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Environmental monitoring program cheese manufacturing

Started by afox1111 , Apr 26 2019 01:45 PM
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afox1111

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Posted 26 April 2019 - 01:45 PM

Does any one have an experience with RTE process for cheese manufacturing used limits on their SSOP for

Zone 1  limits for Y&M? Limits for EB?

Zone 2  limits for Y&M? Limits for EB?

 


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crlamb

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Posted 26 April 2019 - 08:16 PM

I am also in the cheese industry. These are my limits: 

 

Zone 1 Y/M: <100 CFU/area swabbed

Zone 2 Y/M: <500 CFU/area swabbed 

 

Zone 1 Coliform: <10 CFU/area swabbed

Zone 2 Coliform: <50 CFU/area swabbed

 

I hope this helps. 


Charles.C

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Posted 28 April 2019 - 03:04 AM

I am also in the cheese industry. These are my limits: 

 

Zone 1 Y/M: <100 CFU/area swabbed

Zone 2 Y/M: <500 CFU/area swabbed 

 

Zone 1 Coliform: <10 CFU/area swabbed

Zone 2 Coliform: <50 CFU/area swabbed

 

I hope this helps. 

 

Hi crlamb,

 

Thks for input.

 

So the area = ?


Kind Regards,

 

Charles.C

Tony-C

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Posted 28 April 2019 - 04:31 AM

I would also be considering air sampling and Bacteriophage monitoring if you use cultures.

 

Kind regards,

 

Tony


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afox1111

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Posted 29 April 2019 - 11:50 AM

Thank you 

that was nice to have some one do thave the same limits I have.


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