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National Meat Industry Training Advisory Council Limited

News from MLA

Guidelines for the safe manufacture of smallgoods 2nd edition

The 2nd edition of the ‘Guidelines for the safe manufacture of smallgoods’ takes into account changes in regulator’s requirements and scientific information over the past decade to help you produce a safe product. It covers the major categories of smallgoods products and the significant food safety hazards in each area. Accepted methods for controlling the identified hazards are also explained. The Guidelines aim to:

  • update you on hazards and risks in the products you manufacture
  • suggest ways you can reduce the risk to your customers
  • supply scientific backing for your Food Safety Plan
  • provide background information so you meet the regulatory requirements for the safe manufacture of all your products.

    • Member price: $20AUD
    Non-member price: $30AUD

    Listeria monocytogenes: risks and controls DVD

    This DVD is based on the booklet produced by MLA last year 'Listeria monocytogenes in smallgoods: Risks and controls', and the industry workshops that followed its launch which explained the problems and solutions for ready-to-eat (RTE) meats. The DVD contains:key points (and footage) from two of the workshops:

  • an electronic copy of the Listeria control booklet
  • two checklists (one for specialist manufacturers and one for retailers who also make smallgoods) so operators can check how well their operation is set up to control Listeria
  • a video on food safety for retail butchers.

    • Member price: $10AUD
    Non-member price: $10AUD

    Update of the Refrigeration index tool

    The Refrigeration Index (RI) is an index for the log growth of E.coli. It predicts the expected growth of E.coli on meat from temperature and other data. The model has values for pH, water activity and lactate concentration which, in addition to temperature, all affect the growth rate of E.coli. The central idea of the RI is to measure the performance of the chilling process until all the sites of microbiological interest are at or below 7°C. This is the temperature at which E.coli and Salmonella stop growing.

    It is important to note that the RI, as an indication of the effectiveness of refrigeration, is NOT a prediction of the number of E.coli in the product.

    MLA has updated the Refrigeration Index to support the new computer systems with the ability of offline or online usage:
    installation version for Windows Operating System WIN 7 and 8.1

  • a portable version usable on Windows 7 and 8.1
  • an online version usable via any device that is able to access the internet (including Apple devices and mobiles)

    • The link to get the updated tool is #http://www.mla.com.au/Extension-training-and-tools/Tools-calculators/Refrigeration-Index-Calculator

    Processor’s guide to improving microbiological quality 2nd edition

    This booklet contains the reports of processing establishments that participated in investigation training for microbiological testing of meat. The aim is to inform staff at the establishments about possible experiments that can be run to investigate ways to improve their process hygiene and control. Over the past year establishments, with the assistance of staff at SARDI providing support in the use of the approach and tools, have conducted a number of project. These case studies are published in the 2nd edition of the processors guide.

    The guide was launched at the 2015 MIQA conference. We hope this processor’s guide will continue to be further developed and share amounts establishments for a third edition—this processor’s guide is made by processors for processors.

    PDF link: http:/www.mla.com.au/News-and-resources/Publication-details?pubid=6264