Environmental monitoring in a food factory

Hello, maybe someone can help me with FSSC 22000 environmental monitoring. We are manufacturing frozen berries for food industry suppliers. They are making jams and juice from our cleaned berries. The question would be what is air microbiology limits in production area? We have check air microbiology in production area, but can not find limits for that

Also the same problem for surfaces washes. Maybe someone can help me to tell were I can find critical limits or I need put my own limits? Thanks 

Hi Raivis, welcome to our Forum. There's no critical limits for the air in production areas, you should establish your own. For instance, we have Y&M less than 50 cfu/g for our production of fermented dairy products.

Didn't quite understand your 2nd question RE: surfaces washes, please clarify.

For surface washes I had thought about equipment belt cleanliness after washing

We did that because one previous auditor asked about that  

You mean, critical limits for equipment swabbing? AFAK, there's only limits for Listeria which should be zero (Not Detected). As for other micro you wish to swab for (e.g. E. Coli) - you should establish your own limits basing on hazard/risk assessment, scientific data, regulatory requirements, if any, and common sense.

Hello,

Maybe someone can help me with FSSC 22000 environmental monitoring

 

We are manufacturing frozen berries for food industry suppliers. They are making jams and juice from our cleaned berries.

 

The question would be what is air microbiology limits in production area? 

 

 We have check air microbiology in production area, but can not find limits for that

Also the same problem for surfaces washes.

 

 

Maybe someone can help me to tell were I can find critical limits or I need put my own limits?

 

 

Thanks 

See -

https://www.ifsqn.co...le/#entry122274

Specifically for air quality factors see excel etc here -

https://www.ifsqn.co...ent/#entry81054

Thanks all for your help