I need some help with micro testing on the Australian food standard. It feels like everyone says and knows something different.
1. Can someone help in regarding Bakery and pastry goods and microbiological testing requirements for Australian standard. Is there a reference or table which helps us to distinguish between pastry, cake and bread products in regards to micro testing and for what we should test?
As the testing requirements are different for the above mentioned categories, we are not 100% sure where to draw the line, so is there any guidance or so to follow?
2. Are bakery, pastry (no cream) goods declared as ready to eat food or not? (so fare as i know, yes as there is no further reheating required)
I really appreciate your help.
So what does the Standard (assuming there is one) actually say ?
(IIRC Australian Standards are only available with $$$)Go to the full post