Environmental Monitoring-Listeria vs Salmonella
I am establishing an environmental monitoring plan for my facility which makes RTE food. Can I test for just Listeria or do I also need to test for Salmonella? I can't find a cut and dry answer as too what I need to be testing for. Any help in this would be greatly appreciated! We do not produce a high risk food.
Frankly I'd do both. Salmonella is hardy, and Listeria is ubiquitous. I feel like any program (in the US) that still tries to split hairs on which one they do where is inevitably going to be asked if they've ever tried looking for the other one regardless.
I am establishing an environmental monitoring plan for my facility which makes RTE food. Can I test for just Listeria or do I also need to test for Salmonella? I can't find a cut and dry answer as too what I need to be testing for. Any help in this would be greatly appreciated! We do not produce a high risk food.
Hi sabeanza,
Business ??
Monitoring for whom ??
HACCP may disagree with you that yr RTE is Low Risk.
try -
Hi Sabeanza
We have just completed our FSMA module for the BRC standard
Our environmental pathogen surveillance programme includes both Salmonella and Listeria
The auditor commented that this is what they expected to see regardless of any HACCP considerations
We make RTE snacks in a dry environment but for FSMS it seems Listeria is a must
rgds
The focus of the FSMA Food Safety Plan should be on what pathogens historically have affected your industry. As you do your research for your risk assessment, determine what types of pathogen outbreaks, food recalls ect have been linked to your raw materials, your product, similar products and food processing in general. Our company produces low risk bakery products but Salmonella and Listeria testing are now part of our environmental monitoring program due to our research. Hope that helps. Best of Luck! :gleam:
Hi Sabeanza
We have just completed our FSMA module for the BRC standard
Our environmental pathogen surveillance programme includes both Salmonella and Listeria
The auditor commented that this is what they expected to see regardless of any HACCP considerations
We make RTE snacks in a dry environment but for FSMS it seems Listeria is a must
rgds
Yr auditor appears to be haccp-blinkered.
Easy audit ? :whistle:
Hi
Not easy but very intense
We had a very long session on the FSMA module going through every clause in depth
I got the strong impression that the CB was very concerned that the FDA will increase the 'spot check' audits on companies who achieve the FSMA module
As such we were encouraged to use 'FDA' terminology in procedures, I think to make them 'feel at home' if they did visit, I did put some spellings with a Z instead of an S as a gesture
Mind you, we did have a customer's auditor then query the spelling .
Not necessarily HACCP blinkered, but Preventative Controls focussed
rdgs