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Environmental Monitoring

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#1 Simon

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Posted 12 November 2017 - 06:59 PM

Environmental Monitoring
 

Taking place:

Friday, November 17, 2017 - 03:00 PM - 04:00 PM UK Time

This is a 10.00 AM Eastern US Start
 
Presenter:

Lakshmikantha (Kantha) Channaiah, Director of Microbiology, AIB International
 

Webinar Overview:

Although we enjoy one of the safest food supplies in the world, foodborne illness remains common in the United States where foodborne illness outbreaks affect millions and kill thousands of people. These outbreaks also undermine consumer confidence in affected products, result in large recalls, and diminish market demand. A substantial number of foodborne illness outbreaks result from poor hygiene practices. Microorganisms can survive in food processing and handling environments. They are generally introduced into the food environment through raw materials, pests, air, water, and employees. During this webinar find out ways that we can identify these hazards and stop them in their tracks. 

 

Presentation Slides >>

 

Webinar Recording >>


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Simon Timperley
IFSQN Administrator
 
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#2 Simon

Simon

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Posted 17 November 2017 - 05:30 PM

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Nele : When will the presentation start?
Simon Timperley : It is underway Nele, youtube must be blocked for you and so you cannot watch
lisa : for a small company is it ok to have an abbreviated EMP team?
Eric Wilson : Lisa-yes
Mohammed : hi
Liz : is there a definition of the zones?
Blessie Nance : IS ZONING APPLICABLE TO A FOOD PACKAGING COMPANY? WE ONLY HAVE FOOD AND NON FOOD CONTACT AREAS. IS THERE STILL A NEED TO DESIGNATE 4 ZONES?
Jessica : what would be an environmental factor that would cause contamination?
John : The speaker said to SAVE YOUR QUESTIONS UNTIL THE END... STOP ASKING QUESTIONS
Parker : i have been asking if i should swab in zone one for years. nice to finally get an answer on it!
Parker : chill out, John
coleen marcia henry : Good morning all from Kingston Jamaica
Don : FDA guidance recommends zone 1 swabbing for pathogens
Lweendo : What is post-lethality recontamination?
Kurt : USDA guidance also recommends zone 1 swabbing
Patricia : Good morning from Jamaica
Liz : Regulatory requirements indicates swabbing in zone 1 areas
clifford : if your rte prodyct is packaged inline directly after baking.. however while mocing on the cooling conveyor leading to the packaging machine... is this considered being exposed to the environment??
Jacinthe : Why is it not recommanded to not swab for pathogens in zone 1 environment... please repeat explanation?
Paula : Does FSMA require the zone 1 swabbing?  I know USDA regulations state that you must swab zone 1.
Mohammed : Does the monitoring program include the appropriate numbers of samples, site locations and time of sampling?
Rubby Muzondo : what  are the methods used for monitoring zone 1
Casilda : would storage warehouse be zone 3 or 4?
thies : Swabbing zone 1 is the same as sampling the product itself. So if your swab finds a pathogen you have to take the consequences of assuming that pathogen is in your product. Maybe that makes is easier to understand why in general you would not sample the pathogen in zone 1 (unless you are in RCA).
Mohammed : from which zone that  environmental samples be collected ?
Liz : should all zones be taken at the same time or at a different frequency?
Teresa Kloch : will slides be available, is it possible to have slides available prior to webinar as I like to take notes on the slides
Parker : Casilda, I have always treated the warehouse as zone 4. clear cut examples of zone 4 would be offices, breakrooms etc.
mary claire lozarita : how do you consider the brine freezer
John : Do you think he is going to answer your questions while he is speaking?
Meganne Barzuna : Good Morning, Meganne and Josue from Costa Rica
Joel : The entire webinar will be on YouTube later today.
mary claire lozarita : hi sittie are you there?
Mohamed Haja : Mohamed Haja from Zulfi, Riyadh
Simon Timperley : We may do that in future Teresa.
Sittie Ameerah Khan : Yes mam Claire. 
Liz : what is defined as dry products?
Casilda : Thanks Parker. That is what we  currently do, will stick to it.
Stephen : Stephen t
Brenda : I like Teresa's idea!
Goodwin : i dont have sound on my laptop what do i do
Casilda : Great Idea Teresa
Parker : Jeez that is a bunch of swabs for a small processor.
Ahmed : FCS can ba taken before start production or during production ?
Dennis Seman : Do samplers make composite samples?
Isaac Skipper : Will it be on YouTube later I missed the first 10 minutes 
Liz : what is the rationale for both FCS and NFCS testing at the same time?
Houman : What is the title of FDA 2017 guideline? thanks!
