2 replies to this topic

[DavidAR]

Greetings all,

 

Historically i have always just been under the conclusion that clean is clean and results from swabbing equipment after cleaning should be ideally 0/cfu across the board.

 

in reality food contact surfaces we have in our low care envionrment show results for moulds and yeasts around 10cfu to maybe 200cfu

ACC around 500 to 6000cfu.

 

Products are a difrent story but always come up within RTE standards and the site has alot of flour so its a dusty ISH environment.

 

My questions is:

 

Are there any actual legislative standards that Envonment swabs should be set at? for clean equipment or  guides for what we should ideally aim for in terms of food contact areas?

 

I know there are guides for finished products and im ok with this but in terms of determiing a specifcation  TARGET -  ACCEPABLE - NOT ACCEPTABLE Limit for these swabs is where im a little stick.

[Charles.C]

Hi David,

 

Try this -

 

http://www.ifsqn.com...ces/#entry60958

[DavidAR]

Fantastic, this certainly helps, a good interesting read i might add, even checked out the old post which didnt show when i searched

 

Still it leans towards the point that applying RTE food values to cleanliness is definately not right as we currently do. and more like i have sugested and experienced a more direction towards not detected is more ideal with some speculation that too clean is bad also.

 

I belvie from this data i can create a spec that is both A realistic and B achievable! because in any case our procesess allow us to kill everything missed or not removed anyways.

 

Great reply again charles , thansk for thew help once more!