Hi guys, I don't know if someone is familiar with environmental program for a small bakery (ready to use pre-cooked pizza crust in MAP packaging): I don't know if we are too severe but for about 2 years from now and once a month, we swab for Listeria mono. and Salmonella spp. in the mixing area, around the oven and in the packaging area. Once a month we take 2-3 swabs for Listeria (for drains only) and 2-3 swab Salmonella (for non contact surfaces) for those room and twice a year we check for floor in lunch room and locker room, etc.... For a total of 6 to 9 swabs/ month . We found only 2 listeria mono in two drains of the packaging area when we start the program. Since we find nothing. With time, this is expensive for our company.
My questions are, Are we too severe for this kind of production ? or I 'll be better continue or focussing after the killing step (only packaging area),at two swab per month or a couple of swab per year ? which target I should take listeria, salmonella or both.
I would like your points of view.
thanks all
Beatlevi
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