MICROBIOLOGY STANDARDS

Policy [50045]

MICROBIOLOGY STANDARDS

This document contains the microbiological testing requirements and limits that apply to Waitrose own label finished products. Suppliers must use these standards when conducting microbiological testing on Waitrose products at the point of manufacture as well as any raw material and component testing. The document contains additional tests that are required for due diligence and complaint analysis that may not be covered by existing legislation.

The data that is generated from this testing can be used to provide HACCP verification and trend analysis but must not be relied upon in isolation to guarantee the safety of a product. It is possible that due to your product risk and history of compliance, you may need to adopt an increased testing regime in order to demonstrate that these standards are consistently being met.

The testing regime and frequency should be determined by product Risk Assessment and HACCP .

The following significant changes have been made to the Waitrose Microbiological standards:

● Focus on risk assessment to determine safe shelf life

● Coliform testing has been replaced by Enterobacteriaceae testing.

● The term Total Viable Count (TVC) has been replaced by Aerobic Colony Count (ACC).

● The removal of Aeromonas testing. This has been replaced with more commonly isolated indicator organisms.

Waitrose – 50045 Microbiology Standards v3 1

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INDEX Page

POLICY 1 INDEX 2 RISK ASSESSMENT 6 SHELF LIFE TESTING 6 WAITROSE DUE DILIGENCE TESTING 7 LEGISLATION 8 PRE-REQUISITES 8 HOW TO USE THE STANDARDS 8 FOOD SAFETY CRITERIA 9

Listeria 9 Listeria monocytogenes 9 Salmonella 10 Campylobacter 10 Pathogenic Vibrio Species 10 Verocytotoxin Producing E.coli (VTEC) 11 Histamine 11

PROCESS HYGIENE AND INDICATOR ORGANISMS 11 Enterobacteriaceae 11 Escherichia coli 12 Listeria Species 12 Coagulase Positive Staphylococcus aureus 12 Bacillus cereus and other Bacillus spp. 12 Clostridum Perfrigens 13

MICROBIOLOGICAL TEST LIMITS 13 METHODS 13 WATER TESTING 14 SWABBING 14 SECTION 1 15 HIGH RISK READY TO EAT 15

SUSHI 16 SANDWICH FILLERS AND VEGETARIAN PATE 17 SANDWICH AND WRAPS 18 COLD SMOKED SALMON & TROUT 19 HOT SMOKED FISH 20 SHELLFISH 21 OYSTERS 22 FISH TERRINES, FISH PATE AND ADDED VALUE FISH & SHELLFISH 23 CURED & UNCURED MEAT & POULTRY (INCLUDING BREADED) 24 FERMENTED AND DRY CURED MEAT 25 MEAT PATÉ 26 DIPS 27 SALAD POTS (VINAIGRETTE/MAYO) PH<4.5 28


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SALAD POTS PH>4.5,LAYERED SALADS AND PREPARED VEGETABLES 29 FULLY COOKED PIES: PASTIES, QUICHE & COLD SNACKS 30 COTTAGE CHEESE 31 FRESH CHEESE 32 CHEESE - PASTEURISED SOFT 33 CHEESE - PASTEURISED HARD 34 CHEESE - UNPASTEURISED SOFT PRE PACKED 35 CHEESE - UNPASTEURISED HARD 36 MILK & CREAM (PASTEURISED) 37 BUTTER AND DAIRY SPREADS – SALTED & UNSALTED 38 YOGURTS AND FERMENTED DAIRY PRODUCTS 39 DAIRY DESSERTS & CREAM CAKES 40 CUSTARD 41 ICE LOLLIES, ICE CREAM AND SORBETS (NON DAIRY) 42 DAIRY ICE-CREAM AND FROZEN YOGURT 43 BAGGED SALAD LEAVES 44 PREPARED FRUIT, FRUIT JUICES AND CHILLED FRUIT DESSERTS 45 COLD EATING SOUP 46

SECTION 2 47 LOW RISK READY TO EAT FOODS 47

CAKE DECORATIONS 48 READY TO EAT 49 PREPACKED AND SERVICE COUNTER CAKES AND BISCUITS 49 JAMS, PEANUT BUTTER AND PRESERVES 50 BOTTLED/JAR CONDIMENTS, PICKLES AND SAUCES – HEAT PROCESSED 51 BOTTLED/JAR CONDIMENTS, PICKLES AND SAUCES – NOT HEAT PROCESSED 52 SNACKS, CRISPS & RELATED DRY SNACKS, NUTS & SEEDS 53 COMMERCIALLY STERILISED CANNED FOOD 54 UHT DAIRY AND NON DAIRY PRODUCTS 55 MINERAL WATER AND SPRING WATER 56 VENDING MACHINE WATERS 57 FLAVOURED WATER PRODUCTS 58 SOFT DRINKS AND ALCOHOLIC BEVERAGES 59 HOT BEVERAGES 60 BREAKFAST CEREALS 61 AMBIENT DESSERTS 62 BOTTLED FRUIT IN ALCOHOL 63 ALL DRIED FRUIT INCLUDING SOFT, HOT FILLED FRUIT 64 BISCUITS AND CONFECTIONERY 65 AMBIENT SPECIALITY BREADS 66 NON DAIRY FATS AND OILS 67 SALAD DRESSINGS 68 DRY MIXES FOR HOT OR COLD RECONSTITUTION 69


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SECTION 3 70 PRODUCTS WHICH NEED TO BE WASHED before consumption 70

FRESH HERBS (WASH BEFORE USE) 71 SECTION 4 72 PRODUCTS THAT REQUIRE REHEATING BEFORE CONSUMPTION 72

CHILLED SOUP AND SAUCES 73 RECIPE MEALS (FULLY PROCESSED) 74 RECIPE MEALS CONTAINING RAW AND/OR BLANCHED VEGETABLES 75 COMMERCIALLY STERILISED CANNED FOOD 76

SECTION 5 77 PRODUCTS THAT REQUIRE FULL COOKING BEFORE CONSUMPTION 77

HERBS & SPICES 78 PREPARED RAW VEGETABLES AND HERBS 79 POTATO PRODUCTS – WHOLE AND REFORMED 80 * Chilled products only 80 PIZZA 81 DRIED CEREALS AND GRAINS 82 DESSERTS AND PUDDINGS 83 FRESH PASTA 84 READY TO COOK MEALS 85 MEAT/VEGETABLE PIES 86 DELI BREADS 87 RAW FISH 88 RAW SHELLFISH 89 COMMINUTED FISH PRODUCTS 90 RAW POULTRY INCLUDING ADDED VALUE 91 GAME 92 COMMINUTED MEAT - SAUSAGES AND BURGERS 93 MATURED DRY AGED BEEF 94 RAW MEAT – CURED AND UNCURED 95 EGGS 96 DOUGH/PART BAKED PRODUCTS 97

SECTION 6 98 NON FOOD - PERSONAL CARE 98

PERSONAL CARE 99 SECTION 7 100 UNPASTEURISED MILK 101 WAITROSE TECHNICAL POLICIES 103


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RISK ASSESSMENT

Risk Assessment is the process that is used to determine the potential hazards that may exist with a product from either its raw materials or processing conditions. A microbiological risk assessment must be carried out and documented during the product development phase where it is possible to make any necessary changes to raw materials, formulations or production processes.

