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.