Unbaked Meat Pie Microbiological Testing Requirements

Is there any legislative/industry requirements to test raw meat pies prior to sale from a manufacturing site? If so, what are these requirements?

These pies are microbiologically tested after following the cooking instructions present on the labels.

Greetings Rosemary,

There is no specific legislation concerning manufactured products. It applies to major raw materials categories and it includes the major hygiene indicator microorganisms as well as the pathogens (see EC 2073/2005). The microbiological parameters and limits you set are determined by extrapolation from the raw ingredients of your product.

Though it is good to have the product microbiologically tested after cooking, you should also perform raw product or materials tests at set intervals or ask your providers to sent you if possible microbiological analyses they may perform.

The consumer is a "strange being" and having instructions doesn't mean they will always follow through and if a product is compromised with high microbial count or/and pathognes, then problems may arise. Also, Listeria spores can be resilient if not properly heated and bottom-line is that you indirectly check the general hygiene of your production.

Have in mind that producing as safe as possible products relies first and foremost on you and then at a very tiny small part on the consumer to follow up with proper handling.

Regards!

PS: My bad, EC 2073/2005 includes products like dairy, but milk is a bit special thing!