8 replies to this topic

[DavidAR]

1st i wrote a post an hour ago or so and thought i had posted but can not seem to refind it   anyways if somone comes across it please let me know where it is i searched my own content and could not find.

 

anyways i digress,

 

What are the common  suites or programs for testing water and the spec limits people use for potable water used in food manufacturing?

i.e what would be a a PASS Caution FAIL spec be for each program.

 

i belive the tests common are:

Aerobic Colony Count (37◦c 44hrs)

Aerobic Colony Count (22◦c 68hrs)

Total Coliforms

E.Coli

Enterococci

Sulphite Reducing Clostridium Perfringens

Pseudomonas spp.

And For hands to provide understanding if people are washing their hands properly to validate the hand wash procedure are:

 

Coagulase Positive Staphylococci

Enterobacteriaceae

 

Just not sure what would be acceptable limits and or Action points would be.

 

 

Any help appreciated on this.

[MDG]

For water analysis, Once a month from all the tap with coliform as a major microbiological contaminant followed by Yeast and molds

[Charles.C]

Hi David,

 

Apparently -
 

 

Guidelines for safe use of water in a food processing site:
Potable water must meet the minimum requirements of Directive 98/83/EC.
It  may  be  drawn  from  the  public  mains  supply  network  operated  by  a  water company, or from a private supply, such as a borehole.

 

 

 HIF_wastemanagement.pdf   577.24KB   64 downloads

 

From memory, the (encyclopedic) directive has a list as per yr OP with specs./sampling procedure. Link here -

 

http://ec.europa.eu/...slation_en.html

 

For the rest, try -

 

http://www.ifsqn.com...ces/#entry60958

[DavidAR]

Good links,

 

Seems essentially water needs to be treated as a raw material which makes sense.

 

The micro standards seem to sugest to me that testing for:

 

E.coli

Enterococci

Pseudomonus aeruginosa

ACC @22oC

ACC@37oC

 

Are the norms, which fall into what i see we have done historically, but i dont see exactly what the limits of acceptability are?

[Charles.C]

Good links,

 

Seems essentially water needs to be treated as a raw material which makes sense.

 

The micro standards seem to sugest to me that testing for:

 

E.coli

Enterococci

Pseudomonus aeruginosa

ACC @22oC

ACC@37oC

 

Are the norms, which fall into what i see we have done historically, but i dont see exactly what the limits of acceptability are?

 

Hi David,

 

Pg10/23 for pdf

 

IMEX, the 2nd/3rd are exotic. Maybe routine = annually after a clean 1st run unless non-compliant. Requests to some labs may elicit a "why test?" followed by a "how?".

[DavidAR]

Hi David,

 

Pg10/23 for pdf

 

IMEX, the 2nd/3rd are exotic. Maybe routine = annually after a clean 1st run unless non-compliant. Requests to some labs may elicit a "why test?" followed by a "how?".

think im havin an issue with PDF page 10-23 of the waste management pdf?

 

it only goes to page 9 for me  

[Charles.C]

think im havin an issue with PDF page 10-23 of the waste management pdf?

 

it only goes to page 9 for me

Hi David,

 

I'm referring to the download offered in europa link.

[DavidAR]

   

[DavidAR]

Great replies,

 

If swabbing hands to validate hand cleaning i.e are hands being cleaned using procedure that works, testing for:

 

Staph and Enterobactericae is all thats required?

I understand that everyone is diffrent or can be so what kind of limits would be normaly accepted as (this guys hands are clean procedure works) and (this is not good procedure is not working for him)

 

If that makes sense,