4 replies to this topic

[Padfoot]

Hi,

I am in the process of reviewing my environmental monitoring program.

We are a frozen bread dough and frozen fully baked bread company and conduct air testing and water testing.

I inherited the type of test and ranges, but I am not sure why we have those ranges.

 

Water testing/ Ice

coliform, e. coli, HPC

 

reading SQF edition 9, we are required to use and test portable water; but what exactly is that?

How do you come up with acceptable ranges?

 

We use city water.

 

 

[TimG]

"reading SQF edition 9, we are required to use and test portable water; but what exactly is that?"

I think you mean potable water. That's the water used to wash hands, to wash down machinery, and (higher risk) possibly as an ingredient. The water coming in your main line from the city.

 

Once upon a time I used to use the city water report as my verification check. Then I found out most city services buildings will check bacti, e.coli, etc. for 20 bucks. It's worth it to me to do that quarterly.

Edited by TimG, Yesterday, 07:23 PM.

[kconf]

It's potable. You can't use sewer water or any other kind.

 

You have acceptable ranges for them so that your final product can be within that spec. You do not want micro organisms at levels that are harmful.  

[Padfoot]

yes, I meant Potable. My apologies.

 

How do I decide what good ranges for Coliform count and HPC are?

[kconf]

Potable by definition has to meet the govt standards for micro organisms limits.