Hazard Database
Hazard detail
| Food Type : | Aerosol cream |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Unclean nozzle can harbour bacteria |
| Justification: | MPI expert opinion |
| Control Measure: | Clean nozzle after use then store in fridge |
| Reference: | Information on Listeria |
| Last Updated: | 15/12/2017 |
Hazard detail
| Food Type : | Apples |
| Description : | includes dried apples |
| Hazard: | Biological -- Enterobacteriacae -- |
| Source: | Organic fertiliser, irrigation water can contain Salmonella, E.coli O157:H7, Shigella and other bacterial pathogens, e.g Campylobacter, Listeria |
| Justification: | The application of Hazard Analysis and Critical Control Point (HACCP) principles to the primary production and post-harvest processing of fresh horticultural produce (technical report available as internal MPI report) |
| Control Measure: | Irrigation water and organic fertiliser not in direct contact with fruits therefore minimal risk. Drop apples may be contaminated. See information on good agricultural practice (GAP) for use of irrigation water and organic fertilisers |
| Last Updated: | 16/12/2015 |
Hazard detail
| Food Type : | Apples |
| Description : | includes dried apples |
| Hazard: | Biological -- Enterobacteriacae -- |
| Source: | Bird faeces or drop apples contaminated from livestock faeces |
| Justification: | The application of Hazard Analysis and Critical Control Point (HACCP) principles to the primary production and post-harvest processing of fresh horticultural produce (technical report available as internal MPI report) |
| Control Measure: | Pest control methods for excluding livestock, birds and other pests will minimise contamination |
| Last Updated: | 9/05/2013 |
Hazard detail
| Food Type : | Beef (raw) |
| Description : | All cuts of beef |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from faeces, ingesta, and dirt from the gastrointestinal tract and hide |
| Justification: | Generic RMP for Slaughter, Dressing, Cooling and Boning of Cattle *Microbial Pathogen Datasheet |
| Control Measure: | Good Operating (hygienic) Practice, minimising contamination from the gastrointestinal tract and hide to the meat during slaughter and dressing |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Beef (raw) |
| Description : | All cuts of beef |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Note shiga toxin producing E coli (STEC) are rare in adult beef animals in NZ. If present, contamination is associated with faeces, ingesta and dirt from the gastrointestinal tract and hide |
| Justification: | *Risk Profile: STEC in red meat. *Generic RMP for Slaughter, Dressing, Cooling and Boning of Cattle. *Microbial Pathogen Datasheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice, minimising contamination from the gastrointestinal tract and hide to the meat during slaughter and dressing |
| Reference: | Risk Profile: STEC in Red meat |
| Last Updated: | 15/01/2019 |
Hazard detail
| Food Type : | Beef (raw) |
| Description : | All cuts of beef |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination associated with faeces, ingesta and dirt from the gastrointestinal tract and hide |
| Justification: | *Generic RMP for Slaughter, Dressing, Cooling and Boning of Cattle *Microbial Pathogen Datasheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice, minimising contamination from the gastrointestinal tract and hide to the meat during slaughter and dressing |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Beef (raw) |
| Description : | All cuts of beef |
| Hazard: | Biological -- Parasites -- Taenia saginata |
| Source: | Larval form (Cysticercus bovis) of T.saginata tapeworm is rare in NZ beef. Humans may carry the tapeworm. Infected human faeces carry tapeworm eggs and contaminate grazing area. Cattle eat eggs while grazing and develop larval form in certain muscles (e.g. heart, cheek meat) |
| Justification: | Generic RMP for Slaughter, Dressing, Cooling and Boning of Cattle *Taenia saginata – beef tapeworm larval form in cattle |
| Control Measure: | Good Operating (agricultural and hygienic) Practice on farm by preventing workers defaecating in the paddocks. Provide proper toilet facilities |
| Reference: | Information for farmers on the larval form ( Cysticercus bovis) in beef. *Taenia saginata programme - Management Plan Guidelines |
| Last Updated: | 30/10/2019 |
Hazard detail
| Food Type : | Beef (raw) |
| Description : | All cuts of beef |
| Hazard: | Biological -- Bacteria -- Staphylococcus aureus |
| Source: | Contamination from mastitic milk (Staph mastitis - cull cows) |
| Justification: | *Generic RMP for Slaughter, Dressing, Cooling and Boning of Cattle *Microbial Pathogen Datasheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice, minimising spillage of mastitic milk from udder when removed during slaughter and dressing |
| Last Updated: | 30/09/2016 |
Hazard detail
| Food Type : | Beef Jerky |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from faeces, ingesta, hide |
| Justification: | HACCP application for the manufacture of beef jerky Section 11. *Microbial pathogen datasheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. CCP at Drying step during manufacture of Jerky to achieve acceptable level of enteric pathogen control (Operator-defined limits) |
| Last Updated: | 10/10/2019 |
Hazard detail
| Food Type : | Beef Jerky |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Enteric pathogens associated with contamination from faeces, ingesta, hide |
| Justification: | HACCP application for the manufacture of beef jerky Section 11. *Microbial pathogen datasheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. CCP at Drying step during manufacture of Jerky to achieve acceptable level of enteric pathogen control (Operator-defined limits) |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Beef Jerky |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Note shiga toxin producing E coli (STEC) are rare in NZ adult beef. If present, it will be one of the enteric pathogens associated with contamination from faeces, ingesta, hide |
