9 replies to this topic

[Spiceman]

I am currently developing an EMP for low moisture RTE spice blends.  The ingredients have been treated but there is no guranteed kill step manufacturing the blends. It is a small facility 10,000 sq ft. We use both wet & dry cleaning processes and are currently using nonspecific protein tests on all food contact equipment. Elisa tesing is used after allergen runs  We will be adding Listeria & Salmonella that will sent to an outside lab per test  $100 - inlcluding shippiing/ boxing/swab/sponge 

 

Zone 1 - all food contact surfaces , gloves, knives, scoops - Nonspecific protein test

Zone 2-  non food contact surfaces in close proximity to food contact 

Zone 3 - more rmote areas located to the processing are forklifts, hoses, walls

zone 4 -  bathrooms, lunchrooms, maintenance 

 

I am looking for guidance & examples  on how many tests to start & how to proceed after the  initial results 

 

Initital 

Zone 1 only nonspecific proteins 

Zone 2 -  4 each Listeria/Salmonella

Zone 3 - 2 Each

Zone 4 -1 each 

 

Templates & examples would be appreciated. 

[kingstudruler1]

I  have linked one source.   There are many available.   

 

I would not use protein swab as they would do a poor job of indicating the presence of micro organisms.  pick a pathogen or use coliform or Enterobacter. 

 

for how many swabs - i like to map everything and decide on the total number of possible sites and go from there.  

 

https://multimedia.3...ng-handbook.pdf

[Spiceman]

Kingstu,

 

I have been "guided" not to test zone 1 for pathogens either Listeria or Salmonella.  Thoughts?  We do finished product testing. 

[kfromNE]

I'd do 3 swabs in Zone 3 and none in Zone 4. 

[kfromNE]

Kingstu,

 

I have been "guided" not to test zone 1 for pathogens either Listeria or Salmonella.  Thoughts?  We do finished product testing. 

 

Finished product testing only tests the little bit of spice. You could still be positive with listeria or salmonella and get a negative test result. 

[Spiceman]

Recommendations on tesing zone 1 for pathogens? Is Salmonella positive  a mandatory report to FDA? Listeria?

[kingstudruler1]

Recommendations on tesing zone 1 for pathogens? Is Salmonella positive  a mandatory report to FDA? Listeria?

 

Some would recommend that you do pathogens for zone one.  Yes, if you had a positive pathogen on a zone one that would be a concern as product touched those surfaces and was most likely unsafe for consumption.   If testing zone one for pathogens, you should quarantine any product after swabbing takes place and release only after negative results are posted.  

 

 Some would chose to use coliform or enterobacter for zone one as they could be a good indicator of an unsanitary conditions and are a more broad spectrum of organisms but wouldn't  necessarily require product quarantine prior to shipping.  Nor does a positive test immediately indicate that the product is unsafe. 

[Spiceman]

Thank you! That is is exactly what I needed to know. 

[Spiceman]

We will be testing for indicator organisms.

[Mulan1010]

There was a good article in Food Safety Magazine from last year that might be helpful. https://www.food-saf...oring-program. 

Since your product is RTE, If FDA comes in and samples then they will most likely do some sampling on the Zone 1 areas so it would probably be in the best interest of your Company if you do as well.  Since you are already testing product, I would assume it goes on hold until results are received, so on those same days you could do some Zone 1 testing, if test for pathogens.  If testing for an indicator, non-pathogenic, organism then could test at anytime, just be sure you have procedures in place on what corrective actions are to be done for any unacceptable results for each zone and type of testing.