This section lists the tests that are employed in the microbiological examination of food and reproduces from published legislation and voluntary codes of practice the microbiological criteria for a number of food products. | 3 Schedules for examination of food Presentation of test schedules Microbiological criteria Animal feeds Baby foods Bakery products and confectionery Brines Canned food Cereals and rice Coconut Dairy products Dried foods Eggs Fish crustaceans and molluscan shellfish Frozen lollies Fruit juice beverages and slush Gelatin Mayonnaise and sauces Meat Pre-prepared foods chilled and frozen Surfaces and containers Vegetables and fruit Water This section lists the tests that are employed in the microbiological examination of food and reproduces from published legislation and voluntary codes of practice the microbiological criteria for a number of food products. Presentation of test schedules A schedule of microbiological tests is given under each food heading together with background information on the potential hazards processing storage and transportation of the types of food to which the heading relates. The recommended methods for performing the tests are described in Sections 4-9 of this manual and are cross-referenced in the right-hand column of the schedules. The tests are listed in the schedules according to their status . statutory recommended or supplementary see below and the order in which the methods appear in the subsequent sections in this manual. The schedules are not intended to reflect the order in which the tests would be performed. Schedules for examination of food 25 The symbols that appear in the schedules indicate the status of the tests as follows Statutory test The test is specified in UK legislation Statutory Instruments SI or in an European Community EC directive for which there is no comparable SI. Recommended test A The test should be carried out routinely but there is no legal requirement to do so. Supplementary test The test should be performed only when there is a specific reason for doing so for example when the product has been .
