IMFP National Sampling Plans & Assessment Criteria 2014-2015
Section 2: Microbiology

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I. Notes

  • CFIA food microbiology laboratories will accept routine samples Monday to Friday. Urgent or investigative samples may be accepted 7 days a week, when confirmed with Food Safety Science Directorate.
  • Ship samples under the conditions that they would normally be stored (e.g. frozen products shipped frozen, refrigerated products shipped refrigerated, room temperature shelf stable products shipped at room temperature, etc.). The temperature of refrigerated samples should not exceed 7°C and environmental/wash water samples should not exceed 10°C upon arrival at the laboratory. These samples must be cooled as quickly as possible (without freezing them). Samples exceeding the maximum arrival temperature or if the integrity of the sample or its packaging has been compromised, will be rejected by the lab. The product will be required to be re-sampled and resubmitted.
  • All samples taken by an inspector, transported in coolers with ice packs, and brought directly to the laboratory by the inspector within 4-5 hours of sampling, even if the temperatures exceed 0°C (frozen)/7°C (refrigerated products), will be accepted and analysed, given there are no other reasons to reject them.
  • Sample Identification: The sample identification number includes the following information: the laboratory of destination, the year, the program, the project and the sample number. Ex: C2014 FSM0001 for Calgary lab, 2014, IMFP (formerly Food Safety), Microbiology and number 0001. The regions are given a range of numbers which should be distributed individually to the inspectors in the field. The same sample identification number will be used by the inspector collecting the sample and entered into the "Inspector Sample No." field of the sample submission form. This assigned sample number will be available to laboratory personnel and may be verified prior to issuing the report of analysis. Please note that the assigned sample IDs may only be used once. In the event that the sample is unfit or a follow-up sample is required a new number must be issued.
  • Sample Identification Number Requests: To obtain a new sample identification number please notify your Area Program Specialist and contact Stanley Gagnon, Food Laboratory Program, to make arrangements for laboratory resources. Sample ID numbers for unplanned samples can also be obtained through Stanley Gagnon.
  • Direct any questions to: IMFP or contact Stanley Gagnon, Food Laboratory Program at 613-773-5707.

II. List of Sampling Plan Codes

  • FS300D: Domestic: Micro Complaints - Investigations and Establishment Inspections
  • FS301D: Imported: Micro Complaints - Investigations and Establishment Inspections
  • FS308D: Domestic: Pathogens in R.T.E. Fermented Meat [RTEM-F]
  • FS310D: Domestic: Pathogens in Sprouted Seeds
  • FS312D: Domestic: Microbial Pathogens in Unpasteurized Juice
  • FS313D: Imported: Microbial Pathogens in Unpasteurized Juice
  • FS318D: Domestic: Pathogens in Powdered Infant Formula
  • FS319D: Imported: Pathogens in Powdered Infant Formula
  • FS322D: Domestic: Pathogens in Spices
  • FS323D: Imported: Pathogens in Spices
  • FS328D: Domestic: Pathogens in R.T.E. Meat - Non-Fermented [RTEM-NF]
  • FS330D: Domestic: Pathogens in R.T.E. Fish
  • FS336D: Domestic: Pathogens in Chocolate and Chocolate Products
  • FS337D: Imported: Pathogens in Chocolate and Chocolate Products
  • FS338D: Domestic: Minimally processed R.T.E. Fresh-Cut Fruit, Vegetables
  • FS342D: Domestic: Microbial Pathogens in Pasteurized juice
  • FS343D: Imported: Microbial Pathogens in Pasteurized juice
  • FS344D: Domestic: Pathogens in Soft and Semi-soft Cheese
  • FS346D: Domestic: Pathogens in Peanut Products (Peanut Butter and Tree Nut Butter)
  • FS347D: Imported: Pathogens in Peanut Products (Peanut Butter and Tree Nut Butter)
  • FS348D: Domestic: Pathogens in Peanuts
  • FS349D: Imported: Pathogens in Peanuts
  • FS350D: Domestic: Pathogens in Tree Nuts
  • FS351D: Imported: Pathogens in Tree Nuts
  • FS355D: Imported: Various (Border Inspection) Imported Commodities - Micro

