Environmental monitoring for Listeria: a programme that works
How to design a zoned environmental monitoring programme that finds Listeria before it finds product — without burying you in swabs.
Zoning
Zone 1: direct food contact surfaces. Zone 2: adjacent non-food contact. Zone 3: further away in the production area. Zone 4: outside production (drains, locker rooms).
Sampling frequency and triggers
Risk-rate by product (RTE Listeria-supportive products warrant the most aggressive programme). Increase frequency after construction, equipment changes, or any positive result.
Author
TFCG Editorial Team
Food safety practitioners
- Chartered CIEH members
- BRCGS Approved Trainers
- Lead Auditors
Chartered food safety practitioners and former technical managers with hands-on UK manufacturing, catering and retail experience. Every article is technically reviewed before publication.
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