(no subject)

Robertson & Ross, Associates (randr@axionet.com)
Sun, 15 Nov 1998 16:09:04 -0800

There has been some discussion about assessing sanitation in seafood plants
including whether or not a microbiologist would be a useful part of the
program. I find this discussion quite fascinating in that, in my capacity
as a consulting microbiologist to food processors, my work so far with
seafood plants indicates that many sanitation programs are woefully
incomplete.

The best assessments of a properly running sanitation programs would
therefore be:
1. Is there a written sanitation program?
2. Does it adequately cover all aspects of the plant?
3. What are employees actually doing?
4. Are chemicals actually being ordered and do the ordering amounts match
production?
5. Does management budget enough resources?

So far, I haven't found many seafood processors that I would put on a swab
program - my partner and I are still working with them to write up a
program and order proper cleaning chemicals. Hosing cold water around the
plant is still considered a sanitation program.
___________
Rebecca Robertson
Robertson & Ross, Associates
210-13911 Maycrest Way
Richmond, B.C. V6V 2J4
ph: 604-270-4773
fax: 604-270-4748