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In Process Hygiene Criteria


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#1 Lanser

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Posted 15 February 2017 - 12:35 PM

Has anyone any published info on the micro levels for food contact surfaces during production, I have a faint recollection of something from Kraft but google can't find it

 

My issue in a slaughter/cutting plant we are under pressure from new OV to get 150+ sets gloves and knives to an extreme level of cleanliness in a 20 minute window which amounts to about 10 minutes cleaning time. Not being asked to clean belts etc due to water usage.

 

I have micro data from both surfaces and product that show no increase of micro load from start of day to end of 8 hour shift



#2 Charles.C

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Posted 15 February 2017 - 12:39 PM

Has anyone any published info on the micro levels for food contact surfaces during production, I have a faint recollection of something from Kraft but google can't find it

 

My issue in a slaughter/cutting plant we are under pressure from new OV to get 150+ sets gloves and knives to an extreme level of cleanliness in a 20 minute window which amounts to about 10 minutes cleaning time. Not being asked to clean belts etc due to water usage.

 

I have micro data from both surfaces and product that show no increase of micro load from start of day to end of 8 hour shift

 

Hi Lanser,

 

Can try this thread -

 

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


Kind Regards,

 

Charles.C


#3 Lanser

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Posted 15 February 2017 - 01:31 PM

Thanks Charles, an interesting read mostly pre-process criteria but a couple of useful nuggets :)



#4 Charles.C

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Posted 15 February 2017 - 02:09 PM

Thanks Charles, an interesting read mostly pre-process criteria but a couple of useful nuggets :)

 

Hi Lanser,

 

Well, a random uncleaned surface obviously has an arbitrary microbial flora.?, eg early slaughterhouse vs final baked bread

 

IIRC, a EC spec. for cleaned  SS tables in a meat processing unit is in first sub-link of my above-linked post. It's currently deleted from EC directive  but, I think, retained in Scotland (maybe).


Kind Regards,

 

Charles.C





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