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How to Set Up a Sampling Zone for an EMP

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#1 Simon

Simon

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Posted 22 June 2018 - 06:22 PM

How to Set Up a Sampling Zone for an Environmental Monitoring Program
 
Taking place:
Friday, June 29, 2018 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start
 
Presenters:
Kantha Channaiah, Director of Microbiology, AIB International
 
Webinar Overview:
An environmental monitoring program (EMP) can be used to assess the effectiveness of the overall hygienic practices in a facility and to provide information needed to prevent possible microbial contamination of food products. An EMP provides valuable data (source and concentration) on indicator organisms, spoilage organisms, and pathogens of concern in a timely manner. An EMP is not designed to validate the effectiveness of cleaning and sanitizing methods; the focus is more on validating cleaning and sanitizing frequencies and other Good Manufacturing Practices (21 CFR 110). Gain insight into how effective EMP sampling zones can be implemented in a food-handling facility to reduce the risk of microbial contamination of finished products. 
 
 
 

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#2 Simon

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,287 posts
  • 1293 thanks
590
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 29 June 2018 - 04:33 PM

Chat logs from today's webinar:

 

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Zewdi Solomon : not able to connect, is anyone having the same problem?
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EDUARDO DE LA FUENTE : did everyone lost connection ?
Simon Timperley : no
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Emilie Musson : I'm getting the network error too
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Kerry Bowman : I exited and clicked the link to come back in. it worked.
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Luis Bravo : se detuvo
Jessica Murphy : Exit out completely and then click on the link again. Working now.
Jennie Thomas : FYI - It tends to work better in google chrome for me.
Michael Rodriguez : Does this hygienic zoning need continuous training?
EDUARDO DE LA FUENTE : i can not reconnect either
Dhirendra Thakur : Dhiren from Toronto
Simon Timperley : The webianr only work in chrome and firefox and not in internet explorer.  It tells you this in the attendee webinar checklist.
KIRAN BABU CH : I tried all the steps as per the checklist, still unable to connect
KIRAN BABU CH : Neither i can see nor hear
Simon Timperley : Try clearign browser cache, reboot PC and reconnect
Tina Block : click out  and reconnect
Carlos Armas : Simon...Will these slides will be available after the presentation?
Rosette  Avalos : Got It ! through chrome
Nurani Sinaga : nurani1074@gmail.com
Simon Timperley : Carlos can you see the message at the top of the chat.
Gregory  Ciaccio : cannot connect to get webinar
Stacey P : Having connection issues today, not normal. Maybe it's the extreme heat. :)
Simon Timperley : What browser are you using Gregory?
Carlos Armas : Simon...I do not see a message
Simon Timperley : Registrants will be emailed the webinar recording and slides later today.
Nidia Maldonado : enter in Google
Carlos Armas : Many Thanks, Simon!
Simon Timperley : You're welcome Carlos.
Eric Heyworth : Hi all!  sorry for being late :-(
Raylene Johnson : Hello from Jamaica
Jonn Cotter : Eric where were you?
Jorge Manzanero : Hello from Belize...
Simon Timperley : Eric, if it happens again you will get detention. :-)
Simon  Law : hello from indonesia
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Lindsay Love : sound is lost
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mercedes erazo : '☺'mercedes.erazo@xpo.com  Hi hello From Atlanta Ga
MUHAMMAD HASSAN SHAHZAD : welcome@mercedes🙂
Betsy Kusmierski : Checking in from Buffalo, NY
Mark Reyes : What's up from West Texas!
Apichart Intarawongchot : Is that zone 1 in this presentation included food contact surfaces and the area in close proximity to the product zone.
Robin Fahidi : Hello from London
Michael Rodriguez : How best can a plant adjust or amend its traffic flow after it has been established and already in production?
