Environmental & Microbiological Controls for a Bakery
Started by karlaiarevalo, Nov 15 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
Environmental Monitoring Program Concerns at USDA-Regulated Meat Facility
How to Include Adverse Events in Your Environmental Monitoring Program (EMP)
Should Zone 1 Be Included in Environmental Monitoring?
Environmental Monitoring Requirements
SQF-2.4.8 - Is an Environmental Program Required?
[Ad]
Dear karlaiarevalo,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
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
Environmental Monitoring Program Concerns at USDA-Regulated Meat Facility
How to Include Adverse Events in Your Environmental Monitoring Program (EMP)
Should Zone 1 Be Included in Environmental Monitoring?
Environmental Monitoring Requirements
SQF-2.4.8 - Is an Environmental Program Required?
How to Conduct an Environmental Risk Assessment under FSSC 22000 V6.0
Environmental testing plan - listeria & TVC
Looking for a new Listeria Rapid Test for Environmental Monitoring
Environmental Testing Process After Microbial Failure
Plastic film manufacturer environmental and microbial swab?