Anita : Why sample hours into production? Then you don't know if it is bacterias found naturally in the product you detect, or contamination from the environment?
Lisa Wong : Can ATP swabbing done every two weeks,  acceptable for  EMP ?
lisa : are pasteurized products considered low frequency
thies : The FDA recommendation: Recommended minimum of 5 FCS and 5 non-FCS samples on each line. Is for RTE (ready to Eat) and concerns Listeria. Would the FDA also want you to follow this in other nonRTE situations?
Parker : Lisa, I have been told that ATP is not accepted the same as EMP
John : Rookies
Farida Hosein : Is there an ATP system you would recommend
clifford : ATP is not the same as EMP, it cannot be accepted as the same 
Lisa Wong : Parker, ispeaker just mentioned it as an acceptable tool/rechnique
Simon Timperley : Get sound Goodwin
Alyssa : @ Liz for zone definitions see p. 10 https://www.aibonlin...ningHazards.pdf
Niki : ATP does not detect pathogens, therefore cannot be used as EMP, but should be used additionally  to indicate sanitation deficiencies 
Simon Timperley : Slides and recording will be issued later
Liz : Thank you Alyssa!
Jessica : What is an acceptable ATP result
Jesus Esparza : Thank you Alyssa
John : Jessica- NEGATIVE is always acceptable LOL
Anita : Jessica: we have below 30 as acceptable on ATP
Shuhaib : Thanks for the Link Alyssa. Its great PDF ! :)
mary claire lozarita : Hi Simon , do we have available reference materials for the  standard parameters for environmental, product, water and ice micro and air micro? so with the applicable frequency of sampling?
Niki : You need to determine acceptable limits for ATP depending on each individual surface
Lisa Wong : Parker, it makes sense ATP is not recommended since it will not specify actual organisms causing high ATP result..thanks for your guidance
Jessica : Thanks Anita and Niki
thies : I like this FSPCA manual Appendix 6  (at end of book) for good guidance: https://www.ifsh.iit...2_Watermark.pdf
miguel : Sample6 is a great inhouse testing system if you can afford it of course. works lgreat.
miguel : sample results after 6HOURS . its awseome
Shuhaib : Thanks for the link Thies....
Parker : sweet link, thies. i have the hard copy but it's nice to have the PDF. That is the training manual for PCQI. Baller, thank you.
vimala : if swabbing is not recommended in zone 1, what are the other ways to montior zone 1 in an EMP?
miguel : sample6 if anyone interested
Savy : It is best to use indicator pathogen organisms.  If you get a positive using the actual pathogen you could be liable for a recall back to the last good check
miguel : (sample6 is listeria testing)
Lweendo : Which brand of equipment can you recommend for Air sampling?
Nasr Saeed : Thank you Alyssa
Liz : are we able to use the reviews of the baseline for changing the frequencies from EMP on packaging line as previously mandated by regulatory requirements?
Nizar : Good Morning from Canada
Farida Hosein : We use a slicer to slice loafes with fruit and nuts.  How often should we be swabbing those slicers
Mimoza : What about environmental air, water, sterile air testing . What would you recommentd
Mohammed : what was that Vickie?
Shuhaib : Thanks for the link Vickie
Alyssa : :)
Vickie : It is a free Food Safety Plan Builder.  It takes through all the steps for that FSMA requires for Preventive Controls
Shuhaib : The Food Safety Plan Builder - 16 Mb download file
Mohammed : OK...thanx Suhaib
Shuhaib : Welcome Mohammed
Vickie : You're Welcome Shuhaib
ramzy howait : hi everybody from egypt
Shuhaib : Please share more links on Food Safety .. Appreciated ! 
Houman : How often should we do the verification?
Mohammed : I need any link of food sampling
Sheila : what is FDA 2017?
Nasr Saeed : Thank you Vickie and Miguel
clifford : will we be able to print Simon- certificated of attendance for this webinar
joe : My facility deals with products using raw, unprocessed, seeds and grains. Can you discuss any inherent risks which could impact our sampling plan?
Parker : maybe it is this? https://www.fda.gov/...n/UCM535981.pdf
Seema : how to download it
clifford : can you please elaborate on what is refered to by "exposed to the environment"
Michelle : What labeling and shipping information do you want in the EMP binder?
Darlene : Are low risk frequencies for packagaging manufacturing different?
Shuhaib : Thanks Parker for the link
Stuart : Joe, we process soybeans, what grains and seeds are you using?
Kuldeep Singh : How to get rid of the Lm from drains of a food processing area please.
Liz : For zone 1 if you say not to swab what method do we use to get the sample?
Simon Timperley : Yes certificate will be issued afterwards.  You can print and sign it
lisa : Kuldeep, talk to your chemical company they should be able to help with foamers and SOP's
joe : So from the information in step 6, is < 100 cfu a standard acceptable Entero limit when looking at both raw and finished product testing? 
Kevin : Should areas above product contact equipment be considered Zone 1 or zone 2?
