Pathogen Environmental Monitoring in Semi-Finished Manufacturing
Any tips on how to manage a Pathogen Environmental Monitoring system in Semi-finished Manufacturing industry?
Thanks.
Angie. :smile:
I can only talk about the issue we came across where I work... We don't do any cooking or anything of that nature. We are not at risk for Salmonella or Lysteria. There could be a risk for E.Coli (Veal products), but since our product has to be thoroughly cooked, it is a risk taken care of. I wrote a risk analysis last year regarding that we did not need it, but our auditor saw it differently. I have to test once a month drains, walls, ceilings, sinks, floors, etc. in our different production areas for RLUs. We use our Hygiena EnSure to do so and we incubate the swabs for 7 hours before reading them. That went through fine.
I am unsure if that can help you or not, but hopefully it does :)
- Julie
I wrote a risk analysis last year regarding that we did not need it, but our auditor saw it differently.
I would have to agree with your auditor Julie; even though proper cooking should eliminate micro hazards on the product itself, we can't rule out that they can't be introduced from another route i.e. lack of hygiene in personnel or equipment.
Angela, in my high care area I swab for listeria, S.aueus, E.coli, Entero and APC, twice weekly pre-production. Listeria swabs of floors and drains monthly. ATP (Hygiena ultrasnap) of surfaces twice weekly. In low care similar set up but less strict acceptable parameters.
Thanks Julie..Very much appreciated.
@ zanorias: this is helpful.
very grateful.
Any tips on how to manage a Pathogen Environmental Monitoring system in Semi-finished Manufacturing industry?
Thanks.
Angie. :smile:
It will likely relate to product/process.
Generally -