+-----------------------------------------------------------------------+ | **Food Standards Agency Health Protection Scotland** | +=======================================================================+ | FSSUK – Enhanced Outcomes Guidance Document | +-----------------------------------------------------------------------+ | Version 3 – September 2013 | +-----------------------------------------------------------------------+ Author: Norman D Michie – Consultant Analytical Scientist Preface ======= The ability to designate whether a sample has been judged to be satisfactory or unsatisfactory and to record some information as to why it has been considered to be unsatisfactory has been part of FSSUK since its inception. Indeed, this facility has been part of LIMS systems such as that provided by AIS-Lims for even longer. By 2008 it was becoming clear that the amount of information being recorded on samples was not sufficient to allow searches of data to be made with sufficient simplicity and sophistication to allow FSSUK to provide the information that was required. A review [1]_ of what had become known as the “Outcomes Process” was carried out and it was concluded that considerably more information on what samples had been analysed or examined for, whether they had been found to be satisfactory or unsatisfactory and if they were judged to be unsatisfactory, more detailed information on what was wrong was required. It was recognised from the beginning that if the “Enhanced Outcomes Process” was to be workable and acceptable to laboratory staff much of the information would require to be allocated automatically through the Lims system with only the small amount of outcomes relating to unsatisfactory samples being set manually. In order to establish whether the Enhanced Outcomes Process would work in practice it was decided to upgrade the process as implemented in AIS-Lims and trial it in the four Scottish Public Analyst laboratories. As part of the implementation it was accepted that rather than allocate outcomes at sample level it was more practical to allocate them at individual determination level; consideration of labelling information was still retained at sample level as was a final satisfactory / unsatisfactory designation at sample level. Although some minor issues were identified during the trial and detailed in the report [2]_ on it, it was accepted by the Public Analysts and other laboratory staff that the Enhanced Outcomes Process was workable and the additional time required to collect the information on unsatisfactory samples was balanced out by the time saved in not having to manually allocate outcomes to satisfactory ones. One of the issues raised during the trial was the need to produce a guidance document so as clarify why a particular outcome should be allocated in a particular circumstance. Whilst such guidance would help to provide clarity and consistency across FSSUK it must be recognised that it remains voluntary and is not seeking to impose anything on individual Public Analysts, Food Examiners and others reporting on food enforcement samples. Contents ======== `Preface <#preface>`__ `2 <#preface>`__ `Definitions <#definitions>`__ `4 <#definitions>`__ `Level 1 Outcomes <#level-1-outcomes>`__ `5 <#level-1-outcomes>`__ `Level 2 Outcomes <#level-2-outcomes>`__ `7 <#level-2-outcomes>`__ `Level 3 Outcomes <#level-3-outcomes>`__ `19 <#level-3-outcomes>`__ Definitions =========== The following definitions apply to the operation of the Enhanced Outcomes Process: **Satisfactory** – applied at sample level. This indicates that the sample has complied with the relevant standards for all tests applied to it and that any labelling information supplied with it is considered to be satisfactory. **Unsatisfactory** – applied at sample level. This indicates that the sample has either failed to comply with the relevant standard for at least one of the tests applied to it or that any labelling information supplied with it is considered to be unsatisfactory. **Level 1 Outcome** – applied at individual determination level for analytical tests and at sample level for labelling information. This is a top-level allocation of outcomes to allow general information on the sample to be determined. The level 1 outcome is represented by a single letter. **Level 2 Outcome** – applied at individual determination level for analytical tests and at sample level for labelling information. This breaks down each level 1 outcome so as to provide more detailed information on the type of determination that has been performed on the sample or the area where labelling information is of concern. The level 2 outcome is represented by two numbers. **Level 3 Outcome** – applied at individual determination level for analytical tests and at sample level for labelling information. For each level 2 outcome the level 3 outcome indicates whether the result complies with the relevant standard or, if it does not, what the nature of the failure is. The level 3 outcome is represented by two numbers. **Overall Outcome** – applied at sample level. For each sample the overall outcome that is passed into the FSSUK database will consist of one or more outcome codes formed by concatenating together the one-letter level 1 outcome, the two-number level 2 outcome and the two-number level 3 outcome for each determination applied to the sample and for any labelling information that has been considered. Level 1 Outcomes ================ The level 1 outcomes that are currently in use are: +--------------------+-------------------------------------------------+ | **Level 1 | **Comments** | | Outcome** | | +====================+=================================================+ | A – Additive | Applied to any determination of an ingredient | | | present in a food that has been added to serve | | | a technological function. In most case the use | | | of additives in foods is controlled by the | | | appropriate statutory regulations | +--------------------+-------------------------------------------------+ | B – Constituent | Applied to any determination of the main | | | compositional ingredients of a food. This | | | should not be applied to ingredients of a food | | | that are present more appropriately to serve | | | the function of an additive or to enhance the | | | nutritional value of the food. | +--------------------+-------------------------------------------------+ | C – Nutritional | Applied to any determination of an ingredient | | Component | added to a food specifically to add to its | | | nutritional value or to components of a food | | | which relate directly to its nutritional | | | quality. | +--------------------+-------------------------------------------------+ | D – Undesirable | Applied to any determination of a component of | | Substances | a food that should not be present at any level | | | or which should only be present at an | | | acceptably low level. | +--------------------+-------------------------------------------------+ | E – Substitution | Applied to any determination which identifies | | | the nature of the major component of a food | | | such as the type of meat or fish present. This | | | should not be applied to alcohol samples where | | | the incorrect brand name has been used or where | | | an inferior brand are being passed off as being | | | a premium one. | +--------------------+-------------------------------------------------+ | L – Labelling | In most laboratories labelling is not treated | | | as a determination that is performed on a | | | sample but consideration of the labelling | | | information provided with a sample is evaluated | | | as a specific activity. For this reason | | | labelling outcomes are recorded at the sample | | | level. | | | | | | When labelling information is being considered | | | its compliance with statutory requirements is | | | considered in its entirety. It is not normal | | | practice to consider, for example, whether or | | | not the name of the food complies with | | | requirements but not to consider whether or not | | | the QUID declaration is satisfactory or not. | | | | | | For this reason specific labelling outcomes | | | should normally only be recorded for aspects | | | which do not comply with statutory | | | requirements. It is to be inferred that all | | | other labelling aspects have been considered | | | and found to be satisfactory. Where the | | | labelling of a sample has been evaluated and | | | all aspects have been found to comply with | | | statutory requirements there is a single | | | outcome to record this fact. | +--------------------+-------------------------------------------------+ | M – Microbiology | Applied to any microbiological