3 replies to this topic

[Parvezkhan]

hi i am working in a food company dealing in read to eat and ready to cook food, our plant is running 16 hrs rest 8 hrs are for cleaning, during the work continuous cleaning is there, 

 

can any one help me for preparing SOP for environment monitoring and frequency of swabs, limits for microorganisms in environment?

 

reference for sampling method and target organism?

[Charles.C]

hi i am working in a food company dealing in read to eat and ready to cook food, our plant is running 16 hrs rest 8 hrs are for cleaning, during the work continuous cleaning is there, 

 

can any one help me for preparing SOP for environment monitoring and frequency of swabs, limits for microorganisms in environment?

 

reference for sampling method and target organism?

 

Hi Parvezkhan,

 

What kind of food ?

 

Some possibilities here -

 

http://www.ifsqn.com...ls/#entry100060

http://www.ifsqn.com...am/#entry119334

[FSQA MKE]

Size of the facility?

Set-up/ Build?

Products produced?

This is a very large request with very little info provided.

[Parvezkhan]

Hi Parvezkhan,

 

What kind of food ?

 

Some possibilities here -

 

http://www.ifsqn.com...ls/#entry100060

http://www.ifsqn.com...am/#entry119334

HI,

 

we are forming different kind of Spring rolls/ Fritters/Currys/ flat breads all are frozen.

 

we have separte highrisk and low risk areas as well