TBC on food contact surface
Started by mekky, Feb 26 2011 10:58 AM
Dear All,
Does anyone have information about the permissible limit of
Total Bacterial Count on food contact surfaces
especially in poultry processing plant???
Kind Regards,
Amr Mekky
Does anyone have information about the permissible limit of
Total Bacterial Count on food contact surfaces
especially in poultry processing plant???
Kind Regards,
Amr Mekky
Different between food simulant in FDA and EU
How would you rate the food safety culture in your workplace?
What are some effective scoring methods and control measures for a raw material risk assessment in a food manufacturing facility?
What food safety risks are associated with diluting room-temperature sauce with filtered water for sous vide cooking?
Selling Food Grade product to distributor for internal use following repackaging
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Dear mekky,
Can try this older post as a starter (20008) -
http://www.ifsqn.com...dpost__p__22352
Also see the surrounding posts in same thread, eg Nos #18, #25
You will observe that significant difference of opinion exist. Local regulations may apply also.
If you try searching for "swab" you will pick up several later posts / data also, eg this one -
http://www.ifsqn.com...dpost__p__34195
(most data are for relatively "clean' environments perhaps not quite comparable to yr request)
I recall one arbitrary rule-of-thumb for an operational level that the TPC must be less than one tenth of the value of the product on it.
Rgds / Charles.C
PS added - this one, although 2008 origin, is quite interesting also (and still active!)-
http://www.ifsqn.com...dpost__p__23287
Can try this older post as a starter (20008) -
http://www.ifsqn.com...dpost__p__22352
Also see the surrounding posts in same thread, eg Nos #18, #25
You will observe that significant difference of opinion exist. Local regulations may apply also.
If you try searching for "swab" you will pick up several later posts / data also, eg this one -
http://www.ifsqn.com...dpost__p__34195
(most data are for relatively "clean' environments perhaps not quite comparable to yr request)
I recall one arbitrary rule-of-thumb for an operational level that the TPC must be less than one tenth of the value of the product on it.
Rgds / Charles.C
PS added - this one, although 2008 origin, is quite interesting also (and still active!)-
http://www.ifsqn.com...dpost__p__23287
Different between food simulant in FDA and EU
How would you rate the food safety culture in your workplace?
What are some effective scoring methods and control measures for a raw material risk assessment in a food manufacturing facility?
What food safety risks are associated with diluting room-temperature sauce with filtered water for sous vide cooking?
Selling Food Grade product to distributor for internal use following repackaging
Under which food category does UHT milk fall?
Food Facility Registration
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Food Fraud