Microbiological criteria/permissible limits for ready to heat products

HI!

Where can I find the microbiological criteria/permissible limits for ready to heat products?

Thanks

I assume you mean non-RTE.

There are no Universally applied limits.

See the 2 links in this post which include both RTE/NRTE -

PS - you will see RTE limits are (predictably) more common.

Mexico may have its own internal micro. limits but no idea about this.

Food Safety Topics → Food Microbiology → In-House "Micro" Testing Started by kenzml, 04 Sep 2019 microbiology, simple and 3 more...	7 replies 436 views	Charles.C 05 Sep 2019
Food Safety Topics → Food Microbiology → Microbiology test method on skin boneless breast of chicken Started by Nrlsyazlina95, 08 Aug 2019 microbiology, salmonella, poultry	1 reply 242 views	Dr.Khan 08 Aug 2019
Food Safety Topics → Lab Management & Testing → Is there a rapid yeast and mold test available? Started by jiljilbean, 30 May 2019 microbiology, yeast mold testing	6 replies 487 views	zanorias 31 May 2019
Food Safety Topics → Labeling → Labelling for drink samples containing a supplement? Started by supplement123, 30 May 2019 food, drink, samples, sampling and 3 more...	2 replies 382 views	supplement123 30 May 2019
Food Safety Topics → Lab Management & Testing → Is high yeast count in cheese bad? Started by jiljilbean, 29 May 2019 microbiology, cheese, yeast	4 replies 378 views	Ryan M. 29 May 2019

The IFSQN Mission