Environmental Monitoring (Food Chain Categories C, I & K) (Clause 2.5.7)

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Environmental Monitoring (Food Chain Categories C, I & K) (Clause 2.5.7)

Started by biphan , Jun 08 2020 07:58 AM

#1 biphan

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Posted 08 June 2020 - 07:58 AM

Hello all,

I am a new member of this forum. I am building the FSSC 22000 version 5 system for the salt factory.

In the FSSC 22000 scheme version 5 have a requirement in clause 2.5.7 ENVIRONMENTAL MONITORING (FOOD CHAIN CATEGORIES C, I & K).

To this clause for other food industries, we shall have a program to control of microorganisms from the production environment.

The program minimum include:

• sampling protocol

• identification of sample locations

• frequency of tests

• target organism(s) (e.g. pathogens, spoilage organisms and/or indicator organisms)

• test methods (e.g. settle plates, rapid testing, and swabs)

• recording and evaluation of results.

However, for the salt industry, The microorganism hazard is really really low.

I am wondering how I can do to comply with the standard in this case.

Please kindly give me some advice.

Thank you so much

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drk0904 · Answer 1

#2 drk0904

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Posted 08 June 2020 - 11:14 AM

You can do external (from a lab etc) environmental monitoring at set frequency.

This way you can get a trend and you can set control measure.

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zoelawton · Answer 2

Hello,

Firstly, I work to BRC standards so sorry if this isn't relevant, but from what i can gather:

To comply with this clause all you need to do is have an environmental monitoring procedure with a schedule for sampling.

For example, at my place, swabbing takes place quarterly.

The schedule shall include the mentioned:

• sampling protocol (the procedure you have in place for sampling)

• identification of sample locations (what areas are you swabbing)

• frequency of tests (how often are you swabbing)

• target organism(s) (e.g. pathogens, spoilage organisms and/or indicator organisms) (what are you testing for)

• test methods (e.g. settle plates, rapid testing, and swabs)

• recording and evaluation of results. (how are the results analysed for trends, etc.)

If the microorganism hazard is really low, then just set some control limits that are relevant to your facility, or control limits that you wish to remain within as a company, like an objective for an example.

For example:

If results from swabbing fall outside of A-D then there is a food safety issue, but if swabbing falls outside of B-C then there is a quality issue against our own expectations / standards as a company.

I hope this makes sense.

Charles.C · Answer 3

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Posted 08 June 2020 - 12:19 PM

This thread is version 4.1, I haven't compared but hopefully not too different to ver 5 -

https://www.ifsqn.co...toring-example/

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Kind Regards,

Charles.C

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Ms food safety · Answer 4

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Posted 13 October 2020 - 03:55 PM

I have enquiries on FSSC 2.5.7, how to address documented procedure to evaluate the effectiveness of allergen controls besides allergen swab?

Thanks in advance!

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Charles.C · Answer 5

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Posted 13 October 2020 - 04:03 PM

I have enquiries on FSSC 2.5.7, how to address documented procedure to evaluate the effectiveness of allergen controls besides allergen swab?

Thanks in advance!

Env. Monitoring - Allergens ?

What is the Clause text ?

Kind Regards,

Charles.C

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Ms food safety · Answer 6

Env. Monitoring - Allergens ?

What is the Clause text ?

2.5.7 ENVIRONMENTAL MONITORING (FOOD CHAIN CATEGORIES C, I & K)

The organization shall have in place:

a) Risk-based environmental monitoring program;

b) Documented procedure for the evaluation of the effectiveness of all controls on

preventing contamination from the manufacturing environment and this shall include, at

a minimum, the evaluation of microbiological and allergen controls present;

c) Data of the monitoring activities including regular trend analysis.

Clause (b). Kindly advise

Environmental Monitoring (Food Chain Categories C, I & K) (Clause 2.5.7)

#1 biphan

#2 drk0904

#3 zoelawton

#4 Charles.C

#5 Ms food safety

#6 Charles.C

#7 Ms food safety

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Environmental Monitoring (Food Chain Categories C, I & K) (Clause 2.5.7)

#1 biphan

#2 drk0904

#3 zoelawton

#4 Charles.C

#5 Ms food safety

#6 Charles.C

#7 Ms food safety

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