| Justification: | Risk profile: STEC in red meat. *HACCP application for the manufacture of beef jerky Section 11. *Microbial Pathogen datasheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. CCP at Drying step during manufacture of Jerky to achieve acceptable level of enteric pathogen control (Operator-defined limits) |
| Reference: | Risk Profile: STEC in red meat |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Beef Jerky |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium perfringens |
| Source: | Contamination from faeces, ingesta, hide |
| Justification: | HACCP application for the manufacture of beef jerky Section 11. *Microbial pathogen datasheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. CCP at Drying step during manufacture of Jerky to achieve acceptable level of enteric pathogen control (Operator-defined limits) |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Beef mince (raw) |
| Description : | also includes raw meat patties. Check other meat types for mince made from meat other than beef |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Note shiga toxin producing E coli (STEC) are rare in NZ adult beef. If present, then most likely associated with contamination with faeces, ingesta and dirt from the gastrointestinal tract and hide |
| Justification: | *Risk Profile: STEC in red meat. *HACCP application for the manufacture of raw meat patties Section 12. *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter, dressing and further processing of beef. Follow guidelines stated in the Microbial Pathogen Data Sheet. Ensure good hygiene practices are in place. Prevent cross-contamination in food preparation areas. |
| Reference: | Risk Profile: STEC in red meat |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Beef mince (raw) |
| Description : | also includes raw meat patties. Check other meat types for mince made from meat other than beef |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination with faeces, ingesta, and dirt from the gastrointestinal tract and hide |
| Justification: | *RISK PROFILE: CAMPYLOBACTER JEJUNI/COLI IN RED MEAT * HACCP application for the manufacture of raw meat patties Section 12 *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter, dressing and further processing of beef. Good hygienic practices during food preparation. Avoid cross-contamination from raw food to cooked foods, and other food preparation areas. Ensure adequate cooking times and temperatures are met. |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Beef mince (raw) |
| Description : | also includes raw meat patties. Check other meat types for mince made from meat other than beef |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination with faeces, ingesta and dirt from the gastrointestinal tract and hide. |
| Justification: | *HACCP application for the manufacture of raw meat patties Section 12. * Pathogen datasheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter, dressing and further processing of beef. Good hygienic practices during food preparation. Avoid cross-contamination from raw food to cooked foods, and other food preparation areas. |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Beef mince (raw) |
| Description : | also includes raw meat patties. Check other meat types for mince made from meat other than beef |
| Hazard: | Biological -- Spore formers -- Clostridium perfringens |
| Source: | Contamination from faeces, ingesta, hides |
| Justification: | HACCP application for the manufacture of raw meat patties Section 12. *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing of cattle will minimise contamination. See entry for cooked meat and meat products. |
| Last Updated: | 30/10/2019 |
Hazard detail
| Food Type : | Beef offal |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- |
| Source: | Contamination from ingesta, faeces and hide |
| Justification: | Generic RMP for Slaughter, Dressing, Cooling and Boning of Cattle |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing of beef, handling and processing of offals |
| Last Updated: | 18/08/2015 |
Hazard detail
| Food Type : | Berries |
| Description : | fresh or frozen |
| Hazard: | Biological -- Virus -- Hepatitis A |
| Source: | Contamination from infected food handler |
| Justification: | Microbiological pathogen sheet *Recorded outbreak - blueberries (2002) *Mixed frozen strawberries and blackberries implicated (Oct - Nov 2015) |
| Control Measure: | Food handler health and hygiene - Good Operating Practice. See advice in section 4: People Basics in the Template Food Control Plan under the Food Act 2014 requirements (Ref below) |
| Reference: | An outbreak of hepatitis A associated with consumption of raw blueberries *See section 4: 'People Basics' in the Template Food Control Plan under the Food Act 2014 requirements. *Advice on avoiding foodborne illness. *Advice on heat inactivation of HAV |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Butter (unsalted) |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice |
| Reference: | Other information on Listeria |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Canned Food |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium botulinum |
| Source: | Raw materials before thermal treatment. |
| Justification: | *Microbial Pathogen Data Sheet *Commercial sterilisation information and guidance on Further Processing. |
| Control Measure: | Hazards are addressed by the manufacturer of these products. C botulinum: A 12-D reduction (equivalent to 121°C for 3 min.) known as the “botulinum cook” is universally used in canning of low-acid foods (pH>4.6).Once opened, product should be treated in a similar manner to other recently cooked products. |
| Last Updated: | 29/01/2019 |
Hazard detail
| Food Type : | Carrots |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- |
