Hazard Database
Hazard detail
| Food Type : | Pork (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from skin, dirt and the gastrointestinal tract |
| Justification: | Generic RMP model for slaughter and dressing of pigs *Pathogen data sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing of pork, minimising contamination of meat |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Pork (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination from faeces ingesta and dirt from gastrointestinal tract and skin |
| Justification: | Generic RMP model for slaughter and dressing of pigs *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 : | Pork (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Yersinia enterocolitica |
| Source: | Contamination from the oral and pharyngeal cavities of pigs and from faeces. |
| Justification: | Generic RMP model for slaughter and dressing of pigs. *Pathogen data sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing, minimising contamination of meat. Special attention should be paid to hygienic techniques at evisceration, excision of the tongue and tonsils, post-mortem meat inspection of the head, including the incision of the mandibular lymph nodes, and removal of the head. |
| Reference: | Risk Profile |
| Last Updated: | 29/01/2019 |
Hazard detail
| Food Type : | Pork (raw) |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium perfringens |
| Source: | Contamination from faeces, ingesta and dirt from gastrointestinal tract and skin |
| Justification: | Generic RMP model for slaughter and dressing of pigs. *Pathogen data sheet |
| Control Measure: | Good Operating (hygienic) Practice during slaughter and dressing, minimising contamination of meat |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Powdered Infant Formula |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Enterobacter sakazakii |
| Source: | Contamination of raw milk. Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) The level of this hazard can be increased through non-hygienic preparation of equipment and non-hygienic preparation environment. Poor temperature management of reconstituted product |
| Justification: | Codex Code of Hygienic Practice for Powdered Formulae for Infants and Young Children |
| Regulatory Limit: | Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice including good hygiene when preparing formula. Appropriate temperature management of reconstituted product and adequate pasteurisation. |
| Reference: | Extra information |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Powdered Infant Formula |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination of raw milk. 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) Practices |
| Last Updated: | 16/01/2019 |
Hazard detail
| Food Type : | Prawns |
| Description : | e.g. Koura, Scampi, Freshwater prawns (Wairakei) includes shrimp |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Listeria monocytogenes has been detected in fresh, frozen and processed seafood. May be present in cooked foods as a result of post-cooking contamination. |
| Justification: | *A Guide to Hazard Analysis Critical Control Point Systems in the Seafood Industry - Appendix VII: Seafood Hazard Identification Guide *Microbial Pathogen Data Sheet |
| Control Measure: | Ensure recommended cooking times are met. Avoid cross-contamination. |
| Reference: | Other information on Listeria |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Raw milk cheese |
| Description : | e.g. Roquefort, extra hard grating cheeses, Swiss cheese. See hazards also for raw milk |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Raw milk and other raw materials. Environmental contamination. |
| Justification: | *Microbial Pathogen Data Sheet *Food safety issues with raw milk product consumption |
| Regulatory Limit: | Animal Products (Dairy) Criteria - See DPC 1 *Australia NZ Joint Food Standards Code |
| Control Measure: | Good Operating (agricultural and manufacturing) Practice. Strict hygienic practices from farm to cheese production. Education of vulnerable population. |
| Reference: | Other information on Listeria |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Raw Milk |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter |
| Source: | Faecal contamination of raw milk |
| Justification: | Microbial Pathogen data sheet. *Risk Profile: Campylobacter jejuni/coli in raw milk. *Raw milk policy |
| Reference: | Raw dairy products research |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Raw Milk |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Shiga toxin producing Escherichia coli (STEC) are likely to occur in association with faecal contamination of raw milk |
| Justification: | Microbial Pathogen data sheet. *Risk Profile: STEC in raw milk. *Raw milk policy |
| Reference: | Raw dairy products research |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Raw Milk |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination of raw milk |
