Food Contact Surfaces Standards
Started by GCH, Jul 13 2016 08:39 AM
Hello! I would like to ask if anyone knows any standard for microbial limit of food contact surfaces of equipment and personnel by swabbing? Please help. Thanks. :sleazy:
Ensuring Food Safety in Transportation: A Deep Dive into 21 CFR Part 1, Subpart O
PET resins for manufacturing packaging in the food industry?
Allergen Management for Non-Food Safe Chemicals: Best Practices?
Determining Country of Origin for Food Products: Guidelines?
Rejection for major food allergen
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Sorry but the BS answer is "it depends".
Typically on food contact surfaces in high risk areas you'd want <100 TVC after cleaning, in some high care factories you would use enteros as your indicator organism. For people you'd want <20 staph normally and absence of any other key pathogens you're swabbing for.
Hello! I would like to ask if anyone knows any standard for microbial limit of food contact surfaces of equipment and personnel by swabbing? Please help. Thanks. :sleazy:
Hi GCH,
Try this thread -
Ensuring Food Safety in Transportation: A Deep Dive into 21 CFR Part 1, Subpart O
PET resins for manufacturing packaging in the food industry?
Allergen Management for Non-Food Safe Chemicals: Best Practices?
Determining Country of Origin for Food Products: Guidelines?
Rejection for major food allergen
BRCGS knives 4.9.2-Do Production Knives Need to be Food Contact Approved?
Remote Work Opportunities in Food Safety and Quality
Concerns About Using Feather Dusters in Food Packaging Areas
Acceptability of Marigold Gloves in Food Manufacturing?
Safety Validation for Bamboo Skewers in Food Products