examination | | | performed on a sample. | +--------------------+-------------------------------------------------+ | X – Radiation | Radiation monitoring of food falls into two | | Monitoring | categories. The first is where the sample is | | | examined for the level of radiation “naturally” | | | present in the food and the second is to | | | determine whether the food has been subjected | | | to either a lawful or non-permitted irradiation | | | process. | +--------------------+-------------------------------------------------+ | P – Additives – | Applied to the determination of an ingredient | | Animal Feed | present in an animal feed that has been added | | | to serve a technological function. | +--------------------+-------------------------------------------------+ | Q – Composition – | Applied to the determination of the main | | Animal Feed | compositional ingredients of an animal feed. | | | This is generally equivalent to the | | | “Constituent” outcome for food but in order to | | | record the information in the form required for | | | the statistical examination of the analyses | | | conducted on animal feed it requires to be a | | | separate outcome. | +--------------------+-------------------------------------------------+ | R – Undesirable | Applied to any determination of a component of | | Substances – | an animal feed that should not be present at | | Animal Feed | any level or which should only be present at an | | | acceptably low level. This is generally | | | equivalent to the “Undesirable Substances” | | | outcome for food but in order to record the | | | information in the form required for the | | | statistical examination of the analyses | | | conducted on animal feed it requires to be a | | | separate outcome. | +--------------------+-------------------------------------------------+ | Z – Other | This is to be used for determinations either on | | miscellaneous | food or animal feed samples which cannot be | | outcomes | more appropriately allocated to another | | | outcome. This should be used for reportable | | | “determinations” that record information on the | | | sample such as nitrogen factor, date analysis | | | started etc. | | | | | | However, apart for the information | | | determinations this outcome should be used very | | | sparingly as it should be possible to choose a | | | more specific outcome. If it is thought that an | | | analytical determination cannot be categorised | | | other than as this outcome then this should be | | | brought to the attention of the database | | | administrator and either guidance will be | | | provided or a new outcome may be created if | | | appropriate. | | | | | | **This outcome must not be used as a “rubbish | | | bin”!** | +--------------------+-------------------------------------------------+ Level 2 Outcomes ================ The level 2 outcomes that are currently in use are: +-------------+--------------------+-----------------------------------+ | **Level 1 | **Level 2 | **Comments** | | Outcome** | Outcome** | | +=============+====================+===================================+ | A – | 01 - Antioxidant | Applied to any determination of | | Additive | | an additive added to a food to | | | | serve the function of an | | | | antioxidant. | +-------------+--------------------+-----------------------------------+ | | 02 – Colouring | Applied to any determination of | | | Matter | an additive added to a food to | | | | serve the function of a colouring | | | | agent. | +-------------+--------------------+-----------------------------------+ | | 03 – Flavour | Applied to any determination of | | | Enhancer | an additive added to a food to | | | | serve the function of a flavour | | | | enhancer | +-------------+--------------------+-----------------------------------+ | | 04 – Preservative | Applied to any determination of | | | | an additive added to a food to | | | | serve the function of a | | | | preservative. | +-------------+--------------------+-----------------------------------+ | | 05 – Solvent | Applied to any determination of | | | | an additive added to a food to | | | | serve the function of a solvent | +-------------+--------------------+-----------------------------------+ | | 06 – Sweetener | Applied to any determination of | | | | an additive added to a food to | | | | serve the function of a | | | | sweetener. This outcome should | | | | not be used for any type of | | | | sugar. | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied to any determination of | | | Additive | an additive added to a food to | | | | serve any technological function | | | | other than any of the six | | | | functions listed above. | +-------------+--------------------+-----------------------------------+ | B – | 01 – Acidity | Applied to any determination of | | Constituent | | the fixed or volatile acidity of | | | | a food. | +-------------+--------------------+-----------------------------------+ | | 02 – Alcohol | Applied to any determination of | | | | the alcohol (ethanol) content of | | | | a food and to any determination | | | | of other alcohols (congeners) in | | | | a food. This outcome should be | | | | used when the congener content of | | | | a sample indicates that it is not | | | | the brand of spirit drink | | | | indicated in the name of the food | +-------------+--------------------+-----------------------------------+ | | 03 – Alkaloids | Applied to any determination of | | | | alkaloids such as caffeine or | | | | theobromine in a food. | +-------------+--------------------+-----------------------------------+ | | 04 – Ash | Applied to any determination of | | | | the ash content of a food. | +-------------+--------------------+-----------------------------------+ | | 05 – Casein | Applied to any determination of | | | | the casein content of a food. | +-------------+--------------------+-----------------------------------+ | | 06 – Carbohydrate | Applied to any determination of | | | | the amount of carbohydrate or | | | | starch present in a food. This | | | | outcome should be applied whether | | | | the carbohydrate content has been | | | | determined analytically or by | | | | calculation. This outcome should | | | | not be applied to the | | | | determination of individual or | | | | total sugars in a food. | +-------------+--------------------+-----------------------------------+ | | 07 – Egg | Applied to any determination of | | | | the egg content of a food. | +-------------+--------------------+-----------------------------------+ | | 08 – Fat | Applied to any determination of | | | | the free or total fat content of | | | | a food. | +-------------+--------------------+-----------------------------------+ | | 09 – Fatty Acids | Applied to any determination of | | | | the fatty acid profile of a food. | | | | This outcome should be applied to | | | | the determination of individual | | | | fatty acids and also to groupings | | | | of fatty acids such as saturates, | | | | unsaturates and polyunsaturates. | +-------------+--------------------+-----------------------------------+ | | 10 – Fish Content | Applied to any determination or | | | | calculation of the fish content | | | | of a food. This outcome should be | | | | applied where the overall fish | | | | content has been calculated from | | | | a series of individual proximate | | | | determinations. | | | | | | | | Where the fish content of a food | | | | has been found to be | | | | unsatisfactory the use of this | | | | outcome should not prevent the | | | | outcome of individual proximate | | | | determinations also being marked | | | | as unsatisfactory. However, it is | | | | recognised that in some cases | | | | there may be no single proximate | | | | that is considered to be | | | | unsatisfactory but when the | | | | results are considered together | | | | then the overall fish content is | | | | unsatisfactory. An exception to | | | | this is where the fish content is | | | | not reported as a result but is | | | | expressed as an opinion in the | | | | comments applied to the food; in | | | | this circumstance one or more | | | | proximate determinations **must** | | | | be marked as unsatisfactory e.g. | | | | the fish content is too low | | | | because there is insufficient | | | | protein present or there is too | | | | much fat or moisture present. | +-------------+--------------------+-----------------------------------+ | | 11 – Fruit Content | Applied to any determination or | | | | calculation of the fruit content | | | | of a food. | +-------------+--------------------+-----------------------------------+ | | 12 – Gluten | Applied to any determination or | | | | calculation of the gluten content | | | | of a food. | +-------------+--------------------+-----------------------------------+ | | 13 – Honey | Applied to any determination of | | | | the honey content of a food. This | | | | outcome should also be applied to | | | | any determination of | | | | characteristics specifically | | | | associated with assessing the | | | | quality of honey. It should also | | | | be used for the determination of | | | | the pollen type present in the | | | | honey. | +-------------+--------------------+-----------------------------------+ | | 14 – Meat Content | Applied to any determination or | | | | calculation of the meat content | | | | of a food. This outcome should be | | | | applied where the overall meat | | | | content has been calculated from | | | | a series of individual proximate | | | | determinations. | | | | | | | | Where the meat content of a food | | | | has been found to be | | | | unsatisfactory the use of this | | | | outcome should not prevent the | | | | outcome of individual proximate | | | | determinations also being marked | | | | as unsatisfactory. However, it is | | | | recognised that in some cases | | | | there may be no single proximate | | | | that is considered to be | | | | unsatisfactory but when the | | | | results are considered together | | | | then the overall meat content is | | | | unsatisfactory. An exception to | | | | this is where the meat content is | | | | not reported as a result but is | | | | expressed as an opinion in the | | | | comments applied to the food; in | | | | this circumstance one or more | | | | proximate determinations **must** | | | | be marked as unsatisfactory e.g. | | | | the meat content is too low | | | | because there is insufficient | | | | protein present or there is too | | | | much fat or moisture present. | +-------------+--------------------+-----------------------------------+ | | 15 – Milk Content | Applied to any determination of | | | | the milk content of a food. It | | | | should not be applied to the | | | | determination of specific | | | | components such as fat or | | | | antibiotics in milk. | +-------------+--------------------+-----------------------------------+ | | 16 – Moisture | Applied to any determination of | | | | the moisture content of a food. | | | | It should not be applied to the | | | | determination of the adulteration | | | | of foods such as spirit drinks or | | | | milk by the addition of water. | +-------------+--------------------+-----------------------------------+ | | 17 – Protein | Applied to any determination or | | | | calculation of the nitrogen | | | | content or protein content of a | | | | food. | +-------------+--------------------+-----------------------------------+ | | 18 – Sterols | Applied to any determination of | | | | the sterol content of a food. | +-------------+--------------------+-----------------------------------+ | | 19 – Sugar | Applied to any determination of | | | | individual sugars present in a | | | | food and also to the | | | | determination or calculation of | | | | the total sugar content of a | | | | food. | +-------------+--------------------+-----------------------------------+ | | 20 – Added Water | Applied to any determination or | | | | calculation of the presence added | | | | water in a food such as spirit | | | | drinks or milk. | | | | | | | | This outcome should not be used | | | | for any determinations made on | | | | packaged water or water used in | | | | the preparation of food. Such | | | | samples are normally analysed | | | | along with other samples of | | | | drinking water and have separate | | | | and specific determinations. | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied to any determination of a | | | Constituent | constituent of a food not more | | | | specifically defined above. | +-------------+--------------------+-----------------------------------+ | C – | 01 – Chondroitin | Applied to any determination of | | Nutritional | | the chondroitin content of a | | Component | | food. | +-------------+--------------------+-----------------------------------+ | | 02 – Energy | Applied to any determination or | | | | calculation of the energy value | | | | of a food. | +-------------+--------------------+-----------------------------------+ | | 03 – Fatty Acids | It requires to be re-considered | | | | whether there is sufficient | | | | difference between fatty acids | | | | (other than omega fatty acids) | | | | present in a food to enhance its | | | | nutritional quality and those | | | | present normally. If there is no | | | | difference then fatty acid | | | | profiles should be recorded under | | | | “Composition” and omega fatty | | | | acids in the appropriate outcome | | | | in this section. This outcome | | | | should then be retired. | +-------------+--------------------+-----------------------------------+ | | 04 – Fibre | Applied to any determination or | | | | calculation of the crude fibre or | | | | dietary fibre content of a food. | +-------------+--------------------+-----------------------------------+ | | 05 – Follate | Applied to any determination of | | | | the follate content of a food. | +-------------+--------------------+-----------------------------------+ | | 06 – Glucosamine | Applied to any determination of | | | | the glucosamine content of a | | | | food. | +-------------+--------------------+-----------------------------------+ | | 07 – Non-Metallic | Applied to any determination of | | | Elements | the amount of any non-metallic | | | | element or a compound of a | | | | non-metallic element in a food. | | | | This outcome should be used for | | | | the determination of sulphate, | | | | phosphate etc in food. | +-------------+--------------------+-----------------------------------+ | | 08 – Nutrient | Applied to any determination of | | | Metals | metallic elements that are | | | | present to enhance the | | | | nutritional quality of a food. | | | | Some metals may be present in a | | | | food either to enhance its | | | | nutritional quality or as an | | | | undesirable substance; in most | | | | cases there will be a difference | | | | in the amount present depending | | | | on function and this will be | | | | clear by the units applied to the | | | | determination. | +-------------+--------------------+-----------------------------------+ | | 09 – Omega Fatty | Applied to any determination of | | | Acids | the amount of omega fatty acids | | | | present in a food. This outcome | | | | should not be used for any other | | | | fatty acids or for general fatty | | | | acid profiles. | +-------------+--------------------+-----------------------------------+ | | 10 – Sugars | It requires to be re-considered | | | | whether there is sufficient | | | | difference between sugars present | | | | in a food to enhance its | | | | nutritional quality and those | | | | present normally. If there is no | | | | difference then sugars should be | | | | recorded under “Composition”. | | | | This outcome should then be | | | | retired. | +-------------+--------------------+-----------------------------------+ | | 11 – Vitamins | Applied to any determination of | | | | the amount of any vitamins | | | | present in a food. | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied to any determination of a | | | Nutritional | nutritional component of a food | | | Components | not more specifically defined | | | | above. | +-------------+--------------------+-----------------------------------+ | D – | 01 – 3-MCPD | Applied to any determination of | | Undesirable | | the amount of 3-MCPD present in a | | Substances | | food. | +-------------+--------------------+-----------------------------------+ | | 02 – Antibiotics | Applied to any determination of | | | | the amount of antibiotics present | | | | in a food. | +-------------+--------------------+-----------------------------------+ | | 03 – Food Contact | Applied to any determination of | | | Materials | the amount of general or specific | | | | food contact materials present in | | | | a food. | +-------------+--------------------+-----------------------------------+ | | 04 – Fungicide | Applied to any determination of | | | | the amount of any compound | | | | present in a food to serve the | | | | function of a fungicide. It | | | | should also be applied to | | | | determination of the metabolites | | | | and breakdown products of | | | | fungicides. | | | | | | | | As there is a vast array of | | | | fungicides, herbicides, | | | | insecticides and pesticides that | | | | may be detected in food these | | | | have been split accordingly. If | | | | there is any doubt as to the | | | | function of a specific compound | | | | or for general