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What should be the period for microbiological checks in BRC-IOP?


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foodeng

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Posted 23 December 2011 - 08:49 AM

Do you have any recommends about the period of microbiological checks about the production area air, personnel hand hygene and product conduct surfaces?



cazyncymru

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Posted 23 December 2011 - 12:18 PM

Do you have any recommends about the period of microbiological checks about the production area air, personnel hand hygene and product conduct surfaces?



I would think that is something you have to risk assess.

For example, if you are producing a product where the is extensive handling by personnel, then there is an increase chance of contamination by Staph aureus then i would carry out hand swabs on say a monthly basis. But if the operation was automated, then i would carry out hand swabs on a 6 monthly basis.

Caz x


Simon

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Posted 13 January 2012 - 06:59 PM

Do you have any recommends about the period of microbiological checks about the production area air, personnel hand hygene and product conduct surfaces?

Previously I had a quarterly audit conducted but reduced it to six monthly based on good findings. I did consider stopping it altogether but customers and auditors like to see it as it provides some validation that the GMP/Prerequisites are effective.

Regards,
Simon

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