SQF Edition 9 - EMP Program

Hi, I am an SQF Manager at a bakery that produce pound cakes, scones and other pastries. I need recommendations on how I can create a Environmental Monitoring program but that isn't so costly to our establishment and also won't take the staff an an entire day to complete. Will anybody be so kind as to show me an example of their or an EMP program that is manageable? I feel lost in starting and knowing how many swabs per equipment to even start with. Thanks so much in advance

Hi,

I am an SQF Manager at a bakery that produce pound cakes, scones and other pastries. I need recommendations on how I can create a Environmental Monitoring program but that isn't so costly to our establishment and also won't take the staff an an entire day to complete. Will anybody be so kind as to show me an example of their or an EMP program that is manageable? I feel lost in starting and knowing how many swabs per equipment to even start with. Thanks so much in advance

Hi michelle,

Unfortunately EMPG programs do tend to require some technical knowledge as illustrated by the various threads on this forum.

For starters you will need to risk evaluate your layout.

Various zoning/sampling schemes are available on this forum.

This may help....a link to AIB

https://www.aibinter...cwehvmpid5a3dk0

You can also check with a local third party laboratory. Most of them will be more than happy to come out and help set this up for you. They can also train you on performing the correct swabbing techniques, where to swab, what to swab for and frequency. 

Thanks so much to you all, I will be checking to see if I find a third party to help get me started and take it from there. I will definitely checking out the AIB link provided as well