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Acceptable limits for equipment and employees hand swab


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#1 Ashfaq Hussain

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Posted 28 July 2018 - 07:45 AM

Hi,

I would like to ask, kindly support to share the standards to be followed for acceptable limits for equipment and employees hand swab in bakery industry and vegetable processing.

We are doing generally Bacteria Count, Total Coliforms, Yeast & Molds and Gram-VE (Bacilli). There is any standard please share,

We need to define acceptable limits based on any international standard for my plant.

Regards,

Ashfaq



#2 jdpaul

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Posted 28 July 2018 - 08:06 PM

This is what a very well known bakery industry uses for their hand swab standards.

 

APC <10,000/g; Fecal Coliforms = Negative; Yeast <10/g; Mold <10/g.

 

Regards,

 

Jon

 

I have attached an example external lab report
 

Attached Files


Edited by jdpaul, 28 July 2018 - 08:13 PM.


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#3 Charles.C

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Posted 28 July 2018 - 08:17 PM

Hi,

I would like to ask, kindly support to share the standards to be followed for acceptable limits for equipment and employees hand swab in bakery industry and vegetable processing.

We are doing generally Bacteria Count, Total Coliforms, Yeast & Molds and Gram-VE (Bacilli). There is any standard please share,

We need to define acceptable limits based on any international standard for my plant.

Regards,

Ashfaq

 

See the first sub-linked post & it's discussion within this post -

 

http://www.ifsqn.com...ds/#entry127487


Kind Regards,

 

Charles.C


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