Alex C, the roll has got beansprouts, veg and various spices in it. It has to be cooked before consumption. Cooking instructions are deep fry in 220 degree oil for 10 mins (From Frozen). We have these tested by the lab and results show there is little to no micro presence after the cooking process.
Thank you Charles, that was what I was starting to think after some intensive research on the web and through the codex. I am new to the micro side of HACCP and I am teaching myself as I go. I just wanted to ensure there were no limits before the cooking process. All our other products are easy, ready to eat and nothing grows on them
You also need to distinguish between micro for safety factors, eg salmonella and micro for "quality/wholesomeness" aspects, eg APC, generic E.coli.
A micro product specification will typically have both.
So IMEX it is customary to attach a set of "Typical" micro specifications for each product.
There are some "general" Literature Guidelines for various raw / RTE items but i have not seen the former specifically addressed in UK.
Some compilations here -
(majority are for RTE but some include raw, eg COM1, COM4, ref4, ref5)
If no hits, my usual procedure is to guess a "similar" food(s) "X" and google "Microbiological specification X". And have a look in Books as indicated in 2nd link above.( One popular one is Microorganisms in Foods Vol 6 published by ICMSF).
PS - assuming not vac. or mixed gas packed and only as a speculation, I suggest targets/limits of -
APC - 106 cfu/g, 5x106 cfu/g
E.coli - 10MPN/g, 100MPN/g
S.aureus Coagulase Positive - 10MPN/g, 100MPN/g
Salmonella - Not detected in 25g
E.Coli O157 - Not detected in 25g
L.monocytogenes - 10MPN/g, 100MPN/g
Some actual data is now required to compare with above.