2 replies to this topic

[Yogesh goyal]

Hi....
I am yogesh goyal from india currently working food industrys in Quality department.

How can we done HACCP risk assessment for edible materials likelihood & impact socre .
microbiological standards for bareds/bakery products?

[Umarie_0315]

Hi Mr. Yogish...This is Marie from the Philippines but I am here in UAE working as a Chemist in Quality Control Deparment for Fruits and Vegetables.

 

Standards for Microbiological  aspects:

I think you have to monitor your raw materials first,gather some  valid data and run a study for your in house standard. Then send your sample to government organization like SGS in your country for third party analyses. They have their standards that are based on the certifying body also.But what is important is that you have your standard specification which aligns to what is required by the law for the following:

1. Total Plate count

2. Yeast and Molds

3. E.coli

4. Coliform

5. Salmonella and etc.

 

There are too many things to discuss and consider but you need a team to gather some brilliant ideas and information that are based on what is regulated by laws and policies of Food Safety.

 

Thank you.

 

Marie

[Rajinder Singh]

It depends upon RTE(Ready-To-Eat) standard of foods.