What are the key microorganisms to test for when repacking shell eggs and spices?

Hi everyone, I'm trying to build an EMP SOP for SQF code 2.4.7.1 "Environmental monitoring". Can anyone provide a reference regarding test organisms commonly used for Micro testing, and what micros should we consider for monitoring? We  pack shell eggs from the farm, and other commodities are repacked of spices and toppings for baked goods

I highly appreciate your help in advance. 

Hi esosabrc,

If you are packing raw shell eggs, spices and toppings for baked goods, are the spices and toppings intended to be further processed?

If it is quite likely that the spices and toppings will be consumed without cooking/baking etc. then do you have appropriate segregated areas & systems in place?

Your testing should include:

Pathogens - e.g Salmonella in dry environments, Listeria monocytogenes in wet environments

Spoilage organisms - e.g Yeasts and/or Molds

Indicator organisms - e.g. Enterobacteriaceae, Coliforms

I would also include TVC as an idea of loading.

Kind regards,

Tony

Following.

Tony,

thank you for you replay and assist. packing raw shell eggs are received pasteurized USDA seal from farm, and repack into 12, 36 or cases, for both retail and restaurant service. the , spices and toppings for baked goods, are  intended to be further processed

once again thank you

Hi esosabrc,

 

If you are packing raw shell eggs, spices and toppings for baked goods, are the spices and toppings intended to be further processed?

 

If it is quite likely that the spices and toppings will be consumed without cooking/baking etc. then do you have appropriate segregated areas & systems in place?

 

Your testing should include:

Pathogens - e.g Salmonella in dry environments, Listeria monocytogenes in wet environments

Spoilage organisms - e.g Yeasts and/or Molds

Indicator organisms - e.g. Enterobacteriaceae, Coliforms

 

I would also include TVC as an idea of loading.

 

Kind regards,

 

Tony