What microbiological controls do you conduct on your operators?

hello everyone , 

do you conduct microbiological controls on your operators?, if so ,what are the germs you are looking for and the standards of acceptance on which you base?

Micro controls in the low risk food production facilities ive been in are heavily based on hand swabs, PPE and  personal hygiene practices, here are the limits ive used in the past for hand swabbing - TVC, with a max reading from a hand swab of 1,00 cfu/swab, Entros max 10 cfu/ swab, Staph Aureus - not detected. 

Hope this snippet helps!

Additionally, microbes can alter the chemistry and pharmacology of drugs, with a potential adverse impact on their effectiveness due to the breakdown of the active ingredients as well as on their safety due to the toxicity of potential degradant products. Therefore, control of microbes in drugs is essential, either by assuring absence of microbes in sterile drugs that are administered parenterally and applied to sensitive tissues or by controlling microbial bioburden to appropriate levels for nonsterile drugs that are administered to regions rich in microbial flora with physical or immunological barriers to infections.