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Part 4 | Meat Inspection In Poultry Processing Plant

Stage where the criterion applies Products placed on the market during their shelf-life

Analytical reference method ( 3 ) EN/ISO 6579

M
Limits From 1.1.2006 Absence in 10 g From 1.1.2010 Absence in 25 g

m The test results demonstrate the microbiological quality of the batch tested (the test results can be used also for

Sampling plan ( 1 ) c n 0 5 ( 1 ) n = number of units comprising the sample; c = number of sample units giving values over m or between m and M _____________________________________________________________________________________________________ demonstrating the effectiveness of the HACCP or good hy

Micro-organisms/ their toxins, metabolites Salmonella ( 3 ) The most recent edition of the standard shall be used Satisfactory, if all the values observed indicate the absence of bacterium

MICROBIOLOGICAL CRITERIA Food Safety Criteria Food Category Minced meat and meat preparations / meat products made from poultry meat intended to Interpretation of the test results

Annex 1 be eaten cooked Salmonella: - -

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