User Guide - Microbiological Limits for Foods
User guide to Standard 1.6.1 - Microbiological Limits for Food
with additional guideline criteria
July 2001
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This guide is intended to provide information to help retailers, caterers, manufacturers and food officers interpret and apply Standard 1.6.1 - Microbiological Limits for Food.
Microbiological standards and guideline criteria
Standard 1.6.1 specifies microbiological standards for nominated foods or classes of foods. Foods listed in the standard must meet the prescribed microbiological limits at any stage of their manufacture or sale.
FSANZ has also developed microbiological guideline criteria for various foods that are additional to the standard but not mandatory. These guideline criteria act as an identification point for unacceptable levels of microbial contamination in foods. When these levels are exceeded it generally indicates a failure in the food production process or hygiene procedures. It means that action should be taken to identify and remedy the problem.
Reliance on these microbiological guideline criteria alone does not assure safe food production and handling procedures. For further information on safe food production and handling see FSANZ' s Guide to the Food Safety Standards,Safe Food Australia.
Food Standards Advice
If you are a food business or an individual who manufactures, processes, caters or handles food and require assistance in understanding the requirements of the Australia New Zealand Food Standards Code then consult one of our Standards Advisors. The Advisors can be contacted at local call rates on:
- Tel 1 300 652 166 (Australia only)
- Tel 0 800 441 571 (New Zealand only)
- Email: advice@foodstandards.gov.au . ( Australia and New Zealand)