Guidance for the control of Listeria monocytogenes in ready-to-eat foods. 2. Good operating practices.

Ministry for Primary Industries

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Guidance for the control of Listeria monocytogenes in ready-to-eat foods. 2. Good operating practices.

Author(s) : Ministry for Primary Industries

Type of monograph: Booklet

Summary

This document is Part 2 in the series of guides “Guidance for the control of Listeria monocytogenes in ready-to-eat foods” and provides information (guidance, and where appropriate legal requirements) related to the good operating practice with specific focus on minimising the contamination of foods with L. monocytogenes during production if implemented effectively. It should be used in conjunction with the other documents in the series to provide an overall strategy for managing Listeria in a RTE food operation.
Extract from the table of contents: people; buildings and design; equipment; repairs and maintenance; incoming materials; identification and traceability; process control; minimising cross-contamination; labelling and product information; storage and transport; cleaning and sanitation.

Details

Original title: Guidance for the control of Listeria monocytogenes in ready-to-eat foods. 2. Good operating practices.
Record ID : 30007277
Languages: English
Subject: Regulation
Publication: Ministry for primary industries - New zealand/New zealand
Publication date: 2013/01
ISBN: 9780478405019

Links

See also: Guidance for the control of Listeria monocytogenes in ready-to-eat foods. 1. Listeria management and glossary.
Guidance for the control of Listeria monocytogenes in ready-to-eat foods. 3. Microbiological testing for verification of the control of Listeria monocytogenes.

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