Maschanka Fernandes : Willthe hygienic zoning be similar for a warehouse and repacking facility?
Jane Omojokun : Hi from Lagos
CHristina Benjamin : are all adjacent buildings/locations to the pathogen control area required to be monitored?
Heric TAKOUGUEM : I can't be connected I dont know why
MUHAMMAD HASSAN SHAHZAD : can.you please specify the.environmental pathogens.of.comcern.normally.under.EMP
MUHAMMAD HASSAN SHAHZAD : then.on.what.basis.we.should
Abbigail Nabbie : what if you do not make a RTE Food like Flour, the kill step -cooking is on the consumer end, what type of program is recommended here?
Teresa  Mettler : to stop pathogens before they start
Iryna Dyacheko : due to nature of the product produced
Kerry Bowman : you will be shut down if you test positive for pathogens. 
Karie Faccone : Because  if there are indicators in Zone 1 that is a good indicator there are other organizsm growing
Elisa Wright : Indicators are 'gate-way' organisms which are by definition, indication of sanitation inadequacy
MUHAMMAD HASSAN SHAHZAD : then on what basis we should validate celaning and sanitation  methods effectiveness as its one of GFSI REQUIREMENTS TO VALIDATE METHODS TOO
Eric Heyworth : indicator is product / process specific
Mary Bellerose : because you want to establish the potential for an issue
Aliyu Angara : Pathogens are long and difficult to test biochemically
Bill Hanson : It's the highest risk.
Clementine  Chikomba : indicator organisms are in abundance
Amit Kheradia : zone 1 is normally kept sanitary
CHristina Benjamin : pathogen takes longer and also more sparse harder to find
Patty  Hannon : to stop pathogens before they reach product zone
Demetri Preonas : sanitation level  pathogen is hit or mass
Liz Dobson : to determine hygienic zones
Emilie Musson : Indicator organisms give a better understanding of total risk in area
Diego Conesa : Will be already too late
Stanley  Martin : It will identify the focused area for resampling.
Rebecca Smith : no further kill step, potential to cross contam if in this area
helena de guzman : because pathogen can be in the air and zone 1 is the gateway
Yuji Kanai : Pathogens are rarely detected
Christopher Gunter : Zone 1 is higher risk
Nancy Pham : Indicator microbe represent the hygiene level
Parag Srivastava : because indicator organisms include the most microorganisms
MUHAMMAD HASSAN SHAHZAD : this is risky zone we should not wait to@detect pathogen in zone1
Betsy  Nuez : To prevent recalls
guru Ijare : is ATP test valid for hygiene level
Bruce Perkin : because the EMP is not validating cleaning method - only frequency
Melanie Braam : If you test for pathogens you have to hold product until you receive negative results. you would be held liable for any product prior to positive tests
Jonn Cotter : Salmonella bad, no salmonella good
Diego Conesa : Indicators are usually quicker to have the result
Sabina  Alexander : no indicators usually mean no pathogens and therefore give a good idea
Susy Sandoval : Hi  if your environmental check failed in one zone what would be your action plan and retest protocol?
Tim Gooden : Pathogens findings in zone one could be a FSMA issu
CHristina Benjamin : its hit or miss with pathogens whereas indicators will serve as a potential idea about the state of site
Maria Agustina Ruiz Larraburu : you are looking for verification of your cleaning program
Dhirendra Thakur : Zone 1 is in open product area, high risk of exposure.
Kristine Jambrek : Regarding proximiity to food contact surfaces, how far away does zone 2 begin, 18" is what I have heard.
Dennis Grayson : Recall
Delia Riley : indicator organisnms are present even before pathogens can manifest themselves, therefore you will catch the issue early.
Suyapa Antunez : Can we review the powerpoint presentation?
Simon Timperley : Registrants will be emailed the webinar recording and slides later today.
Frank Romano : Oct-20
Diana Huang : 60-70%
Thammaiah Thelapanda : 30%
Amit Kheradia : 40-60% - zone 2
Iryna Dyacheko : 30-40%
Houman Mehrabadi : 40%
Chloe Anderson : 35%
Teresa  Mettler : 40-50
Toni Newell : 10-20%
MUHAMMAD HASSAN SHAHZAD : yes in last webinar trainer addressed the sampling percentage and iam alread@sharing this with my training particpnats
DAWN PYBUS : 30 to 40
Sheea Rogers : 30%
