2 replies to this topic

[TEODORO+0422]

Hi,

I would like to ask, kindly support to share the standards to be followed for acceptable limits for equipment and employees hand swab in meat industry and vegetable processing.

We are doing generally Bacteria Count, Total Coliforms, Yeast & Molds and S. aureus. There is any standard please share,

We need to define acceptable limits based on any international standard for my plant.

 

Regards,

 

Clang

[Joseph H]

Hi, 

 

Please find the 3 documents I usually use as referential document for your query.

 

Doc  Examination of the Microbiological Status of Food Preparation Surfaces  [ Food Prep Surfaces | Page 5]

Where: Cleaned Surface ready for use for process hygiene criterion

Limits | Status

• < 80CFU / cm2 | Satisfactory
• 80 -10³ CFU /cm2 | Borderline
• > 10³ | Unsatisfactory

You have also the EU Regulation 2073 2005 as well as the UK Regulations 2002 for the meat, you can use to define the limits. 

 

Hope that helps.

 

Joseph 

Attached Files

•  CELEX_02005R2073-20140601_EN_TXT.pdf   415.7KB   8 downloads
•  !food_prep_surfaces.pdf   282.21KB   5 downloads
•  2The Meat (Hazard Analysis and Critical Control Point) (England) Regulations 2002.pdf   227.79KB   4 downloads

[TEODORO+0422]

Hi, 

 

Thank you for the information for standard microbial count for surfaces.

Can you also help me in standard microbial count for hand swabbing (Food Manufacturing)?

 

Regards,

 

Clang