Its once through the whipping machine the entros have increased.
All food contact parts have been washed and sterilised prior to use.
Un-sure as to next steps...
Hi chrisrushworth,
You need to look at how you are using your pallecons of cream, make sure that appropriate hygienic procedures are being used when connecting to the pallecon. Also if you disconnect and reuse later, how that is handled.
With regards to the ‘whipper’, if that is manually cleaned then you could look at washing in an ‘Industrial Dishwasher’.
I have had tailored versions that I used for cleaning if machine parts that were not part of a CIP cycle. I found this far more effective and consistent than manual cleaning and the parts had a hot water disinfection cycle.
As you have said you need to keep an eye on the reassembly process and ensure that operators follow hygienic procedures. ATP swabs might be useful in ensuring there is some focus on both cleaning and reassembly.
Regarding your Entero counts if you are getting results of 1 then you need to go down at least 1 dilution. Also if you are getting counts of 100 or greater then you probably should be testing for E.coli as well.
Finally, from your results and the COAs there appears to be consistent contamination in the pallecon and so that is an area I would tackle as well. I would expect a pallecon of cream to be < 10/g Enteros, so it might be worth visiting your supplier as well.
Kind regards,
Tony
Edited by Tony-C, 16 October 2024 - 03:45 AM.
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