2 replies to this topic

[Inathiwam2014]

Good day food professionals.

 

will you please advise about the process before sanitation and after sanitation when taking swabs. Is that before necessary if yes how?

Also is there any regulation/ standard require the 2 comparisons. We are FSSC 22000 and BRC Certified.

 

regards

 

 

 

 

 

 

[ColbyHolstein]

Are you talking about swabbing for environmental pathogens? If so, I think the recommendation is to swab a couple hours into production. This gives time for any potential pathogens to "work their way out" of whatever harborage areas they might be into a zone that you would routinely swab. And yes you would do this before sanitation.

 

If you are talking about swabbing for effectiveness of cleaning, like an ATP swab or allergen swab, you would want to do this after cleaning but before sanitation. Sanitizers can give you false readings for your results. There is no point in swabbing before cleaning because you would expect to see ATP/allergens.

 

I hope this helps.

[Charles.C]

Good day food professionals.

 

will you please advise about the process before sanitation and after sanitation when taking swabs. Is that before necessary if yes how?

Also is there any regulation/ standard require the 2 comparisons. We are FSSC 22000 and BRC Certified.

 

regards

 

Hi inathiwam,

 

Re-^^^(red) - do you mean the sampling process or ?

Appropriate responses may depend on what kind of Product/Process is involved. Please elaborate.

 

@ColbyHolstein - From a micro POV, MEX is opposite to yours inasmuch as C/S is regarded as an integrated operation. Afaik, all published micro. limits are thus referenced since they desire to use the end result, not an intermediate one.

 

One suggested "best practice" for allergen swabbing is provided here -

https://www.food-saf...lergen-swabbing