Federal Register of Legislation - Australian Government

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Standard 1.6.1 Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1022 – Primary Production and Processing Requirements for Raw Milk Products) Variation
Administered by: Health
Registered 27 Feb 2015
Start Date 26 Feb 2015
End Date 01 Mar 2016
Date of repeal 01 Mar 2016
Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision

Standard 1.6.1

 

Microbiological Limits IN Food

 

 

Purpose

 

This Standard specifies the microbiological food safety criteria which determine the acceptability of a lot or consignment of food for sale or intended for sale.  The Schedule to the Standard sets out sampling plans and the limits that a lot or consignment of food must comply with.  Foods that fail to meet these limits may pose a risk to human health and must not be offered for sale.

 

Table of Provisions

 

1             Interpretation

2             Application

3             Sampling of foods for microbiological analysis

4             Reference methods of analysis

5             Microbiological limits in food

6             Food in which growth of Listeria monocytogenes will not occur

 

Schedule               Microbiological limits in food

 

Clauses

 

1             Interpretation

 

In this Standard –

 

c means the maximum allowable number of defective sample units as specified in Column 4 of the Schedule.

 

defective sample unit means a sample unit in which a microorganism is detected in a sample unit of a food at a level greater than m.

 

listericidal process means a process that reduces Listeria monocytogenes microorganisms in the food to a safe level.

 

M means the level specified in Column 6 of the Schedule, when exceeded in one or more samples would cause the lot to be rejected.

 

m means the acceptable microbiological level in a sample unit as specified in Column 5 of the Schedule.

 

microorganism means a microbiological agent listed in Column 2 of the Schedule.

 

n means the minimum number of sample units which must be examined from a lot of food as specified in Column 3 of the Schedule in this Standard.

 

processed in relation to egg product means pasteurised or subjected to an equivalent treatment.

 

ready-to-eat food means a food that –

 

(a)           is ordinarily consumed in the same state as that in which it is sold; and

(b)          will not be subject to a listericidal process before consumption; and

(c)           is not one of the following –

 

(i)            shelf stable foods;

(ii)           whole raw fruits;

(iii)          whole raw vegetables

(iv)          nuts in the shell;

(v)           live bivalve molluscs.

 

SPC means standard plate count at 30°C with an incubation time of 72 hours.

 

2             Application

 

(1)           The foods listed in column 1 of the Schedule in this Standard must, subject to subclause (2), comply with the microbiological limits set in relation to that food in the Schedule.

 

(2)           The limit for SPC in the Schedule does not apply to powdered infant formula products that contain lactic acid producing microorganisms.

 

3             Sampling of foods for microbiological analysis

 

(1)           At the point of sampling, a lot of a food must have taken from it, n sample units as specified in Column 3 of the Schedule in this Standard, unless specified otherwise in this Standard.

 

(2)           An authorised officer who takes or otherwise obtains a sample of food for the purpose of submitting it for microbiological analysis –

 

(a)          shall not divide that sample into separate parts; and

(b)          where the sample consists of one or more than one sealed package of a kind ordinarily sold by retail, must submit for such analysis that sample in that package or those packages in an unopened and intact condition.

 

(3)           Where an authorised officer takes or otherwise obtains a sample of food which is the subject of a suspected food poisoning incident or consumer complaint, the results of an analysis conducted on such food are not invalid by reason that fewer sample units than prescribed have been analysed or that a sample unit analysed is smaller than prescribed.

 

4             Reference methods of analysis

 

(1)           The following reference methods must be used to determine whether a food has exceeded the maximum permissible levels of microorganisms specified in the Schedule in relation to that food –

 

(a)          for a food other than packaged water, packaged ice or mineral water –

 

(i)            the relevant method prescribed by Australian Standard AS5013; or

(ii)           the relevant method referenced by Australian Standard AS5013 and prescribed by the International Organization for Standardization; or

(iii)          any equivalent method as determined by –

 

(A)          Australian New Zealand Standard AS/NZS 4659; or

(B)          ISO 16140:2003; and

 

(b)          for packaged water, packaged ice or mineral water—the relevant method prescribed by Australian New Zealand Standard AS/NZS 4276.

 

(2)           A reference to a Standard in subclause (1) is a reference to that Standard as in force at the commencement of this provision.

 

5             Microbiological limits in food

 

A lot of a food fails to comply with this Standard if the –

 

(a)          number of defective sample units is greater than c; or

(b)          level of a microorganism in a food in any one of the sample units is more than M.

6             Food in which growth of Listeria monocytogenes will not occur

 

(1)           For the purposes of the Schedule, growth of Listeria monocytogenes will not occur in a ready-to-eat food if –

 

(a)          the food has a pH less than 4.4 regardless of water activity; or

(b)          the food has a water activity less than 0.92 regardless of pH; or

(c)          the food has a pH less than 5.0 in combination with a water activity of less than 0.94; or

(d)          the food has a refrigerated shelf life no greater than 5 days; or

(e)          the food is frozen (including foods consumed frozen and those intended to be thawed immediately before consumption); or

(f)           it can be validated that the level of Listeria monocytogenes will not increase by greater than 0.5 log cfu/g over the food’s stated shelf life.

 

(2)           For the purposes of the Schedule, a ready-to-eat food that does not receive a listericidal process during manufacture is taken to be a food in which growth of Listeria monocytogenes will not occur if the level of Listeria monocytogenes will not exceed 100 cfu/g within the food’s expected shelf life.

 

(3)           For the purposes of subclause (2), a ready-to-eat food that does not receive a listericidal process during manufacture is taken to include –

 

(a)          ready-to-eat processed finfish; and

(b)          fresh cut and packaged horticultural produce.

 

 

 


 

SCHEDULE

 

Microbiological limits in food

 

Column
1

Column
2

Column
3

Column
4

Column
5

Column
6

Food

Microorganism

n

c

m

M

All cheese

Escherichia coli

5

1

10 /g

102 /g

Soft and semi-soft cheese (moisture content > 39%) with pH >5.0

Salmonella

5

0

not detected in 25 g

 

Raw milk cheese

Salmonella

5

0

not detected in 25 g

 

Staphylococcal enterotoxins

5

0

not detected in 25 g

 


Dried milk

Salmonella

5

0

not detected in 25 g

 

Unpasteurised milk for retail sale

 

Campylobacter

5

0

not detected in 25 mL

 

Coliforms

5

1

102 /mL

103 /mL

Escherichia coli

5

1

3 /mL

9 /mL

Salmonella

5

0

not detected in 25 mL

 

SPC

5

1

2.5x104 /mL

2.5x105 /mL

Packaged cooked cured/salted meat

Coagulase-positive staphylococci

5

1

102 /g

103 /g

Salmonella

 

5

0

not detected in 25 g

 

Packaged heat treated meat paste and packaged heat treated pâté

Salmonella

5

0

not detected in 25 g

 

All comminuted fermented meat which has not been cooked during the production process

Coagulase-positive staphylococci

5

1

103 /g

104 /g

Escherichia coli

5

1

3.6 /g

9.2 /g

Salmonella

5

0

not detected in 25 g

 

Cooked crustacea

Coagulase-positive staphylococci

5

2

102 /g

103 /g

Salmonella

5

0

not detected in 25 g

 

SPC

5

2

105 /g

106 /g

Raw crustacea

Coagulase-positive staphylococci

5

2

102 /g

103 /g

Salmonella

5

0

not detected in 25 g

 

SPC

5

2

5x105 /g

5x106 /g

Bivalve molluscs, other than scallops

Escherichia coli

5

1

2.3 /g

7 /g

Ready-to-eat food in which growth of Listeria monocytogenes will not occur

Listeria monocytogenes

5

0

102 cfu/g

 

Ready-to-eat food in which growth of Listeria monocytogenes can occur

Listeria monocytogenes

5

0

not detected in 25 g

 

Cereal based foods for infants

Coliforms

5

2

less than 3 /g

20 /g

Salmonella

10

0

not detected in 25 g

 

Powdered infant formula products

Bacillus cereus

5

0

102 /g

 

Coagulase-positive staphylococci

5

1

not detected in 1 g

10 /g

Coliforms

5

2

less than 3 /g

10 /g

Salmonella

10

0

not detected in 25 g

 

SPC

5

2

103 /g

104 /g

Pepper, paprika and cinnamon

Salmonella

5

0

not detected in 25 g

 

Dried, chipped, desiccated coconut

Salmonella

10

0

not detected in 25 g

 

Cocoa powder

Salmonella

5

0

not detected in 25 g

 

Cultured seeds and grains (bean sprouts, alfalfa etc)

Salmonella

5

0

not detected in 25 g

 

Pasteurised egg products

Salmonella

5

0

not detected in 25 g

 

Processed egg product

Salmonella

5

0

not detected in 25 g

 

Mineral water

Escherichia coli

5

0

not detected in 100 mL

 

Packaged water

Escherichia coli

5

0

not detected in 100 mL

 

Packaged ice

Escherichia coli

5

0

not detected in 100 mL

 


 

Amendment History

 

The Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.

 

These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.

 

About this compilation

 

This is a compilation of Standard 1.6.1 as in force on 26 February 2015 (up to Amendment No. 153). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 26 February 2015.

 

Uncommenced amendments or provisions ceasing to have effect

 

To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed.