III. Sampling Guidelines

Microbiology Complaints – Including Investigations and Establishment Inspections
Product # of sub-samples Sub-sample size (min.) Sampling Plan
Code
Domestic
Sampling Plan
Code
Imported
Special Notes
Micro Complaints, Including Investigations and Establishment Inspections 5 250 g FS300D FS301D These codes are only to be used for unplanned samples related to IMFP products, but not related to scoping and/or recall investigations.
Fermented products that contain meat from all sources 5 250 g FS308D n/a

Samples will be analysed for E. coli,S. aureus, Salmonella spp., L. monocytogenes, E. coli 0157 (beef only), aw and pH.

Sampled products must contain at least 51% meat.

Note: Uncooked RTEM-F products represent a higher microbiological risk; therefore they are the higher priority.

Non-fermented products that contain meat from all sources 5 250 g FS328D n/a

Samples will be analysed for E. coli, S. aureus, Salmonella spp., L. monocytogenes, E. coli 0157 (beef only), aw and pH.

Sampled products must contain at least 51% meat.

Young shoots, mature shoots and "micro greens" of plants, such as soybean, alfalfa, radish, mung bean, broccoli, clover and others. 5 200 g FS310D n/a

Note: Inspection of sprouted seeds is a collaborative activity which involves both the Fresh Fruit and Vegetable Program (FFVP) and the IMFP. Contact your Area Program Specialist to confirm the appropriate sample plan prior to submitting a sample.

Samples will be analysed for faecal coliforms, E. coli, E. coli O157:H7/non-motile (NM) and Salmonella spp.

Microbial pathogens in unpasteurized juice and juice products 5 250 mL FS312D FS313D

Juice and juice products intended for fermentation into alcohol or vinegar are not included in this plan.

Samples will be analysed for coliforms, E. coli, E. coli O157:H7, Salmonella spp., and pH.

Microbial pathogens in pasteurized juice and juice products 5 250 mL FS342D FS343D

Juice and juice products intended for fermentation into alcohol or vinegar are not included in this plan.

Samples will be analysed for coliforms, E. coli, E. coli O157:H7, Salmonella spp., and pH.

Powdered Infant Formula 10 100 g FS318D FS319D

Consumer size packages should be selected as sample units.

Samples will be analysed for Cronobacter spp.

Dried aromatic plants (including herbs) and natural dried components, spices/ herbs, in whole, crushed or ground form, spice blends and seasoning mixes 5 100 g FS322D FS323D

Coating mixtures for meat and vegetables do not fall under the scope of this plan.

Samples will be analysed for Salmonella spp. and E. coli.

RTE fish products (raw or cooked) of any type, which does not require preparation other than thawing or re-heating prior to consumption 5 250 g FS330D n/a

Canned fish and live shellfish are not included.

Samples will be analysed for E. coli, S. aureus, Salmonella spp., L. monocytogenes.

To test a refrigerated fish product in a hermetically sealed container for C. botulinum risk parameters (pH, aW and water phase salt), submit a separate sample to the GTA lab under FS300D. Contact Stanley Gagnon, Food Safety Science Directorate to co-ordinate with the lab before sending samples.

Chocolate products containing a significant amount of chocolate or chocolate compound: chocolate bars, products containing chocolate chips, chocolate-coated products and enrobed chocolate products, bulk chocolate, spreads, baking chocolate and truffles. 10 100 g FS336D FS337D Samples will be analysed for Salmonella spp.
RTE fresh-cut fruits and vegetables 5 125 g FS338D n/a

Consumer size packages should be selected as sample units.

Samples will be analysed for Listeria monocytogenes, E. coli, Salmonella spp., E. coli O157:H7/NM, Shigella spp.

Peanut and Tree Nut Butter 10 100 g FS346D FS347D

Domestic peanut and tree nut butter includes that which is ground in Canada from imported peanuts/tree nuts.

The samples will be analysed for Salmonella and E. coli O157:H7/NM.