screening of a | | | | range of compounds then the | | | | pesticide outcome should be | | | | applied. | +-------------+--------------------+-----------------------------------+ | | 05 – GMO | Applied to any determination of | | | | the amount of any genetically | | | | modified organism present in a | | | | food. | +-------------+--------------------+-----------------------------------+ | | 06 – Trace and | Applied to any determination of | | | Heavy Metals | the amount of any trace or heavy | | | | metals present in a food. Some | | | | metals may be present in a food | | | | either to enhance its nutritional | | | | quality or as an undesirable | | | | substance; in most cases there | | | | will be a difference in the | | | | amount present depending on | | | | function and this will be clear | | | | by the units applied to the | | | | determination. | +-------------+--------------------+-----------------------------------+ | | 07 – Herbicide | Applied to any determination of | | | | the amount of any compound | | | | present in a food to serve the | | | | function of a herbicide. It | | | | should also be applied to | | | | determination of the metabolites | | | | and breakdown products of | | | | herbicides. | | | | | | | | As there is a vast array of | | | | fungicides, herbicides, | | | | insecticides and pesticides that | | | | may be detected in food these | | | | have been split accordingly. If | | | | there is any doubt as to the | | | | function of a specific compound | | | | or for general screening of a | | | | range of compounds then the | | | | pesticide outcome should be | | | | applied. | +-------------+--------------------+-----------------------------------+ | | 08 – Histamine | Applied to any determination of | | | | the amount of histamine present | | | | in a food. | +-------------+--------------------+-----------------------------------+ | | 09 – Insecticide | Applied to any determination of | | | | the amount of any compound | | | | present in a food to serve the | | | | function of a insecticide. It | | | | should also be applied to | | | | determination of the metabolites | | | | and breakdown products of | | | | insecticides. | | | | | | | | As there is a vast array of | | | | fungicides, herbicides, | | | | insecticides and pesticides that | | | | may be detected in food these | | | | have been split accordingly. If | | | | there is any doubt as to the | | | | function of a specific compound | | | | or for general screening of a | | | | range of compounds then the | | | | pesticide outcome should be | | | | applied. | +-------------+--------------------+-----------------------------------+ | | 10 – Mycotoxins | Applied to any determination of | | | | the amount of individual or total | | | | mycotoxins present in a food. | +-------------+--------------------+-----------------------------------+ | | 11 – Non-Permitted | Applied to any determination of | | | Colour | the amount of colouring matter | | | | present in a food that is not | | | | permitted by statute to be | | | | present in that food. | +-------------+--------------------+-----------------------------------+ | | 12 – PCB’s and | Applied to any determination of | | | Dioxins | the amount of PCB’s and dioxins | | | | present in a food. | +-------------+--------------------+-----------------------------------+ | | 13 – Pesticide | Applied to any determination of | | | | the amount of any compound | | | | present in a food to serve the | | | | function of a pesticide. It | | | | should also be applied to | | | | determination of the metabolites | | | | and breakdown products of | | | | fungicides | | | | | | | | As there is a vast array of | | | | fungicides, herbicides, | | | | insecticides and pesticides that | | | | may be detected in food these | | | | have been split accordingly. If | | | | there is any doubt as to the | | | | function of a specific compound | | | | or for general screening of a | | | | range of compounds then the | | | | pesticide outcome should be | | | | applied. | +-------------+--------------------+-----------------------------------+ | | 14 – THM | Applied to any determination of | | | | the amount of trihalo methanes | | | | present in a food (normally a | | | | packaged water or water used in | | | | the preparation of a food). | +-------------+--------------------+-----------------------------------+ | | 15 – Alkaloids | Applied to any determination of | | | | alkaloids other than caffeine or | | | | theobromine in a food. Ergot | | | | derived alkaloids are an example | | | | here. | +-------------+--------------------+-----------------------------------+ | | 16 – Anabolic | Determination of Anabolic | | | Steroids | Steroids in food supplements used | | | | by body builders. May also be | | | | used for determinations in any | | | | other food. | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied to any determination of | | | Undesirable | undesirable substances present in | | | Substances | a food not more specifically | | | | defined above. | +-------------+--------------------+-----------------------------------+ | E – | 01 – Fish | Applied where the species of fish | | S | Identification | present in the food has been | | ubstitution | | identified and found either to | | | | comply with or differ from that | | | | declared in the name of the food | | | | or in the ingredient list. | +-------------+--------------------+-----------------------------------+ | | 02 – Meat | Applied where the species of meat | | | Identification | present in the food has been | | | | identified and found either to | | | | comply with or differ from that | | | | declared in the name of the food | | | | or in the ingredient list. | +-------------+--------------------+-----------------------------------+ | | 03 – Plant | Applied where the type of plant | | | Identification | material present in the food has | | | | been identified and found either | | | | to comply with or differ from | | | | that declared in the name of the | | | | food or in the ingredient list. | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied where any other | | | Substitution | ingredient or class of | | | | ingredients in a food has been | | | | identified and found either to | | | | comply with or differ from that | | | | declared in the name of the food | | | | or in the ingredient list. | | | | | | | | This outcome should not be used | | | | where a named brand of spirit | | | | drink has been found to differ | | | | from that given in the name of | | | | the food. | +-------------+--------------------+-----------------------------------+ | L – | 01 – All Statutory | Applied where the labelling of | | Labelling | Information | the sample has been evaluated and | | | | all the information provided is | | | | deemed either to comply with | | | | statutory requirements or else | | | | that all the required information | | | | is absent. This outcome should | | | | not be used as a shortcut where | | | | much of the labelling information | | | | provided with a sample is not | | | | satisfactory; in such cases each | | | | specific failure to comply with | | | | the statutory requirements should | | | | be recorded. | | | | | | | | All the following outcomes should | | | | be used to note where an aspect | | | | of labelling information fails to | | | | comply with statutory | | | | requirements. There is not a need | | | | to note where specific aspects of | | | | labelling information are found | | | | to be satisfactory; where one or | | | | more aspects have been found not | | | | comply with statutory | | | | requirements then it is inferred | | | | that all other labelling aspects | | | | have been considered and found to | | | | be satisfactory | +-------------+--------------------+-----------------------------------+ | | 02 – Name of the | Applied where the name of the | | | Food | food does not comply with | | | | statutory requirements. | +-------------+--------------------+-----------------------------------+ | | 03 – Name and/or | Applied where the name and/or | | | Address of | address of the manufacturer, | | | Manufacturer | packer or seller of the food does | | | | not comply with statutory | | | | requirements. | +-------------+--------------------+-----------------------------------+ | | 04 – Ingredients | Applied where the ingredient list | | | and Ingredients | of the food or items within the | | | List | list do not comply with statutory | | | | requirements. | +-------------+--------------------+-----------------------------------+ | | 05 – Durability | Applied where the indication of | | | Indication | minimum durability of the food | | | | does not comply with statutory | | | | requirements. | +-------------+--------------------+-----------------------------------+ | | 06 – Place of | Applied where the place or origin | | | Origin | or provenance of the food does | | | | not comply with statutory | | | | requirements. | +-------------+--------------------+-----------------------------------+ | | 07 – Storage | Applied where any special storage | | | and/or Usage | conditions or conditions of use | | | Instructions | of the food do not comply with | | | | statutory requirements. | +-------------+--------------------+-----------------------------------+ | | 08 – QUID | Applied where the QUID | | | Declaration | declaration of the quantity of | | | | certain ingredients or categories | | | | of ingredients in the food does | | | | not comply with statutory | | | | requirements. | +-------------+--------------------+-----------------------------------+ | | 09 – Allergen | Applied where any required | | | Declaration | declaration of allergenic | | | | ingredients does not comply with | | | | statutory requirements. | +-------------+--------------------+-----------------------------------+ | | 10 – Nutritional | Applied where any declaration of | | | Declaration | the nutritional composition of | | | | the food, whether this is | | | | provided compulsorily or | | | | voluntarily does not comply with | | | | statutory requirements. This | | | | outcome should not be used for | | | | claims as to the composition of | | | | the food e.g. “low fat”, “high in | | | | iron” etc. | +-------------+--------------------+-----------------------------------+ | | 11 – Other | Applied where any aspect of | | | Statutory or | labelling not more specifically | | | Compulsory | defined does not comply with | | | Declaration | statutory requirements. | +-------------+--------------------+-----------------------------------+ | | 12 –Compositional, | Applied where any claim relating | | | Medicinal or | to the composition of the food | | | Health Claim and | (“low fat”, “high in iron” etc.), | | | Description of the | medicinal benefits or health | | | Food | benefits and also any | | | | descriptions does not comply with | | | | statutory or other accepted | | | | requirements. | +-------------+--------------------+-----------------------------------+ | | 13 – Manufacture | Applied where the given | | | and/or Expiry Date | manufacture date and/or expiry | | | | date are required but are missing | | | | or in the incorrect format. | +-------------+--------------------+-----------------------------------+ | | 14 – Net Quantity | Applied where the declaration of | | | | net quantity does not comply with | | | | statutory requirements. | +-------------+--------------------+-----------------------------------+ | M – | 01 – Aeromonas | Each of these outcomes should be | | M | | applied to the determination of | | icrobiology | | the relevant microbiological | | | | species or class of organism. | | | | With the exception of E Coli 0157 | | | | the outcomes have not been split | | | | into individual species so as not | | | | to make the list unworkably long | | | | and complex. | | | | | | | | The outcomes should be applied to | | | | both qualitative and quantitative | | | | tests. | +-------------+--------------------+-----------------------------------+ | | 02 – Bacillus | | +-------------+--------------------+-----------------------------------+ | | 03 – Campylobacter | | +-------------+--------------------+-----------------------------------+ | | 04 – Clostridia | | +-------------+--------------------+-----------------------------------+ | | 05 – Coliforms | | +-------------+--------------------+-----------------------------------+ | | 06 – | | | | Cryptosporidia | | +-------------+--------------------+-----------------------------------+ | | 07 – E Coli | | +-------------+--------------------+-----------------------------------+ | | 08 – E Coli 0157 | | +-------------+--------------------+-----------------------------------+ | | 09 – | | | | Enterobacteriaceae | | +-------------+--------------------+-----------------------------------+ | | 10 – Faecal | | | | Streptococci | | +-------------+--------------------+-----------------------------------+ | | 11 – Giardia | | +-------------+--------------------+-----------------------------------+ | | 12 – Lactobacillus | | +-------------+--------------------+-----------------------------------+ | | 13 – Legionella | | +-------------+--------------------+-----------------------------------+ | | 14 – Listeria | | +-------------+--------------------+-----------------------------------+ | | 15 – Mesophiles | | +-------------+--------------------+-----------------------------------+ | | 16 – Micrococci | | +-------------+--------------------+-----------------------------------+ | | 17 – Pseudomonas | | +-------------+--------------------+-----------------------------------+ | | 18 – Salmonella | | +-------------+--------------------+-----------------------------------+ | | 19 – Shigella | | +-------------+--------------------+-----------------------------------+ | | 20 – Somatic Cell | | | | Count | | +-------------+--------------------+-----------------------------------+ | | 21 – Staphylococci | | +-------------+--------------------+-----------------------------------+ | | 22 – Thermophiles | | +-------------+--------------------+-----------------------------------+ | | 23 – Thermoduric | | | | Bacteria | | +-------------+--------------------+-----------------------------------+ | | 24 – TVC | | +-------------+--------------------+-----------------------------------+ | | 25 – Vibrio | | +-------------+--------------------+-----------------------------------+ | | 26 – Yeast and | | | | Mould | | +-------------+--------------------+-----------------------------------+ | | 27 – Yersinia | | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied to any microbiological | | | Microbiology | determination other than any of | | | | the specific species listed | | | | above. | +-------------+--------------------+-----------------------------------+ | X – | 01 – Radioactivity | Any determination of the | | Radiation | Monitoring | radiological activity present in | | Monitoring | | a food. | +-------------+--------------------+-----------------------------------+ | | 02 – Irradiated | Any determination applied to | | | Foods | determine whether or not a food | | | | has been subjected to an | | | | irradiation process. | +-------------+--------------------+-----------------------------------+ | P – | 01 – Acidity | Applied to any determination of | | Additives – | regulators | an additive added to an animal | | Animal Feed | | feeding stuff to serve the | | | | function of an acidity regulator. | +-------------+--------------------+-----------------------------------+ | | 02 – Antibiotics | Applied to any determination of | | | | an additive added to an animal | | | | feeding stuff to serve the | | | | function of an antibiotic. | +-------------+--------------------+-----------------------------------+ | | 03 – Antioxidant | Applied to any determination of | | | substances | an additive added to an animal | | | | feeding stuff to serve the | | | | function of an antioxidant. | +-------------+--------------------+-----------------------------------+ | | 04 – Binders + | Applied to any determination of | | | anti-caking agents | an additive added to an animal | | | + coagulants | feeding stuff to serve the | | | | function of a binder, anti-caking | | | | agent or a coagulant. | +-------------+--------------------+-----------------------------------+ | | 05 – Bioproteins | Applied to any determination of | | | (unapproved) | an additive added to an animal | | | | feeding stuff to serve the | | | | function of a bioprotein which | | | | does not have approval for use. | +-------------+--------------------+-----------------------------------+ | | 06 – Coccidiostats | Applied to any determination of | | | + other medicinal | an additive added to an animal | | | substances | feeding stuff to serve the | | | | function of a coccidostat or any | | | | other medicinal purpose. | +-------------+--------------------+-----------------------------------+ | | 07 – Colourants, | Applied to any determination of | | | including pigments | an additive added to an animal | | | | feeding stuff to serve the | | | | function of a colouring agent. | +-------------+--------------------+-----------------------------------+ | | 08 – Emulsifying + | Applied to any determination of | | | stabilizing + | an additive added to an animal | | | thickening + | feeding stuff to serve the | | | gelling substances | function of an emulsifier, | | | | stabiliser, thickening agent or | | | | gelling