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Environmental & Microbiological Controls for a Bakery


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#1 karlaiarevalo

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Posted 15 November 2012 - 08:00 PM

hello, I would like to know if someone can help me do a policy for Environmental and microbiolical controls for my bakery. so far we usually test for TPC, YEAST AND MOLD, AND SALMONELLA if anybody can help me or give and idea on how to do it I will appreciate



#2 Charles.C

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Posted 17 November 2012 - 03:32 AM

hello, I would like to know if someone can help me do a policy for Environmental and microbiolical controls for my bakery. so far we usually test for TPC, YEAST AND MOLD, AND SALMONELLA if anybody can help me or give and idea on how to do it I will appreciate

Dear karlaiarevalo,

Here is an example of an environmental policy for a bakery -
http://www.lifestyle...asp?parentid=91

Not sure I understand yr microbiological query. Do you want to know the typical limits for TPC, YEAST AND MOLD, AND SALMONELLA ?

Rgds / Charles.C

Kind Regards,

 

Charles.C





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