New equipment swabbing before production
Hello All,
We have just gotten a new piece of equipment that will be installed shortly. They have shut down production during the installation but I am concerned with testing before production starts again. The new piece of equipment is the same everything as the one currently in place just the new model by about 20 years. Same design other than updates, same manufacturer, same pretty much everything.
I can't seem to find any specifics about testing new equipment before production. Would ATP testing be sufficient after the equipment and area is cleaned. Or would I be better off doing ATP and swabs for Sal, listeria, etc.
The equipment is for forming bread, and we do not have a lab on site I would have to send the swabs out.
Thanks for all the help,
JD
Hello All,
We have just gotten a new piece of equipment that will be installed shortly. They have shut down production during the installation but I am concerned with testing before production starts again. The new piece of equipment is the same everything as the one currently in place just the new model by about 20 years. Same design other than updates, same manufacturer, same pretty much everything.
I can't seem to find any specifics about testing new equipment before production. Would (a) ATP testing be sufficient after the equipment and area is cleaned. Or (b) would I be better off doing ATP and swabs for Sal, listeria, etc.
(a) typically evaluates generic cleanliness particularly in respect to organic contamination, (b) attempts to additionally determine any contamination from the specified microbial species.
A choice between a/b typically relates to a risk assessment / scope of objective and/or any Local Regulatory / FS Standard requirements.
I anticipate that yr current testing may already be appropriate so what are you currently testing for ?
In case knowledge is lacking, I suggest you do ATP testing, microbial testing for APC,E.coli, Y&M, Listeria (if positive > L.monocytogenes), Salmonella. Plus any other Local Regulatory requirements.
Preferably > 1 sample.
The equipment is for forming bread, and we do not have a lab on site I would have to send the swabs out.
Thanks for all the help,
JD
Hi Jared,
Please see ^^^
if I was you I would carry out a cleaning validation the ATP testing is a good guideline on the hygiene.
the best thing I have found for cleaning is a good quality steam cleaner.
one of the biggest problem I have found when we have new equipment in is the physical contamination from metal shards.
if it has been imported from around the world the safety standers are not the same so there may be some changes needed.
you also wont to ensure you have food contact certificates.
@Charles C.
Under our current program we are testing ATP for daily production. Environmental swabs are done testing for Listeria and Salmonella weekly. My concern is more having the records of testing before production starts with the new machine for any audit. Would ATP be sufficient to start production then it will of course get added to the Environmental Monitoring Program testing schedule we already have.
@Charles C.
Under our current program we are testing ATP for daily production. Environmental swabs are done testing for Listeria and Salmonella weekly. My concern is more having the records of testing before production starts with the new machine for any audit. Would ATP be sufficient to start production then it will of course get added to the Environmental Monitoring Program testing schedule we already have.
Hi Jared,
As per Post2, you need to do a risk assessment as I assume you determined yr current program.
For example what is the previous history of item ? Brand new or ? What is its visual appearance ? What is its sensitivity with respect to the product ?
If you anticipate that an auditor (FS Standard is unknown) will expect to see detailed results of a preliminary hygiene inspection i guess that answers yr query.
Thanks for all the help! :spoton:
Jared