Hi,
Could anyone advise me on how to get micro counts down on a minced beef product. The results are coming back too high for TVC's and Enterobacteria.
I have taken handswabs, PPE swabs, verified the dilutions on cleaning chemicals, checked for dead spaces in the mincing machine, verified that temperatures are consist and acceptable in the storage unit.
The supplier is BRC accredited, would it be worth asking them for a certificate of analysis or some sort of lab testing results for the batch in question.
I have quite literally walked the manufacturing process from start to finish and I can't work out where we are going wrong.
Any suggestions would be greatly appreciated!