| Source: | Soil or organic animal fertiliser could be source of pathogens, e.g. Salmonella, E coli O157:H7, Campylobacter spp, Shigella, Clostridium spp. |
| Justification: | The application of Hazard Analysis and Critical Control Point (HACCP) principles to the primary production and post-harvest processing of fresh horticultural produce (technical report available as internal MPI report) |
| Control Measure: | Good agricultural practice for minimising potential for contamination of carrots with bacterial pathogens. Soil can be assessed and tested as suitable for growing carrots. Treated or properly composted organic animal fertiliser can significantly reduce pathogen numbers. |
| Last Updated: | 9/05/2013 |
Hazard detail
| Food Type : | Cereals |
| Description : | Commonly contains allergens |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination may occur during growing, harvesting of cereal grains |
| Justification: | Risk Profile: Salmonella in cereal grains *Processed Meats Code of Practice Part 4: HACCP application (Page 25) |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Cereals |
| Description : | Commonly contains allergens |
| Hazard: | Biological -- Spore formers -- |
| Source: | Moulds |
| Justification: | Processed Meats Code of Practice Part 4: HACCP application (Page 25) |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Chicken (raw) |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination from feathers, skin and gastrointestinal tract. |
| Justification: | *Generic RMP for the Slaughter and Dressing of Broilers *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice, minimising contamination on to meat. Cooking temperatures and times (achieving 6D kill for Listeria): 65°C for 15 min, 70°C for 3 min, 75°C for 30 seconds (see reference below) Temperature measured at the thickest meat portion. Keep uncooked meats separate from any cooked and ready-to-eat foods including vegetables. Hygienic practice should include strict protocol for keeping food preparation areas clean after handling raw poultry. |
| Reference: | See Template Food Control Plan under the Food Act 2014 requirements: Specialist section: Serve Safe. Specific advice for cooking poultry meat * Other information on Listeria |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Chicken (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination from feathers, skin and gastrointestinal tract. |
| Justification: | *Generic RMP for the Slaughter and Dressing of Broilers *Microbial Pathogen Data Sheet. * Risk profiles: Campylobacter and poultry |
| Regulatory Limit: | Schedule 1 National Microbiological Database |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice, minimising contamination on to meat. CCP at cooking step. Cook all poultry products thoroughly to the following: 65°C for 15 min, 70°C for 3 min, 75°C for 30 seconds (see reference below) Temperature measured at the thickest meat portion. Keep uncooked meats separate from any cooked and ready-to-eat foods including vegetables. Hygienic practice should include strict protocol for keeping food preparation areas clean after handling raw poultry. |
| Reference: | See Template Food Control Plan under the Food Act 2014 requirements: Specialist section: Serve Safe. Specific advice for cooking poultry meat |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Chicken (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from feathers, skin and gastrointestinal tract. |
| Justification: | *Generic RMP for the Slaughter and Dressing of Broilers *RISK PROFILE: SALMONELLA (NON TYPHOIDAL) IN POULTRY (WHOLE AND PIECES) *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice minimising contamination of meat. Cooking temperatures and times: 65°C for 15 min, 70°C for 3 min, 75°C for 30 seconds (see reference below) Temperature measured at the thickest meat portion. Keep uncooked meats separate from any cooked and ready-to-eat foods including vegetables. Hygienic practice should include strict protocol for keeping food preparation areas clean after handling raw poultry. |
| Reference: | See Template Food Control Plan under the Food Act 2014 requirements: Specialist section: Serve Safe. Specific advice for cooking poultry meat |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Chicken (raw) |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium perfringens |
| Source: | Contamination from feathers, skin, and gastrointestinal tract |
| Justification: | *Generic RMP for the Slaughter and Dressing of Broilers * Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice, minimising contamination of meat. See processing guidelines (datasheet). See entry for cooked meat and meat products. |
| Last Updated: | 30/09/2016 |
Hazard detail
| Food Type : | Cooked cured meat products |
| Description : | see hazards for bacon and meat ingredients |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Chilled or frozen meat - various species |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Application. Section 8 |
| Regulatory Limit: | Australia NZ Joint Food Standards Code (FSC) |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Cooked cured meat products |
| Description : | see hazards for bacon and meat ingredients |
| Hazard: | Biological -- Spore formers -- Clostridium perfringens |
| Source: | Chilled or frozen meat - various species |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Application Section 8 |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Cooked cured meat products |
| Description : | see hazards for bacon and meat ingredients |
| Hazard: | Biological -- Proteobacteria -- Campylobacter |
| Source: | Chilled or frozen meat - various species |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Application Section 8 |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Cooked cured meat products |
| Description : | see hazards for bacon and meat ingredients |
| Hazard: | Biological -- Enterobacteriacae -- Yersinia enterocolitica |
| Source: | Chilled or frozen meat - various species |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Application Section 8 |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Cooked cured meat products |
