I need some assistance in identifying a suitable allergen swab, that can be used to verify that cleaning and sanitation activities have reduced the protein found in fish to 5ppm/ a satisfactory level. Pl
I would also like to know what are some on the actions I can implemented to prevent cross-contamination in non-fish areas. I have identified a few thus far, these are:
*Allergen Mgmt. Training for all staff
*Obtain a coat rack (specific for fish processing area) to hang PPEs during break.
*Colour-coded uniforms, to be worn by employees handling fish (to be laundered separately)
*Separation of personnel. Personnel handling fish on a given day will not be allowed in non-fish sections of the plant
*Placement and travel path of fish raw material, finished products and waste
*Separate frozen storage for fish and fish waste
*Dedicated utensils, cleaning tools, equipment for area
*Dedicated maintenance tools, waste/scrap bin and dirty clothes (PPE) bin
Am I missing anything?
Thanks in advance.