Can anyone help me with finding information on best practice use of enterobacteriace (eb)testing for product contact surfaces to monitor the effectiveness of sanitation? I came to the nut industry from the dairy industry and we used eb testing after start up to see if the sanitation was thorough enough to prevent the growth of bacteria during the production run. I would like to start a program similar in my new job, but the boss wants more information and I can't find it. What we are interested in: Is eb testing used in the food world for sanitation monitoring? How does it, or does it, correlate to the presence of filth/contaminates? What sort of levels are recommended for recleaning? Any literature out there that anyone is aware of?
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More