| Description : | see hazards for bacon and meat ingredients |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | STEC rare in adult beef. May be associated with chilled or frozen meat from other species. See information on specific raw material |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Application Section 8 |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Cooked cured meat products |
| Description : | see hazards for bacon and meat ingredients |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Chilled or frozen meat - various species |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Application Section 8 |
| Reference: | Other information on Listeria |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Cooked cured meat products |
| Description : | see hazards for bacon and meat ingredients |
| Hazard: | Biological -- Bacteria -- Staphylococcus aureus |
| Source: | Chilled or frozen meat - various species |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Application Section 8 |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Cooked meats and meat products |
| Description : | See also hazards under raw meats |
| Hazard: | Biological -- Spore formers -- Clostridium perfringens |
| Source: | Often associated with a large variety of foods including raw, dehydrated and cooked foods. |
| Justification: | Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. Follow processing guidelines in Microbial Pathogen Data sheet. |
| Last Updated: | 15/12/2017 |
Hazard detail
| Food Type : | Cream cheese |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. |
| Reference: | Other information on Listeria |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Cream |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice |
| Reference: | Other information on Listeria |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Cream |
| Description : |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. |
| Reference: | A Survey of the Microbiological Quality of Bakery Products |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Custard products |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing)Practice |
| Reference: | Other information on Listeria |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Custard products |
| Description : |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Custard products |
| Description : |
| Hazard: | Biological -- Bacteria -- Staphylococcus aureus |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from food handlers) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygiene and manufacturing) Practice. |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Dairy dips |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from addition of non-dairy ingredients or the environment) |
| Justification: | Microbial Pathogen Data sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. Ingredients to be of suitable microbiological status. |
| Reference: | Other information on Listeria |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Dairy dips |
| Description : |
| Hazard: | Biological -- Bacteria -- Staphylococcus aureus |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from poor handling procedures) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic) Practice by food handlers |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Dairy dips |
| Description : |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Dairy liquid premixes |
| Description : | milk shake mix, snow freeze, soft serve |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Temperature abuse of opened packs |
| Justification: | Microbial Pathogen datasheet |
| Control Measure: | Store re-sealed opened packs in fridge |
| Reference: | Other information on Listeria |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Dairy-based desserts |
| Description : | e.g. custard products |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Dairy-based desserts |
| Description : | e.g. custard products |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | *Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice |
| Reference: | Other information on Listeria |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Delicatessan Meats |
| Description : | Check specific, e.g ready-to-eat, salami |
| 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 Sheets * Processed Meats Code of Practice - HACCP |
| 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 |
Hazard detail
| Food Type : | Duck (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination from feathers, skin and gastrointestinal tract |
| Justification: | See entry for Chicken (raw). |
| Control Measure: | Good Operating (hygienic) Practice. Cook thoroughly. A separate cutting board for raw meats is recommended. Careful cleaning of all cutting boards, countertops and utensils after preparing raw poultry meat. Avoid cross contamination of cooked or ready-to-eat food with raw meat. |
| Reference: | Refer to chicken (raw) |
| Last Updated: | 1/10/2008 |
Hazard detail
| Food Type : | Duck (raw) |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination from feathers, skin and gastrointestinal tract |
| Justification: | See entry for Chicken (raw). |
| Control Measure: | Good Operating (hygienic) Practice. Ensure adequate cooking times and temperatures are met. Keep uncooked meats separate frm cooked and ready-to-eat meat. Carefully clean preparation area after handling raw meat |
| Reference: | Refer to chicken (raw). Other information on Listeria |
| Last Updated: | 15/12/2017 |
Hazard detail
| Food Type : | Duck (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from feathers, skin and gastrointestinal tract |
| Justification: | See entry for Chicken (raw). |
| Control Measure: | Good Operating (hygienic) Practice. Careful handling of raw meat during preparation. Avoid cross contamination by using separate cutting boards for raw meat and other foods. Carefully clean preparation area after handling raw meat |
