10 replies to this topic

[FoodSafetyAPP]

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) 

 

[kfromNE]

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.

[Scampi]

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

[FoodSafetyAPP]

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?

[Scampi]

one more question

 

RTE lunch/deli meat or is this for hot meals (not deli meat)

[FoodSafetyAPP]

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 

[Scampi]

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?

[FoodSafetyAPP]

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) 

[Scampi]

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!

[kfromNE]

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.

Edited by kfromNE, 20 July 2021 - 01:16 PM.

[FoodSafetyAPP]

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!