Microbiological criteria for food
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What are microbiological criteria
Microbiological criteria specify which microorganisms should not be detected or the maximum specified levels of microorganisms that should not be exceeded in a given quantity of a food. They also specify the number of samples that should be tested and the quantity of food that should be analysed. Health Canada establishes microbiological criteria to support its mandate of protecting the health and safety of the Canadian population.
Two types of microbiological criteria for food are established and are presented in the Table of Microbiological Criteria for Food and the Microbiological Guidelines for Food. Both documents should be used together when evaluating the microbiological safety of food. Interested parties should also consult Health Canada's policy and guidance documents for additional context.
Where can I find them
- Division 30 – Microbiological Criteria of the Food and Drug Regulations
- Table of Microbiological Criteria for Food
- Draft – Health Canada's Microbiological Guidelines for Food
Who is this document for
- Food industry
- Other interested parties