| Reference: | Refer to chicken (raw) |
| Last Updated: | 22/12/2008 |
Hazard detail
| Food Type : | Duck (raw) |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium perfringens |
| Source: | Contamination from feathers, skin and gastrointestinal tract |
| Justification: | See entry for Chicken (raw). |
| Control Measure: | Good Operating (hygienic) Practice. Careful handling of raw meat during preparation. Avoid cross contamination by using separate cutting boards for raw meat and other foods. Carefully clean preparation area after handling raw meat. See entry for cooked meat and meat products |
| Reference: | Refer to Chicken (raw) |
| Last Updated: | 22/12/2008 |
Hazard detail
| Food Type : | Eggs |
| Description : | e.g. egg white, egg yolk, albumin |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Faecal contamination of shell, contaminated feed, or surroundings. Free range - pests including wild birds could be a problem. Note: Salmonella Enteriditis has not been detected in New Zealand eggs. |
| Justification: | *Template RMP for eggs: Attachment Q. *Risk profile: Salmonella (non-typhoid) in and on eggs. *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice. Supplier declarations, feed testing for freedom from Salmonella. |
| Reference: | Technical annex for eggs |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Eggs |
| Description : | e.g. egg white, egg yolk, albumin |
| Hazard: | Biological -- Enterobacteriacae -- |
| Source: | Faeces. Contaminated surroundings, feed |
| Justification: | Template RMP for eggs: Attachment Q |
| Control Measure: | Good Operating (Hygienic) Practice. Control through supplier guarantees. Minimise faecal contamination of eggs |
| Reference: | Technical annex for eggs |
| Last Updated: | 18/05/2017 |
Hazard detail
| Food Type : | Finfish |
| Description : |
| Hazard: | Biological -- Parasites -- Anisakis |
| Source: | Certain species of finfish are known to have this parasite, e.g. barracouta and jack mackerel |
| Justification: | *A Guide to Hazard Analysis Critical Control Point Systems in the Seafood Industry - Appendix VI: Seafood Hazard Identification Guide. |
| Control Measure: | CCP: Freezing. Ensure temperature and time parameters are validated as adequate to kill the parasites |
| Reference: | Generic RMP Models for the Processing of Seafood Product |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Finfish |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contaminated after catching, through use of unclean equipment and containers and through environment such as dust, dirt and bird droppings |
| Justification: | Generic RMP Models for the Processing of Seafood Product |
| Control Measure: | Good Operating (hygienic) Practice, minimising contamination of catch |
| Last Updated: | 15/01/2019 |
Hazard detail
| Food Type : | Finfish |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contaminated after catching, through use of unclean equipment and containers and through environment such as dust, dirt and bird droppings |
| Justification: | Generic RMP Models for the Processing of Seafood Product |
| Control Measure: | Good Operating (hygienic) Practice, minimising contamination of catch |
| Reference: | Other information on Listeria |
| Last Updated: | 15/01/2019 |
Hazard detail
| Food Type : | Flour |
| Description : | e.g. wheat flour |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contaminated wheat or contamination from part of flour milling process |
| Justification: | Regulatory Press Release It is possible for low levels of bacteria to be on wheat or other points of the flour milling process, and studies indicate that about one percent of flour on average contains Salmonella |
| Control Measure: | Good operating (agricultural and manufacturing)practice for grain growers and millers. Consumers: wash hands before and after handling food and food ingredients, do not eat raw batter or other mixes that contain uncooked baking ingredients. |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Fruit (raw) |
| Description : | e.g. apples, bananas, pears |
| Hazard: | Biological -- Virus -- Hepatitis A |
| Source: | Contamination by infected handler |
| Justification: | Microbial Pathogen Data Sheet. Mixed frozen strawberries and blackberries have been implicated in 4 cases of Hepatitis A (Oct - Nov, 2015) |
| Control Measure: | Food handler Good Operating (agricultural and hygiene) Practice. |
| Reference: | *Report: An outbreak of hepatitis A associated with consumption of raw blueberries. *See section 4 'People Basics' in the Template Food Control Plan under the Food Act 2014 requirements. *Avoiding foodborne illness. *Heat inactivation of HAV |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Ham (cooked) |
| Description : |
| 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 |
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 |
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 -- Enterobacteriacae -- |
| Source: | See pork (raw) or venison (raw) |
| Justification: | Processed Meats Code Part 4 - HACCP Section 10 |
| Control Measure: | See for hazards associated with raw pigmeat or venison |
| Last Updated: | 15/10/2019 |
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 -- Parasites -- Toxoplasma gondii |
| Source: | See pork (raw) |
| Justification: | Processed Meats Code Part 4 - HACCP Section 10 |
| Last Updated: | 15/10/2019 |
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 -- Spore formers -- Clostridium spp |
| Source: | Raw meat as an input into process |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Section 10 |
| Control Measure: | Low water activity achieved in dry cured ham means spores will survive but not grow |
| Last Updated: | 15/10/2019 |
Hazard detail
| Food Type : | Hamburger patties |
| Description : | e.g. beef, venison, pork and lamb - check ingredients |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from faeces, ingesta and hide |
