Microbiological Sampling
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Microbiological Sampling A webinar presented by: Dr Andy Bowles Attendee Notes 10/10/2018 Microbiological sampling Dr Andy Bowles This webinar will consider Why sample foods? Legal framework Approach to sampling Sampling technique Microbiological sampling Why sample foods? Legal framework Approach to sampling Sampling technique 1 10/10/2018 Purpose of Sampling Surveillance FSA survey Regional sampling Verification As part of routine inspection/audit Compliance Regulation 853/2004 Investigative Complaint Outbreak Microbiological sampling Why sample foods? Legal framework Approach to sampling Sampling technique Legal Framework Regulation (EC) 882/2004 “Official control” Regulation (EC) 178/2002 Regulation (EC) 2073/2005 Food Safety and Hygiene (England) Regs 2013 Food Safety (Sampling and Qualifications) (England) Regulations 2013 Food Law Code of Practice Food Law Practice Guidance 2 10/10/2018 Interventions Official Controls Other interventions inspections education audits advice sampling visits coaching monitoring visits information and intelligence gathering surveillance visits verification visits What is a sample? Sample : “Portion of an item which may or may not be representative of the whole item” Representative sample “A portion of an item that has been taken in such a manner that inferences may be made regarding the microbiological flora or chemical composition of the whole item” 3 10/10/2018 Formal v Informal Samples What is a “Formal” sample? 10 Microbiological sampling Why sample foods? Legal framework Approach to sampling Sampling technique Sampling Pitfalls Three main issues to consider to avoid problems: Planning Sampling technique Continuity of evidence 4 10/10/2018 Planning Consider: Targeting What food is to be sampled Quantity of sample required Nature of target organism Purpose of sampling Follow up action Targeting Consider targeting premises/importers: where concerns have been raised about the ability of management to consistently produce safe food. Poor confidence in management High risk foods, inadequate controls Low FHRS scores Targeting Manufacturers Consider scope and relevance of sampling HACCP verification Micro regs 5 10/10/2018 Quantity of Food Two main issues: Sample size adequate for examination? Normally 250g minimum Ask Food Examiner if in doubt Representative sample: Microbiological criteria of foodstuffs regulations 5 samples normally taken Depends on purpose of sampling ( Target Organism Depends on purpose of sampling Not always known Use of indicator organisms Swabbing and sampling can be targeted If in doubt - consult Food Examiner Microbiological sampling Why sample foods? Legal framework Approach to sampling Sampling technique 6 10/10/2018 Taking Samples Samples should reach Laboratory: Microbiologically unchanged from when sampled Officers should take steps to: Prevent Contamination by Equipment Officer Environment Prevent death/ growth of micro-organisms Taking Samples Preventing Contamination by: Equipment Ideally use sterile tools etc Single use preferable Systems for storage/handling equipment stock rotation Sample pots Honey jars Not tamper evident Not sterile evident Tamper evident jars Preferable 7 10/10/2018 Taking samples Preventing Contamination by: Officer Wash hands prior to sampling. Rewash as necessary Consider anti bacterial gels Wear disposable sterile gloves Not essential but desirable Wear clean overalls Take care to plan day to prevent cross contamination Taking Samples Preventing Contamination by: The Environment Avoid placing containers etc onto surfaces Sample intact unopened containers (where possible) Clean outside of packaging with sterile wipes Open packages sufficiently to allow easy sampling Open sampling container immediately prior to sampling, reseal immediately after. Use Ice in bags to cool samples, not crushed ice Discard any suspect samples Food Sampling Equipment... Screwdrivers Scissors Cardboard case cutter Swabs/Sterile water Pliers Swab templates Teaspoon Large spoon Dippers/ladles Tongs Plastic boards Spatula Corer Pallette Knife Hammer Sharp knives Scoop Tweezers Scalpels Alcohol wipes HOCl solution Forks ( 8 10/10/2018 Taking Samples Preventing death / growth of Micro-organisms Careful use of sanitizers /wipes Proper use of cool boxes Taking Samples Solid / Frozen food: Sterile knife, borer, auger or drill Keep frozen Liquid products Agitate/stir If bulk - may need to sub sample then mix Bulk Liquid Sampling (Tap) Clean with detergent Spray with HOCl or Alcohol Run 5 Seconds Sample 9 10/10/2018 Taking samples Powders: Mix thoroughly Use sterile spoon, ladle, dipper Sub sample if necessary Swabs Often -ve so take care! Do Use template Target organism Refrigerate after use Don’t Swab dirty surfaces Swab freshly sanitised surfaces ATP swabs Swab area - colour change indicates pass/fail Simplest form will detect food traces Useful as indicator of cleanliness More expensive - will detect bacterial residues 10 10/10/2018 Rapid swabs Storage and Transport Samples should be : Transported Stored To inhibit changes in microbial numbers Storage and Transport Ambient Foods Keep in conditions as advised by manufacturer Chilled Foods Keep below 8°C Hot samples Cool to 8°C asap use large sample container 11 10/10/2018 Use of Cool Boxes Equipment Conform to BS 6672 and be rated “****” Fitted with insulated lid 10% volume ice packs ie 32 litre box will require 8 x 400g ice packs Ice packs placed in freezer > 24 hrs prior to use Packs placed at top and bottom of box Allow air circulation Cut down milk crate Cool boxes Diagram 1 - Preparation of cool box Section through Cool Box showing and position of ice packs Block of Polystyrene Insulation added to inside of Lid of Sample Cool box Retaining System (or Cut Down Milk Crate) 400g ice packs Insert in placed above and Cool Box below the sample retaining system (milk crate) Cool boxes Diagram 2 - Plan of Cool Box showing position of Food Samples and Logger 6 1 3 5 Logger 4 2 7 12 10/10/2018 Use of Cool Boxes Security strap Data logger / simulant sample Use different cool boxes for hot and cold foods Never mix potable and non-potable water samples in same box Avoid unnecessary opening/closing Don’t allow food to come into contact with ice blocks Recommended Sample Information Name, address and Conditions of storage at Authority of Officer point of sampling Sample number Other storage info Date, time, place of sampling Method of sampling Description of sample Conditions of storage Reason for sampling since sampling Name of owner, Clinical details manufacturer etc Process date Country of origin Report to FBO Clear language Significance of result Positive or negative Relate to HACCP 13 10/10/2018 Summary Why sample foods? Legal framework Approach to sampling Sampling technique Dr Andy Bowles Specialist Food Law Solicitor [email protected] www.abcfoodlaw.co.uk @abcfoodlaw 01603 274486 14.