Woolworths Quality Assurance

WQA Standard

Appendix 2 Microbiological and Chemical Requirements

Vendors shall have a microbiological and chemical testing program in place for all products
which is inclusive of the requirements relevant to the minimum product microbiological and
chemical criteria listed below, as well as all regulatory requirements (in the country of sale)
and shall cover pesticides, heavy metals, food additives chemicals and contaminates.
Where a Woolworths specification has been developed for a product the microbiological,
chemical and physical criteria specified in the specification is also to be adhered to
throughout a realistic shelf life. Where product is known to support the growth of other
organisms or chemicals maybe involved they shall also be tested as part of the verification
program to demonstrate product safety, compliance and quality throughout shelf life.
Examples of other testing may include yeasts, moulds, noro virus, MRL testing, diseases etc.
For All Manufactured Foods: Where positive Listeria species is detected in any product
intended for Woolworths supply, this shall be reported to Woolworths QA Department.
MEAT PRODUCTS
Where a Woolworths branded processed product contains meat (ex. Sausages, rissoles and
value added products), Meat Species testing shall be undertaken. The frequency shall be
based on a risk assessment which includes the volume of the facility and the meat species
handled to ensure regulatory compliance.
ORGANIC
Chemical testing, in addition to the product testing criteria, is required to validate the
Organic status of the product.
PRODUCE
Vendors shall have a chemical testing program in place for all produce which is inclusive of
the requirements relevant to the product regulatory chemical criteria in the country of sale.
The frequency shall be based on a validated risk assessment and occur at least annually. The
risk assessment shall include pesticide residue, heavy metals, food additives, chemical and
contaminants testing to ensure all regulatory requirements are met.
Sprouts and Shoots (including micro herbs etc. where applicable)
All vendors supplying sprouts are required to undertake the following as minimum:
- Pre production seed testing; - required for each batch of seed, (grow out seed,
unsanitised for a minimum of 48 hours), collect 1 Litre of the spent irrigation water.
test for Salmonella (Not Detected in 25 ml)
- Fortnightly recycled or spent irrigation water testing per production process for
Salmonella (as above)
- External verification testing at least monthly for final product (at end of shelf life).
The sample should be tested per production process for Escherichia coli (maximum
TM (Not
limit <3MPN/g), Salmonella (not detected in 25g) and Listeria monocytogenes
Detected in 25g), Coagulase positive Staphylococci <100 cfu/g
- Biannual shelf life verification for microbiological and organoleptic evaluation

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Appendix 2 Microbiological and Chemical Requirements .cont.
SEAFOOD
The testing of Histamines and Biotoxins (e.g. Antibiotics, Antimicrobials, Shellfish Toxins
(PSP, DSP, ASP)) is required and shall be determined through a risk assessment. Current
documented evidence should be available to demonstrate if testing is applicable. Analysis
for Heavy Metals in Fish, Fish products, Crustacea and Molluscs shall be completed in
accordance with a sampling plan and criteria of the regulatory requirements for the country
of sale.
Products of aquaculture must not have drugs, chemicals, pesticides or agricultural residues
exceeding the prescribed limits for the particular contaminant and the seafood species as
prescribed under the regulations both the country of harvest and sale.
Please Note: All microbiological and chemical criteria are applicable throughout shelf life.
BISCUITS
Standard Plate Count

< 10,000 cfu/g

Yeast

< 100 cfu/g

Moulds

< 100 cfu/g

BREAD AND BREAD PRODUCTS GRAINS

Bacillus cereus

< 100 cfu/g

Rope- forming microorganisms

< 1,000 cfu/g

Standard Plate Count

< 200,000 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

BREAD AND BREAD PRODUCTS HOT PLATE PRODUCTS e.g. Pikelets, Crumpets, Pancakes
Bacillus cereus

< 100 cfu/g

Rope-forming microorganisms

< 1,000 cfu/g

Rope Spores

<1,000 cfu/g

Salmonella

Not Detected per 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

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Appendix 2 Microbiological and Chemical Requirements .cont.
BREAD AND BREAD PRODUCTS PAR BAKED
Bacillus cereus