Once the relevant microbiological hazards have been identified, controls for these hazards must be considered. Controls may include (but are not limited to), cooking, cooling and washing. Testing alone for positive release is not a reliable control unless the sampling plan can be demonstrated to be statistically significant.

Shelf life determination forms an important part of the microbiological risk assessment. Maximum safe shelf lives must be determined by legislation (EC/2073/2005) and by latest official guidance material:

Vacuum packed and MAP chilled foods guidance http://www.food.gov.uk/foodindustry/guidancenotes/foodguid/vacpac )

Listeria monocytogenes in chilled foods (Shelf life of ready to eat food in relation to L. monocytogenes - Guidance for food business operators) http://www.chilledfood.org

Historic data, computer models and challenge tests can also be used to support shelf life determination where the maximum safe shelf life is not clear. Expert advice must be sought when using these techniques. Further information regarding methods of shelf life determination can be found in Waitrose policy reference 50049 Microbiological Shelf Life Testing of Food.

Once the maximum safe shelf life has been determined, microbiological shelf life testing can be conducted to establish the product keeping quality and spoilage activity over this period.

SHELF LIFE TESTING

Shelf life testing must be conducted in accordance with Waitrose policy reference 50049 Microbiological Shelf Life Testing of Food. Shelf life testing is carried out to determine the organoleptic characteristics and microbiological quality of a product over its intended shelf life. Although pathogens maybe included in the testing, it cannot be used to determine the maximum safe shelf life.

When conducting shelf life analysis, the tests specified for the particular product type listed in this policy must be included. In addition, where it is not specified it may be appropriate to include some of the following indicator organisms:

Aerobic Colony Count, Pseudomonas, Enterobacteriaceae, Escherichia coli, Yeast, Mould and Lactic Acid Bacteria


http://www.food.gov.uk/foodindustry/guidancenotes/foodguid/vacpac

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Once the safe product shelf life has been determined by risk assessment, the shelf life test data can be reviewed to determine if the organoleptic quality will be acceptable over the duration of the safe shelf life. It is important that the Microbiological shelf life data is assessed along with the organoleptic qualities of the product over the intended life.

Results in excess of the following at any point in the product shelf life should be investigated and assessed on a case by case basis taking into account the nature of the product and its intrinsic properties. In certain circumstances it may be appropriate to review the shelf life, whilst in other cases the product launch will be delayed until further work is completed.

● Any detection of pathogenic microorganisms from the Food Safety Criteria e.g. Salmonella, Listeria or VTEC E.coli.

● An Aerobic Colony count of > 1 x 10 6 cfu/g

● An Enterobacteriaceae count of > 1 x 10 4 cfu/g

● An Escherichia coli count of > 100 cfu/g

The limits defined in this document are applicable to a product at the start of its shelf life only

End of life microbiological limits for ready to eat products must not exceed those set out by the Health Protection Agency Guidelines for Assessing the Microbiological Quality of READY TO EAT Foods Placed on the Market:

http://www.hpa.org.uk/web/HPAwebFile/HPAweb_C/1259151921557

WAITROSE DUE DILIGENCE TESTING

Waitrose conduct due diligence testing using nominated contract laboratories on a product risk assessment basis. Samples are purchased from store and tested against these specifications with the results being reported to the Waitrose Microbiologist for review.

LEGISLATION

The European Regulation on Microbiological Criteria of Foodstuffs (EC/2073/2005) came into effect on 1 st January 2006. The Regulation and its subsequent amendments are intended to protect the public and provide harmonised reference points for Food Business Operators (FBOs).

The Micro Criteria (EC/2073/2005) relate directly to General Food Law (EC/178/2002) and as such, obliges FBOs to withdraw food from the market that is deemed to be unsafe. This legislation requires that food safety is ensured by a preventative approach such as employing good hygiene practices and the use of HACCP.


http://www.hpa.org.uk/web/HPAwebFile/HPAweb_C/1259151921557

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A copy of this Regulation and any future amendments to it can be obtained from the Europa website at:

http://europa.eu .

http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:2005R2073:20071227:EN:PDF

Guidance on the practical implementation of the EC Regulation on Microbiological Criteria for Foodstuffs can be obtained on the CFA website: www.chilledfood.org

PRE-REQUISITES

It is a requirement that all food products comply with legislative limits including those of Regulation EC/2073/2005. If any result falls outside of the food safety legislative limits, Waitrose must be notified immediately so that necessary action can be taken in a timely manner.

The Waitrose Microbiology Standards do not cover all necessary legislative testing applicable to each product. It is the responsibility of the manufacturer to ensure that all legal requirements are met. Examples include Process Hygiene Criteria as listed in EC/2073/2005, pathogen testing on raw meat including meat preparations and Histamine testing on fishery products from scombroid fish.

HOW TO USE THE STANDARDS

The Waitrose Microbiological Standards are split into 7 sections:

1. High risk ready to eat (chilled & frozen) 2. Low risk ready to eat (ambient shelf stable & chilled)

3. Products which need to be washed before consumption

4. Products that require reheating before consumption

5. Products that require full cooking before consumption 6. Non Food - Personal care 7. Unpasteurised milk used for processing and production

The specification that closest fits the description of the product must be implemented. Where a product does not fit into any of the defined categories, your Waitrose Food Technologist should be consulted for advice.

In line with The Micro Criteria (EC/2073/2005), the test criteria have been split into two sections, Food Safety Criteria which include the most serious food borne pathogens and the Process Hygiene and Spoilage Indicators which include other organisms that are relevant to food production.

For each organism, the frequency of testing should be determined by the supplier and agreed with the Waitrose Technologist. Frequency of testing should be driven by risk assessment


http://europa.eu/

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and HACCP but as a guideline pathogenic microorganisms may be tested monthly with indicator organisms tested daily.

FOOD SAFETY CRITERIA

Ready to eat foods should be free from potentially harmful pathogens. Appropriate control measures during production, adequate hygiene standards and appropriate cooking should ensure that the final product is free from viable organisms and the product is safe to eat.

Listeria

Listeria is widely distributed in the environment and is often associated with chilled food manufacturing environments where the cold, wet conditions are suited to its survival. For the purpose of this policy, Listeria is split into 2 groups; The Food Safety Criteria which includes Listeria monocytogenes and The Process Hygiene Criteria which includes the remaining Listeria species.

NOTE: All Listeria species detections and positive enumerations (at any level including <20cfu/g) must be reported to the relevant Waitrose Technologist using Appendix 1: Waitrose Listeria out of specs.

Listeria monocytogenes

Listeria monocytogenes (L.monocytogenes) is the only human pathogenic strain of Listeria.

Waitrose expect that every precaution is taken to prevent the contamination of its products with Listeria monocytogenes. Where contamination is detected, further work may be necessary to demonstrate if the product is capable of supporting growth of the organism to potentially harmful levels. Any detection of Listeria monocytogenes must be reported to Waitrose immediately.

For certain products it may be appropriate to carry out Listeria testing at the end of life to build up a history of data to demonstrate that L.monocytogenes growth is not supported.

High risk and high care production environments must be monitored for the presence of L.monocytogenes and other Listeria species (See Swabbing).

The legal requirements regarding Listeria monocytogenes are contained within The Micro

Criteria (EC/2073/2005).

