Our approach
The ICMSF functions as a small “working group” of elected members and invited consultants, not a forum for the reading of papers or political debate. We are an action-oriented group with a history of evaluating issues and making timely contributions on newly emerging food safety concerns. The Commission has performed in-depth studies on all essential aspects relating to microbiological specifications for foods such as: methods of analysis, sampling plans, and microbiological limits.
In recent years, the Commission has worked to improve the microbiological safety of food through its books and other scientific publications, by participating in symposia and workshops, recommending sampling plans and microbiological criteria, and defining and promoting the use of Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) systems and other systems of managing food safety.
To address important regional issues, the ICMSF may establish regional Subcommissions. These Subcommissions follow the operating principles of the ICMSF while addressing microbiological problems particular to their regions.