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Best Answer KSnowden, 06 March 2024 - 07:00 AM
Hi souswes,
We operate a low-risk wet fish processing site,
As part of our Listeria Environmental Monitoring Plan (LEMP) we primarily test in zones 2-3 as these pose a greater risk to product contamination, and are more likely to be given less attention that zone 1 by hygiene. In terms of zone 4 we have swabbed areas such as the engineering workshop, and offices located within the factory.
We test drains biannually and conduct a larger LEMP study annually across the site annually unless detected within a product, in that case a wider investigation and sampling exercise is undertaken.
Listeria spp. is our greatest concern in the environment, as well as Staphylococcus aureus on personnel.
Other pathogens we monitor within product are dependant on our risk assessment and currently include Salmonella spp., Bacillus cereus, E coli, Vibrio spp., and Staphylococcus aureus.
So far our retailers and BRCGS have had no issue with our microbial monitoring.
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