| Justification: | Risk Profile: Listeria monocytogenes in raw milk. *Raw milk policy. |
| Reference: | Raw dairy products research. *Other information on Listeria. |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Raw Milk |
| Description : |
| Hazard: | Biological -- Bacteria -- Mycobacterium bovis |
| Source: | Unpasteurised milk used to be a common vehicle for transmission of M.bovis. Risk from consumption of unpasteurised milk should currently be low as very low prevalence of bovine tuberculosis in dairy cattle |
| Justification: | Pathogen data sheet. *Mandatory pasteurisation and the National TB testing programme of dairy cattle |
| Control Measure: | Cattle and deer herd monitoring. Pasteurisation of milk. Vector control (possum, ferret) |
| Reference: | Raw dairy products research |
| Last Updated: | 19/12/2017 |
Hazard detail
| Food Type : | Ready-to-eat Meats |
| Description : | See deli meats, cooked ham and salami |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination of cooked product from the processing environment or may be present in smoked product with no listeriocidal step. |
| Justification: | Microbial Pathogen Data sheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice.See also entries for specific RTE meats (e.g. salami, cooked ham and deli meats). See guidelines on Listeria control on MPI website |
| Reference: | Other information on Listeria |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Ready-to-eat Seafood |
| Description : | e.g. smoked fish and shellfish |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination of cooked product from the processing environment or may be present in smoked product with no listeriocidal step. |
| Justification: | Generic RMP Models for the Processing of Seafood Product *Microbial Pathogen Data sheet |
| Regulatory Limit: | Australia NZ Joint Food Standards Code: Standard 1.6.1 Microbiological Limits for Food |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. See guidelines on Listeria management on MPI website. |
| Reference: | Other information on Listeria. |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Rice (boiled) |
| Description : |
| 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: | Risk Profile: Bacillus cereus in rice *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice. See pathogen data sheet for guidelines on cooking, cooling and holding of food, to prevent growth, especially after cooking |
| Last Updated: | 9/05/2013 |
Hazard detail
| Food Type : | Ricotta |
| 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: | Information on Listeria |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Salami |
| Description : | Cooked, acidulated. Made from various meats, e.g beef, venison, pork. |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Raw meat, but isolation rates appear to be low |
| Justification: | Risk Profile: STEC in red meats *Microbial Pathogen Data Sheet |
| Regulatory Limit: | If processing, see Australia NZ Joint Food Standards Code section 1.6.1 |
| Reference: | Australia NZ Joint Food Standards Code |
| Last Updated: | 17/01/2019 |
Hazard detail
| Food Type : | Salami |
| Description : | Cooked, acidulated. Made from various meats, e.g beef, venison, pork. |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Processing environment. Post-cook contamination or contamination during display and handling at retail. |
| Justification: | *Risk Profile: Listeria monocytogenes in processed ready-to-eat meats *Microbial Pathogen Data Sheet |
| Control Measure: | Good operating (hygienic) practice during processing, storage and handling. Consumer advice to vulnerable populations |
| Reference: | Guidance material on Listeria management |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Salami |
| Description : | Cooked, acidulated. Made from various meats, e.g beef, venison, pork. |
| Hazard: | Biological -- Spore formers -- |
| Source: | Bacillus cereus spp and Clostridium spp from input to process - dried spices |
| Justification: | Processed Meats Code of Practice Part 4: HACCP Application |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Salmon (canned) |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium botulinum |
| Source: | Raw materials before thermal treatment. |
| Justification: | *Microbial Pathogen Data Sheet *Commercial sterilisation information |
| Control Measure: | Hazards are addressed by the manufacturer of these products. For 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 cooked products. |
| Reference: | Further Processing guidance |
| Last Updated: | 4/02/2019 |
Hazard detail
| Food Type : | Salmon |
| Description : | e.g. Farmed salmon |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Environment, processing contamination, contamination of cooked product, including smoked product |
| Justification: | *Microbial Pathogen Data Sheet |
| 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: | Guidance on Listeria management *Farmed Salmon contaminant monitoring |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | sausage casings |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- |
