Hello all!
Is anybody aware of guidelines or standards for hygiene indicator organisms on non-food contact surfaces (such as floor) in a ready to eat food plant? I am trying to set a reasonable acceptable limit for TPC
Thank you so much!
Posted 10 December 2014 - 05:58 PM
Hello all!
Is anybody aware of guidelines or standards for hygiene indicator organisms on non-food contact surfaces (such as floor) in a ready to eat food plant? I am trying to set a reasonable acceptable limit for TPC
Thank you so much!
Posted 10 December 2014 - 10:39 PM
Hello all!
Is anybody aware of guidelines or standards for hygiene indicator organisms on non-food contact surfaces (such as floor) in a ready to eat food plant? I am trying to set a reasonable acceptable limit for TPC
Thank you so much!
Dear pool,
Well, floors can be an indirect concern.
You might be better off to focus on a floor risk analysis / routes-zones / controls for indirect cross-contamination. For example many people here have wet processes > drains /L.mono. Others maybe dry > salmonella, etc. It always depends on the product / process.
If you're really, really, lucky, maybe no indirect risks at all > no microbiological concerns > more time to control direct hazards
Rgds / Charles.C
PS - to answer yr OP, don't recall ever seeing guidelines for no-risk surfaces. Maybe by definition ?
Kind Regards,
Charles.C
Posted 11 December 2014 - 06:52 AM
Hello all!
Is anybody aware of guidelines or standards for hygiene indicator organisms on non-food contact surfaces (such as floor) in a ready to eat food plant? I am trying to set a reasonable acceptable limit for TPC
Thank you so much!
For TPC I would only apply a standard on clean non food contact surfaces and normally I would be looking for < 1,000/cm2. Other than that I would want the area to be free of pathogens such as Listeria monocytogenes for example.
Charles has posted some useful information for food contact surfaces in this forum
Regards,
Tony
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