Christopher Gunter : 30-40%
Demetri Preonas : 30%
Clementine  Chikomba : 10-20%
JungMin Lim : 40~50%?
Patty  Hannon : 40%
Betsy  Nuez : 2
Jeffrey Abrahamson : 20 - 30%
Stanley  Martin : 40-50
Jessica  Recinos : 20-30
Mary Bellerose : 20-30
Michael Rodriguez : 30-40%
Apichart Intarawongchot : 35-50%
Aliyu Angara : 40-50%
Rebecca Smith : 40%
Zoë Nugent : 40-50%
Dhirendra Thakur : 50%
Michelle Nnadi : 40%
ALicia Friday : 30-40
Tom  Smith : 30-40
Simone Kummerlöwe : 40-50%
Nadean Kennedy : 40
Tim Gooden : 306
Jonn Cotter : 10
Kristine Jambrek : 40%
Brenda Beblow : 40-50%
Margaret Halleron : 30 to 40%
Betsy Kusmierski : 70
Virginia Ng : 45%
Elisa Wright : 40
Maschanka Fernandes : 40-50%
Dennis Grayson : 30-40
Lusine Oganyan : 20-30%
Bill Hanson : 30%
Stuart Long : 40-60
Cindy Cai : 50%
Laura Le : 40%
SUKHVINDER SINGH : 30-40%
MUHAMMAD HASSAN SHAHZAD : i.gues it was 30-40
Yvonne  Dzuda : 50%
Parag Srivastava : 10%
Amanda Martin : 20-50
Kerry Bowman : 70-80%
wrayanne cruz : 30
Margaret Rabel : 40-50
CHristina Benjamin : 40
Tracy Stoops : 30-40
Edison  Venegas : 50 / 60%
Luis Silva : 40-50%
Apichart Intarawongchot : STOP
Daniel Wagner : 42.  always 42
Jema Ajanwachuku : 10-40%
Danielea Lindsay : Zone 2 - 30%
JungMin Lim : correct!!
Eleanor Arnold : Having issues staying connected to video.
Iryna Dyacheko : Dear Simon, would it be possible to schedule a webinar related to ISO 22000:2018 standard updates soon? Thank you for considering
CHristina Benjamin : what is defined as very close ?
Jeffrey Abrahamson : coliform
Toni Newell : EB
CHristina Benjamin : enterobacteriaceae
Brenda Beblow : Enterobacteriacea
Aliyu Angara : Coliforms
Clementine  Chikomba : E.Coli
Apichart Intarawongchot : EB
Jonn Cotter : EBack
Jessica  Recinos : coliforms
Yuji Kanai : EB
Emilie Musson : EB
helena de guzman : enterobacterciae
Sheea Rogers : E coli
Zoë Nugent : TVC
Elisa Wright : EB testing
Bill Hanson : EB
Diego Conesa : enterobacteriae
Samuel Macias : ecoli
Maria Solero : Entero
Maria Agustina Ruiz Larraburu : enterobacteria
Stanley  Martin : EB
Jesse Belmain : coliforms
Tom  Smith : E Coli
Apichart Intarawongchot : EB
Cindy Cai : EB
MUHAMMAD HASSAN SHAHZAD : salmonella 😕
Essia Hermassi : coliforms 
Simone Kummerlöwe : Enterobacteriaceae
Dhirendra Thakur : Coliforms
Stuart Long : SalmonMOMMA ;-)
Jema Ajanwachuku : E.coli
Nicola Brook : I agree with Iryna please find a presenter for ISO 22000 : 2018 !
Teresa  Mettler : how does zoning change when you have a closed system?
Essia Hermassi : eschershia coli
Essia Hermassi : fecal coliform
Nurani Sinaga : e.coli
Christopher Ciarcia : entro bacteria
MUHAMMAD HASSAN SHAHZAD : welldone mr simone
Rebecca Smith : can you please tell us some more indicator micr's for the pathogens?
Stuart Long : Like Theresa, I also have questions about zoning and EMP testing for closed systems that remained closed most of the time (periodic fliter changes after kill stepp) - Soybean Oil Refinery
MUHAMMAD HASSAN SHAHZAD : is.it possible all zones exist in same one single room space
Simon Timperley : Thanks Muhammad, I've been practicing for  a week
Chinaza Arinzechukwu : If the conveyor belt of a food product ready to be packaged is noticed to be  contaminated after testing, how can it be cleaned.
alyssa j : For conducting a corrective action, if a sample is determined positive, is there a recommended sample area (distance from the finding) that subsequent test swabs should best ensure  compliance?
Venugopal Dytha : Venugopal
Amit Kheradia : Does Indicator Enterobacteriae replace Pathogen Salmonella testing? I
CHristina Benjamin : air sampler
Maria Agustina Ruiz Larraburu : exposicion plates
Elisa Wright : Active air sampling
xiaoyun fang : FILTER
Jeffrey Abrahamson : Open air plates
DAWN PYBUS : air plates
Essia Hermassi : diffision tubes
Adelaide Elikem Bosrotsi : air plates
Margaret Rabel : air plates
Apichart Intarawongchot : air trap
Clementine  Chikomba : settle plates
Leanne Solar : plating
Zoë Nugent : agar plates
JungMin Lim : air sampler
Amanda Martin : filters
Stefani  Suarez burgos : air samples
Eric Heyworth : settle plates?
Mary Bellerose : an air plate monitor
Essia Hermassi : diffusion tubes
Teresa  Mettler : APC, Yeast Mold plates
helena de guzman : through air duct
wrayanne cruz : plates
Sasha Graham : settle plates/ air plates
