Hi, and a big hello to all of my techy food friends on this forum. I am a first timer to
this forum and would appreciate your help!!
Reviewing microbiological tolerances and "bug types" set for food contact surfaces in a high care food manufacturing environment. (post hygiene)
Target Maximum
TVCs
<100
>1000
COLIFORMS
<100
>100
E COLI
<10
>10
S AUREUS
<10
>50
PSEUDOMONAS
<100
>1000
LISTERIA
ND
any thoughts??
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