vIll Contents 10.6 Sources of further information and advice 10.7 References 211 11 Microbiological criteria and microbiological risk 214 T. Ross, University of Tasmania, and C. Chan, Safe Food Production NSW, Sydney 11.1 Introduction 11. 2 Types of criteria 11.3 Key issues in the use of microbiological criteria 217 4 Dealing with variability, uncertainty and hazard 11.5 Microbiological criteria and food safety assurance food safety objectives 11.6 Using microbiological risk assessments to set microbiological criteria 11.7 Using microbiological risk assessments to develop performance and process criteria 231 11.8 USing microbiological risk assessments to prioritise risk management actions 236 11.9 Using criteria in risk assessments 11.10 Future trends 11.11 Further reading 11.12 References 241 246 12 HACCP systems and microbiological risk assessment 248 R. Gaze, R. Betts and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 12.1 Introduction 248 12.2 Legal requirements for HACCP systems 12.3 International guidance on HACCP implementation 12. 4 Problems in HACCP implementation 12.5 The interaction between HACCP systems and microbiological risk assessment (MRA) 258 12.6 The future relationship of HACCP systems and MRa. ... 261 12.7 References 13 The future of microbiological risk assessment M. Brown, Unilever Research, Sharnbrook and M. Stringer, mpden and Chorleywood Food Research Association Chipping Campden 13.1 Introduction 266 13.2 Information needs for risk assessment 13.3 How should risk assessment processes develop 27810.6 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 210 10.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211 11 Microbiological criteria and microbiological risk assessment 214 T. Ross, University of Tasmania, and C. Chan, Safe Food Production NSW, Sydney 11.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214 11.2 Types of criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215 11.3 Key issues in the use of microbiological criteria . . . . . . . . . . . . . 217 11.4 Dealing with variability, uncertainty and hazard severity: sampling plans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221 11.5 Microbiological criteria and food safety assurance: food safety objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226 11.6 Using microbiological risk assessments: to set microbiological criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228 11.7 Using microbiological risk assessments to develop performance and process criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231 11.8 Using microbiological risk assessments to prioritise risk management actions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236 11.9 Using criteria in risk assessments . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237 11.10 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239 11.11 Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240 11.12 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241 Appendix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246 12 HACCP systems and microbiological risk assessment . . . . . . . . . . 248 R. Gaze, R. Betts and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 12.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 248 12.2 Legal requirements for HACCP systems . . . . . . . . . . . . . . . . . . . . . 249 12.3 International guidance on HACCP implementation . . . . . . . . . . 250 12.4 Problems in HACCP implementation . . . . . . . . . . . . . . . . . . . . . . . . 256 12.5 The interaction between HACCP systems and microbiological risk assessment (MRA) . . . . . . . . . . . . . . . . . . . . . . 258 12.6 The future relationship of HACCP systems and MRA . . . . . . . 261 12.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 263 13 The future of microbiological risk assessment . . . . . . . . . . . . . . . . . . 266 M. Brown, Unilever Research, Sharnbrook and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 13.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 266 13.2 Information needs for risk assessment . . . . . . . . . . . . . . . . . . . . . . . 269 13.3 How should risk assessment processes develop? . . . . . . . . . . . . . 278 viii Contents