Page 73 - FoodFocusThailand No.207 JUNE 2023

STRONG QC & QA

2. Medium-risk area is a moderate level of contamination
that cover the connected surface with the opportunity to expose
high-risk areas, for example, the structure of food conveyor,
buttons pressed to control machinery or equipment in
production, and trolley handle.
3. Low-risk area is other areas in food production which
a low level of contamination, such as floors, drain pipes, walls,
ceilings, and wheels of carts.
Step 3 Determination of Indicators – Determination of
indicators or criteria have to agree with the objectives of the
monitoring; for instance, pathogen contamination monitoring
indicators can be utilized pathogenic microorganisms according
to the natural risk in food like L.monocytogenes, Salmonella
ssp., and S.aureus. Moreover, the criteria for cleanliness
monitoring in food production areas may be used for the total Step 5 Sampling Frequency and Interval – The sampling
plate count and coliform bacteria. The determination of this interval should be consistent with the purpose of the monitoring,
indicator should set the appropriate testing criteria by referring like after cleaning equipment to verify the cleaning process,
to reliable sources, such as the announcement of the before production to verify readiness, or during operations for
Department of Medical Sciences on microbiological quality monitoring cross-contamination of pathogens. The appropriate
criteria for food and food contact material. frequency may be assessed from the risk of the area or
Step 4 Select Test Method – Choosing the correct method randomized test location.
should consider the accuracy and deviation of the results, Suitable cross-contamination monitoring improves food
reliability when rapid readings, and consistency with the production and hygiene. It also increases the confidence of food
objectives of monitoring contamination. The typical testing manufacturers that the finished product has good quality and
method is a swab test combined with traditional microbial safety according to the standard.
culture for reporting the final result. Moreover, methods
were developed following user requirements, including ATP
swab for the cleanliness test of food contact surfaces and a
swab test for reading the results based on microbiological More Information Service Info C009
reactions.

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