Does any one have an experience with RTE process for cheese manufacturing used limits on their SSOP for
Zone 1 limits for Y&M? Limits for EB?
Zone 2 limits for Y&M? Limits for EB?
Posted 26 April 2019 - 01:45 PM
Does any one have an experience with RTE process for cheese manufacturing used limits on their SSOP for
Zone 1 limits for Y&M? Limits for EB?
Zone 2 limits for Y&M? Limits for EB?
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Posted 26 April 2019 - 08:16 PM
I am also in the cheese industry. These are my limits:
Zone 1 Y/M: <100 CFU/area swabbed
Zone 2 Y/M: <500 CFU/area swabbed
Zone 1 Coliform: <10 CFU/area swabbed
Zone 2 Coliform: <50 CFU/area swabbed
I hope this helps.
Posted 28 April 2019 - 03:04 AM
I am also in the cheese industry. These are my limits:
Zone 1 Y/M: <100 CFU/area swabbed
Zone 2 Y/M: <500 CFU/area swabbed
Zone 1 Coliform: <10 CFU/area swabbed
Zone 2 Coliform: <50 CFU/area swabbed
I hope this helps.
Hi crlamb,
Thks for input.
So the area = ?
Kind Regards,
Charles.C
Posted 28 April 2019 - 04:31 AM
I would also be considering air sampling and Bacteriophage monitoring if you use cultures.
Kind regards,
Tony
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Posted 29 April 2019 - 11:50 AM
Thank you
that was nice to have some one do thave the same limits I have.
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