7 replies to this topic

[sniadanie]

hello

 

 

has anybody got any procedures in place for the below please 

 

Emergency evacuation (e.g. in the case of a fire alarm being activated) may result in contamination with allergenic material.  Therefore, the following apply:

 

There must be clear procedures in place when returning to production area to minimise allergen cross contamination.

 

Cleaning as outlined in this document must be carried out to decontaminate affected areas. 

 

tia 

[afcbno1fan]

Hi,

 

I would suggest everyone goes through the usual changing procedure on return to work i.e.. hand washing, new PPE and boot/ show wash

[sniadanie]

thanks afcbno1fan

[afcbno1fan]

Make sure this is covered in your induction/ food safety training

[sniadanie]

thanks ,

can i ask you please would you know what supposed to be the water limits /target for TVC at 22C and TVC at 37C and what would be classed as a fail .We only used the water for cleaning .

 

thanks ,

[afcbno1fan]

Hi,

 

your target should be 0 for all results

 

Accept 0-100 TVC at 22^oC; fail >100

Accept 0-10 TVC at 37^oC; fail >10

Coliforms and e.coli should be 0 at all stages

 

Hope this helps

 

kind regards

 

Andy

[sniadanie]

Hi,

 

your target should be 0 for all results

 

Accept 0-100 TVC at 22^oC; fail >100

Accept 0-10 TVC at 37^oC; fail >10

Coliforms and e.coli should be 0 at all stages

 

Hope this helps

 

kind regards

 

Andy

thank you very much ,

[afcbno1fan]

If you have a failure make sure you retest. If you have continued failures I suggest you look at your methodology for sampling e.g. running the water for 1 minute before sampling, wiping the faucet down with a sanitising wipe, use a brazing torch to sterilise the faucet.....