What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

Micro testing requirements for bakery products

Started by , Jul 21 2020 07:03 AM
Reply to this Topic

Hi everyone,

 

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.

 

Thank you 

Hi mohsen,

 

So what does the Standard (assuming there is one) actually say ?

(IIRC Australian Standards are only available with $$$)

1 Reply

Hi everyone,

 

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.

 

Thank you 

 

 

 

 

Share this Topic
Topics you might be interested in
Micro Testing Limits for Hemp Seeds and Oils Pasteurised egg micro Recommended Micro Tests for Pastes and Fermented Batter Products SQF Finding 11.5.5.2 - CO2 Micro Testing Requirement for Low-Risk Bakery Random high TVC results in otherwise clear micro tests?
[Ad]

Hi everyone,

 

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.

 

Thank you 

Hi mohsen,

 

So what does the Standard (assuming there is one) actually say ?

(IIRC Australian Standards are only available with $$$)

Reply to this Topic

Similar Discussion Topics
Micro Testing Limits for Hemp Seeds and Oils Pasteurised egg micro Recommended Micro Tests for Pastes and Fermented Batter Products SQF Finding 11.5.5.2 - CO2 Micro Testing Requirement for Low-Risk Bakery Random high TVC results in otherwise clear micro tests? Micro Tests for a lupin manufacturing company 2X, 3X Testing for Micro Attributes in Spices What are the essential micro testing requirements for high-care fruit packing? False Positive in Micro Assessment Micro. Guidelines for Food Contact Surfaces
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN