HOW SHOULD LISTERIA BE CONTROLLED?
This Listeria Control Guidance Document (attached) has been prepared for the dairy industry and is intended to build knowledge and communicate best practices for role players in the dairy industry.
The guideline is strongly supported by the Dairy Standard Agency Code of Practice for the Secondary Industry, which contains all the relevant prerequisites and Hazard Analysis and Critical Control Points (HACCP) principles to ensure the implementation of a food safety management system In view of the current devastating effect of listeriosis in South Africa, the publication of this guideline document is considered most essential. The guideline is based on the core principles of Listeria pathogen control developed by the Innovation Centre for US Dairy and is intended to help identify focused practices which are critical to effective pathogen control.
The following core principles are based on a pathogen control equation and considered essential and will be discussed in more detail further on in this document.
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