Cleaning and sanitation effectiveness verification
The contact plate system (small plates: 7 cm2) is often used in the meat
industry in Europe for food contact surface monitoring. Over 95% of the
companies just do aerobic mesophilic counts. Some count
enterobacteriaceae. Incubatation 24 hours 35-37 degC (weekends 30-32
degC). Most of the time in weekly series of 10 after visual inspection: only
sample if found clean. Manually press on surface for 2 seconds.
Advantage: cheap and easy. Investment: small incubator. For uneven
surfaces swabbing is more appropriate.
[ATP-monitoring systems are applicable after (expensive) validation and
produces results immediately after cleaning/sanitation]
We buy these 7cm2-plates ready to use in large quantities and keep them
refrigerated until use.
Evaluation (scores per plate, not per cm2)
0-2 counts: good
3-9 counts: sufficient
10-29: moderate/unsufficient
30-90: unsufficient
> 90: bad
Regards
Jan
Dear David,
Actually, I am sure if there is a guideline about microbio guidelines for the sanitation
effectiveness...
I know there are some Code of Practices, mainly from retailers like Marks & Spencer's
but the regulations in US and EU mainly concerns the finished products: if you have
issues in your finished products, too bad for you, your sanitation and/or hygiene
procedures have a problem... Please act accordingly...
Actually, the standards/criteria are up to the processor. Mainly you perform your deep
cleaning and you take some samples to determine your TPC. Of course, it should be as
low as possible, the coliforms close to 0, E. coli, Salmonella and Staph. aureus not
found.
The ATPmeter is a good system because it is quick (a few seconds for the results) so
that you can take immediate corrective actions. However, it is not an indicator of the
microbiological population but the global dirtiness of your surface (Organic stuff +
Microorganisms).
The processor has to determine his own standards. Mainly after a deep cleaning, you got
your "cleanest conditions" and you multiplicate this number by 2 or 3, you get your worst
condition, that leave you a certain "margin" and avoid you to demotivate your sanitation
team.
HOWEVER, YOU HAVE TO VALIDATE YOURSTANDARD BY CONVENTIONAL
METHODS, e.g. microbiological swabs.
Another issue is the quantity of checking to perform every day, before every shift. You
have to carefuly select "swabing points" on your line and equipment, within your plant.
And there are a not a few... The cost of a ATP swab is around 2-3 USD a test. Of course,
the conventional methods are cheaper.
Rgds,
Remi Michalowski
Indonesia
----- Original Message -----
From: david culak
To: seafood@ucdavis.edu
Sent: Friday, February 24, 2006 10:11 AM
Subject: Microbiological criteria for validation of sanitation
Dear List,
I am looking for some kind of reference sources that specify
microbiological criteria for monitoring/validating sanitation of food
processingsites. Either colony forming units (cfus)/square inch or
luminometer reading values. Also, which method would be the best
choice (microbial swabbing, or ATP presence determination).
Any assistance would be appreciated.
David Culak
David.A.Culak@pmusa.com
Relax. Yahoo! Mail virus scanning helps detect nasty viruses!
------- End of forwarded message -------
-- Ing. J.(Jan) A.M. Verhoeven Foodfocus Advies- en Servicebureau Food info@foodfocus.nl http://www.foodfocus.nl De Volder 32, 5283 ZD Boxtel Tel. 0411-675639 Fax 0411-671156-- Dit bericht is uitsluitend bestemd voor de geadresseerde(n). Indien dit bericht bij vergissing bij u terecht is gekomen, verzoeken wij u vriendelijk het direct te vernietigen en de inhoud daarvan niet te gebruiken of aan derden bekend te maken en contact met ons op te nemen via info@foodfocus.nl --
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