Hi Touchdown,
Not sure exactly what you are looking for here, BRCGS Global Standard for Food Safety 4.11.8.2 requires:
Appropriate control or action limits shall be defined for the environmental monitoring programme.
The company shall document the corrective action to be taken when monitored results indicate a failure to meet a control limit, or when monitored results indicate an upward trend of positive results (i.e. a trend towards a control or action limit).
Based on the risk to your product you should have implemented a monitoring programme and established acceptable limits. Your programme may include micro swabbing for:
TVC
Y&M
Enteros
Pathogens such as Salmonella (normally dry environments) & Listeria (normally wet environments).
Action limits can be established from historical data identifying standards to be expected when everything is in control.
Actions taken may be increased cleaning, increase swabbing frequency and further investigation and root cause analysis for serious adverse results such as finding pathogens on or near food contact surfaces.
Kind regards,
Tony
