Hi all,
Does anyone have refrence about the standard parameters microbiology EMP Programs for Poultry Slaughterhouse?
Appreciate all your usual help! Thanks!
Posted 28 May 2019 - 01:53 PM
Hi all,
Does anyone have refrence about the standard parameters microbiology EMP Programs for Poultry Slaughterhouse?
Appreciate all your usual help! Thanks!
Posted 28 May 2019 - 04:17 PM
So i'm clear, your looking for carcass testing OR environmental testing??????????
Please stop referring to me as Sir/sirs
Posted 31 May 2019 - 01:44 AM
i'm sorry,
i mean enviormental testing
Posted 31 May 2019 - 07:30 AM
Hi all,
Does anyone have refrence about the standard parameters microbiology EMP Programs for Poultry Slaughterhouse?
Appreciate all your usual help! Thanks!
Hi Asih,
Please clarify, only for slaughterhouse or poultry processing plant??\
Regards
Zargham
Halal, ISO & Food Safety Consultant
Posted 31 May 2019 - 07:33 AM
Hi Zargham,
Poultry Processing Plant. Thank you
Posted 31 May 2019 - 05:05 PM
Salmonella, e coli (generic) and listeria (generic)
Broken into zones
1--direct contact
2-incidental contact
3-no contact
4-floors and drains
This may be of help
Please stop referring to me as Sir/sirs
Posted 01 June 2019 - 03:53 AM
Hi,
For environmental monitoring in processing plant divide the area in 4 zones
1. Zone 1: Food contact surfaces like shackles, knives, crates, working tables, conveyers, weighing scales, workers gloves etc.
2. Zone 2: Surfaces that does not directly come in contact with food like bottom of table, corner of table worker uniform etc,
3. Zone 3: non food contact surfaces that are in production area like floors drains, windows, walls, doors etc.
4. Zone 4: linked to production areas like production offices, locker rooms, hand washing areas, labour mess etc.
for zone 1 & zone 2 test for TVC, E.coli, staph, Salmonella, Listeria monocytogenes & Compylobacter.
For zone 3 & Zone 4. test for Salmonella, Listeria monocytogenes & Compylobacter.
Frequency: Monthly
Halal, ISO & Food Safety Consultant
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