AS 1766.4-1987

Withdrawn

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Withdrawn date

06-30-2017

Language(s)

English

Published date

01-01-1987

Publisher

Standards Australia

1 - AS 1766.4-1987 METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOOD - SAMPLING OF FOODS
1 - SECTION 1. SCOPE AND GENERAL
1 - 1.1 SCOPE.
1 - 1.2 REFERENCED DOCUMENTS.
1 - 1.3 DEFINITIONS.
1 - 1.3.1 Consignment
1 - 1.3.2 Lot
1 - 1.3.3 Batch
1 - 1.3.4 Unit
1 - 1.3.5 Sample
1 - 1.3.6 Sample unit
1 - 1.3.7 Laboratory sample
1 - 1.3.8 Test sample
1 - 1.3.9 Test portion
1 - 1.4 PERSONNEL.
1 - 1.5 LABELLING AND IDENTIFICATION OF SAMPLES.
1 - 1.6 STERILIZATION OF EQUIPMENT.
2 - 1.7 SAMPLE CONTAINER.
2 - 1.7.1 Materials and construction.
2 - 1.7.2 Shape and capacity.
2 - 1.7.3 Use of containers.
2 - 1.8 SAMPLING TECHNIQUE AND QUANTITY OF SAMPLE.
2 - 1.8.1 Variation with product.
2 - 1.8.2 Small retail containers.
2 - 1.9 TRANSPORT AND STORAGE OF SAMPLES.
2 - 1.9.1 Chemical preservatives.
2 - 1.9.2 Transport and storage of samples.
2 - 1.10 INSTRUCTIONS TO TESTING LABORATORY.
3 - SECTION 2. MEAT AND MEAT PRODUCTS OTHER THAN POULTRY
3 - 2.1 DEFINITIONS.
3 - 2.1.1 Meat
3 - 2.1.2 Meat products
3 - 2.2 APPARATUS.
3 - 2.3 PROCEDURES.
3 - 2.3.1 General.
3 - 2.3.2 Surface samples by excision.
3 - 2.3.3 Internal tissue sampling.
3 - 2.3.4 Total tissue sampling.
3 - 2.3.5 Small units.
3 - 2.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGES.
4 - SECTION 3. POULTRY AND POULTRY PRODUCTS
4 - 3.1 DEFINITIONS.
4 - 3.1.1 Poultry
4 - 3.1.2 Poultry products
4 - 3.2 APPARATUS.
4 - 3.3 PROCEDURES.
4 - 3.3.1 Packaged product.
4 - 3.3.2 Unpackaged product.
4 - 3.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGE.
4 - SECTION 4. DEHYDRATED FOODS
4 - 4.1 DEFINITIONS.
4 - 4.1.1 Dehydrated foods
4 - 4.2 APPARATUS.
4 - 4.3 PROCEDURES.
4 - 4.3.1 Small units.
4 - 4.3.2 Large units or bulk containers.
4 - 4.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGE.
5 - SECTION 5. FROZEN FOODS
5 - 5.1 DEFINITION.
5 - 5.1.1 Frozen foods
5 - 5.2 APPARATUS.
5 - 5.3 PROCEDURES.
5 - 5.3.1 Small sample units.
5 - 5.3.2 Large sample units or bulk containers.
5 - 5.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGE.
5 - SECTION 6. FISH AND FISH PRODUCTS
5 - 6.1 DEFINITIONS.
5 - 6.1.1 Molluscs
5 - 6.1.2 Crustaceans
5 - 6.1.3 Fish
5 - 6.1.4 Fillets
5 - 6.1.5 Portions
5 - 6.1.6 Fish products
5 - 6.2 APPARATUS.
5 - 6.3 PROCEDURES.
5 - 6.3.1 Small retail packs.
5 - 6.3.2 Small fish, fillets, portions, molluscs and crustaceans.
5 - 6.3.3 Large fish.
5 - 6.3.4 Frozen products.
5 - 6.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGE.

This standard sets out procedures forobtaining samples of foods, other than dairy products (see AS 1166) and egg and egg products (see AS 1918), for microbiological examination and handling aimed at ensuring that the samples reach the laboratory in satisfactory condition.

This standard sets out procedures for obtaining samples of foods, other than dairy products (see AS 1166) and egg and egg products (see AS 1918), for microbiological examination and handling aimed at ensuring that the samples reach the laboratory in satisfactory condition.

Committee	FT-004
DocumentType	Standard
ISBN	0 7262 4589 5
Pages	5
PublisherName	Standards Australia
Status	Withdrawn
Supersedes	AS 1766.4.1-1979 DR 85262 AS 1766.4.0-1979

AS 1766.1.1-1991	Food microbiology General procedures and techniques - Samples, materials, equipment, laboratory practice
AS/NZS 1766.3.5:1999	Food microbiology Examination of specific products - Molluscs, crustaceans and fish, and products thereof
AS 1766.3.4-1991	Food microbiology Examination of specific products - Frozen foods
AS 1766.2.7-1991	Food microbiology Examination for specific organisms - Clostridium botulinum and Clostridium botulinum toxin
AS 1766.3.1-1991	Food microbiology Examination of specific products - Meat and meat products other than poultry
AS 1766.3.3-1991