Hi. I would like to know what others in the food packaging industry are doing concerning ATP swabbing or how you validate your sanitation methods.
My company manufactures valves for whip cream, icing, and cheese. For the whip cream valves we send monthly samples that are tested for residual bacteria per the Pasteurized Milk Ordinance (PMO) requirements. We also have SQF certification.
We recently had residual bacteria samples come back higher than normal and we are evaluating our sampling program as well as sanitation. We have a 3M ATP testing machine that we have had for several years but never really incorporated.
What are others doing? What is the industry "best practice"?
Thanks in advance,