Environmental Monitoring Help

I am working on developing an environmental monitoring program, we are a small business that produces a low-risk ready to eat item. Our main concern is Listeria. We have never done monitoring in the past, so I would appreciate any help I can get with the following:

1) a sample template on what a policy should look like

2) frequency of testing, what would be recommended, every week, once a month?

3) do you do testing in house or send it to a lab?

4) any suggestions on environmental monitoring testing kits?

Thank you!!

-Sabrina

I am working on developing an environmental monitoring program, we are a small business that produces a low-risk ready to eat item. Our main concern is Listeria. We have never done monitoring in the past, so I would appreciate any help I can get with the following:

1) a sample template on what a policy should look like

2) frequency of testing, what would be recommended, every week, once a month?

3) do you do testing in house or send it to a lab?

4) any suggestions on environmental monitoring testing kits?

 

 

Thank you!!

-Sabrina

Hi Sabrina,

A little context might assist, eg -

What is the product / process ?

Objective of questions, eg FDA, FSIS, SQF etc ??

Some available options here and in sublink -

http://www.ifsqn.com...am/#entry119334

We make ready-to-eat cookies, involved in our process is cooking, cooling, and packaging. We are SQF certified

_{I would suggest sending the samples off to a certified lab.} 

_{Here's a link to the FDA Draft Guidance : Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry}

_{https://www.fda.gov/...n/UCM535981.pdf}

Here's another link that may be helpful:

http://ucfoodsafety....files/26483.pdf

Here's another link that may be helpful:

 

http://ucfoodsafety....files/26483.pdf

= file env2 linked in Post2

But thanks anyway. :thumbup: