Acceptable limits for equipment and employees hand swab

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

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
 

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