Hi, we have in place a micro testing program for raw meat and poultry which is to be cooked. I am reviewing the criteria, but can only find recommendations for Minced meat and meat preparations, not for muscle cuts e.g, Steaks, chicken breast, diced beef etc... Chicken only states criteria for salmonella, no TVC or enteros limits. I am trying to test chilled shelf life of a range of retail meat packs and get micro limits to work to and what we need to test against. Any advice much appreciated. Greg.
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Food Safety Fridays
- Recorded Food Safety Essentials
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More