Environmental Monitoring Program
Hi,
Hope everyone here is doing well.
Just reading about EMP, and I am finding some monitoring processes that are different from what we do. We normally swab for microbiological testing after cleaning and sanitation. I want to be sure we are doing the right thing. In an effective environmental monitoring program, when is the best time to take swabs for pathogen or indicator organisms testing? Should swabs be taken after cleaning and sanitation, during production, or post production? Your response will be highly appreciated.
Thanks,
Hi,
Good Day !
The Purpose of Environmental Monitoring is different from Verification of CIP.
Taking swab after Cleaning and Sanitation is for verification of CIP Procedure, For Environmental Monitoring you can collect the swab after CIP, During Production and Post Production, But the most suitable time is during production. For Environmental Monitoring samples should be collected from Food Contact Surfaces, Near To food Contact Surfaces, Non Food Contact Surfaces (inside Production) and from Corridors. Drains are always most considered for EM as Listeria mostly form biofilm in drains which are difficult to destroy.
Hope this wil be helpful.
Regards,
Zargham Abbas
(Food Microbiologist)
zarghama1@gmail.com
Just to add additional things to Zargham, environmental program could also include microbiological control of air in production facility and control of potential cross contamination of allergens.
Best regards,
Vladimir Surčinski
addictedtofood.me
All this is quite dependent upon what you make and how you make it as well. We only test zones 2-4 after a SOP has been run, quarterly. On zone 1 food contact, we only do atp, and there's no way that will pass while we're running, so same thing. We of course do air (production/warehouse) and water, and can get away with annual testing, but others must do it more often. Drains are always a biggie and a pita in my experience.
How you set up your EM program can vary greatly depending on what you make, how you make it, what your building is like ,etc. Many things need to be considered. So just because someone is doing it differently than you, doesn't make you wrong, or right.
Thank you all for your input!