Salmonella

Salmonella is often associated with poultry and eggs, however it is possible that it can be present on any unprocessed, natural raw material. Salmonella is heat sensitive and production processes must be designed to eliminate this pathogen on natural raw materials.

All confirmed Salmonella must be reported to Waitrose immediately where investigations regarding the serotype will be discussed and wherever appropriate, notification of relevant


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authorities and market action taken. A confirmed Salmonella result requires a positive serology and biochemical identification by the laboratory conducting the analysis.

Campylobacter

Campylobacter is associated with raw poultry and is the most frequent cause of food poisoning in the UK. It is a difficult organism to culture under laboratory conditions and so testing is usually limited to the monitoring of pathogen reduction schemes. As Campylobacter is heat sensitive, it is easily destroyed by cooking.

Pathogenic Vibrio Species

Pathogenic Vibrio species include Vibrio parahaemolyticus, Vibrio vulnificus and Vibrio Cholerea. Both V. parahaemolyticus and V. vulnificus are associated with contaminated coastal and estuarine waters and therefore can pose a risk to shellfish where the organisms are concentrated during filter feeding. The warmer waters of the southern hemisphere pose a greater risk of Vibrio contamination and so testing is targeted to products that are sourced from these waters.

Where there is a requirement to test for pathogenic Vibrio, raw material testing may be more appropriate than testing finished product.

NB. Methods employed in laboratories usually detect Vibrio spp and any suspect growth will be identified to pathogenic Vibrio spp level. For avoidance of doubt, the limits set in this document are for pathogenic Vibrio spp.

Verocytotoxin Producing E.coli (VTEC)

From a food safety perspective, the most important E.coli are the verocytotoxin producing E.coli (VTEC). VTEC E.coli differ from non-pathogenic E.coli as they produce shiga like toxins which can cause severe illness and even death. VTEC E.coli have a low infective dose with only a few organisms being capable of causing illness. Most infections in the UK are due to a single serotype O157, however other serotypes such as O104 have caused significant outbreaks. The tests for VTEC E. coli differ from that of standard non-pathogenic E. coli and so the absence of non-pathogenic E. coli does not imply that the product is free from VTEC E. coli without carrying out specific testing.

The presence of VTEC E.coli in ready to eat and ready to re-heat products is unacceptable and must be prevented by risk assessment and HACCP. Testing of finished product alone will not guarantee food safety.

Histamine

Testing must be in line with Waitrose Policy reference 50051.


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PROCESS HYGIENE AND INDICATOR ORGANISMS

Certain organisms may be associated with particular raw materials or production processes. The Process Hygiene criteria include several of these organisms which also have the capability to cause food borne illness. The indicator organisms are not all pathogenic, however their presence can provide information regarding the hygiene of the manufacturing conditions under which the product was produced or the quality of the raw materials used.

Whilst indicator organisms may not be significant in terms of food borne illness, they may have a detrimental effect of product shelf life.

Enterobacteriaceae

Enterobacteriaceae has replaced the tests for coliforms that have been traditionally used as indicators of hygiene and possible contamination after processing. This test does not apply to fresh fruit and vegetables or to products containing salad vegetables because these products often carry high levels of these organisms from the environment where they were grown as part of their natural flora.

Escherichia coli

E.coli belong to the Enterobacteriaceae family and are used as a faecal indicator to assess the hygiene status of a food product. E.coli are heat sensitive and so should be killed by the heat processes used in food production. They should be readily removed from the factory, equipment and surfaces by appropriate cleaning procedures.

For certain uncooked vegetables, E.coli may be present in low levels. Where this is the case, results must be trended and monitored with controls implemented to maintain levels within normal parameters.

Listeria Species

Listeria species (other than L.mono) include L.grayi, L.innocua, L.ivanovii, L.welshimeri, L.seeligeri and L.murrayi. Whilst these species are not pathogenic, their presence indicates the possibility of L.mono contamination. A comprehensive environmental swabbing and monitoring regime must be implemented in chilled food manufacturing environments as part of a site Listeria control plan (see swabbing).

Coagulase Positive Staphylococcus aureus

Staphylococcus aureus forms part of a group of organisms formally known as the Coagulase Positive Staphylococci. Although most food infections are caused by S.aureus, other coagulase positive Staphylococci such as S.intermedius are also capable of causing disease. Illness caused by these organisms is due to a preformed toxin in the food which is fast acting but short lived.

Approximately 40% of healthy individuals are thought to be carriers of S.aureus so where products are extensively handled, a robust hand hygiene and hand swabbing program must be in place to minimise the risk of cross contamination.


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Where a comprehensive hand swabbing plan is in place, the frequency of finished product testing for S.aureus may be reduced in agreement with your Waitrose Food Technologist. Where high risk components such as raw pasta dough, reworked or recirculated components are used, the raw components should be tested for S aureus before cooking or pasteurisation. Unless controls are in place to prevent growth of S.aureus.

Bacillus cereus and other Bacillus spp.

The Bacilli are a diverse group of bacteria that are widespread in the environment, therefore all foods and food ingredients could possibly be contaminated by the spores of these bacteria. Bacilli spores are heat resistant and can survive usual cooking processes. Large numbers of Bacilli are required to cause illness so it is important to ensure that food products do not support the growth of these organisms to high levels. Flour, rice, pasta and dried herbs and spices are often associated with the presence of Bacilli.

Product containing uncooked vegetables should not be tested for B cereus, but the appropriate components should be tested instead. This is due to the possible interference from B thuringiensis / B subtilis used in some insecticides.

Clostridum Perfrigens

Clostridium perfringens causes illness via the ingestion of large numbers of viable organisms which sporulate in the intestines and produce enterotoxins which causes diarrhoea. It is often associated with cooked meats, gravy, soups and sauces. Control of this organism is achieved by preventing spore germination and growth in food by rapid cooling, adequate cold storage and adequate reheating of food.

Appropriate components should be tested instead of the finished product if the product is a composite of many ingredients.

MICROBIOLOGICAL TEST LIMITS

For each of the tests the limits are defined as:

Target - These are the standards that all products are expected to meet at the point of manufacture.

Trend - All results that exceed the target limit but do not meet the report limit must be trend analysed. This is so that patterns of unusually high results can be identified and investigated before report limits are reached.

Report - Any results that reach or exceed the report limits must be reported to Waitrose immediately. Further testing or action may be necessary and will be agreed with the Waitrose Food Technologist and the Waitrose Microbiologist.

N.B. Results that exceed the Report limit must be reported immediately even if the product is no longer in code.


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METHODS

Testing must be carried out at laboratories that comply with Waitrose Policy reference 50047 Laboratory Facilities. Methods used must be fit for purpose and be included in the laboratory scope of accreditation. Waitrose do not specify test methods for use unless specifically requested such as Waitrose Policy reference 50019 Unpasteurised Product – Cheese & Fruit Juice.

Unless otherwise stated, all limits are expressed as Colony Forming Units per gram (cfu/g), with a representative sample of 10gms and up to 20gms.

WATER TESTING

Process water used in the manufacture of Waitrose food products must comply with current legislative limits. Guidelines on water testing and water treatments can be found at www.campdenbri.co.uk

SWABBING

Swabbing is an important tool which is frequently used in the food industry to monitor the environment for Listeria and other hygiene indicators or personnel for S.aureus. Swabs used must be validated to ensure they are capable of supporting the survival of the target organisms for the maximum time period until analysis can be carried out.

