Validation of Sanitation
Started by Zargham Abbas, Oct 23 2017 11:24 AM
Hello to every one
Dear All,
Please guide me about the microbiological limits for food contact surfaces and non food contact surfaces. Currently i am taking swab samples from both food contact and food non contact surfaces & test performed are TVC, E.coli ,staph aureus, salmonella and listeria monocytogenes.
Please guide me about the limits of TVC, E.coli and Staph aureus after sanitation of surfaces with reference.
Waiting for your positive helpful feedback.
Regards.
Validation, Verification, Calibration & Challenge
Magnet Validation
Validation study consumer cooking instructions for 5-log Listeria reduction (par-baked pizza)
Hot fill validation meat stews and sauces
Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
[Ad]
Hi Zargham,
This is a broad topic with a lot of different opinions. I suggest a search of the forums as it has been discussed many times. A good post to start with would be here: http://www.ifsqn.com...ces/#entry60958
1 Thank
Validation, Verification, Calibration & Challenge
Magnet Validation
Validation study consumer cooking instructions for 5-log Listeria reduction (par-baked pizza)
Hot fill validation meat stews and sauces
Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
Process validation of CCP's - What should the frequency be?
Shelf life validation for ambient stable sauces
Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required?
Supervising vs Unsupervised Allergen Cleaning Validation
Do You Need an Allergen Validation Plan if You Only Produce Nut-Based Foods?