What should the ATP meter limits be for surface control in pastry production?
Started by fouziak, Dec 09 2024 09:29 AM
Hello,
I need to validate the ATP meter for the surface control. We are producing pastries (croissants).
Based in the studies, the limits is 10 RLU for a clean surface but we can't reach such level. We are at 30-40 after a deep cleaning.
What to do? we have to implement our limits? or to try a new cleaning but it's a little hard
Thank you for the help
Acceptable limits for equipment and employees hand swab
Allergen Control in Wholesale
Coconut Removed from Allergen List: How Does This Change Production Sequencing?
BRCGS Clause 8 – Production Risk Zones for Baked and Fried Snacks
Tesco Code Of Practice 376 - Allergen Control
[Ad]
;)
this article will help you to establish thresholds :)
How to establish effective RLU thresholds for ATP testing | Neogen
Acceptable limits for equipment and employees hand swab
Allergen Control in Wholesale
Coconut Removed from Allergen List: How Does This Change Production Sequencing?
BRCGS Clause 8 – Production Risk Zones for Baked and Fried Snacks
Tesco Code Of Practice 376 - Allergen Control
Example HACCP Plan for Cardboard Packaging Production
BRCGS 4.9.1.2 - Control of detectable pens
GMP Policy and Pimple Patches in Food Production
Health Concerns About Brief Exposure to Diacetyl During Butter Flavor Production
How to Control Knives and Cutting Instruments Under SQF