Cooked Meat Environmental Monitoring Testing Programme
Hi all. I am looking for some advice, I am creating a product testing / environmental monitoring programme for a site that supplies cooked meat. What do we need to test the meats for? They currently have no testing / sampling plan in place. (new to the job, new to meat)
Hi all.
I am looking for some advice,
I am creating a product testing / environmental monitoring programme for a site that supplies cooked meat.
What do we need to test the meats for?
They currently have no testing / sampling plan in place.
(new to the job, new to meat)
Depends on the type of meat. Also which country are they in.
also depends on the cooking process---are the GFSI certified? USDA inspected? Have you seen the HACCP plan?
if they have no testing program at all, best advice? Find a new supplier--you DO NOT want this headache
You're going to do what when you get a hit??? You would still have to bring the contaminated product into your facility potentially exposing all your products to a pathogen.......not worth the risk
also depends on the cooking process---are the GFSI certified? USDA inspected? Have you seen the HACCP plan?
if they have no testing program at all, best advice? Find a new supplier--you DO NOT want this headache
You're going to do what when you get a hit??? You would still have to bring the contaminated product into your facility potentially exposing all your products to a pathogen.......not worth the risk
Ok - let me try and explain - I work for both the customer and supplier.
I work primarily at food production site A that produces 'ready meals' (chill/frozen) for site B.
Site B produces cooked meat for site A, who re-pack / combine, then send back to site B.
Site B's owners have just bought Site A. So I effectively work for both sites.
Site A has basic accreditation, Site B is on the way getting basic accreditation (hence needing to implement monitoring plan)
What is the typical testing carried out on cooked meats (sliced beef / pork) in the UK?
one more question
RTE lunch/deli meat or is this for hot meals (not deli meat)
It is cooked at site B, chill/frozen transferred to site A, where site A repacks / compiles (ready meals) that are chill/frozen and transferred back to site B and used as hot meals for hospitals
Whoa-------ok now you're in a high risk population you're serving----this changes my answer
at initial cooking, the product internal temperature needs verified for cooking, and then again during chilling (hoping you have a blast freezer)
the slicing/cutting areas should be treated need to be treated as high risk, and at minimum, ATP swabs done post clean-pre sanitizer
The product itself should be tested for ecoli, salmonella and listeria (because of who the consumer is), are you should consider a positive release program, whereby nothing leaves the warehouse until the lot testing comes back negative
BOTH facilities should also have a very robust environmental monitoring program in place
Assuming your also adding carbs and veg? Do you have CoA for those items?
Scampi - strange isn't how a hospital is holding the most vulnerable of people yet no standards / regulations are required (minus the general law) - absolutely blew my mind. (not sure I will eat hospital food again)
May I ask why ATP swabbing is to be conducted pre-sanitiser?
Environment - food contact surfaces, equipment, floors, hand swabs, ATP swabbing,
Product - ecoli, salmonella, listeria, shelf-life testing
This is the direction I am going in...
Site A has a programme but its not acceptable, site B - non existent.
Site A currently has a random approach to products tested and tests for: TVC, ecoli, CL perfringens, listeria and Hand Swabs for: presumptive entero and staphylococcus
The products are tested as a finished meal not ingredients / raw materials
BUT that's why they employed me (treading deep waters lol)
You CAN do this!!
ATP will read sanitizer as a value and give you numbers that are not real-----it should always be done after a potable water rinse to give you the most accurate number
HACCP plan form 2 does ask who the target audience, and this is why. Risk to general population are very different from the risk level of your audience!
https://www.albertah...o-eat-foods.pdf
https://isid.org/wp-...e_Chapter18.pdf
https://www.publiche...guide.pdf?la=en
The above links should help you push your plan through!
Scampi - strange isn't how a hospital is holding the most vulnerable of people yet no standards / regulations are required (minus the general law) - absolutely blew my mind. (not sure I will eat hospital food again)
May I ask why ATP swabbing is to be conducted pre-sanitiser?
Environment - food contact surfaces, equipment, floors, hand swabs, ATP swabbing,
Product - ecoli, salmonella, listeria, shelf-life testing
This is the direction I am going in...
Site A has a programme but its not acceptable, site B - non existent.
Site A currently has a random approach to products tested and tests for: TVC, ecoli, CL perfringens, listeria and Hand Swabs for: presumptive entero and staphylococcus
The products are tested as a finished meal not ingredients / raw materials
BUT that's why they employed me (treading deep waters lol)
As for standards in vulnerable populations - no standards (minus the general law)? My first job was as a nursing home dietitian - in the US. The laws are stricter for high risk populations. The state food safety code is stricter for places who serve high risk populations. Also they are inspected twice yearly - by the local/county health department and state. Part of my job was a monthly audit of the kitchen and dining room areas (similar to processing plants). I also monitored employees for food safety practices who were serving the food to the residents.
Also a many food service departments in hospitals, schools, nursing homes, etc are run by either a dietitian or someone with a food service management license.
As for standards in vulnerable populations - no standards (minus the general law)? My first job was as a nursing home dietitian - in the US. The laws are stricter for high risk populations. The state food safety code is stricter for places who serve high risk populations. Also they are inspected twice yearly - by the local/county health department and state. Part of my job was a monthly audit of the kitchen and dining room areas (similar to processing plants). I also monitored employees for food safety practices who were serving the food to the residents.
Also a many food service departments in hospitals, schools, nursing homes, etc are run by either a dietitian or someone with a food service management license.
Nope - not a thing in place except a 2 yearly visit from EHO.
I come from BRC AA+ site so you can imagine my horror!