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#1 Rebeccaos592

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Posted 26 February 2018 - 02:11 PM

Hello,

 

I am researching the potential of carrying out onsite testing at our factory. We produce a low moisture biscuit. The tests we carry out so far include:

 

-Aerobic, Anaerobic and Entero surface and hand swabs

-Aerobic, anaerobic, entero, coliform testing on hand washing water 

-Aerobic, anaerobic, entero and Yeast & Mould for food products

 

I would just like to hear thoughts on what we do test or feedback on what we should test?

 

Thanks,

Rebecca



#2 FurFarmandFork

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Posted 26 February 2018 - 02:30 PM

It sounds like you have a specification for different things but haven't really identified the "why" of your testing.

 

Surface and hands: you should be making sure your surfaces are being appropriately cleaned and that sanitation activities are effective. Which organisms depend on your product, it's microbiological profile, and standard (if any) you're following.

Some guidelines for surfaces can be found here: http://www.ifsqn.com...ntact-surfaces/

 

Water: depends purely on the regulations of both the country you're producing in and the country of sale. Figure out what those standards are (someone from UK can probably link in another reply).

 

Products: again, you need to determine what's appropriate and (ideally) meaningful in testing your product. If you only want to make sure it's pathogen free or meet a customer specification, test that stuff. If you want spoilage information or verification of a kill step, quantitative tests are more helpful. Some finished good micro specifications can be found here: https://www.fsis.usd...pdf?MOD=AJPERES


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#3 FurFarmandFork

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Posted 26 February 2018 - 02:32 PM

Sorry, regarding what you should bring onsite. Keep in mind that you will likely derive no financial benefit from beringing these activities on site unless your volumes are huge. If turnaround time is the key driver, I would recommend bringing any yeast/mold testing in house. The level of biosecurity/lab management needed is minimal and the tests typically take 2-5 days, which can be almost 2 weeks in external labs that don't operate 7 days a week.


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Consulting for companies needing effective, lean food safety systems and solutions.

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#4 Charles.C

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Posted 26 February 2018 - 07:51 PM

Hello,

 

I am researching the potential of carrying out onsite testing at our factory. We produce a low moisture biscuit. The tests we carry out so far include:

 

-Aerobic, Anaerobic and Entero surface and hand swabs

-Aerobic, anaerobic, entero, coliform testing on hand washing water 

-Aerobic, anaerobic, entero and Yeast & Mould for food products

 

I would just like to hear thoughts on what we do test or feedback on what we should test?

 

Thanks,

Rebecca

 

Hi Rebecca,

 

Seems to me yr question is asking 2 things - (a) the benefit of onsite lab testing within the overall evaluation of (i) the product, (ii) the process and (iii) the environment, (b) which  specific items are usefully onsite lab tested for the topics (i-iii).

 

(a) is discussed here in various places, particularly with respect to pros/cons of faster feedback time, accuracy, safety, personnel/equipment requirements, cost. IMEX many proposals to initiate are related to either "complaints" or "cost". i agree with 3F that if you have a relatively simple product specification, low risk process, low required test frequency, good sanitation, few customer complaints, cost justification is limited.

(b) lab requirements are typically driven by quality /safety issues generated by (i-iii), eg via Product Specification, Sanitation. Some measurements are relatively generic, some will be specific.  Combination >> Company Quality Assurance function.

Micro testing facilities IMEX are easily the most demanding regarding setting-up/sample handling/validation/safety/cost/personnel aspects. And particularly if any zero tolerant pathogens like salmonella are involved.

 

Not exactly a small-scoped question. :smile:

 

As to what to test, the basic answers IMO should be available via yr Company QA Manual / Company HACCP System.

 

Do you already have these fundamental Items ?

 

PS - yr current micro. evaluation menu may be criticised due absence of any specific pathogen testing.


Kind Regards,

 

Charles.C


#5 Rebeccaos592

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Posted 27 February 2018 - 07:25 AM

Hello,

 

Thanks for the above links and information, very helpful!

 

We are a start up so I am in the process of developing these. I suppose the best option is to choose specific pathogens which are most likely to be concerns with this type of product and processing conditions.

 

As for onsite testing I am not entirely convinced either that it would be useful to do onsite but just exploring the option for now.

 

Thanks,

Rebecca






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