New FCD microbiological criteria for 2024
The FCD (Fédération du Commerce et de la Distribution) has published its new specifications for 2024:
Microbiological criteria applicable to distributor brands, first-price brands and raw materials in their initial industrial packaging.
This 2024 version includes the following new features:
– In part 4 – Microbiological analysis methods, the crossed-out section has been removed:
One-box in-house methods are accepted for specific micro-organisms and matrices for which a study has been carried out (and submitted to COFRAC for validation), except for criteria arising from regulation 2073/2005.
– The Listeria monocytogenes criterion has been added to the “olives not subjected to heat treatment” category.
It is set at 100 CFU/g at reception and at distribution BBD/DDM.
– The following comment has been added for sterilised and UHT dairy products:
The UHT treatment is carried out by a treatment sufficient to ensure the microbiological stability of the products after an incubation period of fifteen days at 30°C or seven days at 55°C in a closed container, or after any other method demonstrating that the appropriate heat treatment has been applied (Regulation (EC) No 853/2004).
– Some product names have been changed:
| Categories | Former commodity name | New product name with addition or clarification |
| 2. GROCERY | 7. Dried fruit such as smoked/roasted/ salted seeds and dried fruit such as papaya crisps, bananas, apples, etc. | 7. Dried fruit such as smoked/roasted/ salted seeds, dried fruit such as papaya crisps, bananas, apples and nuts. |
| 2. GROCERY | 8. Soft dried fruit Apricots, prunes, figs, dates, sultanas | 8. Soft (rehydrated) or fleshy (not rehydrated) dried fruit such as apricots, prunes, figs, dates, sultanas, gojis, cranberries, etc. |
| 2. GROCERY | 10. Condiment sauces | 10. Mayonnaise, light mayonnaise, variety sauces (spice base, flavour, mustard, horseradish)* with a ph<4.4. * Mustards, as defined by decree no. 2000-658, are excluded from this scope. |
| 6. TIDE | 8. Cooked or pre-cooked shelled molluscs and crustaceans (including shrimp tails) | 8. Cooked or pre-cooked, fresh or frozen shelled molluscs, crustaceans and cephalopods (including shrimp tails) |
| 6. TIDE | 14. Marinated octopus, seafood cocktail pH 4.4 to 5.2 | 14. Marinated octopus, raw seafood cocktail, fresh or frozen pH 4.4 to 5.2 |
Microbiological criteria applicable to the manufacture, preparation, cutting or simple handling of unpacked foodstuffs on the “by the slice” shelves and in shop workshops.
This 2024 version includes the following new features:
– In part 3- Microbiological analysis methods and sampling, the crossed-out section has been removed:
One-box in-house methods are accepted for specific micro-organisms and matrices for which a study has been carried out (and submitted to COFRAC for validation), except for criteria arising from regulation 2073/2005.
– The criterion Listeria monocytogenes has been added to the following categories:
E.1.7 Olives: 100 CFU/g
E.3.1 Sandwich with raw charcuterie: 100 CFU/g
E.3.2 Sandwich with raw milk cheese: 100 CFU/g
E.3.3 Other cold sandwich: 100 CFU/g
I.1.1 Dry surface after cleaning: Not detected/surface
These changes will take effect on 01/01/2024.
Your Phytocontrol laboratory can analyse microbiological parameters under COFRAC accreditation. You can consult our COFRAC technical appendices N°1-6066 and N°1-6634 available in your customer area or on the COFRAC website.
