Ambient Air testing - bakery

Hi, due to the new code SQF Edition 9, ambient air now must be tested at minimum annually for any food safety risk. My question is: What am I testing for? My facility is a bakery that bakes breads and rolls. The only thing I can think of is testing my cooling conveyor area since product is cooling off ambiently. What should I be testing for? 

In my back days working for a bakery, I tested air (annually, also) for Y&M. 

With respect to SQF certification ??

I wud have anticipated APC as well. (More if SQF are expanding  their existing ambiguous micro interests in compressed air).

The SQF requirement is for high risk only...........are you sure that's you?  

With respect to SQF certification ??

 

I wud have anticipated APC as well. (More if SQF are expanding  their existing ambiguous micro interests in compressed air).

Hey Charles; That bakery was BRC certified - so, as per BRC, but that was back in 2015.

Hey Charles; That bakery was BRC certified - so, as per BRC, but that was back in 2015.

Hi Olena,

There is a veritable encyclopedia of discussion on this forum for SQF and "air". Partially fuelled by SQF's own published/contradictory  statements regarding their filtration  expectations, eg respectively 0.1 micron and 0.01 micron. Several users have reported auditorial requests to provide sedimentation APC data.

BRC seem to have mostly avoided such conflicts by staying under the radar altogether. :thumbup:

I expect as long as you are sampling adding mold would be worthwhile.  If you have air controls measure that they are accomplishing what they were designed and intended to do.

DF