Peanuts (in the shell and not in the shell) 10 100 g FS348D FS349D The samples will be analysed for Salmonella and E. coli O157:H7/NM.
Tree Nuts (in the shell and not in the shell) 10 100 g FS350D FS351D The samples will be analysed for Salmonella and E. coli O157:H7/NM.
Soft and Semi-Soft Cheese 5 250 g Table Note 1 FS344D n/a The samples will be analysed for E. coli, Salmonella spp., L. monocytogenes, S. aureus,E. coli O157:H7/NM on all unpasteurized cheese, and if deemed necessary, SET & phosphatase.
Imported products that are regulated by the Imported and Manufactured Food Program (IMFP) that are sampled during a border inspection (BLITZ). 5 250 g or 250 mL n/a FS355D

Samples are to be taken at the border, only when visual inspection findings warrant further assessment.

Samples will be analysed for microbiological food safety hazards which are selected on a case by case basis. Contact the Area Program Specialist for guidance.

Table Note

Table Note 1

Note: If the phosphatase test is deemed necessary, three additional sample units of at least 100g each must be collected and sent for this analysis to the CFIA laboratory in Longueil.

Return to table note 1  referrer

IV. Analysis and Assessment Criteria

Note: The following Microbiology Assessment Criteria have been updated to the requirements needed for the current year's sampling plans, as dated. All criteria that appear within these tables are not necessarily part of this year's sampling plans. Past criteria are retained for future reference and possible use.

  • FS308D: Domestic: RTE Fermented Meats
  • FS310D: Domestic: Sprouted Seeds
  • FS312D: Domestic: Microbial Pathogens in Pasteurized and Unpasteurized Juice
  • FS313D: Imported: Microbial Pathogens in Pasteurized and Unpasteurized Juice
  • FS342D: Domestic: Microbial Pathogens in Pasteurized and Unpasteurized Juice
  • FS343D: Imported: Microbial Pathogens in Pasteurized and Unpasteurized Juice
  • FS318D: Domestic: Powdered Infant Formula
  • FS319D: Imported: Powdered Infant Formula
  • FS322D: Domestic: Pathogens in Spices
  • FS323D: Imported: Pathogens in Spices
  • FS328D: Domestic: RTE Meat (Non-fermented)
  • FS330D: Domestic: RTE Fish
  • FS336D: Domestic: Chocolate and Chocolate Products
  • FS337D: Imported: Chocolate and Chocolate Products
  • FS338D: Domestic: Minimally Processed RTE Fresh-Cut Fruit & Vegetables
  • FS344D: Domestic: Pathogens in Soft and Semi-Soft Cheese
  • FS346D: Domestic: Pathogens in Peanut Butter and Tree Nut Butter
  • FS347D: Imported: Pathogens in Peanut Butter and Tree Nut Butter
  • FS348D: Domestic: Pathogens in Peanuts
  • FS349D: Imported: Pathogens in Peanuts
  • FS350D: Domestic: Pathogens in Tree Nuts
  • FS351D: Imported: Pathogens in Tree Nuts
  • FS355D: Various (Border Inspection) Imported Commodities
FS308D: Domestic: R.T.E. Fermented Meat [RTEM-F] Products
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
E. coliTable note 2 5 1 10 103 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded
E. coli Table note 3 5 1 102 103 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded
E. coli O157:H7/NM 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 4, Table note 5 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 4, Table note 6, Table note 7 5 0 100 n/a Satisfactory: Not detected
Investigative: Detected and ≤ m/g in all sub sample units tested.
Unsatisfactory: Detected and > m/g in any sub sample unit tested.
S. aureusTable note 2 5 1 50 104 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded
S. aureusTable note 3 5 1 2.5×102 104 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded

Table Notes

Table Note 2

Heat treated fermented RTE sausage.

Return to table note 2  referrer

Table note 3

Raw fermented RTE sausage

Return to table note 3  referrer

Table note 4

A 125 g (composite) test portion will be analyzed for L. monocytogenes by the presence/absence method. Enumeration will be performed on each of the 5 individual subs (for presumptive positive samples only).

Return to table note 4  referrer

Table note 5

Category 1: RTE foods in which growth of L. monocytogenes can occur throughout the stated shelf-life.

