Welcome to our Environmental Monitoring for BRC Global Standards for Food Safety (BRCGS) series. Download our free guide today. Allergen management takes place at multiple points in production, starting with a raw material assessment, then production line and personnel cross contamination then through to end-product testing. BRCGS 5.3 concerns allergen management and the systems in place to manage the allergenic materials and minimise the risk of contamination, with clause 5.3.8 specifically addressing allergen cleaning regimes. As legislation requires that the presence of food allergens to be clearly labelled on the... Read More
Welcome to our Environmental Monitoring for BRC Global Standards for Food Safety (BRCGS) series. Download our free guide today. By taking a proactive approach to microorganism testing companies can mitigate problems before they arise. BRCGS clause 4.11.8 identifies requirements for incorporating testing into an environmental monitoring program allows for continual assessment of cleaning protocols at a microbial level. Effective programs can be used to prevent contamination by acting as an early warning before they affect products. Sampling and testing will differ from site to site depending on the risks assessed... Read More
Welcome to our Environmental Monitoring for BRC Global Standards for Food Safety (BRCGS) series. Download our free guide today. Residue from production which remains on a surface after poor cleaning can encourage microorganism growth which leads to spoilage, risk of food poisoning and shelf life reduction. ATP monitoring is ideal for use and an early risk indicator for inadequate removal of organic residue. As an established method of testing hygiene, it is used widely as a verification method for hygiene cleaning, but it cannot be used as a replacement for... Read More
Welcome to our Environmental Monitoring for BRC Global Standards for Food Safety (BRCGS) series. Download our free guide today. There is no universal blueprint for an environmental monitoring program within the food production industry. Individual companies design and structure their programs based on their own specific manufacturing environment and hazard analysis. Whatever food you are manufacturing, from apple sauce to zwieback, a robust environmental monitoring plan is a cornerstone of working towards the BRC Global Standards for Food Safety (BRCGS). We have put together a free downloadable guide to the... Read More
Studies conducted by the New England Journal of Medicine show that coronaviruses remain viable on plastics for 72 hours, stainless steel for 48 hours, cardboard for 24 hours and copper for 4 hours. Residues remaining on surfaces can also sustain the viability of bacteria. This highlights the significance of cleaning and verifying the cleanliness of your weighing machinery and work areas.
Hygiene has always been a core focus for the hospitality industry, and in the post-COVID-19 world, this focus will be stronger than ever. When you reopen to the public, customers will be more diligent and demand the highest standards of cleanliness.
Week 1: Environmental Monitoring Recognising food safety and quality issues As the world increasingly recognises food safety and food quality failures, there’s more emphasis on the environmental monitoring programs. Read more… Environmental monitoring for spoilage organisms Environmental monitoring is used by food production companies to plan for microbial spoilage as it allows them to address the issues as they arise. Read more… The importance of identifying specific goals in environmental monitoring Although there isn’t a universally recognised framework for environmental monitoring, there are some approaches which are consistent with other... Read More
Content: What is a food allergy? Key allergens Production facilities Kitchens Non-packaged food Packaged food Cleaning surfaces Training staff Our allergen product range What is a food allergy? A food allergy is a medical condition in which exposure to food triggers a harmful immune response. This immune response, or allergic reaction, occurs because the immune system attacks proteins in the food that are normally harmless. The proteins that trigger the reaction are called allergens. In the UK it is the law for food businesses to inform consumers if they use... Read More
Learn how to achieve accurate and reliable swabbing on surfaces and machinery at your facility HOW TO COLLECT A REPRESENTATIVE SAMPLE To collect a substantial sample on a flat surface, swab a 10 X 10 cm square. In a hard-to-clean area, swab as much surface as possible. For swabbing inside a cylinder, turn the swab 3 times. This technique applies to all swabs, regardless of brand. SWABBING TECHNIQUE DON’T touch the swab shaft or the swab bud DON’T keep the swab straight DON’T lightly swab the surface DON’T Collect a... Read More
Guide to ATP monitoring ATP monitoring is a quick, simple-to-use testing method for assessing the cleanliness of surfaces in food processing facilities. Food and beverage facilities are using ATP monitoring to validate that there is no presence of ATP. If there is a presence of ATP on a surface, it indicates it hasn’t been cleaned properly. An unclean surface has the potential to harbour bacterial growth. The surface should be re-cleaned and re-tested with a luminometer. What is ATP? Adenosine Triphosphate (ATP) is present in all micro-organisms, plant and animal... Read More