Food Handlers in bakeries are supposed to under go Hand swab test in regular intervals to ensure that the food which comes in contact with these workers are not contaminated with bacteria . This is also mandatory for food manufacturing units under ISO 22000 or HACCP certification .
This test also reflects the unit's hand washing , personeel hygiene training effectiveness . Most of the bakeries have hand washing dispenser installed at various exit and entry points as per their worker strength alongwith some anti bacterial soap solution and driers . Regular training are imparted to make worker learn the importance of hand washing in making bakery product contamination free . Swabs from machinery could also be sent alongwith these samples for the report .
They are several NABL approved labs which conducts these test and give reports against small fee. These swabs test sample are collected to determine the presence of microbes on food handler hands .
Microbes investigated are
ESCHERICHIA COLI Ref IS : 5887 ( part i 1976)
STAPHYLOCOCCUS SUREUS Ref IS : 5887 ( part ii )
SALMONELLA Ref IS : 5887 ( part iii )
CLOSTRIDIUM PERFRINGENS /BOTULINUM Ref IS : 5887 ( part iv )
VIBRIO CHOLERAE /PARAHAEMOLYTICUS Ref IS : 5887 ( part v )
B. CERUS - Ref IS : 5887 ( part vi )
Ref be made to BIS standards for minimum quantity permissible for bacteria mentioned above in hand swabs .Absence of these harmful bacterial would be the best results for the bakeries .
This test also reflects the unit's hand washing , personeel hygiene training effectiveness . Most of the bakeries have hand washing dispenser installed at various exit and entry points as per their worker strength alongwith some anti bacterial soap solution and driers . Regular training are imparted to make worker learn the importance of hand washing in making bakery product contamination free . Swabs from machinery could also be sent alongwith these samples for the report .
They are several NABL approved labs which conducts these test and give reports against small fee. These swabs test sample are collected to determine the presence of microbes on food handler hands .
Microbes investigated are
ESCHERICHIA COLI Ref IS : 5887 ( part i 1976)
STAPHYLOCOCCUS SUREUS Ref IS : 5887 ( part ii )
SALMONELLA Ref IS : 5887 ( part iii )
CLOSTRIDIUM PERFRINGENS /BOTULINUM Ref IS : 5887 ( part iv )
VIBRIO CHOLERAE /PARAHAEMOLYTICUS Ref IS : 5887 ( part v )
B. CERUS - Ref IS : 5887 ( part vi )
Ref be made to BIS standards for minimum quantity permissible for bacteria mentioned above in hand swabs .Absence of these harmful bacterial would be the best results for the bakeries .