Return to table note 5  referrer

Table note 6

Category 2A: A RTE food for which the growth of L. monocytogenes can occur but not to levels greater than 100 CFU/g throughout the stated shelf-life of the product and do not have a kill step, or has a shelf-life of < 5 days (see point 4 below);

Or Category 2B: RTE foods in which growth of L. monocytogenes will not occur throughout the stated shelf-life (e.g. growth of L. monocytogenes will increase by less than 0.5 log CFU/g) based on the following criteria, which will be determined by the lab:

  1. pH < 4.4, regardless of aw
  2. aw < 0.92, regardless of pH
  3. Combinations of factors (e.g., pH < 5.0 and aw < 0.94)
  4. Frozen foods

Return to table note 6  referrer

Table note 7

For Category 2A products, the category must be clearly indicated on the sample submission form. If no category is indicated, the lab will assess the sample using the criteria for Category 1 products.

Return to table note 7  referrer

Validation of shelf stability (This standard is currently under review)
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
pH 5 1 5.3 5.5 InvestigativeTable note 8: > 5.3 but ≤5.5 in more than 1 unit when aw >0.92
Unsatisfactory: > 5.5 in any sample unit when aw > 0.92
aw 5 1 0.9 0.92 InvestigativeTable note 8: > 0.90 but ≤ 0.92 in more than 1 unit when pH > 5.5
Unsatisfactory: > 0.92 in any unit when pH > 5.5

Table Note

Table note 8

The analysis is to be repeated on 5 additional sample units from the same lot.

Return to table note 8  referrer

Note: The combination of aw of 0.90 or less and pH of 5.3 or less when there is not less than 100 ppm of added nitrite and 2.5% salt in the batter are required to render the fermented meat products shelf stable.

Assessment of E. coli and S. aureus results obtained for a composite test sample.
Analysis Assessment
E. coliTable note 9 Satisfactory: ≤ 4/g
InvestigativeTable note 11: 4 > x ≤ 208/g
Unsatisfactory: > 208/g
E. coli Table note 10 Satisfactory: ≤ 40/g
Investigative Table note 11: 40 > x ≤ 280/g
Unsatisfactory: > 280/g
S. aureusTable note 9 Satisfactory: ≤ 20/g
Investigative Table note 11: 20 > x ≤ 2040/g
Unsatisfactory: > 2040/g
S. aureusTable note 10 Satisfactory: ≤ 100/g
Investigative Table note 11: 100 > x ≤ 2200/g
Unsatisfactory: > 2200/g

Table Notes

Table note 9

Heat treated fermented RTE sausage.

Return to table note 9  referrer

Table note 10

Raw fermented RTE sausage.

Return to table note 10  referrer

Table note 11

The analysis is to be repeated on 5 sample units by testing each analytical unit individually. Repeat the analysis on the same sample, if possible, otherwise on another sample obtained from the same lot or different lot produced under similar conditions.

Return to table note 11  referrer

Note: For each sample, a 325g test portion will be analysed for Salmonella spp. The analysis for E. coli O157:H7/NM, when required, will be conducted on five 65g test portions/sample.

FS310D: Domestic Sprouted Seeds
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
Fecal coliforms 5 2 103 105 Satisfactory: ≤ m or if c is not exceeded
Unsatisfactory: > M in one or more sample unit or if c is exceeded
E. coli 5 2 102 103 Satisfactory: ≤ m or if c is not exceeded
Unsatisfactory: > M in one or more sample unit or if c is exceeded
E. coli O157:H7/NM 5 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present
Assessment of faecal coliforms and E. coli results obtained on composite test sample
Analysis Assessment
Faecal coliforms Satisfactory: ≤ 6 × 102/g
InvestigativeTable note 12: 6 × 102 < x ≤ 4.1 × 104/g
Unsatisfactory: > 4.1 × 104/g
E. coli Satisfactory: ≤ 60/g
InvestigativeTable note 12: 60 < x ≤ 460/g
Unsatisfactory: > 460/g

Table Note

Table note 12

The analysis is to be repeated on 5 sample units by testing each analytical unit individually. Repeat the analysis on the same sample, if possible, otherwise on another sample obtained from the same lot or different lot produced under similar conditions.

