EMP Testing Strategy for Raw Potato Dicing/Blanching Facility – Looking for Advice

Hi everyone,

I operate a new, state-of-the-art potato processing facility where we dice and blanch raw potatoes. The equipment is all stainless steel and designed with food safety in mind.

We’ve implemented an Environmental Monitoring Program (EMP), and on the raw side of the facility, I’m currently testing for yeast and mold (Y&M), which almost always come back clean. I’ve also included Enterobacteriaceae (EB) in the testing, but the results have been sporadic—some positives, some negatives—and I’m questioning whether this is the most meaningful indicator for this zone.

Given that this is a raw vegetable line, I'm wondering:

• Are EB counts a useful hygiene indicator in this context?

• Should I be considering different indicators (e.g., coliforms, TVC, APC)?

• What have others in fresh produce or root vegetable processing found useful for monitoring hygiene and sanitation in raw processing zones?

I’d really appreciate any recommendations, thoughts, or shared experiences as I refine the EMP for this part of the facility. Thanks in advance!

Best,
Willis

When are you testing?      Why are you testing?

Most people dont include raw equipment in their environmental monitoring program.    The thought is that you know the product has a high liklihood of having pathogens anyway and that the cook step will eliminate them.   Thus its not needed / important.   

I personally think that there is value in including raw areas in the environmental monitoring program.    I would test for pathogens and / or enterobacteracea.   My thought process would be to find them and get rid of them before they somehow make it the finished / "cooked" side.  

If you are swabbing and testing immediatley after cleaning  to prove that the sanitation cycle was /  is effective, then APC and or coliform / enterobacter is what I would test for and expect to not find much/anything  

If you are swabbing throughout the run to help validate your sanitation program / hygenic zoning / personnel practices, etc., I would swab for pathogens and / or coliform/enterobacter.   I would expect to find them on raw side.   I would not expect to find them on the cooked side.

I have nothing to add on your question. I just wanted to say that when I read 'state of the art facility' it brought a tear to my eye. In the words of Billy Madison: For the love of God, cherish it. You have to cherish it.

I agree with Kingstudruler and TimG. The raw side - Enterobacteriaceae will show up. It's raw produce that grows in the ground. You are brave swabbing them. When we did have a potato cooker, we never did on the raw side for the reasons mentioned. If you can, really look at the inter-workings of the machine. Make sure it is being properly broken down and cleaned. I've seen facilities not break down the huge machinery enough. So build-up of starch and get positive hits on the cooked side. 

Jealous of the new facility as well. I bet it is pretty and shiny.  :gleam:

I was in a potato facility once and they were worried about a Listeria innocua positive on the raw side.

It will happen.

Why are you testing?  Do you have any decontamination steps in your process?  Or are you just swabbing as verification of cleaning?  If it's the latter, I'm not even sure swabbing is the best tool.  Looking with your eyes might be!  

Raw root vegetables typically have high counts of EB, APC, and even coliform. None of these are an indicator of hygiene.