Example 1: GHP-based microbiological criteria Rosa M. Peran i Sala European Commission on behalf of the drafting team New Orleans, 11 th November 2012

Development GHP-based approach MC Mentor: EC Mentees: Ghana, Cameroun, Benin and Panama Observer: FAO Template provided by Codex/FAO

Template 1.Purpose (what is intended to be achieved) 2.Who should establish and who should apply 3.Food or food process; Point in food chain where the MC is applied 4.Organisms of concern 5.Sampling plan (nr. samples, sample size/units, sampling approach) 6.Method(s) of analysis 7.Interpretation of results 8.(Nature of) actions in case of non-compliance

1. Purpose What is intended to be achieved? To assess the acceptability of a production or manufacturing process Verification production process of the establishment are good hygiene practices correctly implemented and followed?

2. Who should establish and who should apply Established by the competent authority Legislation, guidance documents or (national or international) standards Consultation stakeholders. Implemented by food businesses operators GHP, HACCP Industry, SME (adapted) Used by competent authority Assessment FBO

3. Food/food process Product/process relevant for all mentees /mentor: meat preparations Discarded suggestions: milk, water, vegetables Meat preparations  fresh meat which has had foodstuffs, seasonings or additives added to it (CAC/RCP )

3. Point in food chain (cont) During the production process, preferably at the end of the production of the meat preparation, Not applies to: meat preparations already placed on the market further transformed in other meat products that have undergone a heat treatment.

4. Organisms of concern GHP-based MC  hygiene indicators E. coli indicator of faecal contamination during the manufacturing process. Other hygiene indicator micro-organisms: Aerobic colony count Enterobacteriaceae Coliforms Coagulase-positive staphylococci

5. Sampling plan Three-class attribute sampling plan Two microbiological limits  M and m M = 5000 cfu/g m = 500 cfu/g n= 5 (nr of units comprising the sample) c= 2 (nr of sampling units given values between m-M) Absence in 10g

5. Sampling plan (cont) Results Satisfactory  all n values lower m Acceptable  c/n values between limit m and M Unsatisfactory  limit M is exceeded

5. Sampling plan (cont) The frequency of sampling: Stated by legislation or chosen by the food businesses operator Depending on the volume of production, etc. Increased /decreased according to performance or changes in the manufacturing process E.g.: once a week

6. Method(s) of analysis; Analytical reference method  internationally recognised method (e.g. ISO, AOAC, etc.) Alternative analytical methods may be used when validated against the reference method. E. coli ISO or 2

7. Interpretation of results The level of E.coli  indication of the faecal contamination. Results of the analysis  microbiological quality of the product or process tested. Unacceptable quality Acceptable quality Satisfactory quality

8. ( Nature of) actions in case of non- compliance Corrective measures - focused on the improvement of the production - - hygiene and/or the selection of raw materials - proportionate to the risk involved - described in the food safety plan by the FBO Examples  review and improvement - cleaning and disinfection plan - quality of the raw materials - transport system and materials - personal hygiene - production process - HACCP

Thank you for your attention !