CAC_GL 21-1997 Principles for the Establishment and Application of Microbiological Criteria for Food
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ID： |
02EDD319D5104E05B122EE4F6E712560 |
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文件大小(MB)： |
0.03 |
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页数： |
4 |
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文件格式： |
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日期： |
2007-3-16 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/GL 21 Page 1 of 4,PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION OF,MICROBIOLOGICAL CRITERIA FOR FOODS,CAC/GL 21 - 1997,INTRODUCTION. 1,1. DEFINITION OF MICROBIOLOGICAL CRITERION 1,2. COMPONENTS OF MICROBIOLOGICAL CRITERIA FOR FOODS .. 1,3. PURPOSES AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS. 2,3.1.1 Application by regulatory authorities 2,3.1.2 Application by a food business operator.. 2,4. GENERAL CONSIDERATIONS CONCERNING PRINCIPLES FOR ESTABLISHING AND APPLYING MICROBIOLOGICAL CRITERIA,2,5. MICROBIOLOGICAL ASPECTS OF CRITERIA 3,5.1 Microorganisms, parasites and their toxins/metabolites of importance in a particular food .. 3,5.2 Microbiological methods 3,5.3 Microbiological limits. 3,6. SAMPLING PLANS, METHODS AND HANDLING . 4,7. REPORTING 4,INTRODUCTION,These Principles are intended to give guidance on the establishment and application of microbiological criteria,for foods at any point in the food chain from primary production to final consumption.,The safety of foods is principally assured by control at the source, product design and process control, and the,application of Good Hygienic Practices during production, processing (including labelling), handling, distribution,storage, sale, preparation and use, in conjunction with the application of the HACCP system. This preventive,approach offers more control than microbiological testing because the effectiveness of microbiological examination to,assess the safety of foods is limited. Guidance for the establishment of HACCP based systems is detailed in Hazard,Analysis and Critical Control Point System and Guidelines for its Application (Annex to CAC/RCP 1-1969, Rev. 3-,1997).,Microbiological criteria should be established according to these principles and be based on scientific analysis,and advice, and, where sufficient data are available, a risk analysis appropriate to the foodstuff and its use.,Microbiological criteria should be developed in a transparent fashion and meet the requirements of fair trade. They,should be reviewed periodically for relevance with respect to emerging pathogens, changing technologies, and new,understandings of science.,1. DEFINITION OF MICROBIOLOGICAL CRITERION,A microbiological criterion for food defines the acceptability of a product or a food lot, based on the absence or,presence, or number of microorganisms including parasites, and/or quantity of their toxins/metabolites, per unit(s) of,mass, volume, area or lot.,2. COMPONENTS OF MICROBIOLOGICAL CRITERIA FOR FOODS,2.1 A microbiological criterion consists of:,- a statement of the microorganisms of concern and/or their toxins/metabolites and the reason for that concern,(see § 5.1);,- the analytical methods for their detection and/or quantification (see § 5.2);,- a plan defining the number of field samples to be taken and the size of the analytical unit (see § 6);,- microbiological limits considered appropriate to the food at the specified point(s) of the food chain (see §,CAC/GL 21 Page 2 of 4,5.3);,- the number of analytical units that should conform to these limits.,2.2 A microbiological criterion should also state:,- the food to which the criterion applies;,- the point(s) in the food chain where the criterion applies; and,- any actions to be taken when the criterion is not met.,2.3 When applying a microbiological criterion for assessing products, it is essential, in order to make the best use,of money and manpower, that only appropriate tests be applied (see § 5) to those foods and at those points in the food,chain that offer maximum benefit in providing the consumer with a food that is safe and suitable for consumption.,3. PURPOSES AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS,3.1 Microbiological criteria may be used to formulate design requirements and to indicate the required,microbiological status of raw materials, ingredients and end-products at any stage of the food chain as appropriate.,They may be relevant to the examination of foods, including raw materials and ingredients, of unknown or uncertain,origin or when other means of verifying the efficacy of HACCP-based systems and Good Hygienic Practices are not,available. Generally, microbiological criteria may be applied to define the distinction between acceptable and,unacceptable raw materials, ingredients, products, lots, by regulatory authorities and/or food business operators.,Microbiological criteria may also be used to determine that processes are consistent with the General Principles of,Food Hygiene (CAC/RCP 1-1969).,3.1.1 Application by regulatory authorities,Microbiological criteria can be used to define and check compliance with the mi……
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