Cooked rice testing for hotels and restaurants.
| Food/Test Category | Microbial Parameters | Analysis Method | Limits |
| Cooked Rice | Standard Plate Count | AOAC 990.12/ISO 4833-1:2013 | ≤10⁵ CFU/g |
| Salmonella | AOAC 2003.09/ISO 6579-1:2017 | Absent in 25 g | |
| E.Coli | AOAC 991.14/ISO 16649-2:2001 | <10 CFU/g | |
| Listeria monocytogenes | AOAC 975.55/ISO 6888-1:2021 | <10² CFU/g | |
| Coagulative Staphylococcus | AOAC 975.55/ISO 6888-1:2021 | <10² CFU/g | |
| Bacillus Cereus (rice dishes only | AOAC 980.31/ISO 7932:2004 | <10³ CFU/g |