substance. | +-------------+--------------------+-----------------------------------+ | | 09 – Enzymes | Applied to any determination of | | | | one or more enzymes added to an | | | | animal feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 10 – Flavouring + | Applied to any determination of | | | appetizing | an additive added to an animal | | | substances | feeding stuff to serve the | | | | function of a flavouring or an | | | | appetising substance. | +-------------+--------------------+-----------------------------------+ | | 11 – Growth | Applied to any determination of | | | promoters | an additive added to an animal | | | | feeding stuff to serve the | | | | function of a growth promoter. | +-------------+--------------------+-----------------------------------+ | | 12 – | Applied to any determination of a | | | Micro-organisms | microbiological additive added to | | | | an animal feeding stuff. This | | | | outcome should not be used for | | | | the routine microbiological | | | | examination of a feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 13 – Preservatives | Applied to any determination of | | | | an additive added to an animal | | | | feeding stuff to serve the | | | | function of a preservative. | +-------------+--------------------+-----------------------------------+ | | 14 – Radionuclide | Applied to any determination of | | | binders | an additive added to an animal | | | | feeding stuff to serve the | | | | function of a radionuclide | | | | binder. | +-------------+--------------------+-----------------------------------+ | | 15 – Trace | Applied to any determination of | | | elements | trace element added to an animal | | | | feeding stuff in order to enhance | | | | its nutritional value. | +-------------+--------------------+-----------------------------------+ | | 16 – Vitamins + | Applied to any determination of a | | | pro-vitamins + | vitamin, pro-vitamin or similar | | | substances with | substance added to an animal | | | similar effect | feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied to any determination of | | | additives | an additive added to an animal | | | | feeding stuff to serve any | | | | technological function other than | | | | any of the specific functions | | | | listed above. | +-------------+--------------------+-----------------------------------+ | Q – | 01 – Protein and | Applied to any determination or | | Composition | nitrogen | calculation of the nitrogen | | – Animal | | content or protein content of an | | Feed | | animal feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 02 – Amino acids | Applied to any determination of | | | | individual amino acids present in | | | | an animal feeding stuff.. | +-------------+--------------------+-----------------------------------+ | | 03 – Nutrient | Applied to any determination of | | | Metals | metallic elements that are | | | | present to enhance the | | | | nutritional quality of an animal | | | | feeding stuff. Some metals may be | | | | present in a feed either to | | | | enhance its nutritional quality | | | | or as an undesirable substance; | | | | in most cases there will be a | | | | difference in the amount present | | | | depending on function and this | | | | will be clear by the units | | | | applied to the determination. | +-------------+--------------------+-----------------------------------+ | | 04 – Sugars and | Applied to any determination or | | | starch | calculation of individual sugars | | | | present in an animal feeding | | | | stuff or the amount of starch or | | | | carbohydrate material present. | +-------------+--------------------+-----------------------------------+ | | 05 – Other | Applied to any determination of | | | elements and | the amount of any non-metallic | | | compounds | element or a compound of a | | | | non-metallic element in an animal | | | | feeding stuff that is included so | | | | as to enhance the nutritional | | | | quality of the feed. This outcome | | | | should be used for the | | | | determination of sulphate, | | | | phosphate etc in an animal | | | | feeding stuff. It should not be | | | | used for the determination of the | | | | salt content of a feed (even if | | | | this is calculated from the | | | | chloride content). | +-------------+--------------------+-----------------------------------+ | | 06 – Moisture and | Applied to any determination of | | | ash | the moisture or ash content of an | | | | animal feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 07 – Fibre | Applied to any determination of | | | | the fibre content of an animal | | | | feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 08 – Oils and fats | Applied to any determination of | | | | oil or fat content of an animal | | | | feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 09 – Sodium and | Applied to any determination or | | | salt | calculation of sodium or salt | | | | content of an animal feeding | | | | stuff. This outcome should be | | | | used even where the salt content | | | | of the feed has been calculated | | | | from the chloride content. | +-------------+--------------------+-----------------------------------+ | | 10 – GMOs | Applied to any determination of | | | | any genetically modified organism | | | | in an animal feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 11 – Labelling | It is not normal practice to | | | | examine the labelling of animal | | | | feeding stuffs; in many cases | | | | none will be available. | | | | | | | | For this reason it is not | | | | necessary to have a separate | | | | Level 1 outcome for the labelling | | | | of animal feeding stuffs nor to | | | | have several Level 2 outcomes. | | | | This single outcome should be | | | | applied for any deficiencies | | | | noted in the labelling of animal | | | | feeding stuffs such as pre-packed | | | | pet foods. | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied to any determination of a | | | compositional | compositional ingredient of an | | | ingredients | animal feeding stuff not more | | | | specifically defined above. | +-------------+--------------------+-----------------------------------+ | R – | 01 – Heavy metals | Applied to any determination of | | Undesirable | | the amount of any trace or heavy | | Substances | | metals present in a food. Some | | – Animal | | metals may be present in a feed | | Feed | | either to enhance its nutritional | | | | quality or as an undesirable | | | | substance; in most cases there | | | | will be a difference in the | | | | amount present depending on | | | | function and this will be clear | | | | by the units applied to the | | | | determination. | +-------------+--------------------+-----------------------------------+ | | 02 – Other | Applied to any determination of | | | elements and ions | the amount of any non-metallic | | | | element or a compound of a | | | | non-metallic element in an animal | | | | feeding stuff that is not | | | | included so as to enhance the | | | | nutritional quality of the feed. | +-------------+--------------------+-----------------------------------+ | | 03 – Dioxins and | Applied to any determination of | | | PCB's | the amount of PCB’s and dioxins | | | | present in an animal feeding | | | | stuff. | +-------------+--------------------+-----------------------------------+ | | 04 – Pesticides | Applied to any determination of | | | | the amount of any compound | | | | present in an animal feeding | | | | stuff to serve the function of a | | | | pesticide (including fungicides, | | | | herbicides and insecticides). | +-------------+--------------------+-----------------------------------+ | | 05 – Mycotoxins | Applied to any determination of | | | | the amount of individual or total | | | | mycotoxins present in an animal | | | | feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 06 – | The microbiological quality of | | | Micro-organisms | animal feeding stuffs is not | | | | examined as routinely as for | | | | food. | | | | | | | | For this reason it is not | | | | necessary to have a separate | | | | Level 1 outcome for the | | | | microbiological examination of | | | | animal feeding stuffs nor to have | | | | several Level 2 outcomes. This | | | | single outcome should be applied | | | | for any microbiological | | | | examination of animal feeding | | | | stuffs. | +-------------+--------------------+-----------------------------------+ | | 07 – Seeds and | Applied to any determination of | | | fruits | the presence of seeds or fruit | | | | that are considered to be | | | | deleterious to the quality of an | | | | animal feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 08 – Processed | Applied to any