In Process Hygiene Criteria

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

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

Hi Lanser,

Can try this thread -

http://www.ifsqn.com...ces/#entry60958

Thanks Charles, an interesting read mostly pre-process criteria but a couple of useful nuggets :)

Thanks Charles, an interesting read mostly pre-process criteria but a couple of useful nuggets :)

Hi Lanser,

Well, a random uncleaned surface obviously has an arbitrary microbial flora.?, eg early slaughterhouse vs final baked bread

IIRC, a EC spec. for cleaned  SS tables in a meat processing unit is in first sub-link of my above-linked post. It's currently deleted from EC directive  but, I think, retained in Scotland (maybe).