HB 224:2001

Handbook for microbiological testing in food premises

S t a n d a r d s

A u s t r a l i a

STANDARDS AUSTRALIA

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HANDBOOK FOR MICROBIOLOGICAL TESTING IN FOOD PREMISES

COPYRIGHT
Standards Australia International All rights are reserved. No part of this work may be reproduced or copied in any form or by any means, electronic or mechanical, including photocopying, without the written permission of the publisher. Published by Standards Australia International Ltd GPO Box 5420, Sydney, NSW 2001, Australia
ISBN 0 7337 3773 0

HB 2242001

Preface

This Handbook has been prepared to provide guidance on how to set up a microbiological testing laboratory in food processing premises. Microbiological testing is complex. It requires the growing of microorganisms (to very high numbers)a procedure that may pose some risk for both staff and the manufacturing process. For these reasons, suitably trained staff and dedicated facilities are important requirements.
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The objective of this Handbook is to guide managers through the physical, safety and operational requirements of an on-site microbiological testing laboratory; and establish a road map to microbiological testing in food premises.

This Handbook covers guidelines that should be implemented in a laboratory to carry out basic tests like standard plate counts as well as more complex tests for the isolation and detection of pathogens. The guidelines apply to all laboratories intending to undertake any microbiological testing. The intention of the Handbook is not to replace or repeat the existing procedures for a microbiological testing laboratory, but to acknowledge them and direct the user of this Handbook to relevant reference Standards. As such, this Handbook acknowledges and refers to relevant Technical Notes and other publications published by the National Association of Testing Authorities, Australia (NATA). This Handbook is intended for use by managers of food processing operations intending to set up an in-house testing facility; food testing laboratories; regulators; and educational institutes.

Standards Australia acknowledges the assistance of the Working Group comprising the University of Melbourne, National Association of Testing Authorities of Australia, Australian Government Analytical Laboratories, Australian Institute of Food Science and Technology Limited, Australian Quarantine and Inspection Service (Commonwealth) and Microtech Laboratories Pty Ltd.

HB 2242001

Contents

Foreword ............................................................................................................... 4 Sections

1 Do you need to set up a laboratory? .................................................. 5 2 Staff (testing personnel) .................................................................... 7
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3 Laboratory ........................................................................................ 9 4 Laboratory equipment ..................................................................... 12 5 Sampling ........................................................................................ 14 6 Testing ........................................................................................... 16 7 Laboratory quality assurance ........................................................... 18

Appendices
A Source details of references...................................................................21 B Guidance on setting up a laboratory.......................................................23 C Background information on plant hygiene testing (environmental monitoring) .............................................................................................35

HB 2242001

Foreword

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Food provides an ideal medium for the growth of microorganisms, which may be naturally present or which may have been introduced during handling or processing. The growth of some microorganisms in food may be desired (such as fermentation to produce wines, yoghurt, etc). In other instances, however, microbial growth results in spoilage and, in some cases, food poisoning. The production of safe food requires that contamination is minimized and growth is controlled. This means that, in addition to appropriate food handling processes and procedures in food production, food contact surfaces must be regularly cleaned and sanitized. Testing foods for their microbial content plays an important role in ensuring their quality and safety. The efficacy of the cleaning and sanitation procedure may be verified by conducting tests or checks on the cleaned surfaces. There are two basic requirements for the performance of these tests or checks. These are a suitable laboratory; and suitably trained person(s).

Other factors that should be considered when setting up a laboratory are discussed in this Handbook. It highlights different issues such as: Do you need to set up a laboratory. Equipping a laboratory. Quality assurance in a laboratory. Sampling. Laboratory testing.

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HB 224-2001, Handbook for microbiological testing in food premises

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