| Justification: | Processed Meats Code Part 4 - HACCP Section 12 *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter, dressing and further processing of beef minimising contamination of meat. |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Hamburger patties |
| Description : | e.g. beef, venison, pork and lamb - check ingredients |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination from faeces, ingesta and hide |
| Justification: | Processed Meats Code Part 4 - HACCP Section 12 *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter, dressing and further processing of beef, minimising contamination of meat. |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Hamburger patties |
| Description : | e.g. beef, venison, pork and lamb - check ingredients |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Note this is rare in NZ beef. Contamination from faeces, ingesta and hide |
| Justification: | Processed Meats Code Part 4 - HACCP Section 12 *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter, dressing and further processing, minimising contamination of meat. |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Hamburger patties |
| Description : | e.g. beef, venison, pork and lamb - check ingredients |
| Hazard: | Biological -- Spore formers -- Clostridium spp |
| Source: | Contamination from faeces, ingesta and hide |
| Justification: | Processed Meats Code Part 4 - HACCP Section 12 *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter, dressing and further processing of beef |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Icecream |
| Description : | Be aware of hazardous ingredients e.g. nuts |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. added ingredients could introduce hazards) |
| Justification: | *Risk profile: Listeria monocytogenes in icecream *Microbial Pathogen Data sheet |
| Control Measure: | Good Operating (hygienic and manufacturing)Practice. Levels are unlikely to be hazardous while product is frozen, due to lack of Listeria growth at freezing temperatures |
| Reference: | Other information on Listeria |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Lamb (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Yersinia enterocolitica |
| Source: | Faeces, ingesta and dirt from the gastro intestinal tract and the fleece/pelt |
| Justification: | As referred to in Risk Profile: Yersinia enterocolitica in Pork *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing; minimising contamination of meat |
| Last Updated: | 29/01/2019 |
Hazard detail
| Food Type : | Lamb (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Faeces, ingesta and dirt from the gastrointestinal tract and the fleece/pelt |
| Justification: | Generic RMP Model for Slaughter, Dressing, Cooling and Boning of Sheep *Technical annex *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing; minimising contamination of meat |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Lamb (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Faeces, ingesta and dirt from the gastro intestinal tract and the fleece/pelt |
| Justification: | *Generic RMP Model for Slaughter, Dressing, Cooling and Boning of Sheep *Technical annex *Risk Profile: Campylobacter jejuni/coli in red meat *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing, minimising contamination of meat. |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Lamb (raw) |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium perfringens |
| Source: | Faeces, ingesta and dirt from the gastrointestinal tract and the fleece/pelt |
| Justification: | *Generic RMP Model for Slaughter, Dressing, Cooling and Boning of Sheep *Technical annex *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing, minimising contamination of meat |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Lamb (raw) |
| Description : |
| Hazard: | Biological -- Parasites -- Toxoplasma gondii |
| Source: | Infection common in sheep in New Zealand. Common cause of abortion. |
| Justification: | Risk Profile: Toxoplasma gondii in red meat *Microbial Pathogen Data Sheet |
| Control Measure: | Can vaccinate flocks. Parasite may be killed by: cooking to 50 deg C or greater; freezing to -20 deg C for 54 hours; curing with salt or sugar; smoking 24 hours at less than 50 deg C following salt injection. |
| Last Updated: | 29/01/2019 |
Hazard detail
| Food Type : | Lamb (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Shiga toxin producing E coli (STEC) are likely to occur, being associated with contamination with faeces, ingesta and dirt from the gastrointestinal tract and hide |
| Justification: | Risk profile: STEC in red meat. *Generic RMP for Slaughter, Dressing, Cooling and Boning of Sheep. *STEC information |
| Control Measure: | Good Operating (Hygienic) Practice during slaughter, dressing and further processing of lamb. Follow guidelines in the Microbial Pathogen datasheet. Ensure good hygienic practices are in place. Prevent cross contamination in food preparation areas. |
| Reference: | Risk Profile: STEC in red meat |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Lettuce |
| Description : | grown outdoors |
| Hazard: | Biological -- Bacteria -- |
| Source: | Soil, organic fertiliser may contain bacterial pathogens such as Salmonella, E.coli O157:H7, Campylobacter, Shigella, Clostridium |
| Justification: | The application of Good Operating (Agricultural) Practice and Hazard Analysis and Critical Control Point (HACCP) principles to the primary production and post-harvest processing of fresh horticultural produce (technical report available as internal MPI report) |
| Control Measure: | Soil should be assessed and tested as suitable for growing lettuce. Only properly treated or composted fertiliser should be used. |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Liver |
| Description : | e.g. chicken, lamb |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Frequently naturally contaminated on both inside tissue and outer surfaces of livers of chicken and lamb. |
