[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-292708-105":59,"doc-detail-292708-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","local-parameters-1","Local Parameters 1","","Guidance lists microbiological and physicochemical parameters used to evaluate multiple food and related product categories. It defines additives, animal feed, bakery products, cereals and cereal products, confectionery, and dairy products, including common examples for each category. For each category, the document specifies relevant testing targets such as aerobic plate counts, yeast/moulds, Enterobacteriaceae, Staphylococcus aureus, Salmonella, aflatoxins, heavy metals, moisture, and nutrient markers, supporting consistent food safety assessment across products.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/local-parameters-1/292708/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/local-parameters-1/292708.png","ImageObject",300,407,{"name":92,"@type":93},"Sophia Brooks","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-18","2026-09-17",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"Which major parameter types are listed for each food category?","Question",{"text":113,"@type":114},"The document presents two main groups: microbiological parameters and physicochemical parameters, with specific targets per category.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What microbiological parameters are associated with cereals and cereal products?",{"text":118,"@type":114},"Cereals and cereal products include microbiological targets such as aerobic plate count, yeast/moulds, Enterobacteriaceae, Staphylococcus aureus, Salmonella, Bacillus cereus (for cooked cereals), and E. coli.",{"name":120,"@type":111,"acceptedAnswer":121},"What physicochemical risks and measurements are mentioned across the categories?",{"text":122,"@type":114},"Physicochemical monitoring includes moisture and quality indicators, acid insoluble ash, nutrient/fortification markers (e.g., vitamins and minerals in relevant products), aflatoxins, and heavy metals such as Pb and As.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},292708,1789654391,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":56,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":130,"read_time":144,"preview_page_count":4},962084925636,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","D isc losure of is fo rb idden .  \ndocumented information is a property of Food and Drugs Author ity . contents to any th i rd party without written consent of the Authority  \n\n|  | SUBCATEGORY | MICROBIOLOGICAL\u003Cbr>PARAMETERS | PHYSICOCHEMICAL\u003Cbr>PARAMETERS |\n| --- | --- | --- | --- |\n\n\n| 1. | ADDITIVES\u003Cbr>Any natural or synthetic material, other than the basic raw ingredients, used in the production of a food item to enhance the final product. These include foodcolours, preservatives thickners, acidulants, etc.; eg Yeast, Salt Ascorbic acid, Baking Soda, Cellulose gel, Xanthan gum, Mono-and di-glycerides of\u003Cbr>fatty acids Carrageenan , Gellan Gum, Pectins Stevia, Saccharin aspartame etc |  |  |\n| --- | --- | --- | --- |\n|  | Additives | Aerobic Plate Count\u003Cbr>Yeast/Moulds | Heavy Metals (Pb, As)\u003Cbr>*Iodine – Food Grade Salt |\n| 2. | ANIMAL FEED\u003Cbr>Foods given to livestock often in course of care and management of farm animals by humans for profit. These include, Poultry Feed,Fish meal, Meat\u003Cbr>meal, Blood mealMixed Feeds, Poultry Mash, Corn Husk etc |  |  |\n|  | Animal Feed | Aerobic Plate Count\u003Cbr>Enterobacteriaceae | Moisture\u003Cbr>Acid Insoluble Ash\u003Cbr>Heavy Metals (Pb , As) |\n| 3. | BAKERY PRODUCTS\u003Cbr>Products that consist of a mixture of flour (usually from cereals especially wheat), with water, salt, and sugar, leavened by yeast. They include categories for bread and ordinary bakery wares and for sweet, salty and savoury fine bakery wares eg. Breads, Biscuits, Crackers, Wafers, cookies, Cakes,\u003Cbr>Meat/Fish/Vegetable Pies Croissants, Doughnuts Sweet rolls, Sausage rolls etc) |  |  |\n|  | Bakery Products | Aerobic Plate Count\u003Cbr>Staphylococcus aureus | Moisture (dry biscuits) |\n\nD isc losure of is fo rb idden .  \ndocumented information is a property of Food and Drugs Author ity . contents to any th i rd party without written consent of the Authority  \n\n|  | SUBCATEGORY | MICROBIOLOGICAL\u003Cbr>PARAMETERS | PHYSICOCHEMICAL\u003Cbr>PARAMETERS |\n| --- | --- | --- | --- |\n\n\n|  |  |  |  |\n| --- | --- | --- | --- |\n| 4. | CEREALS AND CEREAL PRODUCTS\u003Cbr>Cereals are members of the grass family grown for the edible components of their grain composed of endosperm, germ and bran. They\u003Cbr>includewheat, rice, maize, oat, barley, rye, millet and sorghum\u003Cbr>Cereal Products are processed cereals derived from cereal grains, legumes and pulses including wheat, rye, and oat flours and semolina, cornmeal,\u003Cbr>corn grits, dough, breakfast cereals, pasta, snack foods, dry cereal mixes, Tom brown etc. |  |  |\n|  | a) . Processed Cereals\u003Cbr>i. Wheat Flour\u003Cbr>ii. Processed Cereal based foods for infants and children\u003Cbr>iii. Other Processed Cereal Products (Including Starch (eg. Custard Powder\u003Cbr>Corn Starch), Processed-Pastasand noodles and like products, Couscous Breakfast cereals (eg Cornflakes | i. Aerobic Plate Count Yeast/Moulds, Salmonella,\u003Cbr>ii. Aerobic Plate Count Enterobacteriaceae Salmonella\u003Cbr>ii. Aerobic Plate Count Staphylococcus aureus Enterobacteriaceae,\u003Cbr>Bacillus cereus(for cooked cereals) | i. Moisture\u003Cbr>*Vitamins (A, B1, B2, B3, Folic Acid, B12) Minerals (Fe, Zn)\u003Cbr>Protein content\u003Cbr>ii. Moisture content, Acid Insoluble Ash, Micronutrient if fortified (Vitamins, minerals, etc.)\u003Cbr>iii. Moisture (Dried) Acid insoluble Ash Aflatoxin |\n\nD isc losure of is fo rb idden .  \ndocumented information is a property of Food and Drugs Author ity . contents to any th i rd party without written consent of the Authority  \n\n|  | SUBCATEGORY | MICROBIOLOGICAL\u003Cbr>PARAMETERS | PHYSICOCHEMICAL\u003Cbr>PARAMETERS |\n| --- | --- | --- | --- |\n\n\n|  | Granola Corn Puffs, Oats, Muesli, Instant cereals), Rice Puddings, Tapioca pudding, Hausa Koko, Banku Mix, TuoZaafi Flour Corn Dough, etc)\u003Cbr>iv. Other Processed Cereal (includingIce kenkey , fullaetc. )\u003Cbr>b) . Unprocessed Cereals\u003Cbr>(Including UnprocessedGrains (eg. Whole, broken, or flaked Rice, Corn, Wheat Quinoa etc) | iii. Enterobacteriaceae Staphylococcus aureus Salmonella,\u003Cbr>b) yeast/ moulds Staphylococcus aure","cbCaisHPOG6mORnN","https://ap.wps.com/l/cbCaisHPOG6mORnN","pdf",401830,"English","# Microbiological parameters\n## Additives\n## Animal feed\n## Bakery products\n## Cereals and cereal products\n## Confectionery\n## Dairy products\n# Physicochemical parameters\n## Additives\n## Animal feed\n## Bakery products\n## Cereals and cereal products\n## Confectionery\n## Dairy products","[{\"question\":\"Which major parameter types are listed for each food category?\",\"answer\":\"The document presents two main groups: microbiological parameters and physicochemical parameters, with specific targets per category.\"},{\"question\":\"What microbiological parameters are associated with cereals and cereal products?\",\"answer\":\"Cereals and cereal products include microbiological targets such as aerobic plate count, yeast/moulds, Enterobacteriaceae, Staphylococcus aureus, Salmonella, Bacillus cereus (for cooked cereals), and E. coli.\"},{\"question\":\"What physicochemical risks and measurements are mentioned across the categories?\",\"answer\":\"Physicochemical monitoring includes moisture and quality indicators, acid insoluble ash, nutrient/fortification markers (e.g., vitamins and minerals in relevant products), aflatoxins, and heavy metals such as Pb and As.\"}]","Local Parameters 1 | PDF",48]