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
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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
Interpreting environmental swab E. coli results (ECC cfu/cm²): what’s the pass/fail limit?
Request example Environmental Monitoring Program template for FSSC 22000
Is there a minimum number requirement for Environmental swabbing per year?
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Environmental Monitoring Program based on FSSC 22000 V.6
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