Hi Everyone
Im new to the raw world...I have always worked in RTE.
With that said, I am looking for guidance on indicator organisms for the environment of a raw manufacturing appetizer plant.
The previous manager had Listeria Mono. Both for food contact and non food contact as indicators.
I am not sure why, as it would not fall under CFIA's definition for RTE 2B.
I do not want to miss something in terms of the SQF requirements.
Am I correct in stating that the environmental program would be best monitored utilizing:
Swab--Aerobic Bacteria, Coliforms
Water samples
Air Samples
ATP
I know this has to be based on risk, but I am looking for some guidance on this.
Thanks