Hi Basura and aaalen,
Just for clarity, environmental microbiological criteria depends industry to industry an horticulture industry's criteria will be different than the infant formula manufacturer or meat industry, same applies to CIP.
However, Environmental microbiological criteria is mainly based mainly on Yeast and Mold counts, however TVC / TPC can be included based on sensitivity of operations.
With regards to CIP and TPC limit also, ideally it shall be less than 50, however you need to do trails and maintain your own industry standard - generally speaking I worked with two sensitive industries and both having different range of CIP micro ranges same applies to personal hygiene (usually it ranges from 100 - 300 CFU)
I have attached 3 files for read, one of them ANZ Compendium for the microbiological criteria for foods includes environmental monitoring too.
Best of luck