Yeast and mold limits on food contact surfaces

Hi all,

As a quality controller in a sugar mill, I wanted to enquire about the acceptable limits for yeast and mold on food contact surfaces (equipment, cloth, hands etc). I have already found coliform and microbial limits thanks to another thread. I would appreciate solid references and according to which standards you are referring. 

Many thanks in advance.

Hi all,

As a quality controller in a sugar mill, I wanted to enquire about the acceptable limits for yeast and mold on food contact surfaces (equipment, cloth, hands etc). I have already found coliform and microbial limits thanks to another thread. I would appreciate solid references and according to which standards you are referring. 

Many thanks in advance.

Assuming these are surfaces related to an RTE product, the Y&M data should presumably be very low. Ideally undetected.

Hi, my suggestion is to first check : 

1. Your country regulation standard Yeast and Mold for RTE

2. Perform cleaning validation to see the trend of microbes after cleaning and after clean equipment retained (clean time) 

3. Set a standard Yeast and Mold standard based on both studies. 

Your food contact surface Yeast and Mold shouldn't higher than Yeast and Mold limit of your finished product.