Micro swabbing to verify cleanliness
Hi,
Received a CAR in an audit for not micro swabbing to verify cleanliness. My argument was -
- Bakery classified low risk
- Product frozen and sent out bulk
- Micro testing in the past has never had a non-conformance
- No customer complaints in this area
Any thoughts?
Paula
Well, I m from a low risk frozen bakery too and we don't do micro swabbing till now because most of our equipments are dry cleaning.
Dear Paulajgr,
I am interested to know on which requirement this CAR was written. It seems weird for a dry production area.
On the other hand if you conduct disinfection after cleaning (can also be on a weekly base), I would like to see verification of this disinfection. For example by swabs or agar stamps.
If you have or had in the past high microbiological load of your products or if their are complaints regarding mouldy products I also would like to see some verification.
Do you take microbiological air samples?
Hi,
We produce bakery products which are flash frozen. Product cooked off site at instore bakeries.
The CAR was against WQA (Woolworths) Section 13.6 Validation & Verification of Cleaning
We verify the process procedures & post handling operations of the products microbiological levels by sending out baked samples to test. We have never had a non-compliance.
No we don't take air samples.
Hi,
We produce bakery products which are flash frozen. Product cooked off site at instore bakeries.
The CAR was against WQA (Woolworths) Section 13.6 Validation & Verification of Cleaning
We verify the process procedures & post handling operations of the products microbiological levels by sending out baked samples to test. We have never had a non-compliance.
No we don't take air samples.
Dear paula,
And the question is ? (too lazy to hunt for the WQA standard :smile: )
Rgds / Charles.C
Hi Charles - I guess the question was - ways to get around it.
Hi Paula,
I think Charles means the question/requirement WQA (Woolworths) Section 13.6 Validation & Verification of Cleaning.
Maybe it helps us to understand the CAR of the auditor.
the standard states...........
Swabbing in low risk areas or low risk facilities shall be completed as defined by risk assessment and historical data.
You must complete your risk assessment and show auditor why you are not swabbing.
the standard states...........
Swabbing in low risk areas or low risk facilities shall be completed as defined by risk assessment and historical data.
You must complete your risk assessment and show auditor why you are not swabbing.
Dear tahoeskier,
Thks for input.
@Paula, if above is correct, it appears to demand some micro. swabbing data unless perhaps there is a risk category below "LOW". :smile:
Maybe I can predict yr next question if post #6 is not an option ?
Rgds / Charles.C
PS (added later) - actually WQA standard, manufactured food, ver8, 2013, contains -
13.7 SWABBING
Traditional microbiological and allergen swabs shall be used as part of the validation of cleaning methods and
verification of effectiveness.
Swabbing in low risk areas or low risk facilities shall be completed as defined by risk assessment and historical
data.
Contact slides may be used in low risk areas but shall be supported with traditional swabbing.
dear Paula,
May be you should take a swab test to get data to convince your opinion.. That's verificatioan data, and you can do it yearly...
rgds
AS Nur
my recommenation for low risk bakery product(s) that you use protein swabs. This also is very useful for verification of cleaning as part of allergen controls.