| Source: | Gastrointestinal tract contents, i.e. ingesta or faeces may contain pathogenic bacteria such as Salmonella |
| Justification: | See generic RMPs for farmed mammals and the HACCP application for the Manufacture of Fresh Sausages (section 5 of Processed Meats Code of Practice Part 4) |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice during the processing of animal casings. CCP at salting and curing |
| Last Updated: | 30/10/2019 |
Hazard detail
| Food Type : | sausage casings |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium spp |
| Source: | Inherent contamination of raw material (animal intestines) remains with natural casing even though properly salted with no signs of spoilage |
| Justification: | Processed Meats Code of Practice Part 4: HACCP application *Pathogen data sheet: Clostridium perfringens |
| Control Measure: | germinated spores killed by thorough cooking |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Sausages |
| Description : | See ingredients, e.g. pork (raw), beef (raw), spices, sausage casings |
| Hazard: | Biological -- Spore formers -- Clostridium spp |
| Source: | from ingredients used in sausage making, e.g. meat, cereals, herbs and spices, casings |
| Justification: | Processed Meats Code of Practice Part 4: HACCP |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Sausages |
| Description : | See ingredients, e.g. pork (raw), beef (raw), spices, sausage casings |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | Ingredients for sausage making, e.g. cereals, herbs and spices, natural casings |
| Justification: | Processed Meats Code of Practice Part 4: HACCP |
| Control Measure: | Good Operating Practice as per Processed Meats Code of Practice |
| Last Updated: | 16/10/2019 |
Hazard detail
| Food Type : | Scallops (raw) |
| Description : | Bivalve Molluscan Shellfish |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination of product during harvest or transport |
| Justification: | *Microbial pathogen data sheet *Generic RMP Models for the Processing of Seafood Product |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish. Good Operating (hygienic and manufacturing) Practice during processing. Good Operating (hygienic) Practice when handling food. Ensure that product is stored at the appropriate temperature. |
| Reference: | Regulated Control Scheme Bivalve Molluscan Shellfish |
| Last Updated: | 4/02/2019 |
Hazard detail
| Food Type : | Scallops (raw) |
| Description : | Bivalve Molluscan Shellfish |
| Hazard: | Biological -- Marine biotoxins -- |
| Source: | Marine environment |
| Justification: | Generic RMP Models for the Processing of Seafood Product *Monitoring programme |
| Control Measure: | Source from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish |
| Reference: | Regulated Control Scheme Bivalve Molluscan Shellfish *Collecting shellfish. |
| Last Updated: | 4/02/2019 |
Hazard detail
| Food Type : | Sesame seeds |
| Description : | Commonly imported; contains allergens; Tahini |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | imported sesame seeds, Tahini |
| Justification: | See risk profile and requirements for importing food. *Steps to importing grains, seeds and nuts |
| Control Measure: | Tahini is now a High Regulatory Food (formally a Prescribed Food) and is still stopped at the border for testing for Salmonella. |
| Reference: | Information on importing foods. |
| Last Updated: | 19/12/2017 |
Hazard detail
| Food Type : | Shellfish |
| Description : | Commonly contains allergens |
| Hazard: | Biological -- Virus -- Hepatitis A |
| Source: | Human faeces are the major reservoir. Contaminated bivalve shellfish from growing waters |
| Justification: | Microbial Pathogen Data Sheet |
| Control Measure: | Ensure shellfish are harvested from approved shellfish gathering waters. Follow processing guidelines in Microbial Pathogen Data sheet. Avoid direct handling of food by infected food handlers. |
| Reference: | Shellfish collection |
| Last Updated: | 4/02/2019 |
Hazard detail
| Food Type : | Shellfish |
| Description : | Commonly contains allergens |
| Hazard: | Biological -- Marine biotoxins -- |
| Source: | Marine environment. |
| Justification: | MPI information on toxic shellfish |
| Control Measure: | Sourced from suppliers that comply with the Regulated Control Scheme for Bivalve Molluscan Shellfish |
| Reference: | See also entries for specific Bivalve Molluscs (e.g. Scallops, oysters and mussels) * Regulated Control Scheme for Bivalve Molluscan Shellfish |
| Last Updated: | 19/12/2017 |
Hazard detail
| Food Type : | Smoked seafood |
| Description : | Ready to eat chilled vacuum packed (sealed) |
| Hazard: | Biological -- Spore formers -- Clostridium botulinum |
