At FoodReady food safety software and consulting we get many emails asking about environmental monitoring, what it is and how we can help food businesses perform environmental monitoring. Lucky for you, FoodReady is coming out with an Environmental Monitoring App to help you with these tasks. I will be writing a more in-depth article regarding our Environmental Monitoring app when it becomes available. FoodReady can also help you assess whether an Environmental Monitoring Program should be in place as part of your food safety process.
Try it out today!
What is Environmental Monitoring?
Environmental monitoring is testing for pathogens such as listeria and salmonella in zones where high-risk foods are processed into ready-to-eat foods (RTEs).
How is Environmental Monitoring Conducted?
The method for collecting samples is usually through swabbing in different zones and sending the swabs to a lab for processing to determine if pathogens like salmonella, listeria and E.coli (the three most common) are present and contaminating the food. If they are found steps must be taken to remove the pathogens and improve the process to keep them from being reintroduced.
ATP Testing
An alternative to sending swabs to a lab is ATP (Adenosine Triphosphate) testing. ATP is present in all organic matter. A well-cleaned surface should have very small amounts of ATP. A surface that is dirty will have higher levels of ATP. Measuring ATP is a gauge at which to measure how effective your surface cleaning is.
An area of contact is swabbed and the swab is then placed in an ATP tester also known as a luminometer. The luminometer instantly provides a result measured in Relative Light Units or (RLUs). The higher the RLUs the dirtier the surface is and the lower the RLUs the cleaner the surface. A business will set a sanitation standard for RLUs and measure against this unit.
ATPs only relay how well something is cleaned, not the type of pathogens present.
Who Needs Environmental Monitoring?
Environmental monitoring is required for a third party GFSI for producers whose product is exposed to the elements after the kill step and before packaging.
Processed foods that must be refrigerated and are prone to listeria growth.
Ready-to-eat products combined that do not have a kill step.
Contact FoodReady today and get started on your own Environmental Monitoring Program.
