We test zones 3 and 4 only for listeria as of now , because our risk assessment saying as our product needs to be fully baked by the consumer , we dont need to test for Zones 1 and 2.
During our last FSSC audit, the audit mentioned to include zones 1 and 2 for spoilage organisms and Also add salmonella for zones 3 and 4.
I dont think I need for Zone 1, because we dont have any RTE product.
Hi jkaur,
I wondered why you decided to ignore Zone 2 ?.
The Product, haccp-based consumer risk from environmental L.mono/Salmonella is presumably negligible. Suggests the EMPG is informative rather than "mandatory". What does FSSC say (if anything) about EMPG necessities in such a seemingly Low Risk situation ? (From a very quick Google I could not see any CFIA interest in EMPG for Low Risk Product Manufacturing Facilities ?)
I speculate that this can be one "trade-off" in using Generic-type Standards - audit-wise, they may sometimes accept less demanding responses than Prescriptive Standards require and other times the reverse. OP may be an example of the latter consequence, ie auditor is choosing to maximise effort/protection but which may/may not be based on their audit evaluation of your Facility's / Products's Risk Status.
If you do not wish to challenge the audit proposals, you cud implement the audit suggestions then rapidly accumulate negative data sufficient to justify cessation (this may not be trivial for Listeria if a positive baseline exists). Alternatively you could Risk assess your situation and challenge if your opinions are contrary to those of auditor. (if the audit comments were merely "suggestions" they can also be presumably, quietly, ignored).
