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    Microbial Zoning & Swab Test Schedule (138126)

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    ArunPrakash J
    The document outlines an internal lab analysis schedule for various raw materials, water, finished goods, and process monitoring at a food production facility. It includes testing parameters, frequencies, and limits for chemical, physical, and microbial analysis of ingredients, water, products, processing equipment, facilities, and personnel. High risk areas like raw material handling zones require the most frequent sampling and lowest microbial limits, while lower risk finished areas have less frequent testing and higher limits. Positive pathogen or high colony count results trigger corrective actions like stopping production, deep cleaning, and increased subsequent testing to ensure safety.

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    Microbial Zoning & Swab Test Schedule (138126)

    Uploaded by

    ArunPrakash J
    12 views2 pages
    The document outlines an internal lab analysis schedule for various raw materials, water, finished goods, and process monitoring at a food production facility. It includes testing parameters, frequencies, and limits for chemical, physical, and microbial analysis of ingredients, water, products, processing equipment, facilities, and personnel. High risk areas like raw material handling zones require the most frequent sampling and lowest microbial limits, while lower risk finished areas have less frequent testing and higher limits. Positive pathogen or high colony count results trigger corrective actions like stopping production, deep cleaning, and increased subsequent testing to ensure safety.

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    Microbial zoning & swab test schedule(138126)

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    The document outlines an internal lab analysis schedule for various raw materials, water, finished goods, and process monitoring at a food production facility. It includes testing parameters, frequencies, and limits for chemical, physical, and microbial analysis of ingredients, water, products, processing equipment, facilities, and personnel. High risk areas like raw material handling zones require the most frequent sampling and lowest microbial limits, while lower risk finished areas have less frequent testing and higher limits. Positive pathogen or high colony count results trigger corrective actions like stopping production, deep cleaning, and increased subsequent testing to ensure safety.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    12 views2 pages

    Microbial Zoning & Swab Test Schedule (138126)

    Uploaded by

    ArunPrakash J
    The document outlines an internal lab analysis schedule for various raw materials, water, finished goods, and process monitoring at a food production facility. It includes testing parameters, frequencies, and limits for chemical, physical, and microbial analysis of ingredients, water, products, processing equipment, facilities, and personnel. High risk areas like raw material handling zones require the most frequent sampling and lowest microbial limits, while lower risk finished areas have less frequent testing and higher limits. Positive pathogen or high colony count results trigger corrective actions like stopping production, deep cleaning, and increased subsequent testing to ensure safety.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    of 2

    Internal lab analysis schedule

    Chemical Analysis

    Si No. RM Parameters Frequency

    1 Rice

    2 Dal

    3 Methi

    4 Maida Moisture, Ash, Water absorption


    percentage, viscosity, Free fatty when ever new lot arrives
    5 Atta acid,Solubility, Gluten,Alcoholic acidity

    6 Salt

    7 Rice bran oil

    8 Vanaspati

    Si No. Water Parameters Frequency

    1 RO and Rawwater Ph and TDS Daily

    Si No. FG Parameters Frequency

    1 Parotta Moisture, Ash, Ph Daily 1 Sample

    Si No. PM Parameters Frequency

    1 Batter PM Height, Width, side gusset, thickness,


    bottom gusset, leak test, drop test , seal whenever a new batch arrives
    2 Parotta PM integrity

    Micro analysis

    Si No. Items Parameters Frequency

    1 Batter Coliforms, Yeast and Mold Weekly 5 sample

    2 Parotta TPC, coliform, Yeast and mold Weekly 5 sample

    3 Hand swab TPC, Coliform , Ecoli Weekly 5 sample

    4 CIP TPC, Coliform , Ecoli weekly one

    5 RO and Rawwater TPC, Coliform , Ecoli weekly one

    6 Equipment swab TPC, Coliform Weekly 5 sample

    7 Air Sampling TPC, Yeast and Mold Monthly once


    MICROBIAL ZONING

    Batter section
    SL No. Zone Items Frequency Indicator organism Tests Limit
    1 Grinding inner surface
    2 Filling nozzle
    3 Batter packing conveyor swab
    4 Soaking tank
    5 collection tank <100 cfu/g-TPC
    Zone-1 TPC, Salmonella
    6 Agitator tank Salmonella - Nil
    7 Methi soaking vessel
    8 Methi hopper
    9 Hand Swab
    10 RO Water
    11 Grinder frame work Salmonella and EColi,
    Listeria
    12 Soaking tank outer surface Weekly
    13 collection tank outer surface
    14 Agitator tank outer surface
    15 Zone-2 Sides of conveyor
    16 Filling nozzle outer surface
    <500cfu/g- Tpc Ecoli
    TPC, Coliform
    17 Methi hopper outer surface nd Listeria - Nil
    Ecoli, Listeria, Y & M
    Coliform - <100 cfu/g
    18 crates
    19 Trolleys
    20 walls
    21 Floors
    Zone-3
    22 Drains
    23 Lift
    Parotta section
    24 Oil Dalda mixing outlet
    25 Dough mixing tank
    26 Master table
    27 Cooking tawa <100 cfu/g-TPC
    Zone-1 TPC, Salmonella
    28 Cooling Conveyor Salmonella - Nil
    29 Cooling and packing table
    30 Weighing balance (Masters area)
    31 Trays
    32 Master table downsides, and legs Salmonella and
    EColi,Listeria
    33 Dough mixing tank outer surfaces Weekly
    34 Conveyer frame work
    35 Trolleys
    Zone-2
    36 Uniform swab
    <500cfu/g- Tpc Ecoli
    TPC, Coliform
    37 Coneyor sides nd Listeria - Nil
    Ecoli, Listeria,Y & M
    Coliform - <100 cfu/g
    38 Metal detector
    39 Check weigher
    40 walls
    41 Zone-3 Floors
    42 Drains
    Others
    43 Cafeteria
    44 RM godown
    45 Dispatch Area <10000 cfu/g- Tpc
    TPC,Coliforms and Ecoli,
    Zone-4 Monthly EColi, Listeria Listeria nd Ecoli- Nil
    46 Passage Listeria,Y & M
    Coliform - <100 cfu/g
    47 Office
    48 Toilet

    High risk area

    Medium risk area

    Medium risk area

    lower risk area

    Reference: The corrective action taken for positive pathogen detection or increased colony count includes

    Stop the production in the affected line


    Thoroughly examine the area visually and through swabbing
    Clean the affected area and collect the sample in 50 foot radius from the site and the adjacent areas
    Increase in sampling frequency until get two consecutive negative results
    Finished good alo should be tested before the dispatch

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