Tracy Stoops : air plates... potato agar and agar
Parag Srivastava : air sampler
Patty  Hannon : air plates
Dhirendra Thakur : Air plate for Y &M
Maria  Sandoval : Impact air sampler
Sabina  Alexander : Impact air sampler
Apichart Intarawongchot : put the air trap
Aurea Alarcon : filters
Iryna Dyacheko : air sampling machine
MUHAMMAD HASSAN SHAHZAD : AIR SAMPLER
Brenda Beblow : air sampler or air settling plated
Kerry Bowman : agar plate
Jessica Murphy : Air plates
Susy Sandoval : what if you don't have a airsampler at your disposition?
Essia Hermassi : diffusion tubes
Jonn Cotter : jar
Demetri Preonas : positive air sampler
Sanna Zarin : use a patri dish and leave it on a open room air
Samuel Macias : air plates
Eleanor Arnold : Will I recieve a recording and slides of this presentation.  I have not been able to connect to the video and presentation.
Michael Rodriguez : Filters
Ray Osei-Boateng : open air plate
Edison  Venegas : pump air sampler
Houman Mehrabadi : air sampler machine
Monique  Mighty : sediment plates
Rick Falkenberg : Volumetrec air sampler
Thammaiah Thelapanda : hand held air sampler better than open plate method
James DeLaMare : direct exposure to compressed air, open exposure
Simone Kummerlöwe : air sampler
wrayanne cruz : opening air agar plates
Betsy Kusmierski : petri film
VIRAL MUKESHKUMAR SHAH : Can we include Staphylococcus aureus pathogen in EPM for hand swab analysis?
MUHAMMAD HASSAN SHAHZAD : you told us 8 or 10 steps EMP elements in last webinar that was good
Iryna Dyacheko : What are recommended air sampling references for different zones? What are critical limits for High risk, middle and low risk areas?
Eleanor Arnold : Will we get sent to all of us the answers to the questions raised?
Simon Timperley : Iyna, just for you. https://events.gennd...7171/b6f4d92062
Simon Timperley : Iryna
Iryna Dyacheko : Big Thank you, Simon!
Stuart Long : Can you indicate and define "temporary" zone 1 area as a result of operational processes (a closed "system" that is opened to change a component such as a filter that comes in direct contact with material such as vegetable oil) that after the process is completed, system is resealed and sanitized, thus is then zone 2 after operational change?
Chandrashekar Shekar : e.coli
Chandrashekar Shekar : e.coli
Nicola Brook : Wow Simon you are planned well in advance for December already . Thank you
Jeffrey Abrahamson : Hygienic zoning applies to whole areas of the plant while environmental monitoring zone relate to distance from product zones.  You may have different env. zones within a hygienic zone.  Correct?
Ana Quezada : I CANT CONNECT
Carlos Armas : Just lost connection...
Keishla Ruiz : Can you please send the presentation?
Venugopal Dytha : due diligence evidenced
Nurani Sinaga : lost connection
Nidia Maldonado : Good presentation,thanks
Renee Geving : How would this apply to film packaging facility?
Jessica  Recinos : Thank you!
Patty  Hannon : Can we get copies of the slides?
Heather Snow : will you send a copy of this webinar
Aurea Alarcon : great presentantion
maria de las nieves medina : really good presentation
Diego Conesa : What are the minimum frequency for sampling (i.e. weekly, monthly---yearly?) Obviously depends the product, the size of company, kind of consumer ..but some guide will be appreciate.
CHristina Benjamin : for roof that could be called as E 2, what is the assessment based on, how close is close?
Marina Subic : thank you, great presentation!
Aurea Alarcon : did you share the video later?
Edison  Venegas : excellent presentation
Doreen Lane-Stedman : will the presentation be e-mailed?  I missed due to a time difference issue
Wendy Mackintosh : Thank you. Geat presentation!
Maschanka Fernandes : How would the zoning be differrent for a warehouse and repacking facility?
Jema Ajanwachuku : Great presentation. Thank you so much 
Aliyu Angara : A very Great Presentation. Thanks
Chloe Anderson : How can we make sure that food plants are testing at the right place? Ei insure that there is no fraudulent sampling?
Amma Jackson : Do we need to include Zone 1 if we we do ATP testing daily on FCS. This is a snack manufacturing company
Laura Le : Thank you . Very informative
VIRAL MUKESHKUMAR SHAH : Can we cover Staphylococcus aureus and Staphylococcus aureus in EMP for hand swab based on risk as these may be present on skin
