Seeking corrective actions for high E.Coli result
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Hi all, what are the corrective actions for a higher count of E.coli more than what standard require in leafy salads?
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I presume you are referring to finished product data and generic E.coli.
Depending on the specific (unknown) context/data I can, offhand, think of several possibilities -
(1) Reduce level of E.coli in raw material(s).
(2) Increase the effectiveness of the anti-microbial step in yr process.
(3) improve the environmental sanitation conditions.
(4) Reduce cross-contamination from other process materials.
(5) reduce the temperature of the process environment.
Personally i would first investigate the raw materials and, if OK, then do some risk analysis of yr process.
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do you sanitize the vegetables in-house? Was the right concentration of sanitizer used?
Was this a recurring issue or just one off?