We are a co-packager, portion packaging of cheeses and RTE meats. Topic: Packaging Blue cheese crumbles and controlling the mold proliferation to other production rooms portion packaging hard/semi-hard cheeses and RTE meats. We are concerned about the blue cheese mold becoming airborne and moving into the other process rooms. We currently run positive air pressure on the process rooms and do Cleaning/Sanitizing of each nightly.
Does anyone have any input on the risk of mold from the blue cheese process rooms becoming airborne and contaminating product in other process rooms? Do I need to isolate the finished goods pack out area and negatively pressurize this area? Will we have a TNTC (too numerous to count) mold plate results?
Looking for any input or help.
Thank you for your time.