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Micro standards for food contact surfaces, hands and air?


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caich arine

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Posted 28 July 2014 - 05:14 AM

Good day!

I'm from the country Philippines,working in a food manufacturing, we are now doing hazard analysis particularly in microanalysis for food contact surfaces, hands and air. Can you please help me in finding standards dor the following parameters for food contact surfaces, air and hands:
1. Aerobic Plate Count
2. Total Coliform Count
3. E.Coli Count
4. S.Aureus
5. Yeast and Molds

I am doing a very hard time in finding those parameters. And I am running out if time until my deadline.

Hoping for you kind consideration.


Thank you



Snookie

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Posted 28 July 2014 - 04:51 PM

This may be useful. 

 

http://www.ifsqn.com...ntact-surfaces/


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caich arine

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Posted 01 August 2014 - 10:00 AM

Hi Snookie, Thank you for the help.

 

Do you have other reference, like if this standards came from ESFDA and the like?



caich arine

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Posted 01 August 2014 - 10:00 AM

ooppp its. USFDA



Nathalie2019

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Posted 24 November 2019 - 10:17 AM

Dear All,

I work in confectionary company. We produce handmade marzipan figurines. Workers don't use it gloves, because it's problem to make  good shape of figurines if you gave gloves on hands. We did swabs tests from hands. A couple of workers had yeasts on hands (40-48 cfu/g). The rest had 0. I talked with lab and they said that in their opinion this level is in norm, but we have to confirm with another sources.
Do you have expierience with limits of yeats on hands in confectionary company (handmade produce)?
I'm looking information on forum, but I don't find example, which is close to our specific production.

I will be glad for help!



Charles.C

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Posted 25 November 2019 - 02:11 PM

Dear All,

I work in confectionary company. We produce handmade marzipan figurines. Workers don't use it gloves, because it's problem to make  good shape of figurines if you gave gloves on hands. We did swabs tests from hands. A couple of workers had yeasts on hands (40-48 cfu/g). The rest had 0. I talked with lab and they said that in their opinion this level is in norm, but we have to confirm with another sources.
Do you have expierience with limits of yeats on hands in confectionary company (handmade produce)?
I'm looking information on forum, but I don't find example, which is close to our specific production.

I will be glad for help!

 

The data is usually referenced with respect to Area ????


Kind Regards,

 

Charles.C


Nathalie2019

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Posted 26 November 2019 - 05:42 AM

Hands swabs were from direct contact area.



Charles.C

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Posted 26 November 2019 - 12:48 PM

Hands swabs were from direct contact area.

 

So what was the area sampled ?

 

See the data in link/post 2.


Kind Regards,

 

Charles.C


pooled

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Posted 26 November 2019 - 02:33 PM

We have implemented limits based upon previous records establishing them ourselves.

 

Procedure

Units

<10

>10 to <50

>50 to <150

>150

Reportable Detection Limit

Aerobic Plate Count (CFU)

UFC/SWAB

Excellent

Clean

Surface Should Be Recleaned (Training)

Stop Production (Training)

10

Total Coliforms (3M)

UFC/SWAB

Excellent

Clean

Surface Should Be Recleaned (Training)

Stop Production (Training)

10

Escherichia (3M)

UFC/SWAB

Excellent

Clean

Surface Should Be Recleaned (Training)

Stop Production (Training)

10

 

 

 

 

 

 

 

 

Units

0

>0 to <50

>50 to <100

>100

Reportable Detection Limit

Escherichia Coli

UFC/100mL

Clean

Attention

Call Plumber

Stop Production

0

Total Coliforms

UFC/100mL

Clean

Attention

Call Plumber

Stop Production

0

Non-Typical Bacteria

/Membrane

Clean

Attention

Call Plumber

Stop Production

0



Charles.C

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Posted 27 November 2019 - 04:35 AM

Hi Pooled,

 

Thks yr post but is highly garbled.

 

Can you upload the file ? (click the "more reply options" at bottom right-hand side and follow the boxes on the generated new page).

 

I liked the "Call Plumber" however some of the included data looked like "Military Grade". :smile:


Kind Regards,

 

Charles.C





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