| 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 |
