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Environmental Monitoring (Food Chain Categories C, I & K) (Clause 2.5.7)


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#1 biphan

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Posted 08 June 2020 - 07:58 AM

Hello all, 
 
I am a new member of this forum. I am building the FSSC 22000 version 5 system for the salt factory.
 
In the FSSC 22000 scheme version 5 have a requirement in clause 2.5.7 ENVIRONMENTAL MONITORING (FOOD CHAIN CATEGORIES C, I & K).
 
To this clause for other food industries, we shall have a program to control of microorganisms from the production environment.
 
The program minimum include:
 
• sampling protocol
• identification of sample locations
• frequency of tests
• target organism(s) (e.g. pathogens, spoilage organisms and/or indicator organisms)
• test methods (e.g. settle plates, rapid testing, and swabs)
• recording and evaluation of results.
However, for the salt industry, The microorganism hazard is really really low. 
 
I am wondering how I can do to comply with the standard in this case.
 
Please kindly give me some advice.
 
Thank you so much

 



#2 drk0904

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Posted 08 June 2020 - 11:14 AM

You can do external (from a lab etc) environmental monitoring at set frequency. 

 

This way you can get a trend and you can set control measure.



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#3 FoodSafetyAPP

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Posted 08 June 2020 - 11:42 AM

Hello, 

 

Firstly, I work to BRC standards so sorry if this isn't relevant, but from what i can gather: 

 

To comply with this clause all you need to do is have an environmental monitoring procedure with a schedule for sampling. 

 

For example, at my place, swabbing takes place quarterly. 

 

The schedule shall include the mentioned:

• sampling protocol (the procedure you have in place for sampling)
• identification of sample locations (what areas are you swabbing)
• frequency of tests (how often are you swabbing)
• target organism(s) (e.g. pathogens, spoilage organisms and/or indicator organisms) (what are you testing for)
• test methods (e.g. settle plates, rapid testing, and swabs) 
• recording and evaluation of results. (how are the results analysed for trends, etc.)
 
If the microorganism hazard is really low, then just set some control limits that are relevant to your facility, or control limits that you wish to remain within as a company, like an objective for an example. 
 
For example:
 
If results from swabbing fall outside of A-D then there is a food safety issue, but if swabbing falls outside of B-C then there is a quality issue against our own expectations / standards as a company. 
 
I hope this makes sense.  


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#4 Charles.C

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Posted 08 June 2020 - 12:19 PM

This thread is version 4.1, I haven't compared but hopefully not too different to ver 5 -

 

https://www.ifsqn.co...toring-example/


Kind Regards,

 

Charles.C


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