lower counts than the swab method, which
breaks up cell clumps. The incorporation of
0.5% Tween 80 and 0.07% soy lecithin into
media for RODAC plates is suggested if
sampling is to be conducted on surfaces pre-
viously treated with a germicide.
In addition to analyzing data, the moni-
toring program should include a means
of evaluating the information generated by
the sampling technique. Acceptable and
unacceptable guidelines should be deter-
mined under practical operating conditions.
Repeated monitoring of given surfaces over
time under given conditions (such as after
cleaning and sanitizing, and during manu-
facture) can provide a trend. The QA man-
ager can use this information to establish
realistic guidelines for the production opera-
tion. The guidelines specifying the amount
of contamination should be predicted based
on the stage of production, amount of food
surface exposed, and the length of contact
time between the food and surface. Graphs
that display daily counts of microorganisms
and the established guidelines can be posted
for review by the supervisors and employees,
and can be used to stress the importance of
monitoring and conforming with guidelines.
Microbial monitoring of food-contact
surfaces with techniques that have been dis-
cussed can be an effective tool to measure
and evaluate the effectiveness of a QA pro-
gram. Furthermore, a monitoring program
can isolate potential problem areas in the
production operation and serve as a training
device for the sanitation crew, supervisors,
and QA employees.
Auditing Considerations
In house and third-party food safety
audits have become a common practice and
are required by most major food and food-
service retailers to ensure that they receive
safe food products and to limit their liability
if a foodborne illness outbreak occurs. These
audits provide accurate assessments of a
supplier’s plant operations, written pro-
grams, and records as they relate to food
safety. Most audits are based on a standard
scoring technique with a minimum score for
qualification (Chilton, 2004).
In 2001, the National Food Processors
Association launched a Supplier Audit for
Food Excellence (SAFE). The object of the
SAFE program was to create an industry-
wide standard audit. The audit checklist was
developed by the SAFE council, which
included representatives from 30 prominent
companies. This program has been well
received by the industry as evidenced by
approximately 1,000 of these audits being
conducted within the first two years after
implementation.
Bjerklie (2003) suggested some broad cat-
egories that should be considered during the
preparation for a plant audit. They are:- Food safety and quality organization
and responsibilities. - Food safety, quality policies, and pro-
cedures. - Specific training goals and programs
for management and operating per-
sonnel. - Identified HACCP team and effective
HACCP plan. - Comprehensive recall plan and proce-
dures. - Regulatory compliance standard.
- Document and records management.
- Change management and emergency
management programs. - Documentation to tracking effective-
ness of policies. - Management awareness and commit-
ment to food safety and quality.
An audit can be a positive learning experi-
ence for a food processor. Auditors can play
an important role since they want to know
how a processing plant controls the processes