Hi Senarath,
Not sure if this is the correct way to go but this is what I've done.
I've looked at the major sources of pathogens and how they could enter following our activities (raw material, employees, equipment and processes). For example E.coli could come from employees not washing their hand properly or from water, Pseudomonas ssp. could come from water, etc.
For the microorganism that I've found could be a source of contamination, I've risk assessed the likelihood & impact on food safety they could have, taking into account any controlled measures we have in place, e.g. washing hands before entering food processing area, use of cleaning chemicals. i then determined the risk of contamination for each microorganism (low, medium or high)
for example:
microorganism by who controlled measures L S Risk E. coli operatives Dedicated & disposable PPE (gloves / overalls) 2 2 MEDIUM Separate changing area Hand washing Hygiene SOP Food safety Training
i have a sampling plan for each microorganism with the number of sample to take, location & frequency.
Hope it helps.
Aurélie
Edited by Charles.C, 15 July 2020 - 08:42 AM.
moved