Does anyone have a template or sample of their environmental monitoring SOP? I'll post what I have but it seems very redundant when you read it.
I'll appreciate all the help... I do know what its needs but i am confused on how to actually write it. We produce rte salad dressings once a week.
There are some typical micro.logics underlying Listeria monitoring programs. Particularly related to the product (eg RTE)/layout/process.
Can you summarise the process stages?
Are there any significant bacterial reduction steps ? CCPs ?.
PS - the situation might also be clarified by yr posting yr current scheme