Listeria Monocytogen Program for Meat and Poultry

I'm working on the Listeria Monocytogen Program. Anyone out there can tell how to make Listeria Monocytogen Program for meat & poultry establishments. Please also share the templates if anyone has them. Kindly also tell me when where & which alternatives for listeria do I need to use. Kindly Share the complete program with filled templates for getting the idea.

Thanks & regards

Food Technologist

Hi Amirft,

 

What kind of Listeria Monocytogenes program are you looking for?
 

There should be an environmental monitoring (and cleaning!) program. Listeria can grow and thrive even in refrigerated temperatures and on all kinds of surfaces.
There should be a product monitoring program. There are legal limits (depending on your location) for analysing Listeria Monocytogenes.
In Europe for ready-to-eat product you should also have a risk elimination (e.g. pasteurisation, preservation including a study to verify or positive release analysis).
And you should monitor your suppliers for Listeria (and other risks).

What kinds of meat and poultry products do you do?
Are they refrigerated, frozen or room stable? 

Kubba- cracked wheat dough filled with beef
Kubba (kishmish & Los) with Almonds and Raisins- cracked wheat dough filled with beef and almonds and raisins.

Potato chop: Fried potato ball filled with cooked meat and spices

Kubba halap: Rice ball filled with meat and spices

Kubba hamouth: Rice ball filled with Meat and spices

Kubba tapsi: Cracked wheat dough filled with meat

Kubba Krass: cracked wheat dough filled with meat and pine nuts


[quote name="Marloes" post="183515" timestamp="1646314908"]Hi Amirft,
 
What kind of Listeria Monocytogenes program are you looking for?
 
There should be an environmental monitoring (and cleaning!) program. Listeria can grow and thrive even in refrigerated temperatures and on all kinds of surfaces.
There should be a product monitoring program. There are legal limits (depending on your location) for analysing Listeria Monocytogenes.
In Europe for ready-to-eat product you should also have a risk elimination (e.g. pasteurisation, preservation including a study to verify or positive release analysis).
And you should monitor your suppliers for Listeria (and other risks).

What kinds of meat and poultry products do you do?
Are they refrigerated, frozen or room stable?
[Kubba- cracked wheat dough filled with beef
Kubba (kishmish & Los) with Almonds and Raisins- cracked wheat dough filled with beef and almonds and raisins.

Potato chop: Fried potato ball filled with cooked meat and spices

Kubba halap: Rice ball filled with meat and spices

Kubba hamouth: Rice ball filled with Meat and spices

Kubba tapsi: Cracked wheat dough filled with meat

Kubba Krass: cracked wheat dough filled with meat and pine nuts]
Actually my authority said that you need listeria program to prevent LM contamination either through haccp or sanitation practices..
What do I need to do to control this hazard. I've mentioned the products above.