Return to table note 12  referrer

  • FS312D: Domestic: Microbial Pathogens in Unpasteurized Juice
  • FS313D: Imported: Microbial Pathogens in Unpasteurized Juice
  • FS342D: Domestic: Microbial Pathogens in Pasteurized Juice
  • FS343D: Imported: Microbial Pathogens in Pasteurized Juice
Microbiology Assessment Criteria for Sampling Plans FS312D, FS313D, FS342D and FS353D
AnalysisTable note 13 Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
Coliforms 5 2 103 n/a Satisfactory: ≤103
Unsatisfactory: >103
E. coli 5 2 102 103 Satisfactory: ≤ m or if c is not exceeded
Unsatisfactory: > M in one or more sample unit or if c is exceeded
E. coli O157:H7/NM 5 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present

Table Note

Table Note 13

The analyses will include pH. Although no criteria are available for this parameter, it may be used if a HRA is requested. Leave the assessment blank for this test, and do not consider it when assigning the overall job assessment.

Return to table note 13  referrer

Assessment of Coliforms and E. coli result obtained from composite test sample
Analysis Assessment
Coliforms Satisfactory: ≤ 2 × 102/g
InvestigativeTable note 14: >2× 102/g ≤ 103/g
Unsatisfactory: > 103/g
E. coli Satisfactory: ≤ 60/g
InvestigativeTable note 14: 60 < x ≤ 460/g
Unsatisfactory: > 460/g

Table Note

Table Note 14

The analysis is to be repeated on 5 sample units by testing each analytical unit individually. Repeat the analysis on the same sample, if possible, otherwise on another sample obtained from the same lot or different lot produced under similar conditions.

Return to table note 14  referrer

FS318D: Domestic: Pathogens in Powdered Infant Formula

FS319D: Imported: Powdered Infant Formula

Microbiology Assessment Criteria for Sampling Plans FS318D and FS319D
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
Cronobacter spp. 10 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present

FS322D: Domestic: Pathogens in Spices

FS323D: Imported: Pathogens in Spices

Microbiology Assessment Criteria for Sampling Plans FS322D and FS323D
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Detected
E. coli 5 2 102 103 Satisfactory: ≤m or if c is not exceeded
Unsatisfactory: > M in one or more sample unit or if c is exceeded.
Assessment of E. coli results obtained on composite test sample.
Analysis Assessment
E. coli Satisfactory: ≤ 60/g
InvestigativeTable note 15: 60 < x ≤ 460/g
Unsatisfactory: > 460/g

Table Note

Table Note 15

The analysis is to be repeated on 5 sample units by testing each analytical unit individually. Repeat the analysis on the same sample, if possible, otherwise on another sample obtained from the same lot or a different lot produced under similar conditions.

Return to table note 15  referrer

FS328D: Domestic Pathogens in R.T.E. Meat [RTEM-NF] Products
AnalysisTable note 16 Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
E. coli 5 2 102 103 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 17, Table note 18 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 17, Table note 19, Table note 20 5 0 100 n/a Satisfactory: Not detected
Investigative: Detected and ≤ m/g in all sub sample units tested
Unsatisfactory: Detected and > m/g in any sub sample unit tested
S. aureus 5 2 103 104 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded
E. coli: O157 5 0 0 0 Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present

Table Notes

Table Note 16

The analyses will include pH and water activity. Although no criteria are available for these parameters, they may be used if a HRA is requested. Assess as "No Decision", and do not consider these when assigning the overall job assessment

Return to table note 16  referrer

Table note 17

A 125g (composite) test portion will be analyzed for L. monocytogenes by the presence/absence method. Presumptive positive samples will be analyzed for pH and aw (3 of 5 sub-samples, where applicable) and enumeration will be performed on each of the 5 individual subs (for presumptive positive samples only).

Return to table note 17  referrer

Table Note 18

Category 1: RTE foods in which growth of L. monocytogenes can occur throughout the stated shelf-life.