| Justification: | *Pathogen data sheet * Risk profile *Safe cooking of livers: information for chefs |
| Control Measure: | Effective cooking and preparation of liver (see guidance on MPI website) Internal temperature of 76 degrees C |
| Reference: | Safe cooking of livers: information for chefs |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Milk (pasteurised) |
| Description : | Commonly contains allergens |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | Microbial Pathogen Data Sheet |
| Regulatory Limit: | Animal Products (Dairy) Criteria - See DPC 1. *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice |
| Reference: | Other information on Listeria |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mungbean sprouts |
| Description : | grown in water |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | May be present in or on mungbean seeds |
| Justification: | The application of Good Operating (Agricultural) Practice and Hazard Analysis and Critical Control Point (HACCP) principles to the primary production and post-harvest processing of fresh horticultural produce (technical report available as internal MPI report) |
| Control Measure: | Source seeds from suppliers complying with GAP and hygienic seed processing practices. Seeds should be dry and clean with no visible contamination. Certificate of analysis for micro pathogens of concern preferred for each consignment. |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mungbean sprouts |
| Description : | grown in water |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | May be present in or on mungbean seeds |
| Justification: | The application of Good Operating (Agricultural) Practice and Hazard Analysis and Critical Control Point (HACCP) principles to the primary production and post-harvest processing of fresh horticultural produce (technical report available as internal MPI report) |
| Control Measure: | Source seeds from suppliers complying with GAP and hygienic seed processing practices. Seeds should be dry and clean with no visible contamination. Certificate of analysis for micro pathogens of concern preferred for each consignment. |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mungbean sprouts |
| Description : | grown in water |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | May be present in or on mungbean seeds |
| Justification: | The application of Good Operating (Agricultural) Practice and Hazard Analysis and Critical Control Point (HACCP) principles to the primary production and post-harvest processing of fresh horticultural produce (technical report available as internal MPI report) |
| Control Measure: | Source seeds from suppliers complying with GAP and hygienic seed processing practices. Seeds should be dry and clean with no visible contamination. Certificate of analysis for micro pathogens of concern preferred for each consignment. |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mussels (heat shocked) |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination from the processing environment. |
| Justification: | Generic RMP Models for the Processing of Seafood Product |
| Regulatory Limit: | Food Standards Code. Go to Standard 1.6.1 Microbiological Limits for Food |
| Control Measure: | Good Operating (hygenic and manufacturing) Practice post heat shocking of mussels |
| Reference: | Regulated Control Scheme for Bivalve molluscan shellfish. * Other information on Listeria |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mussels (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Vibrio spp. |
| Source: | Contamination from the environment. |
| Justification: | Generic RMP Models for the Processing of seafood Product *Pathogen datasheet Vibrio vulnificus |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish (BMS). Good Operating (manufacturing) Practice. Time-temperature controls post-harvest should prevent growth |
| Validation: | Pathogen datasheet Vibrio parahaemolyticus |
| Reference: | Regulated Control Scheme Bivalve Molluscan Shellfish |
| Last Updated: | 8/02/2019 |
Hazard detail
| Food Type : | Mussels (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Marine environment or contamination during harvest and transport |
| Justification: | *Generic RMP Model for the Processing of Seafood Product *Microbial Pathogen Data Sheet |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish. Good Operating (hygienic) Practice during harvest and transport |
| Reference: | Regulated Control Scheme Bivalve Molluscan Shellfish |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mussels (raw) |
| Description : |
| Hazard: | Biological -- Virus -- Norovirus |
| Source: | Environment |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Risk Profile: Norovirus in mollusca (raw) *Microbial Pathogen Data Sheet |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish |
| Reference: | RCS Bivalve Molluscan Shellfish |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mussels (raw) |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination of product during harvest or transport |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during harvest and transport |
| Reference: | Requirements. *Other information on Listeria |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mussels (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination of product during harvest or transport |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic) Practice during harvest and transport |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Mussels (raw) |
| Description : |
| Hazard: | Biological -- Marine biotoxins -- |
| Source: | Marine environment |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Fact Sheet on biotoxins |
| Control Measure: | Sourced from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish |
| Reference: | Monitoring programme for marine biotoxins. *RCS for Bivalve Molluscan Shellfish |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Nut and Seed products |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination of raw nuts or seeds |
