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Need advice on SOP for positive microbiology results


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#1 tvr

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Posted 31 December 2011 - 08:36 PM

Hi,

I was wondering if anyone can help or advise me on the best way to produce a SOP for positive microbiology results.
I work as a butcher processing pigs, I have been advised to write a procedure for the HACCP file, but with this one I don't know how or were to start any help would be greatful to start me off, thanks :thumbup:



#2 Charles.C

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Posted 31 December 2011 - 11:51 PM

Hi,

I was wondering if anyone can help or advise me on the best way to produce a SOP for positive microbiology results.
I work as a butcher processing pigs, I have been advised to write a procedure for the HACCP file, but with this one I don't know how or were to start any help would be greatful to start me off, thanks :thumbup:


Dear tvr,

Not 100% sure what you mean ?

Pls clarify a little.

For example, do you mean a corrective action in the event of a positive micro. result (detection?) for {something) (?) ?

Is this a legally required SOP (in which case the answer may be self-defined)?.

Basically a SOP describes a way of doing something (ie "Operating"), often a Sanitation procedure like cleaning, but could be anything. But i expect you know this already if you hv a HACCP file. :smile:

Rgds / Charles.C

Kind Regards,

 

Charles.C


#3 tvr

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Posted 01 January 2012 - 01:58 PM

Hi, yes I meant corrective action need for microbiology postive result if this occured what steps to take, I'm not sure if you would have to do a product recall or withdraw, just need some guideness, thank you



#4 Charles.C

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Posted 01 January 2012 - 07:50 PM

Hi, yes I meant corrective action need for microbiology postive result if this occured what steps to take, I'm not sure if you would have to do a product recall or withdraw, just need some guideness, thank you


I am assuming you mean a zero tolerant pathogen like Salmonella.

The answer will in many cases be legislative, for example if you are referring to a slaughterhouse in EC or USA / related product which has been commercialised. There was a query recently from an EC processor whose meat on the market had been found to give a positive result for Salmonella. The next (EC legal) steps were quite well specified on EC website and are mentioned in the forum thread, most likely a recall was involved. Generally it will probably legally depend on things like -

yr location
positive result for what / where ?
frequency

If you are asking what to do to prevent a re-occurrence of the problem at the same location, it will usually depend on the actual details, eg whether due to processing / sanitation defects or from the raw material. Typically a review of all such aspects is required.

Rgds / Charles.C

Kind Regards,

 

Charles.C


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#5 tvr

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Posted 02 January 2012 - 03:55 PM

thank you for your help, will check out the EU site, thanks :thumbup:






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