1 reply to this topic

[anie.mercado]

Good day everyone.

 

Currently we are transitioning this year of FSSC certification from v5.1 to v6. 

 

In the new requirement for EMP, in which it should include applicable pathogen, indicator organisms and spoilage organisms.

 

My question would be when should we swab for indicator and spoilage organism? Is it same with the pathogen swab - ongoing production?

 

Will value any feedbacks for this. Thank you.

[Tony-C]

Hi anie.mercado,

 

 

Welcome to the IFSQN forums.

 

Your environmental monitoring programme should be based on risk, confirm the effectiveness of cleaning and hygiene activities and identify any areas of concern, thus preventing product contamination by acting as an ‘early warning’.

 

You should definitely be swabbing after cleaning and just prior to the start of production as cleaning/sanitation verification. Sampling for pathogens or indicator microorganisms in food contact areas during production should also be considered when there is a potential risk of contamination.

 

I think most sites maximise indicator organism testing over pathogen testing where possible because they are less expensive and yet still give a measure of the level of control.

 

Kind regards,

 

Tony