determination of | | | animal protein | processed animal protein present | | | | in an animal feeding stuff. | +-------------+--------------------+-----------------------------------+ | | 99 – Other | Applied to any determination of | | | undesirable | an undesirable substance present | | | substances | in an animal feeding stuff not | | | | more specifically defined above. | +-------------+--------------------+-----------------------------------+ | Z – Other | 99 – Other | This is to be used for | | Mi | Miscellaneous | determinations either on food or | | scellaneous | Outcomes | animal feed samples which cannot | | Outcomes | | be more appropriately allocated | | | | to another outcome. This should | | | | be used for reportable | | | | “determinations” that record | | | | information on the sample such as | | | | nitrogen factor, date analysis | | | | started etc. Such determinations | | | | will always have a “Satisfactory” | | | | level 3 outcome allocated. | | | | | | | | However, apart for the | | | | information determinations this | | | | outcome should be used very | | | | sparingly as it should be | | | | possible to choose a more | | | | specific outcome. If it is | | | | thought that an analytical | | | | determination cannot be | | | | categorised other than as this | | | | outcome then this should be | | | | brought to the attention of the | | | | database administrator and either | | | | guidance will be provided or a | | | | new outcome may be created if | | | | appropriate. | | | | | | | | **This outcome must not be used | | | | as a “rubbish bin”!** | +-------------+--------------------+-----------------------------------+ Level 3 Outcomes ================ The level 3 outcomes that are currently in use are: +---------------+-------------------+---------------------------------+ | **Level 1 | **Level 3 | **Comments** | | Outcomes** | Outcome** | | +===============+===================+=================================+ | A – Additive | 00 – Satisfactory | Applied when a determination | | | | performed on a food is deemed | | B – | | to comply with any relevant | | Constituent | | statutory limits, standards set | | | | by any appropriate code of | | C – | | practice or where the results | | Nutritional | | are considered to meet any | | Component | | standards considered relevant | | | | by the Public Analyst reporting | | D – | | on the sample. This includes | | Undesirable | | any standards applied by the | | Substances | | Public Analyst that, in his/her | | | | opinion, are appropriate. | | E – | | | | Substitution | | | | | | | | X – Radiation | | | | Monitoring | | | +---------------+-------------------+---------------------------------+ | | 01 – Above | Applied when the result of a | | | Numerical Limit | quantitative analysis, taking | | | or Standard | into account any measurement | | | | uncertainty, is in excess of | | | | any relevant statutory limit, | | | | standard set by any appropriate | | | | code of practice or where the | | | | results are considered to | | | | exceed any standard considered | | | | relevant by the Public Analyst | | | | reporting on the sample. | +---------------+-------------------+---------------------------------+ | | 02 – Below | Applied when the result of a | | | Numerical Limit | quantitative analysis, taking | | | or Standard | into account any measurement | | | | uncertainty, is below any | | | | relevant statutory limit, | | | | standard set by any appropriate | | | | code of practice or where the | | | | results are considered below | | | | any standard considered | | | | relevant by the Public Analyst | | | | reporting on the sample. | +---------------+-------------------+---------------------------------+ | | 03 – Present but | Applied when the result of a | | | not permitted | quantitative or qualitative | | | | analysis indicates that a | | | | substance is present when that | | | | substance is not permitted to | | | | be present in that food. For | | | | example, this would be applied | | | | where a non-permitted colouring | | | | matter is determined either | | | | quantitatively or | | | | qualitatively. | +---------------+-------------------+---------------------------------+ | | 04 – Present | Applied to the result of a | | | | qualitative analysis when the | | | | substance being determined is | | | | found to be present. | +---------------+-------------------+---------------------------------+ | | 05 – Absent | Applied to the result of a | | | | qualitative analysis when the | | | | substance being determined is | | | | found to be absent. | +---------------+-------------------+---------------------------------+ | L – Labelling | 80 – Satisfactory | Applied when all the labelling | | | | information present on a food | | | | is considered to comply with | | | | statutory requirements and any | | | | other standards that are | | | | considered appropriate by the | | | | Public Analyst reporting on the | | | | sample. | +---------------+-------------------+---------------------------------+ | | 81 – Absent / Not | Applied when any information | | | Declared | that is required to be present | | | | on a sample is not present. | +---------------+-------------------+---------------------------------+ | | 82 – False or | Applied when any information | | | Misleading | that is required to be present | | | | on a food is factually | | | | incorrect or is presented in | | | | such a manner as to make an | | | | intending purchaser believe | | | | that some aspect of the food is | | | | other than it truly is. | +---------------+-------------------+---------------------------------+ | | 83 – Not | Applied when any information | | | Sufficiently | that is required to be present | | | Precise | on a food, whilst not being | | | | factually incorrect or | | | | presented in such a manner as | | | | to deliberately mislead is not | | | | sufficiently precise to | | | | indicate the true nature of the | | | | food. For example, this outcome | | | | should be used when the | | | | statutory name applied to a | | | | food is not sufficiently | | | | precise to inform an intending | | | | purchased of the true nature of | | | | the food and to allow it to be | | | | distinguished from other foods | | | | with which it might be | | | | confused. | +---------------+-------------------+---------------------------------+ | | 84 – Interrupted | Applied when any information | | | by Other | that is required to be present | | | Information | on a food as a single statement | | | | is interrupted by pictures or | | | | other text. | +---------------+-------------------+---------------------------------+ | | 85 – Incorrect | Applied when any information | | | Format | that is required to be present | | | | on a food is not presented in | | | | the format that it is required | | | | to be. For example this outcome | | | | should be used when the | | | | ingredient list is not headed | | | | by the word “Ingredients” or | | | | similar or the individual | | | | ingredient names are not | | | | presented in the required | | | | manner. | +---------------+-------------------+---------------------------------+ | | 86 – Incorrect | Applied when any numerical | | | Units | information that is required to | | | | be present on a food does not | | | | have the correct units | | | | associated with it. For example | | | | this outcome would be used when | | | | nutritional information was not | | | | presented in the required | | | | manner with the units specified | | | | by statute. | +---------------+-------------------+---------------------------------+ | | 87 - Present - | Applied when any information is | | | not permitted/not | present but is not required or | | | required | is not permitted. | +---------------+-------------------+---------------------------------+ | M – | 20 – Satisfactory | Applied when a determination | | Microbiology | | performed on a food is deemed | | | | to comply with any relevant | | | | statutory limits, standards set | | | | by any appropriate code of | | | | practice or where the results | | | | are considered to meet any | | | | standards considered relevant | | | | by the Public Analyst or Food | | | | Examiner reporting on the | | | | sample. This includes any | | | | standards applied by the Public | | | | Analyst or Food Examiner that, | | | | in his/her opinion, are | | | | appropriate. | +---------------+-------------------+---------------------------------+ | | 21 – RTE | This classification of results | | | Guidelines – | is no longer used in the latest | | | Acceptable | version of the RTE Guidelines | | | | so this outcome has been | | | | retired | +---------------+-------------------+---------------------------------+ | | 22 – RTE | Applied when the food has been | | | Guidelines – | assessed for compliance against | | | Borderline | the Guidelines for Assessing | | | | the Microbiological Safety of | | | | Ready-to-Eat Foods Placed on | | | | the Market issued by the Health | | | | Protection Agency (the RTE | | | | Guidelines) and the result of | | | | the determination, taking into | | | | account any measurement | | | | uncertainty, has been found to | | | | meet the “Borderline” standard | | | | specified in those Guidelines. | +---------------+-------------------+---------------------------------+ | | 23 – RTE | Applied when the food has been | | | Guidelines – | assessed for compliance against | | | Unsatisfactory | the Guidelines for Assessing | | | | the Microbiological Safety of | | | | Ready-to-Eat Foods Placed on | | | | the Market issued by the Health | | | | Protection Agency (the RTE | | | | Guidelines) and the result of | | | | the determination, taking into | | | | account any measurement | | | | uncertainty, has been found to | | | | meet the “Unsatisfactory” | | | | standard specified in those | | | | Guidelines. This outcome should | | | | not be used when pathogenic | | | | organisms are present that | | | | render the food potentially | | | | injurious to health and/or | | | | unfit for human consumption | +---------------+-------------------+---------------------------------+ | | 24 – RTE | Applied when the food has been | | | Guidelines – | assessed for compliance against | | | Unsatisfactory: | the Guidelines for Assessing | | | Potentially | the Microbiological Safety of | | | injurious to | Ready-to-Eat Foods Placed on | | | health and/or | the Market issued by the Health | | | unfit for human | Protection Agency (the RTE | | | consumption - | Guidelines) and the result of | | | Pathogenic | the determination, taking into | | | Organism Present | account any measurement | | | | uncertainty, has been found to | | | | meet the “Unsatisfactory: | | | | Potentially injurious to health | | | | and/or unfit for human | | | | consumption” standard specified | | | | in those Guidelines due to the | | | | presence of pathogenic | | | | organisms. | +---------------+-------------------+---------------------------------+ | | 25 – Food Hygiene | Applied when the food has been | | | Regulations – | assessed for compliance with | | | Exceeds Numerical | the requirements of the Food | | | Standard; EMP | Hygiene Regulations and the | | | | result of the determination, | | | | taking into account any | | | | measurement uncertainty, has | | | | been found to exceed the | | | | appropriate numerical standard | | | | for a food that is at the end | | | | of the manufacturing process. | +---------------+-------------------+---------------------------------+ | | 26 - Food Hygiene | Applied when the food has been | | | Regulations – | assessed for compliance with | | | Exceeds Numerical | the requirements of the Food | | | Standard; DSL | Hygiene Regulations and the | | | | result of the determination, | | | | taking into account any | | | | measurement uncertainty, has | | | | been found to exceed the | | | | appropriate numerical standard | | | | for a food that is examined | | | | during its specified shelf | | | | life. | +---------------+-------------------+---------------------------------+ | | 27 - Food Hygiene | Applied when the food has been | | | Regulations – | assessed for compliance with | | | Pathogenic | the requirements of the Food | | | Organism Present; | Hygiene Regulations and is | | | EMP | found to have pathogenic | | | | organisms present. This outcome | | | | should be applied when the food | | | | has been examined at the end of | | | | the manufacturing process. | +---------------+-------------------+---------------------------------+ | | 28 - Food Hygiene | Applied when the food has been | | | Regulations – | assessed for compliance with | | | Pathogenic | the requirements of the Food | | | Organism Present; | Hygiene Regulations and is | | | DSL | found to have pathogenic | | | | organisms present. This outcome | | | | should be applied when the food | | | | has been examined at the end of | | | | the manufacturing process. | +---------------+-------------------+---------------------------------+ | | 29 – | Applied when the food has been | | | Unsatisfactory – | examined and found to be | | | Reason not | microbiologically | | | Specified | unsatisfactory but the reason | | | | for this has not been | | | | specified. This outcome must | | | | not be used when the food has | | | | been assessed for compliance | | | | against the RTE Guidelines or | | | | the Food Hygiene Regulations. | +---------------+-------------------+---------------------------------+ | P – Additives | 40 – Satisfactory | Applied when all the | | – Animal Feed | | determinations performed on an | | | | animal feeding stuff are deemed | | Q – | | to comply with any relevant | | Composition– | | statutory limits, standards set | | Animal Feed | | by any appropriate code of | | | | practice or where the results | | R – | | are considered to meet any | | Undesirable | | standards considered relevant | | Substances – | | by the Public Analyst or | | Animal Feed | | Agricultural Analyst reporting | | | | on the sample. This includes | | | | any standards applied by the | | | | Public Analyst or Agricultural | | | | Analyst that, in his/her | | | | opinion, are appropriate. | +---------------+-------------------+---------------------------------+ | | 41 – Above | Applied when the result of a | | | maximum permitted | quantitative analysis, taking | | | level or standard | into account any measurement | | | | uncertainty, is in excess of | | | | any relevant statutory limit, | | | | standard set by any appropriate | | | | code of practice or where the | | | | results are considered to | | | | exceed any standard considered | | | | relevant by the Public Analyst | | | | or Agricultural Analyst | | | | reporting on the sample. | +---------------+-------------------+---------------------------------+ | | 42 – Below | Applied when the result of a | | | maximum permitted | quantitative analysis, taking | | | level or standard | into account any measurement | | | | uncertainty, is below any | | | | relevant statutory limit, | | | | standard set by any appropriate | | | | code of practice or where the | | | | results are considered to | | | | exceed any standard considered | | | | relevant by the Public Analyst | | | | or Agricultural Analyst | | | | reporting on the sample. | +---------------+-------------------+---------------------------------+ | | 43 – Above action | Applied when the result of a | | | threshold | quantitative determination of a | | | | pesticide, taking into account | | | | any measurement uncertainty, is | | | | in excess of the action | | | | threshold specified in the | | | | relevant legislation. | +---------------+-------------------+---------------------------------+ | | 44 – Below action | Applied when the result of a | | | threshold | quantitative determination of a | | | | pesticide, taking into account | | | | any measurement uncertainty, | | | | below the action threshold | | | | specified in the relevant | | | | legislation. | +---------------+-------------------+---------------------------------+ | | 45 – Above | Applied when the result of a | | | recommended level | quantitative determination of a | | | | pesticide, taking into account | | | | any measurement uncertainty, is | | | | in excess of the recommended | | | | level specified in the relevant | | | | legislation. | +---------------+-------------------+---------------------------------+ | | 46 – Below | Applied when the result of a | | | recommended level | quantitative determination of a | | | | pesticide, taking into account | | | | any measurement uncertainty, is | | | | below the recommended level | | | | specified in the relevant | | | | legislation. | +---------------+-------------------+---------------------------------+ | | 47 – Present | Applied to the result of a | | | | qualitative analysis when the | | | | substance being determined is | | | | found to be present. | +---------------+-------------------+---------------------------------+ | | 48 – Absent | Applied to the result of a | | | | qualitative analysis when the | | | | substance being determined is | | | | found to be absent. | +---------------+-------------------+---------------------------------+ .. [1] Outcomes Table Review Final Report – July 2008, Norman D Michie .. [2] Trial of Enhanced Outcomes Process Final Report – October 2009, Norman D Michie .. |WorkLogo2.jpg| image:: media/image1.jpeg :width: 0.59074in :height: 0.56802in