Where swabbing is used to verify cleaning standards after santisers have been used, appropriate neutralisers must be included in the swab transport medium to ensure that these sanitisers are deactivated during sample transport to the laboratory.

Guidelines on swabbing schedules can be found at www.campdenbri.co.uk


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SECTION 1

HIGH RISK READY TO EAT


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READY TO EAT

SUSHI

Storage: Chilled Example: Salmon Nigiri

Food Safety Criteria

Process Hygiene & Spoilage Indicators

Additional comments: * Test warm water shellfish only ** Test rice component only


Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20 Pathogenic Vibrio spp* Not Detected Detected Histamine * <10 mg/kg >10mg/kg

Parameter Target Trend Report Pseudomonas spp <10 4 >10 4 >10 5 Enterobacteriaceae <10 >10 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Bacillus cereus** <100 >100 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

SANDWICH FILLERS AND VEGETARIAN PATE

Storage: Chilled Example : Tuna & Sweetcorn, Prawn Mayonnaise, Mushroom Paté



Additional comments: * Test warm water shellfish only ** Products containing fish only *** Not to be tested for products containing uncooked vegetables and/or fruit


Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20 Pathogenic Vibrio spp * Not Detected Detected

Parameter Target Trend Report Pseudomonas spp ** <10 3 >10 4 >5x10 5 Enterobacteriaceae *** <10 >10 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

SANDWICH AND WRAPS

Storage: Chilled Example: Ham & Salad Sandwich, Chicken Caesar Wrap



Additional comments: * Test warm water shellfish only * * Not to be tested for products containing uncooked vegetables and/or fruit



Parameter Target Trend Report Staphylococcus aureus <20 >20 >10 2 Enterobacteriaceae ** <10 >10 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

COLD SMOKED SALMON & TROUT

Storage: Chilled & Frozen Example: Smoked Salmon Slices. Additions limited to seasonings only.


Indicator and spoilage organisms

Additional comments:


Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20

Parameter Target Trend Report Pseudomonas spp <10 4 >10 4 >50 5 Enterobacteriaceae <10 >10 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

HOT SMOKED FISH

Storage: Chilled & Frozen Example: Smoked Mackerel Fillets. Additions limited to seasonings

only




Hot smoked mackerel (raw material) must be tested for histamine levels - target <10mg/kg.



Parameter Target Trend Report Aerobic Colony Count <10 3 >10 3 >10 5 Enterobacteriaceae <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

SHELLFISH

Storage: Chilled & Frozen Example: Warm & Cold Water Prawns, Seafood Selection, Mussels



Additional comments: * Test warm water shellfish only ** Marinated ready to eat



Parameter Target Trend Report Aerobic Colony Count <10 3 >10 3 >10 5 Enterobacteriaceae <10 >10 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Yeast ** <10 3 >10 3 >10 5 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

OYSTERS

Storage: Chilled






Parameter Target Trend Report Aerobic Colony Count <10 3 >10 3 >10 4 Enterobacteriaceae <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

FISH TERRINES, FISH PATE AND ADDED VALUE FISH & SHELLFISH

Storage: Chilled Example: Fish Canapés, Smoked Salmon, Salmon pate, Tuna pate



Additional comments: * Test warm water shellfish only ** Not to be tested for products containing cheese and/or uncooked vegetables. *** Not to be tested for products containing uncooked vegetables and/or fruit



Parameter Target Trend Report Aerobic Colony Count ** <10 3 >10 3 >10 4 Enterobacteriaceae *** <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

CURED & UNCURED MEAT & POULTRY (INCLUDING BREADED)

Storage: Chilled Example: Roast Chicken Fillets, Chinese Chicken Mini Fillets,

Sausages and Black Pudding, Sliced Ham and Beef



Additional comments: * Not to be tested on poultry



Parameter Target Trend Report Aerobic Colony Count <10 3 >10 3 >10 5 Enterobacteriaceae <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Clostridium perfringens* <10 >10 2 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

FERMENTED AND DRY CURED MEAT

Storage: Chilled Example : Milano Salami, Parma Ham





Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20 E. coli O157 Not Detected Detected

Parameter Target Trend Report Enterobacteriaceae <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Lactic acid bacteria >10 5 <10 5 <10 4 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

MEAT PATÉ

Storage: Chilled Example: Chicken Liver Pate, Brussels Pate, Duck Pate






Parameter Target Trend Report Enterobacteriaceae <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

DIPS

Storage: Chilled Example : Sour Cream & Chive, Tomato Salsa



Additional comments: * Not to be tested on products containing uncooked vegetables and/or fruit ** For products with a total shelf life of greater than 7 days.



Parameter Target Trend Report Enterobacteriaceae * <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 2 Yeast** <10 2 >10 3 >10 5 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

SALAD POTS (VINAIGRETTE/MAYO) PH<4.5

Storage: Chilled Example: Coleslaw, Potato Salad



Additional comments: * For products with a total shelf life of greater than 7 days. ** Only if rice, pasta or wheat based products are used in the recipe. Test appropriate components only.



Parameter Target Trend Report Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 2 Yeast * <10 2 >10 3 >10 5 Bacillus cereus ** <10 2 >10 2 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

SALAD POTS PH>4.5,LAYERED SALADS AND PREPARED VEGETABLES

Storage: Chilled Example: Cous Cous Salad, Crudités



Additional comments: * Test warm water shellfish only ** Only if rice, pasta or wheat based products are used in the recipe. Test appropriate components only.



Parameter Target Trend Report Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 2 Bacillus cereus ** <10 2 >10 2 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

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READY TO EAT

FULLY COOKED PIES: PASTIES, QUICHE & COLD SNACKS

Storage: Chilled & Frozen Example: Scotch Eggs, Sausage Rolls, Minced Beef Pie, Indian &

Chinese Snacks, Canapés, Party Food



Additional comments: * Only if rice, pasta or wheat based products are used in the recipe. Test appropriate components only ** Meat containing products only



Parameter Target Trend Report Enterobacteriaceae <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Bacillus cereus * <10 2 >10 2 >10 3 Clostridium perfringens ** <10 >10 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

COTTAGE CHEESE

Storage: Chilled Example: Plain Cottage Cheese including added ingredients



Additional comments: * Only required when products contain fruit.



Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Escherichia coli <10 >10 >10 Yeast* <10 2 >10 2 >10 3 Moulds* <10 2 >10 2 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

FRESH CHEESE

Storage: Chilled Example; Curd, Mozzarella & Feta



Additional comments: * If the S.aureus count exceeds 10 5 then the product must be held/withdrawn whilst Staph enterotoxin testing is conducted.



Parameter Target Trend Report Staphylococcus aureus* <20 >20 >10 2 Escherichia coli <10 >10 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

CHEESE - PASTEURISED SOFT

Storage: Chilled Example: Somerset Brie






Parameter Target Trend Report Enterobacteriaceae <10 3 >10 3 >10 4 Staphylococcus aureus* <20 >20 >10 3 Escherichia coli <10 >10 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

CHEESE - PASTEURISED HARD

Storage: Chilled Example: English cheddar






Parameter Target Trend Report Enterobacteriaceae <10 2 >10 3 >10 4 Staphylococcus aureus* <20 >10 2 >10 3 Escherichia coli <10 >10 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

CHEESE - UNPASTEURISED SOFT PRE PACKED

Storage: Chilled Example: Brie De Meux



Additional comments: * Prepacked unpasteurised cheeses are required to be positively released. ** If the S.aureus count exceeds 10 5 then the product must be held/withdrawn whilst Staph enterotoxin testing is conducted .


Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20 E. coli O157 * Not Detected Detected

Parameter Target Trend Report Staphylococcus aureus ** <10 3 >10 4 >10 5 Escherichia coli <10 2 >10 2 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

CHEESE - UNPASTEURISED HARD

Storage: Chilled Example: Canadian Cheddar



Additional comments: *Prepacked unpasteurised cheeses are required to be positively released. **If the S.aureus count exceeds 10 5 then the product must be held/withdrawn whilst Staph enterotoxin testing is conducted.


Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20 VTEC E. Coli* Not Detected Detected

Parameter Target Trend Report Staphylococcus aureus ** <10 3 >10 4 >10 5 Escherichia coli <10 2 >10 2 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

MILK & CREAM (PASTEURISED)

Storage: Chilled Example: Pasteurised Whole Milk, Whipping Cream, flavoured milk






Parameter Target Trend Report Aerobic Colony Count <10 2 >10 2 >10 3 Enterobacteriaceae <10 >10 >50 Bacillus cereus <10 2 >10 2 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

BUTTER AND DAIRY SPREADS – SALTED & UNSALTED

Storage: Chilled Example: English Butter, flavoured butter, Spreadable butter






Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 2 Pseudomonas spp <10 >10 2 >10 3 Yeast <10 2 >10 3 >10 4 Staphylococcus aureus <20 >20 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

YOGURTS AND FERMENTED DAIRY PRODUCTS

Storage: Chilled Example: Plain & Fruit Yogurts and those including other ingredients,

Sour Cream and Crème Fraiche






Parameter Target Trend Report Enterobacteriaceae <10 2 >10 2 >10 2 Yeast <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

DAIRY DESSERTS & CREAM CAKES

Storage: Chilled & frozen Example : Cheesecakes, Mousses, Fromage Frais



Additional comments: Follow defrost instructions on pack prior to testing. * Only on those chilled products with > 7 day shelf life.



Parameter Target Trend Report Enterobacteriaceae <10 >10 2 >10 2 Escherichia coli <10 >10 >10 Staphylococcus aureus <20 >20 >10 2 Yeast * <10 2 >10 3 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

CUSTARD

Storage: Chilled Example : Fresh Custard






Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 2 Escherichia coli <10 >10 >10 Bacillus cereus <10 2 >10 3 >10 3 Staphylococcus aureus <20 >20 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

ICE LOLLIES, ICE CREAM AND SORBETS (NON DAIRY)

Storage: Frozen Example : Orange Juice Lollies, Lemon Sorbet



Additional comments: * Only when there are post process additions.


Organism Target Report and Trend Salmonella spp * Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20

Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 2 Escherichia coli <10 >10 >10 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

DAIRY ICE-CREAM AND FROZEN YOGURT

Storage: Frozen



Additional comments: * Only when there are post process additions.


Organism Target Report and Trend Salmonella spp * Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20

Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 2 Escherichia coli <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

BAGGED SALAD LEAVES

Storage: Chilled Example : Mixed leaves, Rocket, Pea tops



Additional comments: Where product contains a sachet of dressing, test leaves and sachet separately. Use salad dressing spec for sachet.



Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

PREPARED FRUIT, FRUIT JUICES AND CHILLED FRUIT DESSERTS

Storage: Chilled & Frozen Example : Summer Pudding, Fruit Jelly, Fruit salad



Additional comments: * Unpasteurised juices only ** Unpasteurised juices. *** Pasteurised juice and fruit desserts


Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20 E. coli O157 * Not Detected Detected

Parameter Target Trend Report Escherichia coli <10 >10 >10 Staphylococcus aureus <20 >20 >10 2 Yeasts ** <10 3 >10 3 >10 5 Yeasts *** <10 2 >10 2 >10 3

Policy [50045]

READY TO EAT

COLD EATING SOUP

Storage: Chilled Example : Gazpacho



Additional comments: * For products containing rice or pasta. Test appropriate component only.



Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 2 Escherichia coli <10 >10 >10 2 Bacillus cereus* <10 2 >10 2 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

SECTION 2

LOW RISK READY TO EAT FOODS


Policy [50045]

READY TO EAT

CAKE DECORATIONS

Storage: Ambient Example: Cake decorations, Icing Tubes, Crystallised Fruit



Additional comments: * Chocolate only ** Fruit only


Organism Target Report and Trend Salmonella spp * Not Detected Detected

Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 3 Staphylococcus aureus <20 >20 >10 2 Yeasts ** <10 2 >10 2 >10 2 Mould ** <10 2 >10 2 >10 4

Policy [50045]

READY TO EAT

PREPACKED AND SERVICE COUNTER CAKES AND BISCUITS

Storage: Ambient Example s: Gingerbread biscuits, sponge cakes



Additional comments: * Chocolate based products only



Parameter Target Trend Report Staphylococcus aureus <20 >20 >10 2 Yeasts <10 2 >10 2 >10 4 Moulds <10 2 >10 2 >10 4

Policy [50045]

READY TO EAT

JAMS, PEANUT BUTTER AND PRESERVES

Storage: Ambient Example : Strawberry Jam, Peanut Butter



Additional comments: * Peanut butter only



Parameter Target Trend Report Enterobacteriaceae * <10 >10 >10 Yeasts <10 2 >10 2 >10 4 Moulds <10 2 >10 2 >10 3

Policy [50045]

READY TO EAT

BOTTLED/JAR CONDIMENTS, PICKLES AND SAUCES – HEAT PROCESSED

Storage: Ambient Example : Tomato Ketchup, Olives, Pickled vegetables, Cooking sauces


Additional comments: * Test appropriate fish species only

Additional comments: Heat processed ambient products should be microbiologically stable. Incubation of finished product followed by examination for signs of microbial growth (pH change, blown packs, etc.) is required following the CCFRA guidelines 34 (2001) and the Waitrose Technical Policy.


READY TO EAT

BOTTLED/JAR CONDIMENTS, PICKLES AND SAUCES – NOT HEAT PROCESSED


Organism Target Report and Trend Histamine* <100mg/kg >200mg/kg

Parameter Target Report/Action Aerobic Colony Count Normal levels Significant deviation from the

normal levels Coliforms <1cfu/ml >1cfu.ml

Policy [50045]

Storage: Ambient Example : Oriental sauces, Mayonnaise, Anchovies



Additional comments * Test appropriate fish species only ** Test each batch if raw materials are not cleared for Salmonella, product is not CIMSCEE safe, or validation data is not available to demonstrate Salmonella die off in the product.


Organism Target Report and Trend Histamine* <100mg/kg >200mg/kg Salmonella spp** Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20

Parameter Target Trend Report Escherichia coli <10 >10 >10 Lactic Acid Bacteria <50 >50 >10 2 Staphylococcus aureus <20 >20 >20 Yeasts* <10 2 >10 2 >10 5 Moulds* <10 2 >10 2 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

SNACKS, CRISPS & RELATED DRY SNACKS, NUTS & SEEDS

Storage: Ambient Example : Potato Crisps, Mixed Nuts, Coated Nuts



Additional comments * Snacks containing nuts only.


