6 replies to this topic

[asih1792]

Hi all,

 

Does anyone have refrence about the standard parameters microbiology EMP Programs for Poultry Slaughterhouse?

 

Appreciate all your usual help! Thanks!

[Scampi]

So i'm clear, your looking for carcass testing OR environmental testing??????????

[asih1792]

i'm sorry,

 

i mean enviormental testing

[Zargham Abbas]

Hi all,

 

Does anyone have refrence about the standard parameters microbiology EMP Programs for Poultry Slaughterhouse?

 

Appreciate all your usual help! Thanks!

Hi Asih,

 

Please clarify, only for slaughterhouse or poultry processing plant??\

 

Regards

Zargham

[asih1792]

Hi Zargham,

 

Poultry Processing Plant. Thank you

[Scampi]

Salmonella, e coli (generic) and listeria (generic) 

Broken into zones

1--direct contact

2-incidental contact

3-no contact

4-floors and drains

 

This may be of help

http://www.inspectio...8/1543258854773

[Zargham Abbas]

Hi,

For environmental monitoring in processing plant divide the area in 4 zones

 

1. Zone 1: Food contact surfaces like shackles, knives, crates, working tables, conveyers, weighing scales, workers gloves etc.

2.  Zone 2: Surfaces that does not directly come in contact with food like bottom of table, corner of table worker uniform etc,

3. Zone 3: non food contact surfaces that are in production area like floors drains, windows, walls, doors etc.

4. Zone 4: linked to production areas like production offices, locker rooms, hand washing areas, labour mess etc.

 

for zone 1 & zone 2 test for TVC, E.coli, staph, Salmonella, Listeria monocytogenes & Compylobacter.

For zone 3 & Zone 4. test for Salmonella, Listeria monocytogenes & Compylobacter.

Frequency: Monthly