Hazard Result Microbiological Risk Category Interpretation Likely Cause Suggested Actions (Not exclusive) NB: Perform risk assessment before any further action
Escherichia coliO157 (and other Verocyto toxin producing coliforms (VTEC)) Detected Not detected High Low Unsatisfactory: Potentially injurious to health and/ or unfit for human consumption Satisfactory Inadequate processing Cross contamination Immediate investigation of: the food origin, production process and environment; take investigative food samples and consider environmental monitoring. N/A
Salmonella spp. Detected Not detected High Low Unsatisfactory: Potentially injurious to health and/ or unfit for human consumption Satisfactory Inadequate processing Cross contaminating Immediate investigation of: the food origin, production process and environment; take investigative food samples and consider environmental monitoring. N/A
Shigella spp. Detected Not detected High Low Unsatisfactory: Potentially injurious to health and/ or unfit for human consumption Satisfactory Cross contamination by food handler or fecal contamination of raw product Immediate investigation of hygiene, Cleaning and food handlers in outbreaks. N/A
Yeast >104   102- 104   <102 High       Moderate Low Unsatisfactory: Potentially injurious to health and/ or unfit for human consumption Borderline Satisfactory Strong evidence for poor handling and temperature control or long storage period. Likely evidence for poor handling, process and temperature control and long storage period. Immediately review food handling as well as temperature and time controls. Take investigative samples of food, food preparation environment and food handlers. Risk will increase proportional to the levels detected and the likelihood of subsequent growth in the absence of appropriate levels of control. Review handling as well as processing controls.Consider taking investigative samples of food, food preparation environment and food handlers. N/A
Staphylococcus Spp* >104 20²-104 <20 High Moderate Low Unsatisfactory: Potentially injurious to health and/ or unfit for human consumption Borderline Satisfactory Strong evidence for poor handling and temperature control. Likely evidence for poor handling, process and temperature control. Immediately review food handling as well as temperature and time controls. Take investigative samples of food, food preparation environment and food handlers. Risk will increase proportional to the levels detected and the likelihood of subsequent growth in the absence of appropriate levels of control. Review handling as well as processing controls, especially if there opportunities for growth of staphylococci during processing or maturation of the product. Consider taking investigative samples of food, food preparation environment and food handlers. N/A
APC >105 103- 105 <103 High Moderate Low Unsatisfactory: Potentially injurious to health and/ or unfit for human consumption Borderline   Satisfactory Strong evidence for poor handling and temperature control Likely evidence for poor handling, process and temperature control. Immediate investigation of hygiene, cleaning and food handlers in outbreaks. Risk will increase proportional to the levels detected and the likelihood of subsequent growth in the absence of appropriate levels of control. Review handling as well as processing controls, especially if there opportunities for growth of staphylococci during processing or maturation of the product. Consider taking investigative samples of food, food preparation environment and food handlers. N/A
Mould >103 102- 103 <102 High Moderate Low Unsatisfactory: Potentially injurious to health and/ or unfit for human consumption Borderline Satisfactory Strong evidence for poor handling and Temperature control or long storage period. Likely evidence for poor handling, process and temperature control and long storage period. Immediately review food handling as well as temperature and time controls. Take investigative samples of food, food preparation environment and food handlers. Risk will increase proportional to the levels detected and the likelihood of subsequent growth in the absence of appropriate levels of control. Review handling as well as processing controls. Consider taking investigative samples of food, food preparation environment and food handlers. N/A
Lactic Acid Bacteria >103 102- 103 <102 High Moderate Low Unsatisfactory: Potentially injurious to health and/ or unfit for human consumption Borderline Satisfactory Strong evidence for poor processing and temperature control Likely evidence for poor processing and temperature control Immediately review food handling as well as temperature and time controls. Take investigative samples of food, food preparation environment and food handlers. Risk will increase proportional to the levels detected and the likelihood of subsequent growth in the absence of appropriate levels of control. Review handling as well as processing controls. Consider taking investigative samples of food, food preparation environment and food handlers. N/A
Borderline-Test results that are not unsatisfactory but are also not satisfactory, are on the upper limit of acceptability and which indicate the potential for development of public health problems and of unacceptable risk.
Foodborne outbreak -An incidence, observed under given circumstances, of two or more human cases of the same disease and/or infection, or a situation in which the observed number of cases exceeds the expected number and where the cases are linked, or are probably linked, to the same food source (Directive 2003/99/EC60).
Risk -A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard (Regulation (EC) No. 178/2002).
Table 2: Microbiological Limits for Assessment of Microbiological Quality.