Jump to content

  • Quick Navigation
Photo
- - - - -

Frequency of environmental monitoring in a flour production plant


  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic

#1 csesc

csesc

    Grade - Active

  • IFSQN Active
  • 9 posts
  • 0 thanks
1
Neutral

  • Spain
    Spain

Posted 01 December 2019 - 12:58 PM

Hello, I'm Quality mang. in a flour production plant and we have a environmental monitoring plan, regarding equipment, floors, workers (hands and clothes).

However, I have an important question and it's when should be the samples taken? during production or after cleaning?

I meen, to know if your cleaning is effective you should take samples at that point.

 

what BRC says exactly about this??

Thanks!



#2 zanorias

zanorias

    Grade - PIFSQN

  • IFSQN Principal
  • 741 posts
  • 213 thanks
140
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:UK
  • Interests:Motorcycling, Food Safety, Science, Water Sports, Nature

Posted 02 December 2019 - 07:01 AM

Hello,

 

Usually sampling of equipment and surfaces is done after cleaning. Hands usually during production and clothes depend on what your aim is i.e. before use if validating cleaning from external launderer.

 

As far as BRC says, the requirements are relatively since the standard is applicable to a huge range of food manufacturing processes so there won't be 'exact' guidance for your particular process. Your EMP as per 4.11.8.1 should be risk assessed so suitable for your product and operation.

 

In your current plan have you defined sampling protocol with locations, frequencies, target organisms and control limits?



Thanked by 1 Member:

#3 csesc

csesc

    Grade - Active

  • IFSQN Active
  • 9 posts
  • 0 thanks
1
Neutral

  • Spain
    Spain

Posted 15 December 2019 - 11:05 AM

Thanks for your reply Zanorias (sorry for delay)

 

yes i've classificated areas and control points.

 

kind regards!!



#4 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 17,060 posts
  • 4762 thanks
907
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 15 December 2019 - 01:10 PM

Hello,

 

Usually sampling of equipment and surfaces is done after cleaning. Hands usually during production and clothes depend on what your aim is i.e. before use if validating cleaning from external launderer.

 

As far as BRC says, the requirements are relatively since the standard is applicable to a huge range of food manufacturing processes so there won't be 'exact' guidance for your particular process. Your EMP as per 4.11.8.1 should be risk assessed so suitable for your product and operation.

 

In your current plan have you defined sampling protocol with locations, frequencies, target organisms and control limits?

IMEX hands are evaluated after cleaning also, or sometimes both.


Kind Regards,

 

Charles.C





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate