2 replies to this topic

[pool1220]

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!

[Charles.C]

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 ?

[Tony-C]

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