5 replies to this topic

[Ashfaq Hussain]

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

[jdpaul]

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

•  12233.png   60.91KB   2 downloads

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

[Charles.C]

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

[Iris@microlab]

hi i would like to ask if you can give me reference for microbial limit for hand swabbing. thank you in advance

[Scampi]

hi i would like to ask if you can give me reference for microbial limit for hand swabbing. thank you in advance

 

Is your facility high risk/high care?

[Tony-C]

hi i would like to ask if you can give me reference for microbial limit for hand swabbing. thank you in advance

 

Hi Iris@microlab,

 

 

Welcome to the IFSQN forums.

 

The link in post 3 by the late great Charles C goes to this topic CFU Threshold for Hand Swab on Unwashed Hands so head there for more discussion and information.

 

In that topic Charles C also provided attachments regarding studies of hand hygiene and a link to other relevant information including Micro. Guidelines for Food Contact Surfaces forum here where he posted a Compilation of International Micro. Guidelines for food contact surfaces, 2000 onwards

 

Kind regards,

 

Tony