Hazard Database
Hazard detail
| Food Type : | Ham (dry cured) |
| Description : | e.g. pigmeat or venison as raw material. See hazards associated with meat and non-meat ingredients |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Listeria is present in both humans and animals and should therefore be considered as potentially present in all raw foods and ingredients. May be present in cooked foods as a result of post-cooking contamination. |
| Justification: | RISK PROFILE: LISTERIA MONOCYTOGENES IN PROCESSED READY-TO-EAT MEATS *Microbial Pathogen Data Sheet *Processed Meats Code Part 4 HACCP Section 10 |
| Control Measure: | Good Operating (hygienic) Practice when handling food, particularly cooked and ready-to-eat food. Ensure that product is stored at the appropriate temperature. Keep uncooked meats separate from cooked foods and ready-to-eat foods. |
| Reference: | Other information on Listeria |
| Last Updated: | 15/10/2019 |