RTE Baked Goods- Environmental Monitoring
Hi IFSQN community,
Would love to read through some of your environmental monitoring programs, or read any information on this topic that you folks would be willing to share, including documents, programs, articles etc.
Thanks
I would start by breaking up your facility into zones relating to direct food contact, indirect food contact, and non-food contact surfaces.
Then perform a risk assessment looking at the type of product you make, what the environment is like, and what different things will you need to look for.
Then you can make a schedule based off the risk assessment that covers all areas and surfaces, and break it up over the months so you are getting a broad sample over the year.
We cook and dehydrate beans, and our EMP includes Listeria sp and salmonella sponge stick swabs, yeast/mold plates on PDA, and temperature/RH monitoring devices, in packaging rooms and storage areas. For pre-op, although we do mostly ATP swabs, we occasionally take APC swabs as well on food contact surfaces for processing equipment. I am not saying this is what you need to do, but just giving you some ideas.
Hi IFSQN community,
Would love to read through some of your environmental monitoring programs, or read any information on this topic that you folks would be willing to share, including documents, programs, articles etc.
Thanks
Since you are in USA, you may well have regulatory requirements.
I recall another US baking thread where FDA took 10 samples. Astronomic !
Also see the link in yesterday's thread -