Food Contact Surfaces Standards
Started by GCH, Jul 13 2016 08:39 AM
Hello! I would like to ask if anyone knows any standard for microbial limit of food contact surfaces of equipment and personnel by swabbing? Please help. Thanks. :sleazy:
What’s the hardest part of building a strong food safety culture?
Costco Food Safety Supplier Requirements
Food Defense Qualified Individual (FDQI)
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
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Sorry but the BS answer is "it depends".
Typically on food contact surfaces in high risk areas you'd want <100 TVC after cleaning, in some high care factories you would use enteros as your indicator organism. For people you'd want <20 staph normally and absence of any other key pathogens you're swabbing for.
Hello! I would like to ask if anyone knows any standard for microbial limit of food contact surfaces of equipment and personnel by swabbing? Please help. Thanks. :sleazy:
Hi GCH,
Try this thread -
What’s the hardest part of building a strong food safety culture?
Costco Food Safety Supplier Requirements
Food Defense Qualified Individual (FDQI)
Non-Food Uses for Honey Contaminated with Hydraulic Oil
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
Applicability of SQF 11.6.2 to a Non-Food Refrigerated Hazardous Ingredient
Prerequisite Programmes for Food Safety
Prerequisite Programmes for Food Safety
Raffia threads as a Food contact materials
ISO 22002 2025 Change Summary - Food Manufacturing