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Requirement FSSC V 4.1 Environmental monitoring (EXAMPLE)


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#1 gris

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Posted 27 February 2018 - 11:28 PM

hi

 Requirement FSSC V 4.1 Environmental monitoring (EXAMPLE)


Edited by Charles.C, 28 February 2018 - 04:33 AM.
split


#2 Tony-C

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Posted 20 March 2018 - 04:30 AM

Hi Gris,
 
An environmental monitoring program should be put in place to verify cleaning and sanitation procedures and to ensure that control measures are adequate in protecting the product and environment.
 
Testing schedules and records should define the pathogens and indicator organisms monitored.
Areas monitored should be based on risk including items such as product contact surfaces, transfer points, floors, drains and joints in equipment.
There should be details of responsibility, methods, the number and frequency of samples and corrective actions in the event of an adverse result.
 
So for example I might decide that I am going to carry out pathogen swabbing monthly for Salmonella and Listeria. I'm going to swab in the high risk filling and processing areas and I'm going to swab a food contact surface on each filler, several floor areas and several drains. There would also be some sampling in lower risk areas but less frequently.
In addition to this I am going to do some weekly monitoring in all areas for TVC and Enterobacteriaceae as hygiene indicators.
 
Kind regards,
 
Tony


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#3 Nathalie2019

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Posted 15 October 2019 - 07:02 PM

Hi! I have a question about risk assessment (environmental monitoring program). What factors did you compare with your risk assessment? What criteria did you consider? I will be grateful for help !!!



#4 Tony-C

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Posted 16 October 2019 - 04:08 AM

Hi Nathalie,

 

To add to my previous post here is a bit from BRC Guidance for environmental monitoring, (I know this is a FSSC 22000 topic but the guidance is sound):

 

Identification of suitable test locations, taking into account:
– significance of the area or equipment in terms of the potential to affect food safety; for example, food contact surfaces, non-food contact areas which are in close proximity to open products, and nonfood contact areas some distance away from open products (e.g. floors, walls and drains)
– areas or parts of equipment that are difficult to clean and could harbour pathogens
– areas of the site or equipment which previously tested positive
– areas where scientific literature has identified a specific risk (e.g. drains)
Frequency of tests, taking into account:
– products that support the growth of pathogens. These require a greater frequency of testing than those that do not support growth
– locations with previous positive results or an upward trend towards an action level. These are likely to require increased testing to confirm the effectiveness of the action taken.
Target organisms.
These may include specific pathogens that present a risk to the product or environment (e.g. Listeria spp in wet environments or Enterobacteriacae in dry environments), specific spoilage organisms (e.g. yeast or mould) or indicator organisms (e.g. total plate count, total coliforms).

 

Kind regards,

 

Tony



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#5 Charles.C

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Posted 16 October 2019 - 04:51 AM

Hi! I have a question about risk assessment (environmental monitoring program). What factors did you compare with your risk assessment? What criteria did you consider? I will be grateful for help !!!

 

The typical practical implementation of Tony's quotation is "zoning".

 

Examples galore here -

 

https://www.ifsqn.co...st/#entry149480


Kind Regards,

 

Charles.C


#6 binhphan

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Posted 11 April 2020 - 03:56 PM

Thank you so much. Your topic is really helpful






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