ATP Swabbing Frequency
Hello everyone, I recently joined a cheese company as the SQF practitioner and am in the process of reviewing all of our sanitation documents. Currently, our ATP monitoring system is set up to require producers to swab every piece of equipment before every run. This process is tedious and greatly hinders production as it is sometimes done multiples times a day. What is a more reasonable frequency for swabbing that is still SQF compliant? Thank you in advance for your help.
I'm not familiar with SQF, however I'm pretty sure it's not that different from other GFSI standards. You need to do risk assessment and establish your own swabbing sites, testing frequency, limits, etc. We're ATPing production equipment randomly every day to verify equipment cleanliness - so far, no objections from CFIA or GFSI auditors.
I'm not familiar with SQF, however I'm pretty sure it's not that different from other GFSI standards. You need to do risk assessment and establish your own swabbing sites, testing frequency, limits, etc. We're ATPing production equipment randomly every day to verify equipment cleanliness - so far, no objections from CFIA or GFSI auditors.
This is very useful, thank you. What food is product at your facility?
Hello everyone, I recently joined a cheese company as the SQF practitioner and am in the process of reviewing all of our sanitation documents. Currently, our ATP monitoring system is set up to require producers to swab every piece of equipment before every run. This process is tedious and greatly hinders production as it is sometimes done multiples times a day. What is a more reasonable frequency for swabbing that is still SQF compliant? Thank you in advance for your help.
I anticipate you will need a risk assessment in respect to sqf's clause on EMPG (env.monitoring).This will include "equipment" and perhaps a micro. zoning plan. typical micro. items/swab frequencies for zoning plans are offered in various refs attached on this forum. precursor ATP frequencies for cleaning will possibly correlate.
This is very useful, thank you. What food is product at your facility?
We're making fermented dairy & non-dairy products
I am sensing you use the ATP swabs as part of your pre-op inspections. And as you say you do it multiple times a day, assuming that it is between runs? And perhaps post-op inspections? It all depends on a risk assessment you can make to help guide you.
As long as you have some records to back up a risk assessment, there is no set schedule for microbiological testing. Just that it is being done.