| Justification: | Nuts and Seeds Sector Intelligence Report (technical report available as internal MPI document) |
| Control Measure: | Growth controlled by water activity of 0.60 - 0.84 or heat treatment of 2-6 minutes @60deg C (1 minute@70deg C) |
| Reference: | See also pathogen data sheet |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Other fermented chilled dairy products |
| Description : | e.g. Quark, quarg, cottage cheese |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment). This pathogen will be affected by the degree of acidification of the product |
| Justification: | Microbial Pathogen Data Sheet *Animal Products (Dairy) Criteria DPC1 *Australia NZ Joint Food Standards Code - See Chapter 2 |
| Regulatory Limit: | Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code - See Chapter 2 |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice |
| Reference: | Other information on Listeria |
| Last Updated: | 29/01/2019 |
Hazard detail
| Food Type : | Oysters (raw) |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination during harvest or transport |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Microbial Pathogen Data Sheet |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish. Good Operating (hygienic) Practice during harvest and transport. Good Operating (hygienic) Practice when handling food. Ensure that product is stored at the appropriate temperature. |
| Reference: | Regulated Control Scheme Bivalve Molluscan Shellfish. *Other information on Listeria |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Oysters (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination of product during harvest or transport |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Microbial Pathogen Data Sheet |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish. Good Operating (hygienic) Practice during harvest and transport |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Oysters (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from marine environment or during harvest or transport |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Microbial Pathogen Data Sheet |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish. Good Operating (hygienic) Practice during harvest and transport |
| Reference: | RCS for Bivalve Molluscan Shellfish |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Oysters (raw) |
| Description : |
| Hazard: | Biological -- Marine biotoxins -- |
| Source: | Marine environment |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *MPI Fact Sheet |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish |
| Reference: | Shellfish monitoring *Regulatory Control Scheme |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Oysters (raw) |
| Description : |
| Hazard: | Biological -- Virus -- Norovirus |
| Source: | Marine environment |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Microbial Pathogen Data Sheet |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish |
| Reference: | RCS for Bivalve Molluscan Shellfish |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Oysters (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Vibrio spp. |
| Source: | Rare occurence. Marine environment |
| Justification: | *Generic RMP Models for the Processing of Seafood Product *Microbial Pathogen Data Sheet *Microbial Pathogen Datasheet |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish. Good Operating (manufacturing) Practice - time-temperature controls post-harvest should prevent growth |
| Reference: | RCS for Bivalve Molluscan Shellfish |
| Last Updated: | 29/01/2019 |
Hazard detail
| Food Type : | Pasta |
| Description : | cooked pasta, pasta salads |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | Raw foods of plant origin are the major source of B. cereus. The widespread distribution of the organism, the ability of spores to survive dried storage and the thermal resistance of spores, means that most ready-to-eat foods will contain B. cereus. |
| Justification: | Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. Prevent growth, especially after cooking. See pathogen data sheet for guidelines on cooking, cooling and holding of food. |
| Last Updated: | 9/05/2013 |
Hazard detail
| Food Type : | Paua |
| Description : | Shellfish e.g. Abalone |
| Hazard: | Biological -- Marine biotoxins -- |
| Source: | Marine environment |
| Justification: | MPI shellfish biotoxin alerts |
| Control Measure: | Obtain shellfish from areas open for harvest. Good Operating (hygienic and manufacturing) Practice. Remove gut before processing. |
| Reference: | Background information on Marine Biotoxin. * Animal Products (Regulated Control Scheme Bivalve Molluscan Shellfish) Regulations 2006 |
| Last Updated: | 19/12/2017 |
Hazard detail
| Food Type : | Pork (raw) |
| Description : |
| Hazard: | Biological -- Parasites -- Trichinella spiralis |
| Source: | Very rare. Wild pigs and backyard-raised pigs may be susceptible. Note: Trichinella has not been detected in commercially-raised pigs |
| Justification: | MPI website information - no human cases reported since 2001 (2011 report) |
| Control Measure: | Trichinellosis can be avoided by cooking homekill and recreational catch meat thoroughly. Cook this meat at 60 degrees Celsius or higher for at least one minute. It is important to remember the internal temperature must reach 60 degrees, not just the outside of the meat |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Pork (raw) |
| Description : |
| Hazard: | Biological -- Parasites -- Toxoplasma gondii |
| Source: | Environmental, wild cats, scavenging other infected animals such as dead lambs |
| Justification: | Generic RMP model for slaughter and dressing of pigs |
| Control Measure: | Good Operating (agricultural) Practice. Intensive husbandry systems unlikely to have problem. Free range should avoid contact with cats if possible (may be unavoidable) |
| Last Updated: | 15/05/2013 |