1st i wrote a post an hour ago or so and thought i had posted but can not seem to refind it anyways if somone comes across it please let me know where it is i searched my own content and could not find.
anyways i digress,
What are the common suites or programs for testing water and the spec limits people use for potable water used in food manufacturing?
i.e what would be a a PASS Caution FAIL spec be for each program.
i belive the tests common are:
Aerobic Colony Count (37◦c 44hrs)
Aerobic Colony Count (22◦c 68hrs)
Sulphite Reducing Clostridium Perfringens
Coagulase Positive Staphylococci
Just not sure what would be acceptable limits and or Action points would be.
Any help appreciated on this.