| Source: | Clostridium botulinum type E occurs naturally in marine sediments in most areas of the world and fish may ingest it whilst feeding. However, note that current data indicates that it is not present in the sediments from inshore coastal areas around New Zealand and Australia and therefore not reasonably likely to be found in fish species from these countries. The focus is on product prepared without a sporicidal processing step, such as smoked products, and which are stored under conditions where the bacterium may grow e.g. low oxygen or modified atmosphere packaging, chilled storage temperature. |
| Justification: | Microbial pathogen data sheet. *The food supply chain is becoming increasingly global and imported seafood may be smoked and placed in sealed packages for sale which may permit the growth of C. botulinum and production of toxins if the appropriate controls are not in place. MPI is aware of food operators who either intend to cold smoke imported fish fillets within New Zealand or currently thaw frozen imported smoked fish and distribute this to retailers for sale. In both scenarios C. botulinum should be a hazard reasonably likely to occur in the product and there should be a consideration of how the hazard is controlled. The imported fish may be a source of C. botulinum. |
| Control Measure: | Sourcing fish from New Zealand (there is evidence that C. botulinum is not present in marine sediments around New Zealand). For imported sources of fish, control the formation of C. botulinum toxin through an application of science based options involving packaging type, storage temperature, and water activity e.g. the use of salt in the water phase based on those stated in the CODEX STAN 311-2013 Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish. |
| Reference: | Risk Profile Clostridium botulinum in Ready-to-Eat Smoked Fish and Shellfish in Sealed Packaging. |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Soft Cheeses (pasteurised) |
| Description : | e.g. cottage cheese, marscapone, creme fraiche |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Pasteurisation failure, post-pasteurisation contamination (eg. from the environment) |
| Justification: | *RISK PROFILE: LISTERIA MONOCYTOGENES IN SOFT CHEESES *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: | Guidance on Listeria management |
| Last Updated: | 19/12/2017 |
Hazard detail
| Food Type : | Soups (in retort pouches) |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium botulinum |
| Source: | Raw materials before thermal treatment. |
| Justification: | *Microbial Pathogen Data Sheet *Thermal processing. 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). |
| Control Measure: | Hazards are addressed by the manufacturer of these products. Once opened, product should be treated in a similar manner to other freshly cooked products. |
| Reference: | Commercial Sterilisation guidance |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Sour 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 |
| Last Updated: | 4/02/2019 |
Hazard detail
| Food Type : | Spices |
| Description : | Dried. Generally decontaminated to remove microbiological contaminants. Includes mustard. Includes dried herbs |
| Hazard: | Biological -- Spore formers -- Bacillus cereus |
| Source: | Decontaminated spices may contain spores |
| Justification: | *Processed Meats Code Part 4: HACCP application for Manufacture of Raw Beef Patties *Microbial Pathogen Data Sheet |
| Control Measure: | Controlled by Manufacturer. Source spices from preferred supplier and under Supplier Quality Assurance programme |
| Reference: | Processed Meats Code of Practice. Part 4: HACCP |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Spices |
| Description : | Dried. Generally decontaminated to remove microbiological contaminants. Includes mustard. Includes dried herbs |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Enteric pathogens associated with contamination of meat from faeces, ingesta hides |
| Justification: | *Processed Meats Code of Practice. Part 4: HACCP *Microbial Pathogen Data Sheet |
| Control Measure: | Controlled by Manufacturer. Source spices from preferred supplier and under Supplier Quality Assurance programme |
| Reference: | Processed Meats Code of Practice |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Spices |
| Description : | Dried. Generally decontaminated to remove microbiological contaminants. Includes mustard. Includes dried herbs |
| Hazard: | Biological -- Spore formers -- Clostridium spp |
| Source: | Spices may harbour these spores |
| Justification: | Processed Meats Code of Practice. Part 4: HACCP |
| Control Measure: | Controlled by Manufacturer. Source spices from preferred supplier and under Supplier Quality Assurance programme (SQA) |
| Reference: | Processed Meats Code of Practice |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Traditional sushi |
| Description : | Nigiri and nori rolls |
| 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: | Risk Profile: Bacillus cereus in rice *Microbial Pathogen Data Sheet *Applying HACCP to the OTP FCP clip ons of traditional sushi and Chinese style duck |
| Regulatory Limit: | proposed: ph 4.8 or less at process step of acidifying rice |