Organism Target Report and Trend Salmonella spp Not Detected Detected

Parameter Target Trend Report Escherichia coli <10 >10 >10 Staphylococcus aureus <20 >20 >10 2 Yeasts* <10 2 >10 2 >10 5 Moulds* <10 2 >10 2 >10 4

Policy [50045]

READY TO EAT

COMMERCIALLY STERILISED CANNED FOOD

Storage: Ambient Example: Canned meats, fish, fruit (low acid pH >4.5 and high acid pH

<4.5)


Additional comments: Retorted products should be microbiologically stable. Incubation of finished product followed by examination for signs of microbial growth (pH change, blown packs, etc.) is required following the CCFRA guidelines 34 (2001) and the Waitrose Technical Policy.

Cooling water checks must also be conducted to include chlorine levels as well as the microorganisms listed below:



Parameter Target Report and Withdraw/Recall

Canned Fish Only Histamine <100mg/kg >200mg/kg

Parameter Target Report/Action Aerobic Colony Count Normal levels Significant deviation from the

normal levels Coliforms <1cfu/ml >1cfu.ml

Policy [50045]

READY TO EAT

UHT DAIRY AND NON DAIRY PRODUCTS

Storage: Ambient Example: Long life milks, including flavoured products, fruit juices.

Food Safety Salmonella, Listeria and other pathogens must not be present. Testing only required if there is a history of microbiological issues.

Process Hygiene Indictors UHT products should be microbiologically stable. Incubation of finished product followed by examination for signs of microbial growth (pH change blown packs, etc.) is required. Testing only if signs of microbial growth evident.

Plate count at 30°C after incubation at 30°C for 7 days or 55°C for 7-10 days.



Parameter Target Report All parameters (Aerobic Colony Count) No growth Growth

Policy [50045]

READY TO EAT

MINERAL WATER AND SPRING WATER

Storage: Ambient


Additional comments: At source TVC @ 37°C and 22°C no deviation from normal levels

Within 12 hours of bottling TVC @ 37°C = <20cfu/ml and TVC @22°C - <100cfu/ml


Parameter Target Report/Trend Aerobic Colony Count 22°C 72h ≤100/ml >100/ml Aerobic Colony Count 37°C ≤20/ml >20/ml Coliforms Not detected in

250mls Detected in 250mls

Escherichia coli Not detected in 250mls Detected in 250mls

Faecal streptococci Not detected in 250mls Detected in 250mls

Pseudomonas aeruginosa Not detected in 250mls Detected in 250mls

Sulphite reducing anaerobes Not detected in 50mls Detected in 250mls

Policy [50045]

READY TO EAT

VENDING MACHINE WATERS

Legislation: Drinking water standards 2002



Parameter Target Report/Trend Coliforms <1 in 100mls >1 in 100mls Escherichia coli <1 in 100mls >1 in 100mls Faecal streptococci <1 in 100mls >1 in 100mls Aerobic Colony Count@22°C No deviation from

normal levels Deviation

Aerobic Colony Count@37°C No deviation from normal levels Deviation

Policy [50045]

READY TO EAT

FLAVOURED WATER PRODUCTS

Storage: Ambient Example: Fruit Flavoured Sparkling Water


Additional Comments Within 12 hours of bottling ACC @ 37°C = <20 and TVC @ 22°C = <100 *If product does not contain preservatives


Parameter Target Report/Trend Total Coliforms Not detected in

100mls Detected in 100mls

Faecal Coliforms Not detected in 100mls Detected in 100mls

Faecal streptococci Not detected in 100mls Detected in 100mls

Sulphite reducing anaerobes Not detected in 20mls Detected in 20mls

Moulds* Not detected in 100mls Detected in 100mls

Policy [50045]

READY TO EAT

SOFT DRINKS AND ALCOHOLIC BEVERAGES

Storage: Ambient Examples: Squashes, Fruit drinks, Carbonated drinks


Additional comments: When testing these products the whole bottle must be analysed.


Parameter Target Report/Trend Yeasts Not detected Detected Moulds Not detected Detected Lactic acid bacteria Not detected Detected Escherichia coli Not detected Detected

Policy [50045]

READY TO EAT

HOT BEVERAGES

Storage: Ambient Examples: Drinking Chocolate Powder, Fruit & Herbal Tea



Additional comments: No testing required on traditional tea or coffee



Parameter Target Trend Report Escherichia coli <10 >10 >10 Bacillus cereus <10 2 >10 2 >10 2

Policy [50045]

READY TO EAT

BREAKFAST CEREALS

Storage: Ambient Example: Dried cereals – all types

Sub Groups:

1. Plain flakes e.g. cornflakes - Enterobacteriaceae

2. Flakes with fruit - Enterobacteriaceae and Yeasts/Moulds

3. Flakes with fruit & yogurt - Enterobacteriaceae, Yeasts and Moulds

4. Muesli & cereals with nuts & seeds - Enterobacteriaceae, Yeasts and Moulds and Salmonella

5. Cereal with chocolate - Enterobacteriaceae, Yeasts and Moulds and Salmonella

6. Crisp/crunch cereals - Enterobacteriaceae, Yeasts and Moulds and Salmonella

7. Flakes with freeze dried fruit - Salmonella





Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 2 Yeasts <10 2 >10 2 >10 5 Moulds <10 2 >10 2 >10 4

Policy [50045]

READY TO EAT

AMBIENT DESSERTS

Storage: Ambient Example: Dessert mixes, Rice Pudding, Jellies






Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 3 Escherichia coli <10 >10 >10 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus <10 2 >10 2 >10 2

Policy [50045]

READY TO EAT

BOTTLED FRUIT IN ALCOHOL

Storage: Ambient Example : Preserved Peaches




Parameter Target Trend Report Aerobic Colony Count <10 4 >10 4 >10 5 Yeasts <10 2 >10 2 >10 5 Moulds <10 2 >10 3 >10 4

Policy [50045]

READY TO EAT

ALL DRIED FRUIT INCLUDING SOFT, HOT FILLED FRUIT

Storage: Ambient Example: Prunes, Raisins, Dried Apricot






Parameter Target Trend Report Escherichia coli <10 >10 >10 Staphylococcus aureus <20 >20 >10 2 Yeasts <10 3 >10 3 >10 5 Moulds <10 2 >10 2 >10 4

Policy [50045]

READY TO EAT

BISCUITS AND CONFECTIONERY

Storage: Ambient Example : Filled & topped biscuits and those with post process

additions. All confectionary except boiled sugar sweets



Additional comments *Biscuits only



Parameter Target Trend Report Escherichia coli <10 >10 >10 Enterobacteriaceae <10 >10 >10 2 Yeasts* <10 2 >10 2 >10 5 Moulds* <10 2 >10 2 >10 4

Policy [50045]

READY TO EAT

AMBIENT SPECIALITY BREADS

Storage : Ambient Example: Ciabatta


Additional comments


Parameter Target Trend Report Escherichia coli <10 >10 >10 Staphylococcus aureus <20 >20 >20 Yeasts <10 2 >10 2 >10 5 Moulds <10 2 >10 2 >10 4

Policy [50045]

