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Environmental Monitoring |
"Cleaning and sanitizing of utensils and equipment shall be conducted in a manner that protects against contamination of food, food-contact surfaces, or food packaging materials. CFR 21, part 110.35
Environmental monitoring is essential to confirm that utensils, equipment and the food processing plant as a whole are being maintained in a clean and sanitary condition.
Food contact surfaces should be checked periodically for the presence of indicator organisms such as coliform, or other Enterobacteriaceae. This should be done in addition to ATP monitoring to detect possible low level contamination by pathogenic microorganisms. Any positive results are cause for a thorough review of cleaning and sanitizing procedures.
Floors, drains, walls and condensate pans may become harborages for pathogenic and food spoilage microorganisms. These can become airborne on dust particles and water droplets which settle on food contact surfaces. Periodic monitoring of these surfaces using collection devices can alert plant personnel to the need for preemptive measures, which will prevent product contamination.
Air quality is probably the best index of the overall sanitary condition of the plant. It is used by quality auditors during preliminary plant surveys to evaluate suppliers and by sanitation consultants to detect sources of contamination. Records of ongoing air quality monitoring are invaluable for early detection of unsafe environmental conditions throughout the plant and in critical processing and packaging areas.
Laboratory accessories must be suitable for preparing, incubating and reading plates containing environmental samples. Incubators, magnifying light boxes, and Electronic Pipettors, made especially for 3M Petrifilm Plates, are low cost reliable alternatives to traditional laboratory equipment. Disposable dilution blanks, pipets and sample preparation bags significantly reduce labor costs compared to reusable products.
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