teresa : Sterilex is working for Listeria in our drains
Luzviminda : Do we need to test underside of conveyors for Listeria spp.? We produce RTE.
Parker : Kuldeep you also make sure you have dedicated tools for drains only
clifford : Thanks Simon
clifford : Zone 2 kevin
joe : Stuart. Corn,soybeans, wheat, millet etc. 
mary claire lozarita : do you have the link for the pcqi manual?
Amit Kheradia : Taking EMP samples (as you said) "just prior to cleanup or even several hours into production" is news to me! Is it for pathogen testing or indicator organism testing or for both? What is the primary purpose of conducting EMP in such an unclean environment?
Susil Fernando : Thank you Kantha. Your presentation was concise & to the point
Nizar : Thanks for the informative sessions
Liz : what zone are slicer electrical cabinets ?
Christine Harmon : Thank you
Liz : excellent presentation!
Toni-Ann Robinson : Good presentation
Nicola : Very good thank you
Dao : how can we make bacteria standards for each zone ?
aisha kulsoom : when you talk about risk assessment what elements should be included
Ashley : can we have access to this PPD?
Odette : Very good presentation Thank you
Parker : we are going 25 a month of listeria spp 
bev : Thank you.....great presentation!
Kevin : can biofilm become dislodged during production and affect product integrity
Kuldeep Singh : How to get rid of the Lm from drains of a food processing area please.
Alyssa : thank you Kantha
lisa : are pasteurized products considered a low frequency??
Lisa Wong : great presentation!
Michelle : Thank You!
Casilda : Thank Kantha. This was very helpful
Antonio Zecevic : great presentation, thank you
Seema : Nice presentaton can we download 
Goodwin : thanks simonand the presenter though i did not have sound but i was able to follow
Isaac Skipper : Sterilex is great for drains and other equipment from time to time to change things up
Ereca : Thank you, information was helpful
clifford : please explain what is meant by exposed to the environment?
Adriana : Thank you very much for the presentation!
Kuldeep Singh : How to get rid of the Lm from drains of a food processing area please.
Laura P  Landeros : hello from Denver Colorado 
Kevin : Should areas above product contact surfaces be considered zone 1, 2 or 3
Judy : RReally good , great presentation, Thank you.
Nasr Saeed : very good . Thank you.
Maite : An excellent presentation!! Congratulations.
Michael : Thanks for great presentation
aisha kulsoom : what elements should be considered for performing teh risk assessment 
Eric Wilson : Kuldeep- it is a mulitplle step procedure and ssop. please consult/utilize a good sanitation chemical provider for step by step process... there is not a magic bullet.
Ahmed : Is it based to check cleaning and sanitation efficiency ?
Houman : How often should we do the verification?
clifford : excellent presentation... many thanks 
Jessica : what would be an example of an environmental factor that could cause contamination that you should look for when doing risk assessment?
Mohammed : Is it recommended that a facility assessment be done to identify sampling sites
Sittie Ameerah Khan : Thank you Kantha for your presentation.
CAROL : Great presentation.  Haveb been in charge of environmental program for a few years and learned a few things.
Liz : Thanks for a great presentation and to all participants feedback on reference materials!!!
Darlene : Does each mache have to be tested each time or can you alternate (packagaging manufacturing) Low risk
Kuldeep Singh : How to get rid of the Lm from drains of a food processing area please.(Which Chemical is most effective and Can be used in food plant?)
Angel : In dry packaging manufacturing, we should test for yeast and mold? Or better for Coliform, Aerobic and Salmonella?        Thanks                   
joe : Great information. Thank you.
Eric Wilson : Kuldeep- please see my previous response
Parker : we are not getting positives
Roxana Arellano : What if you get positives continuously on the floor near in-process? 
Deshraj sharma : Thank you
Savy : Always check with your chemical supplier; but fo drains do NOT use high pressure.  must be able to  remove covers then use designated brushes with proper cleaners then sanitizers
Chris : Kuldeep - clean with dedicated tools and then flood with quat ~400ppm
Hadie : Thanks alot for the educative presentation
Niki : I also have found sterilex to be effective
Lweendo : what are the microbiological limits for environmental swabs and from product testing? I work in a Bakery.
stephany vargas : what are some suggestions on consistent positive Listeria results on drains, even after various sanitations
lisa : Chris I second your Quat
ramzy howait : thanks alot!
Eric Wilson : Kuldeep- dedicated tools, pH swing, quat., paa, per-quat...
Hadie : Greatly appreciate your efforts in promoting production of safe food products!
robin : Thank you Kantha. Fantastic presentation, very informative.
