What Are Acceptable TPC Limits for Zone 3 in RTE Cheese Plants?

What are considered acceptable TPC levels on zone 3 surfaces?

Context is RTE dairy plant that produces cultured and uncultured cheeses.

Ive never really tested zone 3 for TPC.   Its going to be very high unless your testing immediatley after cleaning as a form of  cleaning validation. 

What are you hoping to achieve by the testing?

We're not RTE, so maybe it's different for you guys, but neither do I test TPC on zone 3.  This will vary widely depending on your product, plant, other specifics, etc.

Here's my zone ID from my WI.   FYI I do swabs weekly even though multiple auditors have told me I don't need to, even though the paperwork says quarterly.   The swabs go bad and I end up throwing them some out even at 3 swabs per week, so may as well use um up:

Zone

Location

Frequency

Sample Quantity

Tests

Zone 1

Any food contact Surfaces

Monthly or as deemed needed

3 or as deemed needed/Preop

Protein Swabs only

Zone 2

Areas surrounding food contact surfaces/ Conveyor frames, equipment handles and guards, control buttons and panels, scales, etc

Quarterly or as deemed needed

1 or as deemed needed

Listeria spp. Salmonella spp., APC

Enterobacteriaceae

Yeast & mold

Zone 3

Areas surrounding zone 2/ Non-Product Contact within GMP areas

Quarterly or as deemed needed

1 or as deemed needed

Listeria spp. Salmonella spp.

Zone 4

Outside GMP areas/Walkways, break rooms, lockers, warehouses, shipping and receiving

Quarterly or as deemed needed

1 or as deemed needed

Investigation Swabs only