Return to table note 18  referrer

Table Note 19

4 Category 2A: A RTE food for which the growth of L. monocytogenes can occur but not to levels greater than 100 CFU/g throughout the stated shelf-life of the product and do not have a kill step, or has a shelf-life of <5 days (see point 5 below);

Or Category 2B: RTE foods in which growth of L. monocytogenes will not occur throughout the stated shelf-life (e.g. growth of L. monocytogenes will increase by less than 0.5 log CFU/g) based on the following criteria, which will be determined by the lab:

  1. pH < 4.4, regardless of aw
  2. aw < 0.92, regardless of pH
  3. Combinations of factors (e.g., pH < 5.0 and aw < 0.94)
  4. Frozen foods

Return to table note 19  referrer

Table Note 20

For Category 2A products, the category must be clearly indicated on the sample submission form. If no category is indicated, the lab will assess the sample using the criteria for Category 1 products.

Return to table note 20  referrer

Assessment of E. coli and S. aureus results obtained for a composite test sample.
Analysis Assessment
E. coli Satisfactory: ≤ 60/g
InvestigativeTable note 21: 60 < x ≤ 460/g
Unsatisfactory: > 460/g
S. aureus Satisfactory: ≤ 600/g
InvestigativeTable note 21: 600 < x ≤ 4.6 × 103/g
Unsatisfactory: > 4.6 × 103/g

Table Note

Table note 21

The analysis is to be repeated on 5 sample units by testing each analytical unit individually. Repeat the analysis on the same sample, if possible, otherwise on another sample obtained from the same lot or different lot produced under similar conditions.

Return to table note 21  referrer

Note: For each sample, a 325g test portion will be analysed for Salmonella spp. The analysis for E. coli O157:H7/NM will be performed, when requested, on a 5 × 65g test portion/sample.

FS330D: Domestic Pathogens in Ready to Eat Fish
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
E. coli 5 1 4 40 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded
S. aureus 5 1 103 104 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 22, Table note 23 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 22, Table note 24, Table note 25 5 0 100 n/a Satisfactory: Not detected
Investigative: Detected and ≤ m/g in all sub sample units tested
Unsatisfactory: Detected and > m/g in any sub sample unit tested

Table Notes

Table note 22

A 125g (composite) test portion will be analyzed for L. monocytogenes by the presence/absence method. Presumptive positive samples will be analyzed for pH and aw (3 of 5 sub-samples, where applicable) and enumeration will be performed on each of the 5 individual subs (for presumptive positive samples only).

Return to table note 22  referrer

Table Note 23

Category 1: RTE foods in which growth of L. monocytogenes can occur throughout the stated shelf-life.

Return to table note 23  referrer

Table Note 24

Category 2A: A RTE food for which the growth of L. monocytogenes can occur but not to levels greater than 100 CFU/g throughout the stated shelf-life of the product and do not have a kill step, or has a shelf-life of < 5 days (see point 4 below);

or Category 2B: RTE foods in which growth of L. monocytogenes will not occur throughout the stated shelf-life (e.g. growth of L. monocytogenes will increase by less than 0.5 log CFU/g) based on the following criteria, which will be determined by the lab:

  1. pH < 4.4, regardless of aw
  2. aw < 0.92, regardless of pH
  3. Combinations of factors (e.g., pH < 5.0 and aw < 0.94)
  4. Frozen foods

Return to table note 24  referrer

Table Note 25

For Category 2A products, the category must be clearly indicated on the sample submission form. If no category is indicated, the lab will assess the sample using the criteria for Category 1 products.

Return to table note 25  referrer

Assessment of E. coli and S. aureus results obtained for a composite test sample.
Analysis Assessment
E. coli Satisfactory: ≤ 1.6/g
Investigative Table note 26: >1.6/g ≤ 11.2/g
Unsatisfactory: > 11.2/g
S. aureus Satisfactory: ≤ 400/g
InvestigativeTable note 26: >400 ≤ 2800/g
Unsatisfactory: > 2800/g

Table Note

Table Note 26

The analysis is to be repeated on 5 sample units by testing each analytical unit individually. Repeat the analysis on the same sample, if possible, otherwise on another sample obtained from the same lot or different lot produced under similar conditions.

