Environmental Monitoring - Potato Processing Plant

Hello

We are primarily a potato processing plant (as well as carrot and onion) that includes washing, peeling, slicing/dicing and packaging. We are hoping to acquire SQF certification.

I would appreciate some help with the Environmental Monitoring Program as I am second guessing which pathogens we should be testing for. Primarily because the testing is very expensive and I would hate to have either tested for unnecessary pathogens or have omitted crucial ones.

We are considering swabbing floor drains, large equipment and food contact surfaces for total coliforms, Salmonella and E-coli. Water is  to be tested for total coliforms and E-coli. 

Am I on the right track? Is anyone involved in a similar process or has experience in this area?

Thank you!!

Jenna

You should also look into listeria and possibly coag pos Staph (Staph a.).

You can see what the RDHI has on fresh vegetables.
Sure it is no longer in use since Jan 15 2019, but it is still valid.

http://active.inspec...azdane.aspx?i=2

Look for Vegetable -Fresh then associated hazards

Edit: Could not paste the table properly, see attached file

Any wet areas you want to test for listeria.  Also...think about this, potatoes grow in the soil where listeria can be quite ubiquitous.

Since the testing is expensive you can mix it up between different target pathogens.  In one facility I was in we swapped between listeria and salmonella each month.  Your plan will ultimately be defined by what you are finding in the testing results.  If I were you I would do as many samples and testing as feasible economically.  I would have each sample tested for likely pathogens for your operations and product.  Based on those results you can better assess your risk.

Hi Jenna,

If testing listeria on 'soily' foods ensure the test identifies species so you can spot mono specifically.

Hello

 

We are primarily a potato processing plant (as well as carrot and onion) that includes washing, peeling, slicing/dicing and packaging. We are hoping to acquire SQF certification.

 

I would appreciate some help with the Environmental Monitoring Program as I am second guessing which pathogens we should be testing for. Primarily because the testing is very expensive and I would hate to have either tested for unnecessary pathogens or have omitted crucial ones.

 

We are considering swabbing floor drains, large equipment and food contact surfaces for total coliforms, Salmonella and E-coli. Water is  to be tested for total coliforms and E-coli. 

 

Am I on the right track? Is anyone involved in a similar process or has experience in this area?

 

Thank you!!

 

Jenna

Hi Jenna,

I assume yr products are categorised within "Fresh produce".

Are these products RTE ? Is there a significant bacterial reduction step in Process ? Details matter.

Based on threads in this Forum, seems to me that BRC/SQF auditors do not currently have a consensus regarding an environmental monitoring program (EMPG) "menu" but they will presumably prioritize to any Regulatory requirements if such exist.

I attach a (highly detailed !!) US industry-motivated document which, predictably, has a lot of content/sampling opinions (sometimes debatable) regarding EMPG/Listeria.

I suspect Canada may be less "draconian"  than USA (?).

Regardless, significant expenditure seems to be unavoidable.

Guidance on Environmental Monitoring (EMPG) for Fresh Produce Industry,2018.pdf   1.83MB   53 downloads

PS - this short, slightly older thread, is also quite informative -

https://www.ifsqn.co...28958-drain-em/

PPS - just noticed this FDA document on Listeria/L.mono -

FDA draft guidance for control l.mono in RTE foods,2017.pdf   795.29KB   36 downloads

P3S - Just for interest, can compare the density of FDA/FSIS type sampling schedules to this "risk-based" version from a test-kit supplier -

EMPG sampling schedule.pdf   49.21KB   53 downloads

Thank you all for your input, it is very helpful and much appreciated!

Thank you all for your input, it is very helpful and much appreciated!

Hi Jenna,

So are the potatoes RTE ?

Hi Jenna,

 

So are the potatoes RTE ?

The potatoes are not RTE. They are packaged and shipped raw for further processing.

Same as the carrots and onions; however, these items may be eaten raw of course, depending on the supplier and their finished product.

The potatoes are not RTE. They are packaged and shipped raw for further processing.

 

Same as the carrots and onions; however, these items may be eaten raw of course, depending on the supplier and their finished product.

Hi Jenna,

Thks for info.

As you probably realize, the choice significantly relates to your risk assessment / EMPG.