FD V01-014

FD V01-014

May 2009
Published document Cancelled

Hygiene and safety of foodstuffs - Recommendations regarding the elements used for the determination of the microbiological shelf-life of a food product

Le présent document définit les éléments utilisables pour déterminer la durée de vie microbiologique pour un aliment.

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Main informations

Collections

National standards and national normative documents

Publication date

May 2009

Number of pages

11 p.

Reference

FD V01-014

ICS Codes

07.100.30   Food microbiology
67.020   Processes in the food industry

Classification index

V01-014

Print number

1 - mai 2009
Sumary
Hygiene and safety of foodstuffs - Recommendations regarding the elements used for the determination of the microbiological shelf-life of a food product

Le présent document définit les éléments utilisables pour déterminer la durée de vie microbiologique pour un aliment.
Standard replaced by (1)
FD V01-014
September 2016
Published document Current
Food traceability and safety - Management and hygiene - Recommendations for the determination of the microbiological shelf-life of a food product

1 Domaine d'application 2 Références normatives 3 Terme et définition 4 Généralités 5 Description de l'aliment 6 Éléments utilisables pour la détermination de la durée de vie microbiologique 7 Détermination de la durée de vie microbiologique Annexe A (informative)Logigramme Bibliographie Bibliographie

Table of contents
  • Introduction
    5
  • 1 Domaine d'application
    5
  • 2 Références normatives
    5
  • 3 Termes et définitions
    6
  • 4 Généralités
    6
  • 5 Description du produit
    7
  • 5.1 Identification et description de l'aliment ou du type d'aliment
    7
  • 5.2 Conditions de conservation, stockage, transport et d'utilisation de l'aliment
    7
  • 5.3 Identification des dangers microbiologiques pris en compte
    7
  • 6 Éléments utilisables pour la détermination de la durée de vie microbiologique
    8
  • 6.1 Données relatives à l'historique des analyses microbiologiques réalisées sur l'aliment
    8
  • 6.2 Bibliographie scientifique et études antérieures existantes sur le sujet
    8
  • 6.3 Tests de vieillissement
    9
  • 6.4 Tests de croissance
    9
  • 6.5 Utilisation d'un modèle mathématique prévisionnel adapté au couple microorganisme/aliment considéré
    9
  • Bibliographie
    11
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