For assessment of hygienic quality, food items are grouped into five categories. How are the food items classified?
In the Guidelines, food items are grouped into five categories for the assessment of hygienic quality, taking into account the raw ingredients used, and the nature and degree of processing before sale. The categorisation is summarised in the Food Category Table for Aerobic Colony Count Assessment. The same principle for categorisation is applicable to other ready-to-eat food that is not listed in the table.
