I am writing to you, because I wonder how to solve the problem with microbiology. How to reduce the amount of bacteria on the production lines. I work in the meat industry, where production day is long.
The last time I made a small test to discover where might be the risk point. I took for a sample meat from 5 points.
1.23 000 raw material with skin
2.750 000 raw material with skin after touch by employees with the gloves
3. 9000 product after removing of skin
4.170 000 product on the production line
5.170 000 product on the end of the line
6.200 000 product closed ready for client.
The point 6 is much to high. Nevertheless I see that employees have dirty gloves point 2, but after removing of skin the risk is ok point 3.
I wonder how to disinfect the production lines during th breaks, because I am sure that there is a source of the problem.
I heard from one QM that in another meat plant they are using 90% alkohol. They spread alkohol on the production lines during the breaks and after few seconds the alko eveporates and the line is disinfected.I am not so sure for this.
What do you think, how do you solve similar problems, UV lamps?
Thanks in advance