Return to table note 26  referrer

Note: For each sample, a 125g test portion will be analysed for Salmonella spp.

FS336D: Domestic: Pathogens in Chocolate and Chocolate Products

FS337D: Imported: Pathogens in Chocolate and Chocolate Products

Microbiology Assessment Criteria for Sampling Plans FS336D and FS337D
AnalysisTable note 27 Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
Salmonella spp. 10 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present

Table Note

Table Note 27

Sample units may be composited.

Return to table note 27  referrer

FS338D: Domestic: Minimally Processed RTE Fresh-Cut Fruit & Vegetables
AnalysisTable note 28 Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
E. coli 5 2 102 103 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample unit or if c is exceeded
E. coli O157:H7/NM 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 29, Table note 30, Table note 31 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 29, Table note 30, Table note 32, Table note 33 5 0 100 n/a Satisfactory: Not detected
Investigative: Detected and ≤ m/g in all sub sample units tested
Unsatisfactory: Detected and > m/g in any sub sample unit tested
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
Shigella spp. 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present

Table Notes

Table Note 28

Sample units may be composited.

Return to table note 28  referrer

Table note 29

Analysed for RTE fresh cuts that are peeled, and/or chopped, and/or shredded.

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Table note 30

A 125g (composite) test portion will be analyzed for L. monocytogenes by the presence/absence method. Presumptive positive samples will be analyzed for pH and aw (3 of 5 sub-samples, where applicable) and enumeration will be performed on each of the 5 individual subs (for presumptive positive samples only).

Return to table note 30  referrer

Table Note 31

Category 1: RTE foods in which growth of L. monocytogenes can occur throughout the stated shelf-life.

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Table Note 32

Category 2A: A RTE food for which the growth of L. monocytogenes can occur but not to levels greater than 100 CFU/g throughout the stated shelf-life of the product and do not have a kill step, or has a shelf-life of < 5 days (see point 6 below);

Or Category 2B: RTE foods in which growth of L. monocytogenes will not occur throughout the stated shelf-life (e.g. growth of L. monocytogenes will increase by less than 0.5 log CFU/g) based on the following criteria, which will be determined by the lab:

  1. pH < 4.4, regardless of aw
  2. aw < 0.92, regardless of pH
  3. Combinations of factors (e.g., pH < 5.0 and aw < 0.94)
  4. Frozen foods

Return to table note 32  referrer

Table Note 33

For Category 2A products, the category must be clearly indicated on the sample submission form. If no category is indicated, the lab will assess the sample using the criteria for Category 1 products.

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Assessment of E. coli results obtained for a composite test sample
Analysis Assessment
E. coli Satisfactory: ≤ 40/g
InvestigativeTable note 34: 40 < x ≤ 280/g
Unsatisfactory: > 280/g

Table Note

Table Note 34

Analysis is to be repeated on 5 sample units by testing each analytical unit individually. Repeat the analysis on the same sample, if possible, otherwise on another sample obtained from the same lot or different lot produced under similar conditions.

Return to table note 34  referrer

FS344D: Domestic Pathogens in Soft and Semi-Soft Cheese
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
E. coliTable note 35 5 2 102 103 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample units or if c is exceeded
E. coliTable note 36 5 2 5 × 102 103 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample units or if c is exceeded
E. coli O157:H7/NMTable note 36 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
SET Table note 37 5 0 0 103 Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 38, Table note 39 5 0 0 n/a Satisfactory: Not detected
Investigative: n/a
Unsatisfactory: Present
L. monocytogenesTable note 38, Table note 40, Table note 41 5 0 100 n/a Satisfactory: Not detected
Investigative: Detected and ≤ m/g in all sub sample units tested
Unsatisfactory: Detected and > m/g in any sub sample unit tested
S. aureusTable note 35 5 2 102 104 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample units or
if c is exceeded
S. aureusTable note 36 5 2 103 104 Satisfactory: ≤ m or if c is not exceeded
Investigative: n/a
Unsatisfactory: > M in one or more sample units or
if c is exceeded
PhosphataseTable note 37 3 2 μg 10 μg Satisfactory: ≤ m or if c is not
Investigative: n/a
Unsatisfactory: > M in one or more sample units or
if c is exceeded

