Module 3 Bacon & Gammon
10 Microbiological standards
Last Updated: 31 Dec 2021.
10.1 Sampling & testing plan for microbiological standards
10.1.1 The site shall have a sampling plan and testing regime in place for the routine monitoring of the microbiological compliance of the finished products listed on the sites BMPA Quality Assured Bacon and Gammon certificate of conformity.
10.1.2 Where out of specification results occur, there shall be evidence that this is subject to investigation, trend analysis or other specific corrective actions.
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 weekly to demonstrate compliance with the following microbiological targets:
|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 weekly in accordance with a documented sampling schedule to demonstrate compliance with the following microbiological targets:
|Salmonella||Absent in 25g||Present in 25g|
|*Listeria spp||Absent in 25g||Present in 25g|
|Staph Aureus||<20 cfu/g||>100cfu/g|