READY TO EAT

NON DAIRY FATS AND OILS

Storage; Chilled Example: Spreads, Margarine, lards, oils



Additional comments: * Spreads



Parameter Target Trend Report Enterobacteriaceae * <10 >10 >10 2 Staphylococcus aureus <20 >20 >20 Lactic acid bacteria * <10 3 >10 3 >10 5 Moulds * <10 2 >10 2 >10 4 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

SALAD DRESSINGS

Storage: Chilled Example: French Dressing






Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 2 Yeast <10 2 >10 2 >10 4 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

READY TO EAT

DRY MIXES FOR HOT OR COLD RECONSTITUTION

Storage: Ambient Example : Packet Soup, Gravy Mix, Dessert Mixes, Dried Milk






Parameter Target Trend Report Escherichia coli <10 >10 >10 Enterobacteriaceae <10 >10 >10 3 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus <10 2 >10 2 >10 2

Policy [50045]

SECTION 3

PRODUCTS WHICH NEED TO BE WASHED BEFORE CONSUMPTION

FRESH HERBS (WASH BEFORE USE)

Storage: Ambient &Chilled


Policy [50045]

Example : Fresh cut and growing, Rosemary, Mint, Thyme






Parameter Target Report and Trend

Report and Trend

Escherichia coli <10 >10 2 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

SECTION 4

PRODUCTS THAT REQUIRE REHEATING BEFORE CONSUMPTION


Policy [50045]

READY TO BE REHEATED

CHILLED SOUP AND SAUCES

Storage: Chilled Example: Fresh soups, Fresh Pasta Sauce



Additional comments: * If product is hot filled, test ACC instead of Enterobacteriaceae. ** For products containing pasta. Test the appropriate component only.



Parameter Target Trend Report Aerobic Colony Count* <10 3 >10 3 >10 4

Enterobacteriaceae <10 >10 >10 2 Escherichia coli <10 >10 >10 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus** <10 2 >10 2 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]


RECIPE MEALS (FULLY PROCESSED)

Storage: Chilled & Frozen Example: Lasagne, Chicken Curry



Additional comments: * For products containing cheese added after processing do not test for ACC. If hot fill test ACC instead of Enterobacteriaceae. ** For products containing pasta. Test the appropriate component only.




Parameter Target Trend Report Aerobic Colony Count* <10 3 >10 3 >10 4

Enterobacteriaceae <10 >10 >10 2 Escherichia coli <10 >10 >10 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus** <10 2 >10 2 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

RECIPE MEALS CONTAINING RAW AND/OR BLANCHED VEGETABLES

Storage: Chilled & Frozen Example: Oriental chicken



Additional comments: * Pasta / rice portion only. Test appropriate component only.


COMMERCIALLY STERILISED CANNED FOOD

Storage: Ambient Example: Soups, Pasta sauces, Baked Beans

(low acid pH >4.5 and high acid pH <4.5)




Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus * <10 2 >10 2 >10 3 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

Additional comments: Canned/pouched products should be microbiologically stable. Incubation of finished product followed by examination for signs of microbial growth (pH change, blown packs, etc.) is required following the CCFRA guidelines 34 (2001) and the Waitrose Technical Policy.

Cooling water checks must also be conducted to include chlorine levels as well as the microorganisms listed below:


SECTION 5

PRODUCTS THAT REQUIRE FULL COOKING BEFORE CONSUMPTION

TO BE COOKED

HERBS & SPICES

Storage: Ambient Example: Coriander Seeds, Dried Thyme, Paprika




Canned Fish Only Histamine <100mg/kg >200mg/kg


Aerobic Colony Count <10 >10 Coliforms <1cfu/g >1cfu/ml

Policy [50045]



TO BE COOKED

PREPARED RAW VEGETABLES AND HERBS

Storage: Chilled & Frozen Example: Stir Fry Vegetables, Bean Sprouts, Ready to Cook Vegetable

Mixes, Chopped Onion, Chopped Ginger



Additional comments



Parameter Target Trend Report Enterobacteriaceae <10 >10 >10 3 Moulds <10 2 >10 2 >10 4 Bacillus cereus <10 2 >10 2 >10 2 Clostridium perfringens <10 >10 >10 2


Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]

TO BE COOKED

POTATO PRODUCTS – WHOLE AND REFORMED

Storage: Chilled & Frozen Example: New potatoes, Hash browns, Potato waffles, Oven chips



Additional comments

* Chilled products only

TO BE COOKED

PIZZA

Storage: Chilled & frozen Example : Cheese & Tomato Pizza, Meat Feast Pizza



Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Yeast* <50 >10 2 >5 x 10 2


Policy [50045]



TO BE COOKED

DRIED CEREALS AND GRAINS

Storage: Ambient Example : Rice, Pulses, Cereals, Pasta


Additional comments * Pasta only

TO BE COOKED

DESSERTS AND PUDDINGS

Storage: Chilled & Frozen Example: Apple Pie


Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus * <20 >20 >10 2 Bacillus cereus <10 2 >10 2 >10 2

Policy [50045]


Additional comments * Chilled only ** Fruit based

TO BE COOKED

FRESH PASTA

Products may or may not have fillings

Storage: Chilled & Frozen Example: Spinach & Ricotta Tortellini




Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus* <10 2 >10 2 >10 2 Yeasts ** <10 >10 >10 3

Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g * Not Detected Detected Listeria monocytogenes enumeration/g * <20 >20

Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus <10 2 >10 2 >10 3 Yeasts * <10 2 >10 2 >10 2 Listeria spp. detection/25g * Not Detected Detected Detected

Policy [50045]

Additional comments: * Chilled products only

TO BE COOKED

READY TO COOK MEALS

Storage: Chilled & Frozen Examples : Recipe Meals that contain one or more low risk (uncooked)

components that require a full customer cook. Typically these products contain raw protein.


Additional comments: * Only required where rice, noodles or wheat based products are used in the recipe. Test the appropriate component only.

Cooking instruction validation must ensure the absence of pathogens in the finished product. This must occur as part of the shelf life testing and must be monitored continually and verified annually.

TO BE COOKED

MEAT/VEGETABLE PIES


Listeria spp. enumeration/g * <20 >20 >20

Parameter Target Trend Report Escherichia coli <10 2 >10 2 >10 2 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus* <10 2 >10 2 >10 3

Policy [50045]

Storage: Chilled & Frozen Example : Raw Pastry, Steak & Kidney, Chicken & Mushroom


Additional Comments:

TO BE COOKED

DELI BREADS

Storage: Chilled & Frozen Example: Garlic Bread, Chilled Naan Bread, Chilled Pizza Bases




Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Bacillus cereus <10 2 >10 2 >10 2 Staphylococcus aureus <20 >20 >10 2


Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Bacillus cereus <10 2 >10 2 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Policy [50045]


TO BE COOKED

RAW FISH

Storage: Chilled & Frozen Example: Whole, fillets, marinated, smoked. Coated, battered



Additional comments * Chilled only ** Test appropriate species only *** Coated products only **** Marinated

TO BE COOKED

RAW SHELLFISH


Organism Target Report and Trend Listeria monocytogenes detection/25g * Not Detected Detected Listeria monocytogenes enumeration/g * <20 >20 Histamine ** <10 mg/kg >10 mg/kg

Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus *** <20 >20 >20 2 Yeasts **** <10 2 >10 2 >10 2 Pseudomonas spp <10 4 >10 4 >10 5 Listeria spp. detection/25g * Not Detected Detected Detected Listeria spp. enumeration/g * <20 >20 >20

