NOVEMBER 20239· Focus only on pathogenic microbes, with little attention to hygienic indicators and spoilage microorganisms, or focus on hygienic indicators without attention to pathogenic microorgan-isms even though they are a target microorganism of the finished product.· Out-of-specs results only trigger corrective actions, more effec-tive cleaning, and more frequent cleaning.· Zoning is done based on product proximity without considering the actual risk of having the microbes entering and remaining in the product. We seized the opportunity to enhance the industry approach to the environmental monitoring program; our company ded-icated a global task force to establish the requirements for the program and to support the implementation in the more than 900 factories within our system.The approach we follow in the environmental monitoring program is the following:· All the facilities are in the scope of the program regardless of the product risk.· Target microorganisms selected based on the product and factory risks. Major focus on hygienic indicators and spoilage microorganisms.· Establishing hygienic zoning to consider the risk of product exposure and whether there are any mitigating factors (e.g., validated kill step).· Implementing a two-coordinates approach for each sampling point that combines hygienic zoning (low, medium, and high risk) and product proximity.· Each factory owns and sets its own specifications based on baseline data and reference values established in the require-ments document.· Out-of-specs results trigger both preventive and corrective actions. It is not enough to correct (cleaning and sanitation). Processes need to be reviewed to prevent reoccurrence: improv-ing hygiene practices of personnel and improving building or equipment hygienic design.· There is no metric for the percentage of samples within spec in this program. We encourage teams to challenge themselves rather than fit results into a spec.A few months after the entire organization initiated the implementation of the program, we already see benefits and numerous examples of factories that have improved their good manufacturing practices based on the findings of the Environ-mental monitoring program.· Ice cream facility: redesign of a secondary component of the ice cream bar machine that collects leftover chocolate to improve hygienic design.· Juice facility: HVAC· Packaged water site changes the floor in their manufacturing areas to improve cleanability and drainability.· Carbonated soft drinks site: Implements changes in master sanitation program and increases cleaning frequency of conveyor belts and drains. When reviewing foundational quality programs, factory teams should reflect on how each one of them plays a role in satisfying and protecting our consumers. Every time that a consumer gets our products, it is an oppor-tunity to delight them and keep them coming back. When reviewing foundational quality programs, factory teams should reflect on how each of them plays a role in satisfying and protecting our consumers
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