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Adopt standardised methods of taking environmental samples for hygiene testing of surfaces, people, packaging, air and process water
This document, prepared by a working party of food industry hygiene specialists, provides a set of standard methods for taking environmental samples for hygiene testing. It is anticipated that the adoption of standardised protocols throughout the food and drink industry will lead to additional confidence in the validity of hygiene test results and help to improve the analysis and control of potential environmental sources of food and drink contamination.
The manual complements CCFRA’s existing guides:
Contents
General introduction to guidelines
Group 1 methods – surface sampling and assessment
- Introduction, results calculations and training tips
- Swabbing small surface areas
- Swabbing small surface areas: alginate swabs
- Swabbing small surface areas: ATP
- Swabbing small surface areas: NAD
- Swabbing small surface areas: protein
- Swabbing medium surface areas
- Swabbing large surface areas
- Contact plates
- Surface rinsing
Group 2 methods – air sampling
- Passive air sampling: sedimentation plates
- Active air sampling: impaction samplers
- Active air sampling: filtration samplers
Group 3 methods - personnel
- Introduction
- Induction training: visualisation of skin microflora
- Induction training: visualisation of areas commonly missed by handwashing
- Induction training: assessment of soil removal during handwashing (ATP)
- Induction training: assessment of soil removal during handwashing (NAD)
- Induction training: visualisation of hand moisture levels
- Induction training: measurement of hand moisture levels
- Hand swabbing: cloth/sponge based
- Assessment of protective clothing microflora: contact plates
Group 4 methods – process water
- Introduction
- Process water: sampling from taps
- Process water: dip samples
Group 5 methods – packaging
- Introduction
- Container rinse sampling
- Container agar filling
- Sampling components and inserts by immersion
Group 6 methods – verification
- Introduction
- Non-antimicrobial nature of method
- Disinfectant neutralisation
- Recovery of target organism
Ringbinder - loose leaf - Approx. 150 pages
Note that this can also be purchased with 'Effective microbiological sampling of food processing environments' as an appendix.
Click here
for details.
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