Policy [50045]

Storage: Chilled & Frozen Example: Warm & Cold Water Prawns, Seafood Selection, Mussels



Additional comments: * Warm water shellfish only ** If product is extensively handled or peeled

TO BE COOKED

COMMINUTED FISH PRODUCTS

Storage: Chilled & Frozen Example: Fish fingers, Fish cakes, Fish burgers



Organism Target Report and Trend Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20 Pathogenic Vibrio spp * Not Detected Detected

Parameter Target Trend Report Aerobic Colony Count <10 4 >10 4 >10 5 Enterobacteriaceae <10 2 >10 2 >10 4 Staphylococcus aureus** <20 >20 >10 2 Escherichia coli <10 >10 >10 2 Listeria spp. detection/25g Not Detected Detected Detected Listeria spp. enumeration/g <20 >20 >20

Organism Target Report and Trend Listeria monocytogenes detection/25g * Not Detected Detected Listeria monocytogenes enumeration/g * <20 >20 Histamine ** <10 mg/kg >10 mg/kg

Policy [50045]


Additional comments * Chilled only ** Test appropriate species only. *** Coated products only

TO BE COOKED

RAW POULTRY INCLUDING ADDED VALUE

Storage: Chilled & Frozen Example: Whole birds, portions, minced, marinated, coated and flash

fried products e.g. southern fried

Food Safety Criteria Campylobacter may be present. Testing may be carried out to comply with legislative requirements or to monitor pathogen reduction projects. Results exceeding legal limits (if from Waitrose product) must be reported.



Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus *** <20 >20 >20 2 Pseudomonas spp <10 4 >10 4 >10 5 Listeria spp. detection/25g * Not Detected Detected Detected Listeria spp. enumeration/g * <20 >20 >20


Parameter Target Trend Report Escherichia coli <10 2 >10 2 >10 3

Staphylococcus aureus * <20 >20 >20 2 Yeasts ** <10 4 >10 4 >10 6 Pseudomonas spp <10 4 >10 4 >10 6

Policy [50045]

Additional comments * Coated products only ** Marinated only

TO BE COOKED

GAME

Storage: Chilled Example: Whole birds, portions, minced and marinated products



Additional comments * Coated products only ** Marinated only

Additional comments

TO BE COOKED

COMMINUTED MEAT - SAUSAGES AND BURGERS



Parameter Target Trend Report Escherichia coli <10 2 >10 2 >10 3

Staphylococcus aureus * <20 >20 >20 2 Yeasts ** <10 4 >10 4 >10 6 Pseudomonas spp <10 4 >10 4 >10 6

Policy [50045]

Storage: Chilled & Frozen Example : Pork Sausages, Beef Sausages, Beef Burgers


E.coli O157 and Salmonella may be present . Testing may be carried out to comply with legislative requirements or to monitor pathogen reduction projects. Results exceeding legal limits (if from Waitrose product) must be reported.



TO BE COOKED

MATURED DRY AGED BEEF

Storage: Chilled

Food Safety Criteria E.coli O157 and Salmonella may be present. Testing may be carried out to comply with legislative requirements or to monitor pathogen reduction projects. Results exceeding legal limits (if from Waitrose product) must be reported.



Parameter Target Trend Report Escherichia coli <10 >10 >10 2 Staphylococcus aureus <20 >20 >10 2 Yeasts <10 2 >10 4 >10 6

Parameter Target Trend Report Aerobic Colony Count <10 3 >10 3 >10 5 Escherichia coli <10 >10 >10 2

Policy [50045]

Additional comments

TO BE COOKED

RAW MEAT – CURED AND UNCURED

Storage: Chilled & Frozen Examples: Joints, diced meats, mince, offal, burgers, bacon, marinated

products, gammon

Food Safety Criteria E.coli O157 and Salmonella may be present . Testing may be carried out to comply with legislative requirements or to monitor pathogen reduction projects. Results exceeding legal limits (if from Waitrose product) must be reported


Additional comments *Bacon, Gammon, Mince ** Vac Packed *** Marinated


Staphylococcus aureus <20 >20 >10 2

Parameter Target Trend Report Aerobic Colony Count <10 3 >10 3 >10 5 Escherichia coli <10 >10 >10 2 Staphylococcus aureus * <20 >20 >10 2 Clostridium perfringens ** <10 2 >10 2 >10 3 Yeasts *** <10 2 >10 4 >10 6

Policy [50045]

TO BE COOKED

EGGS

Storage: Ambient


Additional comments

TO BE COOKED

DOUGH/PART BAKED PRODUCTS

Storage: Chilled & Frozen Example: Croissants, Part Baked Rolls, Dough, Pastry


Additional comments



Parameter Target Trend Report Escherichia coli <10 2 >10 2 >10 3 Staphylococcus aureus <20 >20 <10 2 Bacillus cereus <10 2 >10 2 >10 3

Policy [50045]

SECTION 6

NON FOOD - PERSONAL CARE

PERSONAL CARE

Storage: Ambient Example: Shampoo, Baby Wipes, Skincare



SECTION 7

UNPASTEURISED MILK USED FOR PROCESSING AND PRODUCTION

UNPASTEURISED MILK

Storage: Chilled Example: Unpasteurised liquid milk

Use: For processing and manufacture


Parameter Target Trend Report Aerobic Colony Count <10 >10 >10 2 Yeast <10 >10 >10 2 Mould <10 >10 >10 2 Pseudomonas <20 >20 >10 2

Policy [50045]

Legislation: Standards set in accordance with Dairy Hygiene Regulations 1995 SI No. 1086. See additional comments for testing requirements.



Additional comments

**Raw cows milk for the production of heat treated milk if not treated within 36 hours of acceptance at treatment plant. If standard not met milk must not be used for production of heat treated drinking milk.**Raw cows milk for the production of heat treated milk or products made with raw milk (< or = 100,000)

**Raw buffalo’s milk for the production of heat treated milk or products made with raw milk (< or = 500,000)

**Raw goats/sheep milk for the production of heat treated milk or products made with raw milk (< or = 500,000)

M = result unsatisfactory if one or more units equal to or greater than M. If M is exceeded

testing for toxins must be carried out.

m = all results satisfactory if below this level


Organism Target Report and Trend Salmonella spp Not Detected Detected Listeria monocytogenes detection/25g Not Detected Detected Listeria monocytogenes enumeration/g <20 >20 E. coli O157 Not Detected Detected

Parameter Target Trend Report Aerobic Colony Count** < 300,000 >300,000 >300,000 Coliforms @ 30°C <1 >1 >5 Escherichia. coli <1 >1 >1 Staphylococcus aureus (to be used for raw milk products) <50 2 >50 2 >20 3

Coliforms @ 30°C m=0, M=5, n=5, c=1 Staphylococcus aureus (to be used for raw milk products) m=500, M=2000, n=5, c=2

Policy [50045]

n = number of units in sample

c = number of units in sample with values between m and M; sample acceptable if all other results are equal to or less than m.

Document and Version Control


Amendments Version Number Date Detail

3 November 2013 Complete update

Written By Regulation, Policy, Compliance

Approved By Technical Policy Framework

Reference 50045

MICROBIOLOGY STANDARDS

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Transcript of MICROBIOLOGY STANDARDS