Your Guide to Establishing an Effective Microbiological Monitoring Programme
In light of the Listeria outbreak in SA, with over 940 cases of Listeriosis and 180 deaths reported, all food handling organisations should be taking a hard look at their GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Points) programmes. The primary focus should be on the effective management and control of preventive programmes. Microbiological monitoring programmes will simply verify whether these preventive measures are working.
In this eBook, we explore Microbiological monitoring programmes, key factors, criteria, challenges and corrective action that food companies should be aware of.
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25. YOUR GUIDE TOACHIEVING FOOD SAFETYCERTIFICATION. Chapter 15 24. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 14 23. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 13 22. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 12 21. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 11 20. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 10 19. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 9 18. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 8 17. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 7 16. YOUR GUIDE TO ACHIEVING FOOD SAFETY CERTIFICATION PART 2: CHAPTER 6Head Office - Port Elizabeth
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