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Release Procedure - Dairy Industry

Started by maricmargot, Jun 02 2010 07:37 AM

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5 replies to this topic

#1 maricmargot

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Posted 02 June 2010 - 07:37 AM

Hello,



I work in dairy industry and I did procedure for release product but all the time have discussion with me colleagues about this.

And I have a lot of questions, please help me:

1. What are microbiological limit for release dairy product (I know the EU 2073/2005 with all the amending but there are only the hygiene and safety criteria, not for release products)?

2. When came the product not safety for costumer, I am interesting for number of coliforms, haw many coliforms can have and product to be safety?



Thk,

maricmargot

#2 AS NUR

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Posted 03 June 2010 - 01:14 AM

Hello,



I work in dairy industry and I did procedure for release product but all the time have discussion with me colleagues about this.

And I have a lot of questions, please help me:

1. What are microbiological limit for release dairy product (I know the EU 2073/2005 with all the amending but there are only the hygiene and safety criteria, not for release products)?

2. When came the product not safety for costumer, I am interesting for number of coliforms, haw many coliforms can have and product to be safety?



Thk,

maricmargot


dear maricmargot..

I have this file.. may be can help you

Attached Files


#3 Simon

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Posted 08 June 2010 - 09:05 PM

Does this help you maricmargot? Any other comments?


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#4 cazyncymru

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Posted 09 June 2010 - 08:45 PM

Hello,



I work in dairy industry and I did procedure for release product but all the time have discussion with me colleagues about this.

And I have a lot of questions, please help me:

1. What are microbiological limit for release dairy product (I know the EU 2073/2005 with all the amending but there are only the hygiene and safety criteria, not for release products)?

2. When came the product not safety for costumer, I am interesting for number of coliforms, haw many coliforms can have and product to be safety?



Thk,

maricmargot


Hi

The micro limits for product release and evaluating product safety is something that you need to decide upon, using the information that you have gathered from your validation work, HACCP risk assessments and refering to such standards such as product codes of practice and micro regulations for your country. These levels form part of your product specification.

There are a number of codes of practice in the document exchange section. the Micro Regs for the UK is easily found by searching on google.

As an aside, what dairy products are you producing? Are you not using Entro testing rather than coliforms?

caz

#5 Tony-C

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Posted 11 June 2010 - 04:31 AM

Hello,
I work in dairy industry and I did procedure for release product but all the time have discussion with me colleagues about this.
And I have a lot of questions, please help me:
1. What are microbiological limit for release dairy product (I know the EU 2073/2005 with all the amending but there are only the hygiene and safety criteria, not for release products)?
2. When came the product not safety for costumer, I am interesting for number of coliforms, haw many coliforms can have and product to be safety?
Thk,
maricmargot


Hi Maricmargot

This will depend on the product. Please let us know which products you are producing and I am sure someone on the forum will be able to help.

Kind regards,

Tony
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#6 maricmargot

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Posted 22 June 2010 - 12:30 PM

Hi

The micro limits for product release and evaluating product safety is something that you need to decide upon, using the information that you have gathered from your validation work, HACCP risk assessments and refering to such standards such as product codes of practice and micro regulations for your country. These levels form part of your product specification.

There are a number of codes of practice in the document exchange section. the Micro Regs for the UK is easily found by searching on google.

As an aside, what dairy products are you producing? Are you not using Entro testing rather than coliforms?

caz



Hi,



Tks for you answer and I will look for codes of practice is the same with codex alimentarius or is other?

We produce the fresh product like: milk, yogurt, cream

For product we do the analysis for entro but I want to know haw many coliforms affect health of the people?



BR,

maricmargot


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