2 replies to this topic

[foodeng]

Do you have any recommends about the period of microbiological checks about the production area air, personnel hand hygene and product conduct surfaces?

[cazyncymru]

Do you have any recommends about the period of microbiological checks about the production area air, personnel hand hygene and product conduct surfaces?

I would think that is something you have to risk assess.

For example, if you are producing a product where the is extensive handling by personnel, then there is an increase chance of contamination by Staph aureus then i would carry out hand swabs on say a monthly basis. But if the operation was automated, then i would carry out hand swabs on a 6 monthly basis.

Caz x

[Simon]

Do you have any recommends about the period of microbiological checks about the production area air, personnel hand hygene and product conduct surfaces?

Previously I had a quarterly audit conducted but reduced it to six monthly based on good findings. I did consider stopping it altogether but customers and auditors like to see it as it provides some validation that the GMP/Prerequisites are effective.

Regards,
Simon