Environment monitoring & Sanitization

Dear All,

 

Dear All,

Could anyone guide me, we are looking for Environment Monitoring Related Documents or guideline For Milk & milk products plant.

swab & rins Testing methods & Specification/limits & Calculation after CIP has been finished.Also help for finger debs methods & Guidelines

 

 

Thank you

 

Regards

 

rins ?

finger ?

debs ?

Foreign Objects ?

Don't understand finger debs, I think you're asking how you can verify your CIP was effective with either a swab or rinse based test? Not sure, here are some links that may cover what you're looking for:

Environmental Monitoring Programs in Dairy Processing Facilities: http://www.dairyaust...2272D0F3273.pdf

Pathogen testing in dairy: http://oregondairy.o...g-ahead-ENV.pdf

Hopefully that helps?

Don't understand finger debs, I think you're asking how you can verify your CIP was effective with either a swab or rinse based test? Not sure, here are some links that may cover what you're looking for:

 

Environmental Monitoring Programs in Dairy Processing Facilities: http://www.dairyaust...2272D0F3273.pdf

 

Pathogen testing in dairy: http://oregondairy.o...g-ahead-ENV.pdf

 

Hopefully that helps?

Thanks, but i need Microbial Specification (limits As per BIS,FSSAI,IDF etc.) for Swab,Rinse or Finger Dabs,& Settling Plates (For Dairy Plant)

rins ?

finger ?

debs ?

 

Foreign Objects ?

Thanks, but I mean CIP (Clean in Place) Rinse ,Finger Dab Methods For Personnel Hygiene & Its Microbial Specifications

Hmm, well in the interest of not just saying "it depends", there's a helpful IFSQN discussion about limits on food contact surfaces for indicator organisms here: http://www.ifsqn.com...ntact-surfaces/

Each facility is different, each process is different.  You have to establish your own baselines and tolerances for the type of environmental testing you are doing as it relates to the risk of your products.

For example, you will have much lower limits on Zone 1 and 2 areas, than zone 3 and 4 areas.  I suggest you start with making a zone map for your facility and strategically samples after sanitation has been completed and it is visually clean.  Then sample during production and then after production is finished prior to cleaning.  If you do this enough you can start to see a baseline where you can draw limits for each area and type of test.

In my most recent position we started a brand new milk processing ESL plant back in May.  I'm still determining our baseline levels for environmentals and will probably need at least a year to see where we stand.  

Be patient...be strategic.  So long as auditing bodies and inspectors see you are conducting regular monitoring and acting upon issues that pop up then you'll be fine.