< 100 cfu/g

Rope-forming microorganisms

< 1,000 cfu/g

Rope Spores

< 1,000 cfu/g

Standard Plate Count

< 100,000 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

BREAD AND BREAD PRODUCTS PLAIN AND FRUITED

Bacillus cereus

< 100 cfu/g

Rope- forming microorganisms

< 1,000 cfu/g

Standard Plate Count

< 50,000 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

CAKES SHELF STABLE

Bacillus cereus

< 100 cfu/g

Standard Plate Count

< 50,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

Commercial Sterility

Commercially sterile

CANNED FOODS

CHEESE HARD (MOISTURE CONTENT <39%) e.g. Cheddar, Gruyere

Escherichia coli

< 10 cfu/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

Yeast

< 10,000 cfu/g

Moulds

< 100 cfu/g

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Appendix 2 Microbiological and Chemical Requirements .cont.
CHEESE - PROCESSED
Escherichia coli

< 10 cfu/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

Yeasts

< 100 cfu/g

Moulds

< 100 cfu/g

CHEESE SEMI SOFT (MOISTURE CONTENT 39-50%) e.g. Port Salut, Gouda
Escherichia coli

< 10 cfu/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

Yeast

< 10,000 cfu/g

Moulds

<100 cfu/g

CHEESE SOFT (MOISTURE CONTENT 50-80%) RIPENED e.g. Camembert, Neufchatel, Mould
Ripened
Escherichia coli

< 10 cfu/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

CHEESE SOFT (MOISTURE CONTENT 50-80%) UNRIPENED/SALT CURED/PICKLED e.g. Cottage

Cheese, Feta, Domiata
Escherichia coli

< 10 cfu/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

Yeast

< 10,000 cfu/g

Moulds

< 100 cfu/g

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Appendix 2 Microbiological and Chemical Requirements .cont.
DELI PART PREPARED
Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

DELI READY MEALS e.g. Indian Meals (Rice & Meat)

Bacillus cereus

< 100 cfu/g

Coliforms

< 100 cfu/g

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

DELI READY TO EAT e.g. Dips, Pate, Salads, Antipastos

Bacillus cereus

< 100 cfu/g

Coliforms

< 100 cfu/g

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

DESSERTS CHILLED/FROZEN READY TO EAT

Bacillus cereus

< 100 cfu/g

Coliforms

< 100 cfu/g

Escherichia coli

< 3 MPN/g

Listeria species

Not Detected per 25g

Salmonella

Not Detected per 25g

Standard Plate Count

< 50,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Yeast

< 1,000 cfu/g

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Moulds

< 1,000 cfu/g

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Appendix 2 Microbiological and Chemical Requirements .cont.
DRIED FRUITS
Coliforms

< 100 cfu/g

Escherichia coli

< 3 MPN/g

Salmonella

Not Detected per 25g

Standard Plate Count

< 100,000 cfu/g

Yeast

< 10,000 cfu/g

Moulds

< 1,000 cfu/g

EGG PULP PASTEURISED

Salmonella

Not Detected per 25g

Standard Plate Count

< 10,000 cfu/g

FLOUR OR FLOUR MIXES PLAIN FOR FURTHER PREPARATION e.g. Plain Bread Mixes, Plain Flour
Coliforms

< 100 cfu/g

Escherichia coli

< 3 MPN/g

Standard Plate Count

< 100,000 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

FLOUR OR FLOUR MIXES GRAINS FOR FURTHER PREPARATION e.g. Wholegrain Bread Mixes
Coliforms

< 100 cfu/g

Escherichia coli

< 3 MPN/g

Standard Plate Count

< 1,000,000 cfu/g

Yeast

< 10,000 cfu/g

Moulds

< 10,000 cfu/g

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Appendix 2 Microbiological and Chemical Requirements .cont.
FLOUR OR FLOUR MIXES SWEET FOR FURTHER PREPARATION e.g. Cake Mixes, Pancake Mixes,
Custard Mix
Bacillus cereus
< 100 cfu/g
Coliforms

< 100 cfu/g

Escherichia coli

< 10 cfu/g

Salmonella

Not Detected per 25g

Standard Plate Count

< 100,000 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

Bacillus cereus

< 1,000 cfu/g

Escherichia coli

<10 cfu/g

Salmonella

Not Detected per 25g

Coagulase positive Staphylococci

< 100 cfu/g

Moulds

< 1,000 cfu/g

HERBS AND SPICES

MEAT PAR COOKED

Escherichia coli

< 10 cfu/g

Salmonella

Not Detected in 25g

Standard Plate Count

< 1,000,000 cfu/g

Enterobacteriaceae

< 10,000 cfu/g

MEAT PRIMALS AND PRODUCTS FOR FURTHER PROCESSING

Enterobacteriaceae (Carcass/Bones)

< 100 cfu/cm

Enterobacteriaceae
(primals/offals/diced/trims)
Escherichia coli

< 10 cfu/cm or cfu/g

Standard Plate Count (Carcass/Bones)

< 10,000 cfu/cm

Standard Plate Count

(primals/offals/diced/trims)

< 100,000 cfu/g

< 1,000 cfu/g

2

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Appendix 2 Microbiological and Chemical Requirements .cont.
MEAT RAW COMMINUTED FOR FURTHER COOKING e.g. Sausages, Rissoles, Burgers, Meatballs,
Mince
Enterobacteriaceae
< 10,000 cfu/g
Escherichia coli

< 10 cfu/g

Standard Plate Count

< 1,000,000 cfu/g

Nitrites (excluding sausages)

< 125 mg/kg

Sulphur dioxide (excluding mince)

< 500 mg/kg

MEAT RAW MARINATED/VALUE ADDED e.g. Vac Pac, Pickled, Salted

Enterobacteriaceae

< 10,000 cfu/g

Escherichia coli

< 10 cfu/g

Standard Plate Count

< 1,000,000 cfu/g

MEAT READY TO EAT/REHEAT

Enterobacteriaceae

< 1,000 cfu/g

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

MEAT ADDITIONAL TESTS FOR VALUE ADDED PRODUCTS FRESH TO BE COOKED e.g. Crusted,
Crumbed, Stuffed
Bacillus cereus

< 100 cfu/g

Yeast

< 10,000 cfu/g

Moulds

< 10,000 cfu/g

NUTS PROCESSED
Escherichia coli

< 3 MPN/g

Salmonella

Not Detected per 25g

Standard Plate Count

< 10,000 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

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Aflatoxin

< 5 g/kg

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Appendix 2 Microbiological and Chemical Requirements .cont.
NUTS RAW
Escherichia coli

< 3 MPN/g

Salmonella

Not Detected per 25g

Standard Plate Count

< 100,000 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 10,000 cfu/g

Aflatoxin

< 5 g/kg

PASTRIES e.g. Pies, Sausage Rolls

Bacillus cereus

< 100 cfu/g

Coliforms

< 100 cfu/g

Escherichia coli

< 10 cfu/g

Listeria species

Not Detected per 25g

Salmonella

Not Detected per 25g

Coagulase positive Staphylococci

< 100 cfu/g

Yeast

< 1,000 cfu/g

Moulds

< 1,000 cfu/g

POULTRY COOKED/SMOKED READY TO EAT

Campylobacter

Not Detected in 25g

Coliforms

< 100 cfu/g

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 1,000,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

POULTRY MARINATED/VALUE ADDED

2

Campylobacter

< 1,000 cfu/g or cfu/cm

Enterobacteriaceae

< 1,000,000 cfu/g or cfu/cm

Standard Plate Count (whole bird)

< 100,000,000 cfu/cm

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Standard Plate Count (pieces & portions)

< 500,000,000 cfu/cm

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Appendix 2 Microbiological and Chemical Requirements .cont.
POULTRY OFFAL e.g. Liver, Heart, Gizzard, Feet (Paws)
Campylobacter

< 1,000 cfu/g

Enterobacteriaceae

< 1,000,000 cfu/g

Standard Plate Count

< 100,000,000 cfu/g

POULTRY RAW CARCASS/CUT UPS

2

Campylobacter

< 1,000 cfu/g or cfu/cm

Enterobacteriaceae

< 1,000,000 cfu/g or cfu/cm

Standard Plate Count (carcass/whole bird)

< 100,000,000 cfu/cm

Standard Plate Count (pieces & portions)

