§ Dr. David ClarkTo ask the Secretary of State for Health if he will make a statement about the possibility of monitoring for listeria in milk and cheese.
§ Mr. Kenneth Clarke[holding answer 20 February 1989]: Microbiological control of foods such as milk and cheese is primarily achieved by adherence to good manufacturing and retail practice based on the hazard analysis and critical control point approach. The Department's advice to manufacturers, retailers, and enforcement officers is to concentrate on these aspects rather than to undertake enhanced routine final product testing.