Apichart Intarawongchot : Some facility I inspected they put the air in the EMP. Do we need to specify the zone for air sampling ?
Teresa  Mettler : how are zoning and swabbing affected in regards to closed systems in compared to open systems
Aliyu Angara : What is the role of ATP testing in an effective EMP?
Kevin Driggers : Great presentation!  Thank you!
MUHAMMAD HASSAN SHAHZAD : can we identify multiple hygienic zones in single production room
AbdulRahman  Abbas : Useful information.
Nurani Sinaga : Thank you Simon
Suyapa Antunez : Do you recommed ATP teststing for a meat plant processiong (just cutting, wholesale)?
AbdulRahman  Abbas : Thanks for Simon
Essia Hermassi : what are the parameters to be  analysed on the air
Iryna Dyacheko : We currently follow 1000 cfu/cm2 for all areas in the frozen poultry/beef finished goods, however, another reference suggest 300 for exposed foods areas. Which one shall we follow?
VIRAL MUKESHKUMAR SHAH : Staphylo  epidermis
Essia Hermassi : what are the parameters to be analysed from air
Sanna Zarin : if pathogen of concern is Listeria do we still sample zone 1 only 10%?
Luis Bravo : reconectado
Parag Srivastava : does EMP is necessary for packaging industry which manufacture primary food packaging
Venugopal Dytha : thats a great answer
Jesse Belmain : Thank you gentlemen. Excellent presentation! Great information.
Chloe Anderson : How can we control for swab fraud? (Not testing what they say is tested for).
Hasan  Delikaya : is this for E. coli coliform ??
Zoltan Bak : Hi, Everybody, Zoltán Bak from London.
Suyapa Antunez : Do you recommend implement ATP test at meat facility? Wholesale just cutting
Iryna Dyacheko : Thank you, will be waiting for the answer!
Maschanka Fernandes : How would zoning differ for a warehouse and repacking facility?
Aliyu Angara : Audio has been bad. kindly send the recording quickly enough please
Zoltan Bak : Thank you so much for the presentation!
Maria Agustina Ruiz Larraburu : if im looking for listeria spp can i use sponge? hoe much surface should i sample?
Amanda Martin : Thank y'all!
Danielea Lindsay : If  settle plates are used to test the Air quality monitoring in freezers and chill rooms, is that recommeded? Also representing the data is best done qualitatively or quantitatively ? 
alyssa j : Thank you.  You KNOW your bugs.
Renee Geving : Thank you - great job!
Parag Srivastava : thanks you very much
MUHAMMAD HASSAN SHAHZAD : thank you its always informative and broaden vision on EMP
Muthupalaniappan Lakshmanan : thanks. very useful presentatipn
Karie Faccone : Oil closed system, EMP suggestions? Is it needed?
Adil Tahi : In a RTE processing assembly room, where NRTE lines are also operating inside the same room, the EMP includes zone 1 on all RTE lines... shall we test zone 1 on the NRTE as well?
Serge Capistran : Tank that what very interesting and efficient
Andrew Keller : thank you!
Simone Kummerlöwe : thanks for the great info
Nancy Pham : Thank you very much
Rebecca Smith : Thank you verymuch :)
wrayanne cruz : Thank you
Aliyu Angara : Thanks
Chinaza Arinzechukwu : Thank You very much, that was Great!
Asif Ali : Nice information
Raylene Johnson : Thanks for great presentation!
Danielea Lindsay : Requesting that the slides and presentation be sent to me. 

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Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

 

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#3 Simon

Simon

    IFSQN...it's My Life

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  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 16 July 2018 - 05:24 PM

Kantha sent this excel through with replies to all questions asked during the webinar.

 

Attached File  Copy of IFSQN Hygiene Zoning Live Webinar QA June 29 2018.xlsx   16.33KB   155 downloads


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Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 140 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

 

recommend-us-on-facebook.png


Thanked by 2 Members:

#4 teresa gonçalves

teresa gonçalves

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Posted 16 July 2018 - 09:44 PM

Thank you very much Mr. Kantha,

 

Teresa Gonçalves







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