Amit Kheradia : Conducting environment monitoring just prior to clean up or several hours in production is something new. What is the purpose of conducting EMP in such an unclean environment?
Deshraj sharma : Thanks
Adeshola : very clear
mary claire lozarita : how do you control the growth of yeast and molds
Joel : Amit it shows if you are making a safe product.
John : MicroSolve from Zep kills Listeria Momo
Rosemary : Zep Biofilm Drain Cleaner
Anita : Please answer Amits question?!
Isaac Skipper : Roxanne you won't use a chlorinated soap and better than 400 PPM switch it up with some stirile X and what at 200 to 400 PPM follow up might even have to go to use in a parasitic acid in about a 15% solution you always want to switch it up you don't want to use the same thing over and over again tha
Dao : Thank a lot !
Yoga : Thanks kantha for a very informative presentation
edwin : Very good answers to questions. i personally identify to these answers
shahid : What about entrances to the facilities especially the areas around the storage and goods receiving  
Kuldeep Singh : Is that Potassium Hydroxide combined with Quat Ammonia for LM
Jeffrey : Good point on traffic patterns.  Fork lifts need to be tested also.
Eric Wilson : kuldeep-yes
Anita : Joel; but when your'e producing a product who has bacterias on it (like fish), then you are certain to find TPC on the production line...
Kuldeep Singh : Thanks Eric
Mohammed : Thank you for your very useful information and  sharing your knowledge!
Eric Wilson : Kulkdeep- sorry, percarbonate & quat- per-quat
Anita : Eric; when your product contains bacterias, and you sample during production, you don't know if the result comes from the environment or the product?
Nasr Saeed : very good answers 
Andrea : What chemical can be used for showering the carcasses before the cooler against E.coli and Coli form. (something like Diabac... Paracetic Acid..... ) ?
Amit Kheradia : Kanta, thank you so much for clarification. And Simon thank you for considering the question.
Ossama Ismail : Million Thanks ; Really Impressive
Eric Wilson : Andrea- ASC, PAA...
Adeshola : thank you
Abdulrahman : Nice information and thank you for the invitation 
Sruthi Srinivasan : can we download the presentation 
Kuldeep Singh : How much concentration of percarbonate & quat- per-quat Eric
stephany vargas : is there some sort of guidelines for indicating bacteria microorganisms and sampling frequencies?
Liz : So what are we supposed to test zone 1 for if not for pathogens?
Amit Kheradia : Where can we get the recent FDA guidance on EMP, anyone can guide pls?
vimala : does  RTE spice powders come under low risk products ? 
Don : FDA guidance recommends zone 1 swabbing for Listeria Spp which implies LM when they see the results
Anita : If you sample zone 1 for TPC during production, you will not get a negative result?
Eric Wilson : kuldeep- we use it as an operational sanitation control, post drain cleaning... it is a dry product(course powder), many chem manufacturers have
Sruthi Srinivasan : in case of produce where there is no kill step, do you recommend testing zone 1 for pathogen 
Jeanette Olivares : CAn you please share the reference to FDA where states sampling during production?
Amit Kheradia : Really great and eye-opening presentation. Thank you Kanta and Simon
Teresa Kloch : thank you this was great!
Simone : Thanks for the great prasentation!!!! 
Betsy : Great presentation!!!
Jeffrey : Thank you
David Levy : Thanks!!!
jimmy : Top Job Dude ! Very informative
Rosimar : Thanks!
Theophilus Fon : Thanks very much. Very good webinar
jack : Thanks!
Patricia : Excellent presentation
Kevin : Thank you!
Brenda : Thank You, it was GREAT! 
Ahmed : Thanks a lot 
Joe : brilliant 
Julian : thanks!!
Jesus Esparza : thanks everyone
patricia : excelent presentation, I would like to know about limits or acceptable limits in microbiological indicator, as TC e.coli, coliform if you can please send me information I will apreciated thank you
Chi Samuel : Great Presentation 
Nila : Thank you very much.
Amit Kheradia : Excellent!!!
Jacinthe : Very good presentation- Thank's
Bebonchu : products should be put on hold when you swab the lines for pathogen until you have the results
Aurea : great presentation!!!!!
Rosimar : When we will have Khanta again????
bob : Thank you! First rate and informative!
Michelle : please provide written email address for follow up questions. Thank you.
Maribel : thank you for the informative presentation
Rubén Mariscal : Thanks a lot Kantha and Simon
Mohamed Haja : Thank you 
Mohammed : happy to meet you Teresa Kloch
Sara : what is his email contact again?
Kuldeep Singh : Wonderful session
Monique Mighty : could you type his email address?
Maribel : Can you repeat mentioning your e-mail add?
Blessie Nance : does the certificate not show our name?
Casilda : LChannaiah@AIB.org

  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
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Need food safety advice?
Relax, you've come to the right place…

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