Module 3 Bacon & Gammon
10 Microbiological standards
Last Updated: 9 Jun 2025.
10.1 Sampling & testing plan for microbiological standards
10.1.1 The site shall have a sampling plan and testing regime based on risk assessment for the routine monitoring of the microbiological compliance of finished products listed on the site’s BMPA Quality Assured Bacon and Gammon certificate of conformity.
10.1.2 Where on-going non-conformance trends are established there shall be evidence that this is subject to root cause investigation and corrective action.
Evidence
Sampling plans aligned to the scope of approved products and microbiological reports since the last audit. Evidence of corrective actions taken where non-conformance has been highlighted.
10.2 Uncooked bacon/gammon
Uncooked bacon/gammon shall be tested in accordance with the sampling plan, to demonstrate compliance with the following microbiological limits:
| Test | Target (cfu/g) | Unacceptable (cfu/g) |
|---|---|---|
| Total Viable Count ACC @ 30°C, 48 hours | <1 x 105 | >1 x 106 |
| Coliforms or Enterobacteriaceae @ 37°C, 24 hours | <10 | >1 x 103 |
| Staph aureus (coag. +ve)@ 37°C, 24 hours | <20 | >5 x 102 |
| Lactobacilli @ 25°C, 24 hours (optional) | <1 x 103 | >1 x 104 |
| Yeasts, Moulds @ 25°C, 3 – 5 days (optional) | <1 x 103 | >1 x 105 |
10.3 Cooked bacon/gammon
Cooked bacon/gammon shall be tested in accordance with the sampling plan to demonstrate compliance with the following microbiological limits:
| Test | Target | Unacceptable |
|---|---|---|
| ACC | <100cfu/g | >1000cfu/g |
| Salmonella | Absent in 25g | Present in 25g |
| *Listeria spp | Absent in 25g | Present in 25g |
| Staph Aureus | <20 cfu/g | >100cfu/g |