Surface Microbe specifications
Started by Venkateshkini, Mar 01 2022 08:42 AM
Any one help me with microbiological specifications. I need to set limits for Yeats and Mold, E.coli, Coliforms etc. What shall be the limit hand swab and Food Contact surfaces. Any relevant standard or guidelines available
What should the ATP meter limits be for surface control in pastry production?
Hanging tools on hooks NOT Food Contact Surface SQF?
SPC swabbing for Environmental Monitoring of non-food contact surface
BRCGS 4.4.3 Issue 9 - Drains Over Food Contact Surface
Permanent Food Grade Marker for direct food contact surface?
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Any one help me with microbiological specifications. I need to set limits for Yeats and Mold, E.coli, Coliforms etc. What shall be the limit hand swab and Food Contact surfaces. Any relevant standard or guidelines available
See this post/thread -
https://www.ifsqn.co...ces/#entry60958
Also, particularly for India, see post 9 of the thread.
Yeast and mould should logically be undetected (ie below the LOD).
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What should the ATP meter limits be for surface control in pastry production?
Hanging tools on hooks NOT Food Contact Surface SQF?
SPC swabbing for Environmental Monitoring of non-food contact surface
BRCGS 4.4.3 Issue 9 - Drains Over Food Contact Surface
Permanent Food Grade Marker for direct food contact surface?
BFM Patch that is FDA approved on a food contact surface?
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