< 100,000,000 cfu/cm

POULTRY RAW SAUSAGES

Campylobacter

< 1,000 cfu/g

Coliforms

< 1,000 cfu/g

Escherichia coli

< 10 cfu/g

Standard Plate Count

< 10,000,000 cfu/g

Sulphur dioxide

< 500 mg/kg

POULTRY - ADDITIONAL TESTS FOR VALUE ADDED PRODUCTS FRESH TO BE COOKED e.g.
Crusted, Crumbed, Stuffed
Bacillus cereus
< 100 cfu/g
Yeasts

< 10,000 cfu/g

Moulds

< 10,000 cfu/g

PRODUCE HIGH RISK e.g. cut fruit/vegetables, ready to heat/ready to eat, cut salad/vegetable
mixes, mushrooms, berries, fresh herbs.
Thermotolerant Coliforms (faecal)

< 100 cfu/g

Escherichia coli

< 10 cfu/g

Listeria monocytogenes

< 10 cfu/g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

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Appendix 2 Microbiological and Chemical Requirements .cont.
SEAFOOD CRUSTACEA COOKED (FRESH/FROZEN)
Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Vibrio cholerae

Not Detected in 25g

Vibrio parahaemolyticus

< 100 cfu/g

Sulphur dioxide

< 30 mg/kg

Biotoxins

Testing based on risk assessment, as per above.

SEAFOOD CRUSTACEA RAW (FRESH/FROZEN)

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Vibrio cholerae

Not Detected in 25g

Sulphur dioxide

< 100 mg/kg

Biotoxins

Testing based on risk assessment, as per above.

SEAFOOD FIN FISH FILLETS/WHOLE/CUTLETS (FRESH)

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Standard Plate Count

< 10,000,000 cfu/g

Histamine

<100 mg/kg

Biotoxins

Testing based on risk assessment, as per above.

SEAFOOD FIN FISH FILLETS/WHOLE/CUTLETS (FROZEN)

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Standard Plate Count

< 1,000,000 cfu/g

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Histamine

<100 mg/kg

Biotoxins

Testing based on risk assessment, as per above.

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Appendix 2 Microbiological and Chemical Requirements .cont.
SEAFOOD MOLLUSCS COOKED (FRESH/FROZEN) e.g. Oysters, Mussels
Escherichia coli

< 2.3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Vibrio cholerae

Not Detected in 25g

Vibrio parahaemolyticus

< 100 cfu/g

Biotoxins

Testing based on risk assessment, as per above.

SEAFOOD MOLLUSCS RAW (FRESH/FROZEN) e.g. Oysters, Mussels

Escherichia coli

< 2.3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Vibrio cholerae

Not Detected in 25g

Biotoxins

Testing based on risk assessment, as per above.

SEAFOOD VALUE ADDED (FRESH/FROZEN) FOR FURTHER COOKING

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 1,000,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Biotoxins

Testing based on risk assessment, as per above.

SEAFOOD VALUE ADDED (FRESH) READY TO EAT e.g. Sushi, Sashimi

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Biotoxins

Testing based on risk assessment, as per above.

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Appendix 2 Microbiological and Chemical Requirements .cont.
SEEDS
Bacillus cereus

< 100 cfu/g

Coliforms

< 100 cfu/g

Escherichia coli

< 3 MPN/g

Salmonella

Not Detected per 25g

Standard Plate Count

< 100,000 cfu/g

Yeast

< 10,000 cfu/g

Moulds

< 10,000 cfu/g

SMALLGOODS FERMENTED COMMINUTED MEATS

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

Nitrites

< 125 mg/kg

Sulphur dioxide

< 500 mg/kg

SMALLGOODS HEAT TREATED/PROCESSED FOR FURTHER COOKING

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 1,000,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Nitrites

< 125 mg/kg

Sulphur dioxide

< 500 mg/kg

SMALLGOODS READY TO EAT

Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Standard Plate Count

< 100,000 cfu/g

Coagulase positive Staphylococci

< 100 cfu/g

Nitrites

< 125 mg/kg

Sulphur dioxide

< 500 mg/kg

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Appendix 2 Microbiological and Chemical Requirements .cont.
SMALLGOODS SLOW CURED MEAT PRODUCTS
Escherichia coli

< 3 MPN/g

Listeria monocytogenes

Not Detected in 25g

Salmonella

Not Detected in 25g

Coagulase positive Staphylococci

< 100 cfu/g

Nitrites

< 125 mg/kg

Sulphur dioxide

< 500 mg/kg

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