Environmental monitoring for flavors manufacturing
Hello,
our company manufactures flavoring substances (chemical substances of very high purity) and flavors (both liquid and spray dried). No biological hazards have been identified. Does anyone have any experience on environmental monitoring of such activities ? Is there any information on method, frequency, limits ? Thank you.
Hi Z - The below are our internal guidelines, hope it helps. I'm open to suggestions for improvement as well.
Environmental swabbing - Salmonella (negative) and Listeria spp (negative), weekly on a rotational basis
Clean Equipment Swab: Post clean, prior to use: Weekly (APC <500/ml, coliform<20/ml, Y&M<100 /ml, and ATP(<10RLU)
Environmental Air : Y&M (<15 cfu or <100/ml) test locations such as near air ducts or vent outlets, wall opening, and doorways
Compressed Air: Y&M (<15 cfu or <100 /ml) swab air gun/end of point of use for Y&M
Water: Monthly Coliform/Generic E. coli MPN less than 1.1 per 100ml; APC<500/ml; Annually Chlorine Minimum 0.1 ppm or mg/L (Max 3.0 ppm) by third party lab (can be done more often as required internally with kit)
Hand Swabbing: Annually on random employees, using ATP (for training purpose) and Sponges APC<100 cfu/10cm2 per hand; Coliform <10/ml (for verifying effective hand washing)
Hello,
our company manufactures flavoring substances (chemical substances of very high purity) and flavors (both liquid and spray dried). No biological hazards have been identified. Does anyone have any experience on environmental monitoring of such activities ? Is there any information on method, frequency, limits ? Thank you.
Hi zkarvouni,
In addition to previous post see these posts / excels / links -
http://www.ifsqn.com...ces/#entry60958