 

 

The following abbreviations may be used in the table below:

 

ad = added or inserted                                          am = amended

exp = expired or ceased to have effect                  rep = repealed

rs = repealed and substituted

 

Standard 1.6.1 was published in the Commonwealth of Australia Gazette No. P 30 on 20 December 2000 as part of Amendment No. No. 53 (F2008B00630 – 2 October 2008) and has been amended as follows:

 

Clause affected

A’ment No.

FRLI registration

Gazette

Commencement

(Cessation)

How affected

Description of amendment

Standard title

149

F2014L01037

29 July 2014

FSC 91

31 July 2014

 

31 July 2014

 

rs

Title.

Purpose

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

 

am

Spelling of ‘micro-organism’ to ‘microorganism’, wherever occurring.

Purpose

149

F2014L01037

29 July 2014

FSC 91

31 July 2014

 

31 July 2014

 

rs

Purpose

Table of Provs

149

F2014L01037

29 July 2014

FSC 91

31 July 2014

 

31 July 2014

 

am

Consequential amendments relating to amendments to clause 4 and the Schedule and insertion of a new clause 6.

1

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

 

rep

Definition of ‘food’.

1

123

F2011L00857

25 May 2011

FSC 65

26 May 2011

26 Nov 2012

ad

Definition of ‘processed’.

1

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

 

am

Spelling of ‘micro-organism’ to ‘microorganism’, wherever occurring.

1

149

F2014L01037

29 July 2014

FSC 91

31 July 2014

 

31 July 2014

 

ad

Definitions of ‘listericidal process’ and ‘ready-to-eat food’.

2

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

 

rs

Clause.

2(2)

103

F2008L03741

9 Oct 2008

FSC 20

9 Oct 2008

9 Oct 2008

 

am

Amending the wording ‘must not exceed’ and ‘exceeds’.

2(2)

149

F2014L01037

29 July 2014

FSC 91

31 July 2014

 

31 July 2014

 

rs

Subclause.

4

149

F2014L01037

29 July 2014

FSC 91

31 July 2014

 

31 July 2014

 

rs

Clause

4(1)

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

 

11 July 2011

 

am

Spelling of ‘micro-organism’ to ‘microorganism’, wherever occurring.

5

103

F2008L03741

9 Oct 2008

FSC 20

9 Oct 2008

9 Oct 2008

 

am

Amending the wording ‘exceeds’.

5

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

 

11 July 2011

 

am

Spelling of ‘micro-organism’ to ‘microorganism’, wherever occurring.

6

149

F2014L01037

29 July 2014

FSC 91

31 July 2014

 

31 July 2014

 

ad

Clause.

Schedule

62

F2008B00807

19 Dec 2008

FSC 4

17 Sept 2002

17 Sept 2002

rs

References to ‘molluscs’ replaced with references to ‘bivalve molluscs’.

Schedule

66

F2008B00813

23 Dec 2008

FSC 8

22 May 2003

22 May 2003

rep

Entry for Listeria monocytogenes in cooked crustacea.

Schedule

67

F2008B00814

24 Dec 2008

FSC 9

31 July 2003

31 July 2003

am

Correction of minor typographical errors.

Schedule

68

F2008B00815

24 Dec 2008

FSC 10

18 Sept 2003

18 Sept 2003

rs

Entry for comminuted fermented meat.

Schedule

70

F2008B00817

24 Dec 2008

FSC 12

29 April 2004

29 April 2004

am

Entries for Bacillus cereus/g in powdered infant formula products and powdered infant formula products with added lactic acid producing cultures.

Schedule

123

F2011L00857

25 May 2011

FSC 65

26 May 2011

26 Nov2012

am

Consequential amendment arising from the insertion of a definition of ‘processed’.

Schedule

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

 

am

Spelling of ‘micro-organism’ to ‘microorganism’, wherever occurring, Schedule title and the entry for ‘unpasteurised milk’.

Schedule

149

F2014L01037

29 July 2014

FSC 91

31 July 2014

31 July 2014

 

rs

Schedule

Schedule

150

F2014L01427

28 Oct 2014

FSC92

30 Oct 2014

 

30 Oct 2014

am

Correct misspelling of ‘desiccated’.

Schedule

153

F2015L00198

24 Feb 2015

FSC95

26 Feb 2015

26 Feb 2015

 

rep

Entry for butter made from unpasteurised milk and/or unpasteurised milk products

Schedule

153

F2015L00198

24 Feb 2015

FSC95

26 Feb 2015

 

26 Feb 2015

 

rs

Entries for all raw milk cheese (cheese made from milk not pasteurised or thermised) and Raw milk unripened cheeses (moisture content > 50% with pH > 5.0) replaced with entry for raw milk cheese.