To: Seafood HACCP Mailing List
Fr: Pamela Tom
I'm forwarding this message which was intended to go to the seafood HACCP
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---------- Forwarded message ----------
Date: Mon, 3 Feb 2003 09:16:43 +1100
From: Guy Hocking <Guy.Hocking@coles.com.au>
To: 'Guðjón Gunnarsson' <gudjong@fiskistofa.is>
Cc: "'pdtom@ucdavis.edu'" <pdtom@ucdavis.edu>
Subject: RE: Microbiological criteria in regulations?
Dear Gudgeon,
As of December 2002, a new food code was enacted in Australia.
It can be found on-line at
http://www.foodstandards.gov.au/foodstandardscode/
<http://www.foodstandards.gov.au/foodstandardscode/>
Just scroll down to Standard 1.6.1 Microbiological limits for Food.
There is also a user guide to this Standard in the Assistance for Industry'
section of the same web-site.
The Australian Quarantine and Inspection Service (AQIS) use the Food Code
Standards for their testing of imports.
Regards,
Guy Hocking
Quality Control Officer
ColesMyer Supermarkets
Phone (03) 9829 5070
mailto:guy.hocking@coles.com.au <mailto:guy.hocking@coles.com.au>
-----Original Message-----
From: Guðjón Gunnarsson [mailto:gudjong@fiskistofa.is]
Sent: Saturday, 1 February 2003 2:31 AM
To: seafood@ucdavis.edu
Subject: Microbiological criteria in regulations?
Hello forum
I'm looking for information on the use of microbiological criteria in the
different seafood laws and regulations around the world.
I'm interested in knowing what kind of bacteria is controlled by the
regulations and the limits set.
Hope that someone can assist me.
Best regards
Gudjon Gunnarsson
Food scientist M.Sc.
The Directorate of Fisheries
Iceland
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