3 replies to this topic

[Utama]

Hello, i need your guys help

 

do we need to input Pathogen, Spoilage, or Indicator organisme in each sampling point on the program

 

example : sampling point = floor filling area , microbiological hazard = pathogen : salmonella ; spoilage : YM; Indicator Orgnism : E.coli

 

or 

 

we just analyze and put in on sampling point if there were any risk related with pathogen, spoilage, or indicator organism microba?

 

example : sampling point = floor of filling area , microbiological hazard = indicator organisme : E.Coli

 

 

which one do you guys prefer?

[Tony-C]

Hi Utama,

 

As FSSC requirements are for the program to include pathogens, spoilage, and indicator organisms I prefer:

Sampling point = Floor Filling Area , Microbiological hazard = Pathogen : Salmonella ; Spoilage : YM; Indicator Organism : E.coli

 

The FSSC 22000 Certification Scheme Version 6 Part 2 | Requirements for Organization to be Audited: Section 2.5.7 Environmental Monitoring:

‘The organization shall have in place:

a) A risk-based environmental monitoring program for the relevant pathogens, spoilage, and indicator organisms;’

 

Most sites sample indicator and spoilage organisms more frequently and back this up with some pathogen testing, so your sampling could be:

 

Sampling point = Floor Filling Area , Microbiological hazard = Pathogen : Salmonella (monthly swab); Spoilage : YM (weekly swab); Indicator Organism : E.coli (weekly swab)

 

As above the program and frequency of swabbing should be based on the risk of microbiological contamination from the environment.

 

Kind regards,

 

Tony

[Utama]

Hi Utama,

 

As FSSC requirements are for the program to include pathogens, spoilage, and indicator organisms I prefer:

Sampling point = Floor Filling Area , Microbiological hazard = Pathogen : Salmonella ; Spoilage : YM; Indicator Organism : E.coli

 

The FSSC 22000 Certification Scheme Version 6 Part 2 | Requirements for Organization to be Audited: Section 2.5.7 Environmental Monitoring:

‘The organization shall have in place:

a) A risk-based environmental monitoring program for the relevant pathogens, spoilage, and indicator organisms;’

 

Most sites sample indicator and spoilage organisms more frequently and back this up with some pathogen testing, so your sampling could be:

 

Sampling point = Floor Filling Area , Microbiological hazard = Pathogen : Salmonella (monthly swab); Spoilage : YM (weekly swab); Indicator Organism : E.coli (weekly swab)

 

As above the program and frequency of swabbing should be based on the risk of microbiological contamination from the environment.

 

Kind regards,

 

Tony

 

Thank you so much Tony, i also prefer the first option

 

 

Can you help me, do you have any reference that mention the maximum (or standard) for microbiology in food production environment like YM, or S.Aureus ?

 

Because in my country we not yet have a clear regulation related with microbiological hazard in environmental monitoring. We just follow the finished goods product maximum limit regulations

 

and FYI, our product is Shortening Product (Fats & Oils) 

Edited by Utama, 24 September 2025 - 09:27 AM.

[Tony-C]

Thank you so much Tony, i also prefer the first option

 

 

Can you help me, do you have any reference that mention the maximum (or standard) for microbiology in food production environment like YM, or S.Aureus ?

 

Because in my country we not yet have a clear regulation related with microbiological hazard in environmental monitoring. We just follow the finished goods product maximum limit regulations

 

and FYI, our product is Shortening Product (Fats & Oils) 

 

Hi Utama,

 

For Micro Levels, See the Micro. Guidelines for Food Contact Surfaces forum here.

 

https://www.ifsqn.co...ces/#entry60958

 

The late great Charles C, posted a Compilation of International Micro. Guidelines for food contact surfaces, 2000 onwards

 

Salmonella, E.coli and Y&M should all be killed by your cleaning and sanitation process.

 

Kind regards,

 

Tony