Has anyone any published info on the micro levels for food contact surfaces during production, I have a faint recollection of something from Kraft but google can't find it
My issue in a slaughter/cutting plant we are under pressure from new OV to get 150+ sets gloves and knives to an extreme level of cleanliness in a 20 minute window which amounts to about 10 minutes cleaning time. Not being asked to clean belts etc due to water usage.
I have micro data from both surfaces and product that show no increase of micro load from start of day to end of 8 hour shift