Table Notes

Table note 35

Pasteurized

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Table note 36

Non-pasteurized

Return to table note 36  referrer

Table note 37

Performed only upon request

Return to table note 37  referrer

Table note 38

A 125g (composite) test portion will be analyzed for L. monocytogenes by the presence/absence method. Presumptive positive samples will be analyzed for pH and aw (3 of 5 sub-samples, where applicable) and enumeration will be performed on each of the 5 individual subs (for presumptive positive samples only).

Return to table note 38  referrer

Table Note 39

Category 1: RTE foods in which growth of L. monocytogenes can occur throughout the stated shelf-life.

Return to table note 39  referrer

Table Note 40

Category 2A: A RTE food for which the growth of L. monocytogenes can occur but not to levels greater than 100 CFU/g throughout the stated shelf-life of the product and do not have a kill step, or has a shelf-life of < 5 days (see point 7 below);

Or Category 2B: RTE foods in which growth of L. monocytogenes will not occur throughout the stated shelf-life (e.g. growth of L. monocytogenes will increase by less than 0.5 log CFU/g) based on the following criteria, which will be determined by the lab:

  1. pH < 4.4, regardless of aw
  2. aw < 0.92, regardless of pH
  3. Combinations of factors (e.g., pH < 5.0 and aw < 0.94)
  4. Frozen foods

Return to table note 40  referrer

Table Note 41

For Category 2A products, the category must be clearly indicated on the sample submission form. If no category is indicated, the lab will assess the sample using the criteria for Category 1 products.

Return to table note 41  referrer

Assessment of E. coli and S. aureus results obtained for a composite test sample
Analysis Assessment
E. coliTable note 42 Satisfactory: ≤ 60/g
InvestigativeTable note 44: 60 < x ≤ 460/g
Unsatisfactory: > 460/g
E. coliTable note 43 Satisfactory: ≤ 300/g
InvestigativeTable note 44: 300 < x ≤ 700/g
Unsatisfactory: > 700/g
S. aureusTable note 42 Satisfactory: ≤ 60/g
InvestigativeTable note 44: 60 < x ≤ 4060/g
Unsatisfactory: > 4060/g
S. aureusTable note 43 Satisfactory: ≤ 600/g
InvestigativeTable note 44: 600 < x ≤ 4600/g
Unsatisfactory: > 4600/g

Table Notes

Table note 42

Pasteurized

Return to table note 42  referrer

Table note 43

Non-pasteurized

Return to table note 43  referrer

Table note 44

The analysis is to be repeated on 5 sample units by testing each analytical unit individually. Repeat the analysis on the same sample, if possible, otherwise on another sample obtained from the same lot or different lot produced under similar conditions.

Return to table note 44  referrer

  • FS346D: Domestic: Pathogens in Peanut Butter and Tree Nut Butter
  • FS347D: Imported: Pathogens in Peanut Butter and Tree Nut Butter
Microbiology Assessment Criteria for Sampling Plans FS346D and FS347D
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note M Assessment
Salmonella spp. 10 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present
E. coli O157:H7 5 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present
  • FS348D: Domestic: Pathogens in Peanuts
  • FS349D: Imported: Pathogens in Peanuts
  • FS350D: Domestic: Pathogens in Tree Nuts
  • FS351D: Imported: Pathogens in Tree Nuts
Microbiology Assessment Criteria for Sampling Plans FS348D, FS349D, FS350D and FS351D
Analysis Samp. Par.Table note n Samp. Par.Table note c Samp. Par.Table note m Samp. Par.Table note m Assessment
Salmonella spp. 5 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present
E. coli O157:H7 5 0 0 n/a Satisfactory: Not detected
Unsatisfactory: Present

FS355D: Imported Various Imported Commodities (Border Inspection)

All samples submitted for analysis under the above plan, are to be assessed as No Decision, unless found positive.

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