| Control Measure: | At pH of 4.8 or less, sushi can be kept at 15 deg C or less for up to 8 hours for nigiri; and 12 hours for nori rolls. |
| Reference: | See 'Simply Safe and Suitable template' under the Food Act 2014 requirements: Specialist section on making sushi |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Tuna (packed in glass jars) |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium botulinum |
| Source: | Raw materials before thermal treatment. |
| Justification: | *Microbial Pathogen Data Sheet *Thermal processing. Also for 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). |
| Control Measure: | Hazards are addressed by the manufacturer of these products. Once opened, product should be treated in a similar manner to other cooked products. |
| Reference: | Commercial Sterilisation guidance |
| Last Updated: | 4/02/2019 |
Hazard detail
| Food Type : | Turkey (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination from feathers skin and gastrointestinal tract. |
| Justification: | Considered similar to chicken. See entry for chicken (raw) |
| Control Measure: | Cook thoroughly. Strict hygiene for food preparation area. 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. |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Turkey (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from feathers, skin and gastrointestinal tract |
| Justification: | Considered similar to chicken. See entry for chicken (raw) |
| Control Measure: | Cook thoroughly. Strict hygiene for food preparation area. 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. |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Turkey (raw) |
| Description : |
| Hazard: | Biological -- Psychotrophs -- Listeria monocytogenes |
| Source: | Contamination from feathers, skin and gastrointestinal tract |
| Justification: | Considered similar to chicken. See entry for chicken (raw) |
| Control Measure: | Cook thoroughly. Strict hygiene for food preparation area. 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. |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | UCFM products |
| Description : | Uncooked comminuted fermented meat products. See hazards for meat and non meat ingredients, e.g. pork, dried spices |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Check raw meat status for this pathogen. |
| Justification: | Standard and guidance for UCFM |
| Reference: | UCFM Standard and guidance material |
| Last Updated: | 18/08/2017 |
Hazard detail
| Food Type : | Vegetables (raw) |
| Description : | potatos, carrots, spinach |
| Hazard: | Biological -- Virus -- Hepatitis A |
| Source: | Contamination by an infected handler |
| Justification: | Microbial Pathogen Data Sheet |
| Control Measure: | Ensure an appropriate sickness policy is in place. |
| Reference: | *See Template Food Control Plan under the Food Act 2014 requirements - section on people basics |
| Last Updated: | 17/10/2016 |
Hazard detail
| Food Type : | Venison (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from hide, dirt and the gastrointestinal tract |
| Justification: | *Microbial Pathogen Data Sheet *Generic RMP Model for Slaughter, Dressing, Cooling and Boning of Farmed Mammals (Section 4 - deer) |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice during slaughter and dressing, minimising contamination of meat. |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Venison (raw) |
| Description : |
| Hazard: | Biological -- Parasites -- Toxoplasma gondii |
| Source: | Common parasite of deer |
| Justification: | *Microbial Pathogen Data Sheet *Generic RMP Model for Slaughter, Dressing, Cooling and Boning of Farmed Mammals (Section 4 - deer) *Risk Profile: Toxoplasma gondii in red meat and meat products (2015 update). |
| Control Measure: | Cooking or freezing will kill cysts (see risk profile). Essentially uncontrolled hazard in fresh chilled meat |
| Reference: | Risk Profile (2015) |
| Last Updated: | 4/02/2019 |
Hazard detail
| Food Type : | Venison (raw) |
| Description : |
| Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
| Source: | Contamination from the hide, dirt and the gastrointestinal tract |
| Justification: | *Risk Profile: Campylobacter jejuni/coli in Red Meat *Generic RMP Model for Slaughter, Dressing, Cooling and Boning of Farmed Mammals (Section 4 - deer) *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic and manufacturing)Practice during slaughter and dressing, minimising contamination to meat. |
| Last Updated: | 17/10/2019 |
Hazard detail
| Food Type : | Venison (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Potential for STEC contamination from the hide, dirt and the gastrointestinal tract |
| Justification: | *Microbial Pathogen Data Sheet *Generic RMP Model for Slaughter, Dressing, Cooling and Boning of Farmed Mammals (Section 4 - deer) |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice during slaughter and dressing, minimising contamination of meat |
| Last Updated: | 17/10/2019 |
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