New FCD microbiological criteria for 2023!
The FCD, Fédération du Commerce et de la Distribution, has published its new specifications for microbiological criteria applicable to distributor brands, first price brands and raw materials in their initial industrial packaging.
This 2023 version includes the following new features:
- Addition of the category “10. Condiment sauces” with criteria set on Yeasts and moulds, Mesophilic aerobic germs, Enterobacteriaceae, Escherichia coli, Staphylococcus coag + and Salmonella.
- Addition of PROCESSED VEGETABLE PRODUCTS in chapter 4. DAIRY AND ULTRA-FRESH PRODUCTS with the following categories:
16. UHT vegetable drinks Ex: almond drink
17. UHT vegetable culinary preparations
18. UHT vegetable desserts e.g. soy juice dessert
19.refrigerated vegetable desserts (pasteurisation hot fill 70°C and cold fill) Ex: Vegan chocolate mousse, coconut milk rice, vegetable dessert made from soya
20. Frozen vegetable desserts (usually pasteurised and stored at -18°C)
21. Refrigerated fermented vegetable desserts (e.g. “yoghurt”) / generally pasteurisation + fermentation and Refrigerated fermented vegetable desserts (e.g. “yoghurt”) with post-pasteurisation incorporation (e.g. fruit preparation)
Added in chapter 7. PATISSERIE, category “3. raw pasta (pie dough, raw croissants)”, of the following note for Bacillus cereus: “1000 for gluten-free pasta”.
Please note that your Phytocontrol laboratory offers you the analysis of microbiological parameters under COFRAC accreditation. You can consult our COFRAC technical appendix N°1-1904 available in your customer area or on the COFRAC website.
Need technical, regulatory and pricing information? Our customer service is available from 8am to 8pm Monday to Friday on +33 800 900 775 or service-clients@phytocontrol.com
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