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Environmental Yeast & Mould acceptable limits


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#1 Devashree Sambre

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Posted 27 March 2017 - 01:52 AM

Hi,

 

I am trying to set an acceptable limit for environmental swabs of yeast and mould. I have not been able to find any set guidelines on the limits. I understand that these limits are set internally and are based on previous test results. What are the common standards used? What would be a good starting point? 



#2 Dr.Khan

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Posted 27 March 2017 - 03:20 AM

Hi Devashree

 

 

For Equipment TPC -for the  food contact surfaces after a cleaning should be  < 1,000 and be taking action above this level

For Hands -  Coliform should be nil. Specially if hands are in contact with food and/or food contact surfaces 

For Air - Yeast and Mould would be of slight concern if product is susceptible 

 

Kind regards

Dr. Humaid Khan

Managing Director

Halal International Services

Sydney Australia

For Equipment TPC - You need to confirm if those are food contact surfaces and if they are after a clean (Normally I would be looking for < 1,000 and be taking action above this level) or to monitor during production? Also have you compared these results with product micro?

 

For Hands - any Coliform detected is not acceptable, especially if hands are in contact with food/food contact surfaces or capable of contaminating either or both.

 

For Air - Y&M would be of slight concern if product is susceptible and I would look to fog and repeat.



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#3 Devashree Sambre

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Posted 27 March 2017 - 04:01 AM

What are the general limits for Y&M on surfaces? eg. Walls, hard to reach parts of equipment, etc?



#4 Charles.C

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Posted 27 March 2017 - 07:12 AM

Hi,

 

I am trying to set an acceptable limit for environmental swabs of yeast and mould. I have not been able to find any set guidelines on the limits. I understand that these limits are set internally and are based on previous test results. What are the common standards used? What would be a good starting point? 

 

For RTE food contact surfaces, directly after cleaning/sanitising, hopefully Nil, ie undetectable.


Kind Regards,

 

Charles.C


#5 Ryan M.

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Posted 29 March 2017 - 12:07 AM

Environmental I am assuming you are referencing Zone 2, 3, and 4 areas only (non-product contact surfaces).  You really have to do an internal study on this including before and after sampling of areas cleaned.  What is physically possible to obtain and what resources it would take to get to that level.  Also, the risk yeast and mold may have on the specific product(s) you produce because one product may be very susceptible while another product is hardly susceptible.

 

It is really tough to give a guideline or ballpark figure...






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