailand etc. Our CCPs are raw material chill storage, disinfection, finish storage and distribution. Temperature control 2 to 5 Celsius
Thks for yr info.
My Australian attachment in Post 4, I think, mainly used data based on UK published documents.
I have for convenience extracted the relevant UK Micro.Tables from, afaik, the 2 most recent publications (PHLS-2000, HPA-2009) and compiled together into one Excel sheet since i found it rather laborious to scan through some of the actual documents.
Guidelines Microbiological Quality-Safety RTE Foods, 1.1 .xls 2.15MB
I included the 2000 document since a large amount is similar/identical to 2009 version (but NOT all) BUT the format is IMO initially far easier to browse through. However the 2009 table considerably expands on the info. regarding product categories (see Table5 in Excel) and interpretations of the tabled data so MUST be cross-checked for current viewpoint/any numerical changes.
For example, coleslaw is listed in both versions (categories 3/7 respectively) and you can see that the opinion regarding APC has changed (less strict) by a factor of 10. Of course yr local Regulations will override this compiled data if different.
I have enclosed the source documents for the Excel compiled data below for convenience plus they contain additional interpretive material which may be of interest. Plus the excel cannot be searched (picture) but the source documents can.
Hopefully of some Generic usefulness.
PHLS - Guidelines for the Microbiological Quality RTE Foods,2000.pdf 138.57KB
HPA, Guidelines to assess Microbiological Safety RTE Foods,2009.pdf 998.98KB
PS - if any transfer errors are noted, please inform.
PPS - I also noticed this fairly recent (2015) Irish microbiological survey of the Fresh Produce Industry attached below. Data is mainly evaluated against EC Standards.
Micro. Survey (Ireland) of RTE, pre-cut, Fresh Herbs and Salad Leaves,2015.pdf 812.63KB