TBC on food contact surface
Started by mekky, Feb 26 2011 10:58 AM
Dear All,
Does anyone have information about the permissible limit of
Total Bacterial Count on food contact surfaces
especially in poultry processing plant???
Kind Regards,
Amr Mekky
Does anyone have information about the permissible limit of
Total Bacterial Count on food contact surfaces
especially in poultry processing plant???
Kind Regards,
Amr Mekky
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
Requirement to document all FG lot #'s shipped (Food contact packaging)
Signage, posters for food manufacturing company
FDA requirements for hemp food products
[Ad]
Dear mekky,
Can try this older post as a starter (20008) -
http://www.ifsqn.com...dpost__p__22352
Also see the surrounding posts in same thread, eg Nos #18, #25
You will observe that significant difference of opinion exist. Local regulations may apply also.
If you try searching for "swab" you will pick up several later posts / data also, eg this one -
http://www.ifsqn.com...dpost__p__34195
(most data are for relatively "clean' environments perhaps not quite comparable to yr request)
I recall one arbitrary rule-of-thumb for an operational level that the TPC must be less than one tenth of the value of the product on it.
Rgds / Charles.C
PS added - this one, although 2008 origin, is quite interesting also (and still active!)-
http://www.ifsqn.com...dpost__p__23287
Can try this older post as a starter (20008) -
http://www.ifsqn.com...dpost__p__22352
Also see the surrounding posts in same thread, eg Nos #18, #25
You will observe that significant difference of opinion exist. Local regulations may apply also.
If you try searching for "swab" you will pick up several later posts / data also, eg this one -
http://www.ifsqn.com...dpost__p__34195
(most data are for relatively "clean' environments perhaps not quite comparable to yr request)
I recall one arbitrary rule-of-thumb for an operational level that the TPC must be less than one tenth of the value of the product on it.
Rgds / Charles.C
PS added - this one, although 2008 origin, is quite interesting also (and still active!)-
http://www.ifsqn.com...dpost__p__23287
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
Requirement to document all FG lot #'s shipped (Food contact packaging)
Signage, posters for food manufacturing company
FDA requirements for hemp food products
Food Fraud Statement and Mycotoxin
Frozen Food Standards
Appealing an SQF Food Defense nonconformance: auditor wants locked front door
Why do you have a food safety culture plan?
New member introduction - 6+ years food & beverage + quality and food safety systems