Environmental Sampling - Low Risk
Low risk, beef fabrication operation. ATP swabbing at pre-op is performed. In the past, air sampling using agar plates was performed annually (not sure this is beneficial in a low risk operation). Looking for recommendations...
1) should we continue air sampling?
2) does anyone have an environmental sampling/monitoring program for a low risk operation such as beef fabrication that they could share or offer recommendations on what to test (contact equipment) and what to test for including frequency?
Thank you!
Low risk, beef fabrication operation. ATP swabbing at pre-op is performed. In the past, air sampling using agar plates was performed annually (not sure this is beneficial in a low risk operation). Looking for recommendations...
1) should we continue air sampling?
2) does anyone have an environmental sampling/monitoring program for a low risk operation such as beef fabrication that they could share or offer recommendations on what to test (contact equipment) and what to test for including frequency?
Thank you!
Hi TJW,
Unfortunately BRC does not define a "Low" Risk Food/Facility. I assume you mean not "High" "Risk/Care" as defined in BRC Glossary.
(a) Re- 1, assuming not required by BRC/Customer/Regulatory, I suggest you do a (Safety/Quality) Risk Assessment. If all negative, probably not necessary except perhaps with respect to whether you have/have not existing filters or not.
(b) Re-2, some typical Programs for EMP see -
Hi TJW
We have a low risk raw beef operations. In addition to the ATP swabbing, we also perform monthly swabs on equipment and zone 2 and zone 3 areas. We have a small facility so we take 10-15 equipment and zone 2/3 swabs per month. We test for APC and coliforms. We also perform air sampling quarterly (yeast and mold) to ensure there is not a build up in our air units. We are BRC certified and this satisfied the environmental monitoring portion of the audit.
For our dry non-high risk facility, our EMP is Salmonella for Zones 1 to 3. Listeria for wet areas.