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Rice based desserts

The survey’s objectives were to:

  • review the manufacturing processes
  • gather information on the type of products, their intrinsic properties (pH and water activity) and the microbiological quality at the end of processing and at the end of shelf life
  • gather information on the industry baseline compliance in relation to the requirements in the Australia New Zealand Food Standards Code (the Code) and product labelling, implement remedial action for non-compliance and determine the change in compliance rates post intervention
  • develop and implement a risk management approach to make sure that rice based desserts made and sold in NSW are safe for consumption.

Results

Full results are available in the report below.

Rice based desserts survey, June 2017 (pdf 1.5 MB)

Table of contents 
Introduction
Aim
Products in scope
Materials and method
Results
Discussion
Conclusion
References
Appendix 1
Appendix 2
Appendix 3
Appendix 4