Micro standards for food contact surfaces, hands and air?
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
Hi Snookie, Thank you for the help.
Do you have other reference, like if this standards came from ESFDA and the like?
ooppp its. USFDA
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!
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 ????
Hands swabs were from direct contact area.
Hands swabs were from direct contact area.
So what was the area sampled ?
See the data in link/post 2.
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
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: