Category

Hygiena

08/12/2020
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Environmental Monitoring for BRCGS: Allergen Management

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

30/11/2020
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Environmental Monitoring for BRCGS: Microorganism Indicator and Spoilage Organism Testing

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

24/11/2020
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Environmental Monitoring for BRCGS: ATP Hygiene Monitoring and Verification

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

09/11/2020
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Environmental Monitoring for BRCGS: How robust is your program?

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

26/05/2020
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Limiting infection and contamination through cleaning and verification in food manufacture

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.